Preface To Third Edition Xvii
. -- Preface To Second Edition Xix
. -- Preface To First Edition Xxi
. -- 1 Foodborne Infections
. -- 1.1 The Microbial World And Its Relationship To Food
. -- 1.2 Origins Of Safe Food Production
. -- 1.3 Overview Of Foodborne Illness
. -- 1.4 Public Perception Of Safe Food
. -- 1.5 Causes Of Foodborne Illness
. -- 1.6 Food Poisoning Due To Common Food Commodities
. -- 1.7 Host‐Related Issues
. -- 1.8 Hygiene Hypothesis
. -- 1.9 Chronic Sequelae Following Foodborne Illness
. -- 1.10 The Size Of The Foodborne Illness Problem
. -- 1.11 The Cost Of Foodborne Diseases
. -- 1.12 Changes In Antimicrobial Resistance Of Foodborne Pathogens
. -- 1.13 Food Safety Following Natural Disasters, And Conflict
. -- 1.14 Food Microbiology, Foodborne Diseases And Climate Change
. -- 2 Basic Aspects
. -- 2.1 The Human Intestinal Tract
. -- 2.2 The Normal Human Intestinal Flora
. -- 2.3 Host Resistance To Foodborne Infections
. -- 2.4 Bacterial Cell Structure
. -- 2.5 Bacterial Toxins And Other Virulence Determinants
. -- 2.6 Microbial Growth Cycle
. -- 2.7 Death Kinetics
. -- 2.8 Factors Affecting Microbial Growth
. -- 2.9 Microbial Response To Stress
. -- 2.10 Predictive Modelling
. -- 3 Food Preservation And Spoilage Organisms
. -- 3.1 Spoilage Micro‐Organisms
. -- 3.2 Shelf Life Indicators
. -- 3.3 Methods Of Preservation And Shelf Life Extension
. -- 3.4 Preservatives
. -- 3.5 Physical Methods Of Preservation
. -- 3.6 Packaging
. -- 3.7 Fermented Food Products
. -- 3.8 Organisms Involved In The Production Of Fermented Foods
. -- 3.9 Functional Foods: Probiotics And Gut Modulation
. -- 4 Bacterial Foodborne Pathogens
. -- 4.1 Indicator Organisms
. -- 4.2 Campylobacter Jejuni, C. Coli And C. Lari 4.3 Salmonella Serovars 4.4 Pathogenic E. Coli 4.5 Sh. Dysenteriae And Sh. Sonnei 4.6 Cronobacter Species 4.7 Vibrio Cholerae, V. Parahaemolyticus And V. Vulnificus 4.8 Brucella Melitensis, Br. Abortus And Br. Suis 4.9 Yersinia Enterocolitica 4.10 Aeromonas Hydrophila, A. Caviae And A. Sobria 4.11 Plesiomonas Shigelloides 4.12 Listeria Monocytogenes 4.13 Staphylococcus Aureus 4.14 Clostridium Perfringens 4.15 Clostridium Botulinum 4.16 B. Cereus Group 4.17 Enterococcus And Streptococcus Species 4.18 Emerging And Uncommon Foodborne Pathogens 5 Foodborne Pathogens: Viruses, Toxins, Parasites And Prions 5.1 Foodborne Viruses 5.2 Seafood And Shellfish Poisoning 5.3 Foodborne Parasites: Eucaryotes 5.4 Mycotoxins 6 Methods Of Detection And Characterisation 6.1 Prologue 6.2 Conventional Methods 6.3 Rapid Sampling Methods 6.4 Rapid End‐Detection Methods 6.5 Dna‐Based Molecular Typing And Proteomic Methods 6.6 Identification And Typing Methods Based On High‐Throughput Dna Sequencing 6.7 Specific Detection Procedures And Accreditation 7 Microbiological Criteria 7.1 Background To Microbiological Criteria And End‐Product Testing 7.2 International Commission On Microbiological Specifications For Foods (Icmsf) 7.3 Codex Alimentarius Principles For The Establishment And Application Of Microbiological Criteria 7.4 Sampling Plans 7.5 Variables Plans 7.6 Attributes Sampling Plan 7.7 Principles 7.8 Microbiological Limits 7.9 Implemented Microbiological Criteria 7.10 Uk Guidelines For Ready‐To‐Eat Foods 8 Hygienic Production Practices 8.1 Contribution Of Food Handlers To Foodborne Illness 8.2 Personnel Hygiene And Training 8.3 Cleaning 8.4 Detergents And Disinfectants 8.5 Microbial Biofilms 8.6 Assessment Of Cleaning And Disinfection Efficiency 9 Food Safety Management Tools 9.1 The Manufacture Of Hygienic Food
. -- 9.2 Microbiological Safety Of Food In World Trade 9.3 Consumer Pressure Effect On Food Processing 9.4 The Management Of Hazards In Food In International Trade 9.5 Hazard Analysis Critical Control Point (Haccp) 9.6 Prerequisite Programme 9.7 Outline Of Haccp 9.8 Microbiological Criteria And Haccp 9.9 Microbiological Hazards And Their Control 9.10 Haccp Plans 9.11 Gmp And Ghp 9.12 Quality Systems 9.13 Total Quality Management 10 Microbiological Risk Assessment 10.1 Risk Analysis And Microbiological Risk Assessment 10.2 Origin Of Mra 10.3 Mra – An Overview 10.4 Mra – Structure 10.5 Risk Assessment 10.6 Risk Management 10.7 Food Safety Objectives (Fso) 10.8 Risk Communication 10.9 Future Developments In Mra 11 Application Of Microbiological Risk Assessment 11.1 Salmonella Serovars 11.2 Campylobacter 11.3 L. Monocytogenes 11.4 E. Coli O157 11.5 Bacillus Cereus 11.6 Vibrio Parahaemolyticus 11.7 Cronobacter Species And Salmonella In Powdered Infant Formula (Pif) 11.8 Viral Risk Assessments 12 International Control Of Microbiological Hazards In Foods: Regulations And Authorities 12.1 Control Of Foodborne Pathogens 12.2 World Health Organisation (Who), Global Food Security From Accidental And deliberate Contamination 12.3 Regulations In International Trade Of Food 12.4 Codex Alimentarius Commission (Cac) 12.5 Sps Measures, Technical Barriers To Trade (Tbt) And The Who 12.6 Eu Legislation 12.7 International Food Safety Agencies 13 Surveillance And Foodborne Outbreak Investigation 13.1 Surveillance Programmes 13.2 Outbreak Investigations 13.3 Social Media, Crowd Sourcing And Reporting Food Poisoning Cases 13.4 Mobile Phones And Food Safety 13.5 Food Terrorism And Biocrimes 14 Whole‐Genome Sequencing, Microbiomes And Genomic Epidemiology 14.1 High‐Throughput Dna Sequencing 14.2 Microbiome Analysis 14.3 Genomic Epidemiology 14.4 Key Outbreaks Investigated Using Genomic Epidemiology Glossary Of Terms
. -- List Of Abbreviations Food Safety Resources On The World Wide Web Plates And Credits References