دانلود کتاب The Microbiology of Safe Food

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Cover......Page 1
Title Page......Page 3
Contents......Page 7
Preface to third edition......Page 19
Preface to second edition......Page 21
Preface to first edition......Page 23
Chapter 1 Foodborne infections......Page 25
1.1 The microbial world and its relationship to food......Page 26
1.2 Origins of safe food production......Page 30
1.3 Overview of foodborne illness......Page 31
1.4 Public perception of safe food......Page 38
1.5 Causes of foodborne illness......Page 41
1.6.3 Fresh produce......Page 44
1.6.4 Low-water activity (aw) and low‐moisture foods......Page 45
1.7 Host-related issues......Page 46
1.9 Chronic sequelae following foodborne illness......Page 47
1.10 The size of the foodborne illness problem......Page 48
1.11 The cost of foodborne diseases......Page 60
1.12.1 Bacterial antibiotic resistance in agriculture and aquaculture......Page 62
1.12.2 Antibiotics of concern and resistance mechanisms......Page 64
1.12.3 Polymyxin and plasmid‐encoded colistin resistance......Page 65
1.13 Food safety following natural disasters, and conflict......Page 66
1.14 Food microbiology, foodborne diseases and climate change......Page 67
2.1 The human intestinal tract......Page 69
2.2 The normal human intestinal flora......Page 70
2.3 Host resistance to foodborne infections......Page 75
2.4.2 Cell membrane structure and the Gram stain......Page 76
2.4.3 Lipopolysaccharide (LPS, O antigen)......Page 78
2.5 Bacterial toxins and other virulence determinants......Page 79
2.5.1 Bacterial endotoxins and exotoxins......Page 80
2.5.2 Pathogenicity islands......Page 84
2.5.3 Bacterial toxins encoded in bacteriophages......Page 86
2.7.1 Expressions......Page 87
2.7.2 decimal reduction times (D values) and z values......Page 88
2.8.1 Intrinsic and extrinsic factors affecting microbial growth......Page 92
2.8.2 Water activity......Page 93
2.8.3 pH......Page 94
2.8.4 Temperature......Page 95
2.9 Microbial response to stress......Page 97
2.9.2 pH stress......Page 99
2.9.3 Heat shock......Page 100
2.9.5 Osmotic shock......Page 101
2.10.1 Predicting modelling development......Page 102
2.10.2 Primary models and the Gompertz and Baranyi equations......Page 103
2.10.3 Secondary models......Page 104
2.10.4 Tertiary models......Page 105
2.10.5 Application of predictive microbial modelling......Page 106
3.1 Spoilage micro-organisms......Page 109
3.1.1 Spoilage micro-organisms......Page 111
3.1.3 Spoilage of meat products......Page 113
3.1.5 Egg spoilage......Page 114
3.2 Shelf life indicators......Page 115
3.2.2 Gluconic and 2-oxogluconic acid......Page 116
3.3 Methods of preservation and shelf life extension......Page 117
3.4 Preservatives......Page 119
3.4.1 Organic acids......Page 120
3.4.3 Chelators......Page 121
3.4.4 Non-acidic preservatives......Page 122
3.4.6 Biopreservatives......Page 123
3.5 Physical methods of preservation......Page 124
3.5.1 Preservation by heat treatment......Page 125
3.5.2 High-pressure treatment......Page 126
3.5.4 Pulsed electric fields......Page 127
3.5.7 Food irradiation......Page 128
3.5.8 Cold plasma and low‐energy electrons for food surface decontamination......Page 132
3.6.1 Reduced oxygen packaging, modified atmosphere packaging and active packaging......Page 133
3.6.2 Antimicrobial packaging and nanotechnology......Page 134
3.7 Fermented food products......Page 135
3.7.1 Fermented milk products......Page 137
3.7.2 Fermented meat products......Page 141
3.8 Organisms involved in the production of fermented foods......Page 142
3.8.1 Lactic acid bacteria......Page 144
3.8.2 Bifidobacterium species......Page 150
3.8.3 Other organisms......Page 151
3.9.1 qualified Presumption of Safety (QPS) and Generally Regarded As Safe (GRAS)......Page 152
3.9.2 Functional foods and probiotics......Page 153
3.9.3 Probiotic studies......Page 155
3.9.4 Novel organisms – modulation of gut microbiota......Page 156
Chapter 4 Bacterial foodborne pathogens......Page 159
4.1.1 Coliforms......Page 161
4.1.4 Bacteriophages......Page 162
4.2.1 General description......Page 163
4.2.2 Campylobacter infections......Page 164
4.2.3 Campylobacter jejuni typing......Page 165
4.2.4 Virulence factors......Page 166
4.2.5 Whole-genome sequence analysis......Page 169
4.2.6 Sources and control of Campylobacter jejuni......Page 171
4.3.1 General description......Page 172
4.3.2 Salmonella serotypes......Page 174
4.3.3 Infections caused by Salmonella serovars......Page 176
4.3.4 Virulence factors of Salmonella serovars......Page 178
4.3.5 Whole-genome analysis......Page 179
4.3.6 Sources and control of Salmonella serovars......Page 180
4.3.7 Salmonella serovar outbreaks......Page 181
4.4.1 General description......Page 184
4.4.2 E. coli pathovars......Page 185
4.4.3 Infections caused by E. coli pathovars......Page 187
4.4.4 Virulence factors......Page 192
4.4.5 Whole-genome analysis......Page 193
4.4.6 Sources and control of E. coli pathovars......Page 194
4.4.7 Outbreaks caused by E. coli pathovars......Page 196
4.5.1 General description......Page 200
4.5.3 Virulence factors......Page 201
4.6.1 General description......Page 202
4.6.2 Infections due to Cronobacter species......Page 203
4.6.3 Identification and typing methods for Cronobacter species......Page 204
4.6.4 Virulence factors......Page 205
4.6.5 Sources and control of Cronobacter species......Page 206
4.6.6 Cronobacter outbreaks......Page 207
4.7.2 Infections due to Vibrio species......Page 208
4.7.3 Virulence factors......Page 210
4.7.4 Sources and control......Page 211
4.8.2 Brucellosis......Page 212
4.9.2 Yersiniosis......Page 213
4.9.4 Outbreaks due to Y. enterocolitica......Page 214
4.10.1 General description......Page 215
4.10.3 Sources and control......Page 216
4.11.3 Sources and control......Page 217
4.12.1 General description......Page 218
4.12.2 Listeriosis......Page 219
4.12.3 Lineages and typing L. monocytogenes......Page 220
4.12.4 Virulence factors......Page 222
4.12.5 Whole-genome analysis of L. monocytogenes......Page 224
4.12.6 Sources and control of L. monocytogenes......Page 225
4.12.7 L. monocytogenes outbreaks......Page 227
4.13.2 Infections associated with St. aureus......Page 231
4.13.3 Virulence factors......Page 232
4.13.4 Sources and control......Page 233
4.14.2 Cl. perfringens infections......Page 234
4.15.1 General description......Page 235
4.15.3 Sources and control......Page 236
4.16.1 General description......Page 237
4.16.2 B. cereus foodborne infections......Page 238
4.16.3 Virulence traits......Page 239
4.16.4 Sources and control......Page 240
4.17.2 E. faecalis and E. faecium......Page 241
4.17.4 Virulence traits......Page 242
4.18 Emerging and uncommon foodborne pathogens......Page 243
4.18.3 EAEC, E. coli O55 and E. coli O26......Page 247
4.18.4 Escherichia albertii......Page 250
4.18.6 Clostridium difficile......Page 252
4.18.7 Mycobacterium paratuberculosis......Page 254
4.18.9 Nanobacteria......Page 255
5.1 Foodborne viruses......Page 257
5.1.1 Norovirus......Page 259
5.1.2 Hepatitis A......Page 263
5.1.3 Hepatitis E......Page 265
5.1.4 Rotaviruses......Page 266
5.1.5 Small round viruses, astroviruses, sapporo-like viruses, adenoviruses and parvoviruses......Page 267
5.2 Seafood and shellfish poisoning......Page 268
5.2.1 Ciguatera poisoning......Page 269
5.2.5 Neurotoxic shellfish poisoning......Page 270
5.2.6 Amnesic shellfish poisoning......Page 271
5.3 Foodborne parasites: eucaryotes......Page 272
5.3.2 Taenia saginata and T. solium......Page 273
5.3.4 Cyclospora cayetanensis......Page 274
5.3.5 Cryptosporidium parvum......Page 275
5.3.7 Trichinella spiralis......Page 276
5.4 Mycotoxins......Page 277
5.4.1 Aflatoxins......Page 279
5.4.5 Trichothecenes......Page 280
5.4.6 Prions and transmissible spongiform encephalopathies......Page 281
6.1 Prologue......Page 283
6.2 Conventional methods......Page 288
6.2.1 Culture media......Page 289
6.2.2 Sublethally injured cells......Page 291
6.2.3 Viable but non-culturable bacteria (VBNC)......Page 292
6.3.2 Separation and concentration of target......Page 293
6.4.1 ELISA and antibody-based detection systems......Page 297
6.4.2 Reversed passive latex agglutination......Page 298
6.4.3 ATP bioluminescence techniques and hygiene monitoring......Page 299
6.4.6 Biosensors......Page 300
6.4.7 Impedance (Conductance) microbiology......Page 302
6.5 DNA-based molecular typing and proteomic methods......Page 303
6.5.1 Polymerase chain reaction (PCR)......Page 304
6.5.2 Microarrays......Page 306
6.5.3 Loop-mediated isothermal amplification (LAMP) technique......Page 307
6.5.4 Pulsed-field gel electrophoresis (PFGE)......Page 308
6.5.8 Repetitive-element polymerase chain reaction (Rep-PCR) ......Page 309
6.5.10 Multiple-locus variable number tandem (VNTR) repeat analysis......Page 310
6.5.13 Matrix-associated laser desorption ionisation – time of flight (MALDI-TOF)......Page 311
6.6.1 Conventional seven-loci MLST......Page 312
6.6.2 Genome sequence-based MLST......Page 313
6.6.3 CRISPR-cas array typing......Page 314
6.6.4 Single nucleotide polymorphism (SNP)-based analysis......Page 315
6.7.2 Salmonella serovars......Page 316
6.7.3 Campylobacter species......Page 321
6.7.4 Enterobacteriaceae and E. coli......Page 323
6.7.5 Pathogenic E. coli, including E. coli O157:H7......Page 324
6.7.6 Shigella species......Page 325
6.7.7 Cronobacter genus......Page 326
6.7.9 Arcobacter species......Page 328
6.7.10 Listeria monocytogenes......Page 329
6.7.12 Clostridium perfringens......Page 332
6.7.13 B. cereus, B. subtilis and B. licheniformis......Page 333
6.7.15 Viruses......Page 334
7.2 International commission on microbiological specifications for foods (ICMSF)......Page 337
7.3 Codex Alimentarius principles for the establishment and application of microbiological criteria......Page 338
7.4 Sampling plans......Page 340
7.5 Variables plans......Page 342
7.6 Attributes sampling plan......Page 345
7.7.1 Defining a ‘lot’ of food......Page 346
7.7.3 Operating characteristic curve......Page 347
7.7.5 Stringency of two- and three-class plans, setting n and c......Page 348
7.7.6 Setting the values for m and M......Page 351
7.8.3 Examples of sampling plans......Page 353
7.10 UK guidelines for ready-to-eat foods......Page 357
8.2 Personnel hygiene and training......Page 361
8.3 Cleaning......Page 364
8.5.1 Microbial biofilm formation......Page 367
8.5.3 Biofilm removal and control......Page 370
8.6 Assessment of cleaning and disinfection efficiency......Page 372
9.1 The manufacture of hygienic food......Page 375
9.2 Microbiological safety of food in world trade......Page 381
9.3 Consumer pressure effect on food processing......Page 382
9.5 Hazard analysis critical control point (HACCP)......Page 383
9.6 Prerequisite programme......Page 384
9.7.2 Preparation for HACCP......Page 387
9.7.4 Principle 2: critical control points (CCPs)......Page 388
9.7.8 Principle 6: verification......Page 390
9.8 Microbiological criteria and HACCP......Page 391
9.9.1 Sources of microbiological hazards......Page 393
9.9.2 Temperature control of microbiological hazards......Page 394
9.10.1 Production of pasteurised milk......Page 395
9.10.2 Swine slaughter in the abattoir......Page 396
9.10.3 Chilled food manufacture......Page 397
9.10.4 Generic models......Page 400
9.13 Total quality management......Page 406
10.1 Risk analysis and microbiological risk assessment......Page 409
10.2 Origin of MRA......Page 411
10.3 MRA – an overview......Page 413
10.4 MRA – structure......Page 416
10.4.1 Risk assessment......Page 417
10.4.2 Risk management......Page 418
10.5 Risk assessment......Page 419
10.5.3 Exposure assessment......Page 420
10.5.4 Hazard characterisation......Page 425
10.5.5 Dose–response assessment......Page 427
10.5.6 Dose–response models......Page 429
10.5.7 Dose and infection......Page 433
10.5.8 Risk characterisation......Page 437
10.5.10 Triangular distributions and Monte Carlo simulation......Page 438
10.6 Risk management......Page 439
10.7 Food safety objectives (FSO)......Page 443
10.8 Risk communication......Page 445
10.9.1 International methodology and guidelines......Page 446
10.9.2 Risk assessment database......Page 447
10.9.3 Training courses and use of resources......Page 448
11.1.1 Salmonella enteritidis in shell eggs and egg products......Page 449
11.1.2 Hazard identification and hazard characterisation of Salmonella in broilers and eggs......Page 452
11.1.3 Exposure assessment of Salmonella serovars in broilers......Page 454
11.1.4 Salmonella serovars in cooked chicken......Page 456
11.1.5 Salmonella serovars in cooked patty......Page 457
11.1.6 Poultry FARM......Page 458
11.2.1 C. jejuni risk from fresh chicken......Page 459
11.2.2 Risk profile for pathogenic species of Campylobacter in Denmark......Page 461
11.2.4 Campylobacter fluoroquinolone resistance......Page 462
11.3.1 L. monocytogenes hazard identification and hazard characterisation in ready-to-eat foods......Page 466
11.3.2 L. monocytogenes exposure assessment in RTE foods......Page 468
11.3.4 L. monocytogenes in European Union trade......Page 470
11.3.5 L. monocytogenes in meat balls......Page 471
11.4.1 E. coli O157:H7 in ground beef......Page 473
11.5.1 B. cereus risk assessment......Page 475
11.6.1 Public health impact of V. parahaemolyticus in raw molluscan shellfish......Page 477
11.7 Cronobacter species and Salmonella in powdered infant formula (PIF)......Page 479
11.8.1 Viral contamination of shellfish and coastal waters......Page 481
12.1.1 Control of Salmonella serovars in poultry......Page 483
12.1.2 Control of Escherichia coli pathovars and Salmonella serovars in fresh produce......Page 485
12.1.3 Control of pathogens in low-moisture foods (LMFs)......Page 486
12.2 World Health Organisation (WHO), global food security from accidental and deliberate contamination......Page 488
Box 12.1......Page 489
12.3 Regulations in international trade of food......Page 491
12.4 Codex Alimentarius Commission (CAC)......Page 492
12.5 SPS measures, technical barriers to trade (TBT) and the WHO......Page 493
12.6 EU legislation......Page 494
12.7 International food safety agencies......Page 495
12.7.2 Food authorities in the United States......Page 496
13.1 Surveillance programmes......Page 499
13.1.2 Surveillance systems in the United States......Page 500
13.1.3 PulseNet international......Page 502
13.1.4 European Centre for Disease Prevention and Control (ECDC) and European surveillance for salmonellosis and shiga toxin-producing E. coli (STEC)......Page 503
13.1.6 Rapid alert system for food and feed (RASFF)......Page 504
13.2 Outbreak investigations......Page 507
13.2.2 Case definition and data collection......Page 510
13.2.3 Data collation and interpretation......Page 511
13.3 Social media, crowd sourcing and reporting food poisoning cases......Page 516
13.5 Food terrorism and biocrimes......Page 517
14.1 high-throughput DNA sequencing......Page 523
14.2 Microbiome analysis......Page 525
14.3.1 Whole-genome sequencing for microbial source tracking......Page 527
14.4.1 Ready-to-eat meat products L. monocytogenes outbreak, canada, 2008......Page 529
14.4.2 E. coli O104:H4 outbreak, germany, 2011......Page 530
14.4.3 C. jejuni outbreak investigations......Page 532
14.4.4 Salmonella enteritidis in eggs, European outbreak, 2014......Page 533
14.4.5 Multinational outbreak of Salmonella Agona through infant formula contamination, 2017......Page 534
14.4.7 L. monocytogenes ST6, polony sausages, south africa, 2017–2018......Page 536
Glossary of terms......Page 539
List of abbreviations......Page 545
Food safety resources on the world wide web......Page 0
Plates and credits......Page 555
References......Page 557
Index......Page 587
Supplemental Images......Page 606
EULA......Page 622