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Ross C. Beier,Suresh D. Pillai,Timothy D. Phillips,Richard L. Ziprin
Author : Ross C. Beier,Suresh D. Pillai,Timothy D. Phillips,Richard L. Ziprin Publisher : John Wiley & Sons Page : 482 pages File Size : 51,5 Mb Release : 2008-02-28 Category : Technology & Engineering ISBN : 9780470752562
Preharvest and Postharvest Food Safety by Ross C. Beier,Suresh D. Pillai,Timothy D. Phillips,Richard L. Ziprin Pdf
While presenting the latest scientific research on the major pathogens associated with meat, poultry, produce, and other foods, Pre-Harvest and Post-Harvest Food Safety: Contemporary Issues and Future Directions goes beyond other professional reference books by identifying the research needed to assure food safety in the future. The editors and authors not only review the current, cutting-edge literature in each of their areas, but provide insights and forward thinking into the development of new and innovative approaches and research strategies. Scientists and researchers from academia, government, and industry have collaborated to examine the high-priority food safety areas recognized by the federal government: pathogen/host interactions; ecology, distribution and spread of foodborne hazards; antibiotic resistance; verification tests; decontamination and prevention strategies; and risk analysis. A worthy new edition to the IFT Press series of food science and technology titles, Pre-Harvest and Post-Harvest Food Safety describes what we now know in food safety and provides a framework and focus for future research to improve diagnostic capabilities and intervention strategies for enteropathogens.
Preharvest Food Safety by Siddhartha Thakur,Kalmia E. Kniel Pdf
An overview of farm-to-fork safety in the preharvest realm Foodborne outbreaks continue to take lives and harm economies, making controlling the entry of pathogens into the food supply a priority. Preharvest factors have been the cause of numerous outbreaks, including Listeria in melons, Salmonella associated with tomatoes, and Shiga toxin-producing E.coli in beef products, yet most traditional control measures and regulations occur at the postharvest stage. Preharvest Food Safety covers a broad swath of knowledge surrounding topics of safety at the preharvest and harvest stages, focusing on problems for specific food sources and food pathogens, as well as new tools and potential solutions. Led by editors Siddhartha Thakur and Kalmia Kniel, a team of expert authors provides insights into critical themes surrounding preharvest food safety, including Challenges specific to meat, seafood, dairy, egg, produce, grain, and nut production Established and emerging foodborne and agriculture-related pathogens Influences of external factors such as climate change and the growing local-foods trend Regulatory issues from both US and EU perspectives Use of pre- and probiotics, molecular tools, mathematical modeling, and one health approaches Intended to encourage the scientific community and food industry stakeholders to advance their knowledge of the developments and challenges associated with preharvest food safety, this book addresses the current state of the field and provides a diverse array of chapters focused on a variety of food commodities and microbiological hazards.
Preharvest Food Safety and Security by Richard E. Isaacson,Mary E. Torrence,Merry Shannon Riley-Buckley Pdf
A colloquium was convened in Perthshire, Scotland, December 5-8, 2003, by the American Academy of Microbiology to deliberate preharvest food safety and food security strategies. Professionals with expertise in veterinary medicine, agriculture, plant science, food safety, and microbiology discussed current practices in preharvest food safety, problems posed by pathogens on the farm, research needs in the field, and communication and education priorities. Recent major outbreaks of foodborne illness continue to heighten our awareness about the complexity of the farm-to-fork continuum and the relevance of the on-farm or preharvest role. For example, outbreaks of Cyclospora in Guatemalan raspberries, hepatitis A from Mexican green onions, and norovirus from British Columbian oysters all began with contamination at the preharvest level. For many food products, it can be difficult to prevent transmission of pathogens to consumers once the food leaves the farm, since post-harvest decontamination steps, if available, are not always effective. For food products eaten raw, like fruits, vegetables, nuts, and some seafood, there is no cooking process to inactivate pathogens. Another complication can be home preparation where raw food products, like meat, can be the source of pathogens to other items in the food preparation environment before cooking. There are many steps in the process that brings food from the farm to the table; each step provides opportunities for contamination and, ultimately, risk of foodborne illness. This colloquium only considered preharvest food safety, although we recognized that it is not the only or, in some case, the most critical, stage of food production. However, cost effective interventions with the potential of reducing levels of contamination can be useful in the continuum of food production. Outside of basic hygiene practices, few food safety controls are in place in food production environments (preharvest) because not enough information is available on what would control foodborne pathogens. There are multiple needs for data: systematic surveil-lance would provide baseline data on the prevalence of pathogens, and epidemiologic research could help identify effective controls. Comprehensive and transparent risk assessments on preharvest issues are needed to continue to identify risk mitigation priorities and to provide comparisons among intervention strategies. The human pathogens of concern in preharvest environments include a wide array of viruses, parasites, and bacteria that can have a range of effects and severity, depending on pathogen-specific and host-specific properties. Due to differences in cultivation practices and wealth of resources, the organisms of concern on farms in industrialized nations and in developing countries are likely to be quite different. Admittedly, eliminating pathogens from the pre-harvest environment would be nearly impossible. A more practical goal for preharvest food safety interventions is to reduce pathogen numbers to levels that will reduce the degree of hazard to public health. Unfortunately, since there is not always a definitive link between preharvest food safety and public health, and there are many factors in between, it will first be important to understand the role of preharvest contamination and control strategies on the overall burden of microbes in our food supply. This is complicated because some foods are marketed direct from the farm to retail (produce), while other products have intermediate processing steps (meats), and their impacts on importance of on-farm measures may be different. Furthermore, this may afford only temporary success, since the pathogens may reproduce and disseminate during other steps in the farm-to-fork continuum. Indeed, many factors play roles in determining the numbers of pathogens in food production environments, including diet, seasonal factors, and microbial symbioses, among others. In light of global concerns about bioterrorism, biological security on the farm is an even bigger concern. A number of security-sensitive points in food production processes were discussed, and priorities for security measures were identified. Although progress has been made, our understanding of the epidemiology of foodborne pathogens on the farm and the best ways to manage their risks is limited at best. A number of specific preharvest food safety research needs were identified, including validation and development of interventions, development of better tools for pathogen detection and enumeration, and investigation of the effects of interventions on microbial community dynamics.
Preharvest and Postharvest Food Safety by Steve. S Thomas Pdf
While presenting the latest scientific research on the major pathogens associated with meat, poultry, produce, and other foods, Pre-Harvest and Post-Harvest Food Safety: Contemporary Issues and Future Directions goes beyond other professional reference books by identifying the research needed to assure food safety in the future. The editors and authors not only review the current, cutting-edge literature in each of their areas, but provide insights and forward thinking into the development of new and innovative approaches and research strategies. Scientists and researchers from academia, government, and industry have collaborated to examine the high-priority food safety areas recognized by the federal government: pathogen/host interactions; ecology, distribution and spread of foodborne hazards; antibiotic resistance; verification tests; decontamination and prevention strategies; and risk analysis. A worthy new edition to the IFT Press series of food science and technology titles, Pre-Harvest and Post-Harvest Food Safety describes what we now know in food safety and provides a framework and focus for future research to improve diagnostic capabilities and intervention strategies for enteropathogens.
Preharvest Modulation of Postharvest Fruit and Vegetable Quality by Mohammed Wasim Siddiqui Pdf
Preharvest Modulation of Postharvest Fruit and Vegetable Quality is the first book to focus on the potential yield quality, quantity and safety benefits of intervention during growth. Of the many factors responsible for overall quality of produce, about 70 percent comes from pre-harvest conditions. Written by an international team of experts, this book presents the key opportunities and challenges of pre-harvest interventions. From selecting the most appropriate growing scenario, to treating plants during the maturation process, to evaluating for quality factors to determine appropriate interventions, this book provides an integrated look at maximizing crop yield through preventative means. In fact, with the very best of postharvest knowledge and technologies available, the best that can be achieved is a reduction in the rate at which products deteriorate as they progress through their normal developmental pattern of maturation, ripening and senescence. Therefore, it is very important to understand what pre-harvest factors influence the many important harvest quality attributes that affect the rate of postharvest deterioration and, subsequently, the consumers’ decision to purchase the product in the marketplace. Presents the important pre-harvest factors that influence harvest quality Includes up-to-date information on pre-harvest factors that modulate post-harvest biology Identifies potential methodologies and technologies to enhance pre-harvest interventions
Food and Feed Safety Systems and Analysis by Steven C Ricke,Griffiths G. Atungulu,Chase Rainwater,Si Hong Park Pdf
Food and Feed Safety Systems and Analysis discusses the integration of food safety with recent research developments in food borne pathogens. The book covers food systems, food borne ecology, how to conduct research on food safety and food borne pathogens, and developing educational materials to train incoming professionals in the field. Topics include data analysis and cyber security for food safety systems, control of food borne pathogens and supply chain logistics. The book uniquely covers current food safety perspectives on integrating food systems concepts into pet food manufacturing, as well as data analyses aspects of food systems. Explores cutting edge research about emerging issues associated with food safety Includes new research on understanding foodborne Salmonella, Listeria and E. coli Presents foodborne pathogens and whole genome sequencing applications Provides concepts and issues related to pet and animal feed safety
Engineering Aspects of Food Quality and Safety by H. Umesh Hebbar,Richa Sharma,Ram Saran Chaurasiya,Shivendu Ranjan,K.S.M.S. Raghavarao Pdf
Engineering Aspects of Food Quality and Safety aims to fill the knowledge gap in current technological advances and methods for food safety and quality, dedicating entire sections to analytical techniques from quality testing to packaging, post-harvest methods from product utilization to storage to chemical engineering principles and pre-harvest interventions from genetic engineering and mechanization to the links between pre-and-post harvest techniques. Throughout the book, global policy perspectives are taken into account. An introductory section is also included to cover the role of food processing and engineering in food quality and safety improvement. Encompassing all of the major applications and challenges involved in the engineering aspects of food safety and quality in one source, this work is incredibly valuable to a wide range of food engineers, scientists, and industry professionals involved in the engineering, processing and packaging of both novel and traditional foods. This text provides a detailed overview of the newest methods and advanced technologies used in the improvement of quality and safety in foods. The processes and methods described in this book are applicable to many areas of the food industry including pre-harvest and post-harvest technology, food machinery and product formulation. Featuring contributions from prominent food scientists and engineers across the globe, this work contains detailed coverage of the latest advances in genetic and chemical engineering, mechanization, thermal and non-thermal processing, automation, computational tools, packaging and waste management. The latest analytical techniques are also covered, including chapters dedicated to in-line monitoring, nanosensors, rapid testing kits and E-sensors. Maintaining a high standard of safety for consumers in foods is an interdisciplinary effort involving biologists, chemists, nutritionists, chemical engineers, mechanical engineers and genetic engineers among others. All of these experts will find this book to be a singular source encompassing all of the major current advances in food safety engineering and processing.
Developments in Food Quality and Safety Series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications. Volume 4, Food Industry 4.0: Emerging Trends and Technologies in Food Production and Consumption covers several technologies (e.g., robotics, smart sensors, artificial intelligence, and big data) at different development and research levels in order to provide holistic multidisciplinary approaches that embrace simultaneously as many Industry 4.0 technologies as possible, reflecting the long journey of food from farm (or sea) to fork. Chapters explore automation, digitalization, and green technologies, besides food quality, food safety food traceability, processing and preservation 4.0. Topics such as smart sensors, artificial intelligence and big data revolution, additive manufacturing, and emerging food trends are also explored. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists. Provides a comprehensive view of Industry 4.0 technologies as applied to the food industry Covers the most trend topics related to novel foods in the light of emerging innovations and developments Discusses how implementing innovative technologies holds significant potential to increase efficiency and value added, save time and cost, and increase profitability in various food sectors
Jeffrey J. Zimmerman,Locke A. Karriker,Alejandro Ramirez,Kent J. Schwartz,Gregory W. Stevenson,Jianqiang Zhang
Author : Jeffrey J. Zimmerman,Locke A. Karriker,Alejandro Ramirez,Kent J. Schwartz,Gregory W. Stevenson,Jianqiang Zhang Publisher : John Wiley & Sons Page : 1136 pages File Size : 55,8 Mb Release : 2019-03-25 Category : Medical ISBN : 9781119350903
Diseases of Swine by Jeffrey J. Zimmerman,Locke A. Karriker,Alejandro Ramirez,Kent J. Schwartz,Gregory W. Stevenson,Jianqiang Zhang Pdf
Provides a fully revised Eleventh Edition of the definitive reference to swine health and disease Diseases of Swine has been the definitive reference on swine health and disease for over 60 years. This new edition has been completely revised to include the latest information, developments, and research in the field. Now with full color images throughout, this comprehensive and authoritative resource has been redesigned for improved consistency and readability, with a reorganized format for more intuitive access to information. Diseases of Swine covers a wide range of essential topics on swine production, health, and management, with contributions from more than 100 of the foremost international experts in the field. This revised edition makes the information easy to find and includes expanded information on welfare and behavior. A key reference for anyone involved in the swine industry, Diseases of Swine, Eleventh Edition: Presents a thorough revision to the gold-standard reference on pig health and disease Features full color images throughout the book Includes information on the most current advances in the field Provides comprehensive information on swine welfare and behavior Offers a reorganized format to make the information more accessible Written for veterinarians, academicians, students, and individuals and agencies responsible for swine health and public health, Diseases of Swine, Eleventh Edition is an essential guide to swine health.
Food Safety in Poultry Meat Production by Kumar Venkitanarayanan,Siddhartha Thakur,Steven C. Ricke Pdf
This comprehensive study of poultry meat safety offers readers the most up-to-date information on food safety concerns in poultry meat production. Chapters address recent topics of interest such as organic poultry production, antimicrobial resistant pathogens in poultry, antibiotic usage in poultry production, and pre- and post- harvest approaches to improving poultry meat safety. The last couple of decades have observed a significant increase in poultry meat production in the US. However, poultry meat is a potential source of foodborne pathogens such as Salmonella, Campylobacter spp. and pathogenic Escherichia coli (APEC linked to human infections), leading to economic losses to the poultry industry and impacting public health. Advances in knowledge in microbiology, molecular biology, immunology and “omics” fields have intensified efforts to improve the microbiological safety of poultry by targeting virulence mechanisms of the pathogens, developing vaccines and improving gut health in chickens. Moreover, due to the emergence of multidrug resistance in poultry-borne pathogens, and growth of organic poultry production, there exists significant interest for developing natural strategies for controlling pathogens in chickens. This edited volume provides insight into these strategies and covers other material of interest to food microbiologists, public health personnel, and poultry scientists. Readers of various backgrounds will appreciate its incorporation of recent developments not covered in other publications on the subject.
Probiotics in Food Safety and Human Health by Ipek Goktepe,Vijay K. Juneja,Mohamed Ahmedna Pdf
The discovery of new and previously unknown organisms that cause foodborne illness makes it essential for scientists, regulators, and those in the food industry to reconsider their traditional approaches to food preservation. A single source reference that can provide the latest practical information on how to deal with the range of probiotic health issues that have recently arisen would be invaluable to have. Probiotics in Food Safety and Human Health is that resource. It presents an in-depth characterization and diagnosis of probiotic strains and their mechanisms of action in humans, explains the role food applications have in the development of new products that guard against gastrointestinal diseases, and addresses the current regulatory environment. The material in each chapter is written in an accessible format by internationally renowned experts and includes citations from scientific literature. Highlights include a thorough discussion of probiotic issues such as pre- and postharvest food safety applications of probiotics, genetic engineering, and probiotic identification. The book also presents information on new regulations and emerging trends in the two major probiotics markets in the world, Europe and Japan. Unique in its depth and breadth of scope, Probiotics in Food Safety and Human Health provides vital information to those who need to be knowledgeable of the functional properties of foods aimed at improving human health.
