By J Sofos
The publication starts off with an interview with nutrients safeguard professional Bruce Tompkin and serves as a survey of meals safeguard administration structures from the previous to the current day and destiny meals security demanding situations. Chapters partially two provide updates on particular pathogens together with Salmonella, Listeria monocytogenes and Bacillus species. the rest chapters discover new advancements within the zone, with contributions on rising parasites in foodstuff, advances in separation and focus of microorganisms from meals samples, new techniques in microbial pathogen detection, and an replace on novel tools for pathogen keep an eye on in cattle preharvest.
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Additional info for Advances in microbial food safety: Volume 1
Still, the incidence of human salmonellosis in many industrialised countries has remained high (EFSA, 2010). The effort to reduce human salmonellosis is challenged by the widespread occurrence of Salmonella in a variety of food-producing animals and the ability of Salmonella to adapt to and survive changing environmental conditions. , 2011). Typically, the onset of symptoms is 12 to 72 hours after exposure, and the duration is 4–5 days, often followed by a period of fatigue. Symptoms are mainly from the gastrointestinal tract, often accompanied by fever, headache and muscle or joint pain.
Lelieveld, J. Holah and D. Napper 259 Advances in microbial food safety: Volume 1 Edited by J. Sofos 260 Global safety of fresh produce: A handbook of best practice, innovative commercial solutions and case studies Edited by J. Hoorfar 261 Human milk biochemistry and infant formula manufacturing technology Edited by M. Guo © Woodhead Publishing Limited, 2013 1 Interview with a food safety expert: Dr R. Bruce Tompkin R. B. Tompkin, Retired, USA and J. 3 Abstract: This chapter is a series of questions and answers between John Sofos and Bruce Tompkin, giving Bruce’s perspective as a food microbiologist on food safety.
Bruce was a member of the National Advisory Committee on Microbiological Criteria for Foods for five terms and the International Commission on Microbiological Criteria for Foods for 20 years, serving as an advisor for an additional seven years. He helped define the principles of hazard analysis and critical control point (HACCP), the concept of a food safety objective and the role of microbiological testing in food safety management systems. He retired from ConAgra Refrigerated Prepared Foods in 2002 and continues to promote food safety through participation on committees and other means.
Advances in microbial food safety: Volume 1 by J Sofos
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