Microbial Food ContaminationCharles L. Wilson Ph.D. Divided into five parts, Microbial Food Contamination, Second Edition looks at emerging foodborne human pathogens andcomprehensively evaluates the microbiology, biochemistry, detection, risk, and threat of foodborne illness in today's global market. The first section introduces new insights into the pathogenic effect of E. coli, viral |
Contents
| 3 | |
Chapter 2 Pathogenic Mechanisms of the Enterohemorrhagic Escherichia coliSome New Insights | 31 |
Chapter 3 Viruses and Protozoan Parasites in Food | 55 |
Chapter 4 Prions in the Food Chain | 65 |
Chapter 5 Toxicity of Fumonisins Mycotoxins from Fusarium verticilloides | 107 |
Chapter 6 Molecular and Biochemical Mechanisms of Action of Acute Toxicity and Carcinogenicity Induced by AflatoxinB1 and of the Chemopreve... | 127 |
Detecting and Monitoring Microbial Food Contamination | 147 |
Past Present and Future | 149 |
Chapter 13 Intervention Technologies for Food Safety and Preservation | 347 |
Chapter 14 Genetic and Biochemical Control of Aflatoxigenic Fungi | 395 |
Microbial Food Contamination and International Trade | 427 |
Chapter 15 Mad Cow Disease and International Trade | 429 |
Chapter 16 Use of Risk Assessment as a Tool for Evaluating Microbial Food Contaminats | 463 |
Chapter 17 Zoonotic Diseases Risk Assessment and Mitigation | 471 |
What It Is and Why It Is Important | 495 |
Chapter 19 The International Food Safety Authorities Network | 525 |
Chapter 8 Rapid Electrochemical Biosensors for the Identification and Quantification of Bacteria | 187 |
Chapter 9 Applications of the Polymerase Chain Reaction for Detection Identification and Typing of FoodBorne Microorganisms | 213 |
Chapter 10 Advances in Prion Detection | 255 |
Control of Microbial Food Contamination | 283 |
Chapter 11 Kosher and Halal Food Laws and Potential Implications for Food Safety | 285 |
Chapter 12 Control of Foodborne Pathogens and Spoilage Microorganisms by Naturally Occuring Antimicrobials | 319 |
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Common terms and phrases
acid activity addition aflatoxin agent amplification analysis animals Appl application assay associated bacteria binding cattle cause cells changes Codex concentration consumers contamination countries culture detection determine disease effect Emerg Environ Escherichia coli et al exposure factors feed food safety foodborne gene growth heat human identified important increase industry infection inhibition involved isolates Italy kosher laboratories laws material measures meat methods mice microbial Microbiol microbiological microorganisms microwave milk molecular natural NT NT NT occur organisms outbreak pathogens plant population possible potential present pressure prion protein rapid reaction recent reported Research resistance response risk assessment Salmonella samples scrapie sensitivity sequence specific standards step strains studies techniques temperature tissues toxin transfer transmission United Western blot