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Description: Growing public concern over the safety of our food supply has fueled the research and development of new methods to detect foodborne pathogens as quickly and as early as possible. This reader-friendly reference examines the latest proven rapid foodborne pathogen detection methods currently used. Organized by food commodities, this unique book enables readers to choose the most effective and efficient method, assemble the necessary resources, and implement the method seamlessly, avoiding common pitfalls.
Rapid Detection, Characterization, and Enumeration of Foodborne Pathogens is organized into seven sections. The first two sections review the latest laboratory technologies designed to accelerate test results, and explain the issues that labs need to consider in order to effectively implement rapid detection methods. The next four sections are organized according to commodity and food production lines, enabling readers to easily find the best pathogen detection methods for their needs. For each food line, the book sets forth the rapid methods that can detect important target pathogens. The final section looks to the future, detailing research needs and emerging areas of rapid detection of foodborne pathogens.
More than 85 experts from worldwide research centers provide guidelines for faster, user-friendly, and cost-effective foodborne pathogen detection. Their advice is based not only on a thorough review of the current literature, but also their own first-hand laboratory experience. As a result, readers can confidently turn to this book to minimize the risk of pathogen-contaminated foods reaching consumers.
Key Features · Focuses on open-formula, non-commercial pathogen detection protocols, making the book independent of commercial interests · Presents important considerations for working with rapid methods, including sampling, pre-analytical sample preparation, statistics, validation, and international standardization · Examines the cost-benefit of using rapid methods · Organizes detection methods by food production chain, better reflecting laboratory needs
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Provides a one-stop reference for food hygiene
laboratories
Table of Contents: 1. The Public Health, Industrial, and Global Significance of Rapid Microbiological Food Testing, J. Hoorfar, S. Cahill, R. Clarke, G. C. Barker, A. Fazil, D. L. F. Wong, and P. C. H. Feng
I. ACCELERATED GENERIC TECHNIQUES 2. Strengths and Shortcomings of Advanced Detection Technologies, L.D. Goodridge, P. Fratamico, L. S. Christensen, J. Hoorfar, M. Griffiths, M. Carter, A. K. Bhunia, and R.. O’Kennedy 3. Chromogenic and Accelerated Cultural Methods, Lawrence D. Goodridge and Bledar Bisha 4. Automated and Large-Scale Characterization of Microbial Communities in Food Production, E. Reynisson, K. Rudi, V. Þ. Marteinsson, J. Nakayama, N. Sakamoto, A. Rasooly, and J. Hoorfar 5. Fast and High-Throughput Molecular Typing Methods, P. I. Fields, C. Fitzgerald, and John R. McQuiston
II. CRITICAL CONSIDERATIONS BEFORE SETTING UP RAPID METHODS 6. Sampling, Transport, and Sample Preparation in Emergency Situations and Rapid Response, S. O’Brien, P. Whyte, C. Iversen, and S. Fanning 7. Statistics of Sampling for Microbiological Testing of Foodborne Pathogens, T. Ross, Pina M. Fratamico, L. Jaykus, and M. H. Zwietering 8. Preanalytical Sample Preparation and Analyte Extraction, Peter Rossmanith, Johannes Hedman, Peter Rådström, Jeffrey Hoorfar, and Martin Wagner 9. Criteria for Choosing the Right Rapid Method, H. Joosten and J. Marugg 10. Your Results Are Your Controls: Inclusion of Critical Test Controls, C. Löfström and J. Hoorfar 11. International Validation, Ring Trial, and Standardization of Rapid Methods, S. Qvist 12. Statistical Data Analysis of Results Based on Alternative Detection and Enumeration Methods, M. Greiner, H. Vigre, and I. Gardner
III. MEAT PRODUCTION CHAIN 13. Salmonella in Pork, Beef, Poultry, and Egg, B. Malorny, A. Bhunia, H. J. M. Aarts, C. Löfström, and J. Hoorfar 14. Yersinia enterocolitica in Pork, M. Fredriksson-Ahomaa, T. Nesbakken, M. Skurnik, S. Thisted Lambertz, J. S. Dickson, J. Hoorfar, and H. Korkeala 15. Campylobacter in Poultry, Pork, and Beef, M. H. Josefsen, C. Carroll, K. Rudi, E. Olsson Engvall, and J. Hoorfar 16. Shiga Toxin-Producing Escherichia coli in Food, R. Stephan, C. Zweifel, P. Fach, S. Morabito, and L. Beutin 17. Rapid Screening of Animal Feeds for Mycotoxins and Salmonella Contaminates, C. Wolf-Hall, H. Zhao, P. Häggblom, and J. Hoorfar
IV. DAIRY PRODUCTION CHAIN 18. Listeria monocytogenes in Milk, Cheese, and the Dairy Environment, Anthony D. Hitchins, Kieran N. Jordan, Moez Sanaa, and Martin Wagner 19. Bacillus cereus in Milk and Dairy Production, M. Ehling-Schulz, U. Messelhäusser, and P. E. Granum 20. Staphylococcus aureus in the Dairy Chain, M. Wagner, I. Hein, B. Stessl, and M. Ehling-Schulz 21. Cronobacter Species in Powdered Infant Formula, Kieran N. Jordan and Séamus Fanning
V. FRESH PRODUCE, SEAFOOD, AND WATER 22. Pathogen Testing in Fresh Produce and Irrigation Water, Charlotte H. Rambo and Suresh D. Pillai 23. Norovirus, Hepatitis A. Virus, and Indicator Microorganisms in Shellfish, Soft Fruits, and Water, Albert Bosch, Sabah Bidawid, Françoise S. Le Guyader, David Lees, and Lee-Ann Jaykus 24. Protozoan Parasites: Cryptosporidium, Giardia, Cyclospora, and Toxoplasma, Brent R. Dixon, Ronald Fayer, Mónica Santín, Dolores E. Hill, and J. P. Dubey
VI. FOOD SERVICE AND CATERING 25. Practical Sampling Plans, Indicator Microorganisms, and Interpretation of Test Results from Trouble-Shooting, J. L. Kornacki 26. Clostridium perfringens in Food Service, Ronald G. Labbé and Kathie Grant 27. Hepatitis A Virus in Ready-To-Eat Foods, Doris H. D’Souza, Kalmia E. Kniel, and Lee-Ann Jaykus
VII. CONCLUSIONS
28. Future Trends in Rapid Methods: Where Is the Field Moving, and What Should We Focus On? J. Hoorfar, B. B. Christensen, F. Pagotto, K. Rudi, A. Bhunia, and M. Griffiths
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