Food Safety Assurance and Veterinary Public Health Vol. 2 : Safety Assurance During Food Processing

Safety Assurance During Food Processing

By: Frans J.M. Smulders (Editor)

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Hardcover | 1 June 2003

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444 Pages

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24.0 x 16.99 x 2.54

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Microbial agents (particularly bacteria) represent the greatest risk to public health. This issue is addressed in the text along with evaluation of modern, risk-based prevention approaches that are considered as the only effective way to reduce the prevalence of these hazards from our foods.

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Non-Fiction Industry & Industrial Studies Manufacturing Industries Food Manufacturing & Related Industries Engineering & Technology Industrial Chemistry & Manufacturing Technologies Industrial Chemistry Food & Beverage Technology Primary Industries Agriculture & Related Industries Service Industries

Preface	p. 15
Keynote contributions	p. 17
Food Safety - a worldwide public health issue Actions to reverse the upward curve of foodborne illness	p. 19
Introduction	p. 19
Factors of significance for food safety	p. 20
Emerging pathogens / issues	p. 23
Prevention and control	p. 25
Responsibilities for the prevention of foodborne illness: the concept of shared responsibility	p. 27
Conclusion	p. 31
Acknowledgement	p. 31
References	p. 31
Public health issues in dairy production and the implications on the safety of aged cheeses made with raw milk	p. 33
Summary	p. 33
Introduction	p. 33
Previous reviews on the safety of raw milk cheeses	p. 35
Outbreaks involving cheddar cheese	p. 36
Challenge studies	p. 38
Pathogens in raw milk	p. 45
Stress adaptation of pathogens and impact upon cheese safety	p. 47
Improvement in cheese safety	p. 48
Conclusions	p. 50
References	p. 50
Major pathogens associated with the processing of beef	p. 57
Summary	p. 57
Introduction	p. 57
Sources of carcass contamination	p. 58
The presence and prevalence of E. Coli 0157:H7 and Salmonella in cattle and on carcasses	p. 60
The rumen and faeces as sources of contamination	p. 61
Carcass contamination	p. 63
Seasonality, systems, study design and sensitivity	p. 64
The movement of pathogens on carcasses during processing	p. 66
Conclusions	p. 72
References	p. 73
Research update on major pathogens associated with the processing of poultry and poultry products	p. 81
Summary	p. 81
Introduction	p. 81
The key microorganisms - agents of foodborne disease	p. 83
Control measures at different stages of processing	p. 91
Conclusions	p. 92
References	p. 92
Research update on major pathogens associated with the processing of pork and pork products	p. 99
Summary	p. 99
Introduction	p. 99
Important pathogens	p. 100
The pork production chain	p. 102
Salmonella detection in live pigs and in pork	p. 102
Salmonella infection in pigs	p. 103
Transport and stress	p. 104
Lairage	p. 104
Slaughterline	p. 105
Control in slaughter lines	p. 107
Recommendation for reducing contamination in the pork production chain	p. 109
Conclusions	p. 110
References	p. 111
Research update on major pathogens associated with fish products and processing of fish	p. 115
Summary	p. 115
Introduction	p. 115
Processing of Fish Products	p. 116
Major Pathogens	p. 119
Conclusions	p. 130
References	p. 130
Use of statistical methods to assess food safety	p. 135
Summary	p. 135
Introduction	p. 135
Nationwide Strategies	p. 136
Plant Specific Concepts	p. 140
References	p. 143
Predictive modelling to control microbial hazards in the food processing industry	p. 145
Summary	p. 145
Introduction	p. 145
Primary models	p. 147
Secondary models	p. 150
Creating predictive software packages	p. 152
Measuring the performance of predictive models	p. 154
Conclusions	p. 155
References	p. 156
Elimination of foodborne pathogens by ionising radiation	p. 157
Summary	p. 157
Introduction	p. 157
General Scientific and Technological Considerations	p. 158
Radiation decontamination of foods of animal origin	p. 160
Safety and Legislation of Irradiated Food of Animal origin	p. 166
Food irradiation process control and detection of irradiated foods	p. 169
Recent Developments on Commercial Application of Food Irradiation	p. 169
Conclusions	p. 171
References	p. 172
Reduction of the microbial contamination of carcasses and meat cuts with particular reference to the application of organic acids	p. 177
Summary	p. 177
Introduction	p. 177
A review of microbial contamination at the "harvest" level	p. 178
Control strategies	p. 182
Microbial decontamination of carcasses and meat cuts	p. 185
Conclusions	p. 193
References	p. 194
Testing foods of animal origin for residues of chemical contaminants	p. 201
Summary	p. 201
Introduction	p. 202
Sample types	p. 202
Screening versus confirmation	p. 203
General outlook of residue analysis	p. 204
Conclusions	p. 210
References	p. 211
Hormones residue testing: An update in research and approaches	p. 213
Summary	p. 213
Introduction	p. 214
Opposing aspects	p. 215
Analytical strategies	p. 216
Hormones in use as growth promoters	p. 216
Hormone residue data for edible tissues	p. 223
Conclusions	p. 224
Acknowledgements	p. 224
References	p. 225
Veterinary use and antibiotic resistance	p. 229
Summary	p. 229
Introduction	p. 229
How many antibiotics are used?	p. 230
Environmental spread of antibiotic resistance from farm animals	p. 232
Foodborne pathogens and antibiotic resistance	p. 233
Antibiotic resistance in aquaculture systems	p. 236
Conclusions	p. 238
Update	p. 238
References	p. 239
Food processing stresses in the spread of antibiotic resistance	p. 243
Summary	p. 243
Introduction	p. 243
Emergence of antibiotic resistance	p. 244
The story so far	p. 244
Where do we go from here?	p. 246
Factors in the emergence and spread of ABR	p. 247
Food processing	p. 247
Modern bacteriostatic systems	p. 248
Stress and growth rate	p. 249
Supracellular stress responses and antibiotic resistance	p. 249
Biofilms and ABR	p. 249
The importance of growth rate	p. 250
No growth does not equal no activity	p. 251
When the going gets tough, the tough get going	p. 251
Food processing stresses	p. 253
Effects of bacteriostatic stress	p. 254
Mechanisms of adaptive mutations	p. 255
Adaptive mutations and ABR	p. 256
Stress, genetic plasticity and the spread of abr	p. 256
Global controls and outcomes	p. 258
Bacterial strategies to overcome stress	p. 258
Overall impact of food processing stresses	p. 259
Conclusions	p. 260
References	p. 260
Genetically modified food and feeds; definition and identification	p. 267
Summary	p. 267
Introduction	p. 267
The legal situation	p. 267
Application of GMO's in food production	p. 268
Genetic modification	p. 269
Possibilities for detection	p. 270
Molecular biological methods	p. 270
Limit of detection; Quantification	p. 273
Analytics at the BALUF	p. 275
Conclusions	p. 276
Acknowledgement	p. 277
References	p. 277
Reducing the role of contact materials in the contamination of foods of animal origin	p. 279
Summary	p. 279
Introduction	p. 280
Bacterial attachment and surface colonization	p. 283
General consequences of biofilm formation	p. 286
Attachment of microorganisms to food contact surfaces and parameters that affect such attachment	p. 287
Attachment of microorganisms to meat and poultry	p. 292
Control of biofilm development	p. 296
Assessing surface cleanliness	p. 302
Conclusions	p. 304
References	p. 305
Food additives and public health	p. 317
Summary	p. 317
Introduction	p. 317
What are food additives?	p. 318
Standards for approval of food additives and under which condition additives may be used	p. 319
Possible technological reasons for using food additives	p. 320
The "Quantum satis" concept	p. 322
Carry-over	p. 323
Health-aspects of the preservative "nitrite curing salt"	p. 324
Conclusions	p. 328
References	p. 329
Synopses of other conference contributions	p. 331
Evaluation of hygienic characteristics of Italian "Fossa" cheese	p. 333
Application of monitoring score system to catering industry	p. 336
Sensitive detection of Listeria monocytogenes in different food commodities by enrichment and real-time quantitative PCR	p. 340
Shiga toxin-producing Escherichia coli 0157 in sheep at slaughter and in sheep meat	p. 342
Investigation using an integrated sample PCR-pretreatment/two-step multiplexnested PCR strategy for the simultaneous detection of L. monocytogenes and Salmonella spp. in food matrices of epidemiological concern	p. 344
The effects of fasting on Escherichia coli and accompanying gastrointestinal microflora in cattle pre- and post-slaughter	p. 347
Food testing by PCR: thermal processor reliability testing	p. 349
Spread of foodborne pathogens along the unloading-to-slaughter areas at cattle and sheep abattoirs	p. 352
Pulsed-field gel electrophoresis characterization of shiga toxin-producing Escherichia coli 0157 from hides of cattle at slaughter	p. 353
Impact of slaughtering, dissecting and processing on the microbial quality of turkey meat	p. 354
Reduction of microbial carcase contamination with high voltage electrical stimulation	p. 358
Toxigenesis of Clostridium botulinum type E in pasteurized rainbow trout roe during extended refrigeration	p. 362
Effect of relative humidity on thermal destruction of Clostridium botulinum type E spores in vacuum-packed hot-smoked whitefish	p. 364
Potential for spread of foodborne pathogens via abattoir wastes	p. 367
Growth of Escherichia coli and Staphylococcus aureus in refrigerated poultry meat	p. 371
A survey of the microbiological condition of sushi from Viennese retail operations	p. 377
Prevalence and resistance of Campylobacter spp. in Styrian poultry meat	p. 380
On the hygienic status of domestic fish and fish products	p. 383
A semi-quantitative risk assessment model for contamination of beef carcasses with Escherichia coli 0157	p. 386
igh pressure processing applied to foods of animal origin	p. 389
Residues of [beta]-lactam antibiotics in bovine milk: HPLC-MS/MS confirmatory analysis after microbial assay screening	p. 392
Epidemiological models for monitoring antimicrobial resistance in the food chain	p. 396
Antibiotic residues in milk of dairy cows after mastitis treatment	p. 399
Cpe- positive Clostridium perfringens - strains in spices	p. 401
Effect of nitrite on growth of nonproteolytic Clostridium botulinum type b in Frankfurter-type sausage	p. 403
Adherence of persistent Listeria monocytogenes strains	p. 405
Efficacy of HACCP system implementation in a medium-sized meat plant producing typical Italian salami	p. 407
Biographies	p. 411
Index	p. 419
Table of Contents provided by Rittenhouse. All Rights Reserved.

Food Safety Assurance and Veterinary Public Health Vol. 2 : Safety Assurance During Food Processing

Safety Assurance During Food Processing

At a Glance

Hardcover

Shipping

How to return your order

Defective items

You Can Find This Book In

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