FOODBORNE PATHOGENS: HAZARDS, RISK ANALYSIS AND CONTROL

By X. ALNAR

CONTENTS PART I RISK ASSESSMENT AND MANAGEMENT IN THE FOOD CHAIN INTRODUCTION TRENDS IN FOODBORNE DISEASE INCIDENCE OF FOODBORNE DISEASE FOODBORNE DISEASE SURVEILLANCE EMERGING FOODBORNE DISEASE AND CHANGING PATTERNS IN EPIDEMIOLOGY CONTROL OF FOODBORNE DISEASE RATIONALE FOR THIS BOOK REFERENCES DETECTING PATHOGENS IN FOOD A COMPARISON OF QUALITY CONTROL AND QUALITY ASSURANCE USE OF MICROBIOLOGY METHODS IN A QUALITY CONTROL SYSTEM SAMPLING USE OF MICROBIOLOGY METHODS IN A QUALITY ASSURANCE SYSTEM CONVENTIONAL MICROBIOLOGICAL TECHNIQUES RAPID AND AUTOMATED METHODS FUTURE TRENDS REFERENCES AND FURTHER READING MODELLING THE GROWTH, SURVIVAL AND DEATH OF BACTERIAL PATHOGENS IN FOOD APPROACHES TO MODELLING KINETIC GROWTH MODELS GROWTH BOUNDARY MODELS DEATH MODELS SURVIVAL MODELS APPLICATIONS OF MODELS: PRODUCT AND PROCESS DESIGN, PRODUCT SHELF-LIFE APPLICATIONS OF MODELS: HYGIENIC EQUIPMENT DESIGN, HACCP SYSTEMS APPLICATIONS OF MODELS: RISK ASSESSMENT, FOOD SAFETY OBJECTIVES SOURCES OF FURTHER INFORMATION AND ADVICE RISK ASSESSMENT AND PATHOGEN MANAGEMENT THE DEVELOPMENT OF RISK ASSESSMENT RISK ASSESSMENT METHODOLOGY RISK ASSESSMENT TOOLS THE ROLE OF RISK ASSESSMENT IN PATHOGEN MANAGEMENT: FOOD SAFETY OBJECTIVES AND HACCP SYSTEMS HACCP IN FARM PRODUCTION PLANNING THE HACCP SYSTEM PROBLEMS WITH HAZARD AND CCP IDENTI?CATION GOOD WORKING PRACTICES CRITICAL CONTROL POINTS DOCUMENTATION HACCP PLANS: THE EXAMPLES OF MEAT AND DAIRY PRODUCTION SUMMARY: THE EFFECTIVENESS OF HACCP ON THE FARM APPENDIX: MODEL HACCP SYSTEM FOR CATTLE HYGIENIC PLANT DESIGN AND SANITATION INTRODUCTION: HYGIENIC DESIGN LEVEL 1: THE FACTORY SITE LEVEL 2: THE FACTORY BUILDING LEVEL 3: INTERNAL BARRIERS SEPARATING MANUFACTURING PROCESSES HYGIENIC CONSTRUCTION HYGIENIC EQUIPMENT DESIGN SANITATION: INTRODUCTION THE PRINCIPLES OF SANITATION SANITATION CHEMICALS DISINFECTANTS SANITATION METHODOLOGY SANITATION PROCEDURES EVALUATING THE EFFECTIVENESS OF SANITATION PROGRAMMES SAFE PROCESS DESIGN AND OPERATION INTRODUCTION: PRODUCT AND PROCESS DESIGN MODELLING AND PRODUCT/PROCESS DESIGN SAFETY MANAGEMENT TOOLS: GOOD MANUFACTURING PRACTICE (GMP), HACCP AND RISK ASSESSMENT PRINCIPLES OF PROCESS DESIGN PROCESS ?OW AND EQUIPMENT MANUFACTURING AREAS HANDLING AND PROCESSING PRODUCTS CONTROL SYSTEMS CONCLUSIONS THE EFFECTIVE IMPLEMENTATION OF HACCP SYSTEMS IN FOOD PROCESSING HACCP METHODOLOGY AND IMPLEMENTATION MOTIVATION THE KNOWLEDGE REQUIRED FOR HACCP INITIAL TRAINING AND PREPARATION BUILDING KNOWLEDGE AND EXPERTISE RESOURCES AND PLANNING PREREQUISITE PROGRAMMES (PRPS) HACCP TEAMS HAZARD ANALYSIS HACCP IMPLEMENTATION MAINTENANCE HACCP AND GLOBALISED PRODUCTION GOOD PRACTICES FOR FOOD HANDLERS AND CONSUMERS FOOD SAFETY MANAGEMENT IN MANUFACTURING: HACCP AND GMP SAFETY MANAGEMENT IN THE FOOD SERVICE SECTOR: GCP, ASC AND SAFE DOMESTIC FOOD PREPARATION: GDKP UNDERSTANDING FOOD HANDLERS IMPROVING FOOD-HANDLING PRACTICES PART II BACTERIAL HAZARDS PATHOGENIC ESCHERICHIA COLI CHARACTERISTICS OF ESCHERICHIA COLI DETECTING ESCHERICHIA COLI CONTROL OF PATHOGENIC ESCHERICHIA COLI IN FOODS RAW MATERIAL CONTROL CONTROL IN PROCESSING FINAL PRODUCT CONTROL SALMONELLA CHARACTERISTICS OF SALMONELLA DETECTING SALMONELLA CONTROL OF SALMONELLA IN FOODS GENERAL CONSIDERATIONS LISTERIA MONOCYTOGENES CHARACTERISTICS OF LISTERIA MONOCYTOGENES DETECTING LISTERIA MONOCYTOGENES CONTROL OF LISTERIA MONOCYTOGENES IN FOODS CAMPYLOBACTER AND ARCOBACTER CHARACTERISTICS OF CAMPYLOBACTER AND ARCOBACTER SPECIES THE NATURE OF CAMPYLOBACTER AND ARCOBACTER INFECTIONS RISK FACTORS FOR CAMPYLOBACTER RISK FACTORS FOR ARCOBACTER CONTROL PROCEDURES FOR CAMPYLOBACTER CONTROL PROCEDURES FOR ARCOBACTER DETECTION METHODS FOR CAMPYLOBACTER DETECTION METHODS FOR ARCOBACTER ENTEROTOXIN-PRODUCING STAPHYLOCOCCUS, SHIGELLA, YERSINIA, VIBRIO, AEROMONAS AND PLESIOMONAS CHARACTERISTICS OF ENTEROTOXIN-PRODUCING STAPHYLOCOCCI RISK FACTORS, DETECTION METHODS AND CONTROL PROCEDURES FURTHER INFORMATION CHARACTERISTICS OF THE GENUS YERSINIA CHARACTERISTICS OF THE GENUS SHIGELLA CHARACTERISTICS OF THE GENUS VIBRIO CHARACTERISTICS OF THE GENERA AEROMONAS AND PLESIOMONAS CHARACTERISTICS OF SPORE-FORMING BACTERIA CLOSTRIDIUM BOTULINUM: GENERAL CHARACTERISTICS CLOSTRIDIUM PERFRINGENS: GENERAL CHARACTERISTICS BACILLUS SPP : GENERAL CHARACTERISTICS METHODS OF DETECTION: CLOSTRIDIUM BOTULINUM METHODS OF DETECTION: CLOSTRIDIUM PERFRINGENS METHODS OF DETECTION: BACILLUS SPP CONTROL ISSUES: CLOSTRIDIUM BOTULINUM CONTROL ISSUES: CLOSTRIDIUM PERFRINGENS CONTROL ISSUES: BACILLUS SPP PART III NON-BACTERIAL AND EMERGING FOODBORNE PATHOGENS VIRUSES CURRENT LEVEL OF INCIDENCE CONDITIONS OF GROWTH AND SURVIVAL DETECTION METHODS CONTROL ISSUES PARASITES: CRYPTOSPORIDIUM, GIARDIA AND CYCLOSPORA AS FOODBORNE PATHOGENS DESCRIPTION OF THE ORGANISMS SYMPTOMS CAUSED IN HUMANS INFECTIOUS DOSE AND TREATMENT CURRENT LEVELS OF INCIDENCE CONDITIONS FOR GROWTH THE REGULATORY FRAMEWORK TOXIGENIC FUNGI A?ATOXINS: OCCURRENCE AND SIGNI?CANCE CONTROL MEASURES OCHRATOXIN A: OCCURRENCE AND SIGNI?CANCE PATULIN: OCCURRENCE AND SIGNI?CANCE FUMONISINS: OCCURRENCE AND SIGNI?CANCE OTHER MYCOTOXINS MYCOBACTERIUM PARATUBERCULOSIS MYCOBACTERIUM PARATUBERCULOSIS AND CROHN’S DISEASE MYCOBACTERIUM PARATUBERCULOSIS IN FOODS CHRONIC SEQUELAE OF FOODBORNE INFECTIONS AEROMONAS BRUCELLA SPP CAMPYLOBACTER SPP ENTEROHAEMORRHAGIC ESCHERICHIA COLI ENTEROBACTER SAKAZAKII HELICOBACTER PYLORI NANOBACTERIA NON-TYPHI SALMONELLA VIBRIO VULNI?CUS YERSINIA ENTEROCOLITICA TOXOPLASMA GONDII TREMATODES TAENIA SOLIUM TRICHINELLA SPIRALIS VIRAL HEPATITIS A VIRUS