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Informationen zum Autor Jeffrey Hoorfar is a Professor and Research Manager at the Technical University of Denmark. Klappentext The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples! this book provides vital insight into outbreak investigations! crisis management! and safe food production. Zusammenfassung The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples! Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention. Inhaltsverzeichnis Part 1 Outbreak investigations: Tracing an outbreak of listeriosis in Austria: what an investigative microbiologist needs to consider; A point-source outbreak of Salmonella in an ethnic community in the UK; Investigating the source of a food poisoning incident in Cheshire! UK; Investigating a large outbreak of salmonellosis in the US involving fresh produce; What was the source of the 2011 outbreak of Escherichia coli in Germany and France? Tracing the source of a community-wide gastroenteric outbreak caused by Campylobacter in Finland; One pathogen but two different types of food borne outbreak; Bacillus cereus in catering facilities in Germany; Investigating a suspected case of mycotoxin poisoning in South Africa; Investigations of foodborne outbreaks caused by a parasite in Canada. Part 2 Source tracing: Troubleshooting the environmental source of contamination with Listeria monocytogenes in a typical small food manufacturing plant in Ireland; Tracing the source of persistent contamination of ready-to-eat chicken products with Listeria monocytogenes in Italy; An unforeseen source of aflatoxins in milk in Sweden; Investigations prompted by the discovery of high levels of Salmonella in fresh herbs in the UK; Source tracing in Thailand following contamination of Canadian dog chew toys with Salmonella; Analysing tap-water from households of patients with inflammatory bowel disease in Norway. Part 3 Crisis management: A proactive attempt to control an outbreak of foodborne disease in humans after detection of Salmonella during surveillance and control of pork in Denmark; Managing and learning from an anthrax outbreak in a Swedish beef cattle herd; Mounting an effective response to an outbreak of viral disease involving street food vendors in Indonesia; Handling of the media during an incident in Romania involving dioxin contamination of yoghurts. Part 4 Farm-level interventions: Is it possible to reduce foodborne Campylobacter infections in humans through vaccination of animals? The free-range meat paradox: the conflict between free-range poultry production systems and biocontainment of zoonotic disease; How does Sweden control Salmonella before it enters the food chain? Bovine spongiform encephalitis: the case of an unexpected and rapidly spreading epidemic in cattle with serious consequences; The continuing debate over increasing consumption of raw (unpasteurised) milk: Is it safe? Part 5 Safe food production: Challenges in food safety certification of a small enterprise producing a specialty product in Cyprus; The dilemma of regulatory testing of dairy foods in Australia: minimizing risk to the public while avoiding unnecessary regulatory burden; Learning from outbreaks of Escherichia coli O:Hcaused by low pH foods; Hygiene control in the dry food products industry: the roles of cleaning methods and hygienic indicators; Boosting exports of fresh meat by using faster laboratory methods in Denmark; Using predictive microbiology to benefit the Australian meat industry. Part 6 Food adulteration and authenticity: Forensic investigation of a sabotage incident in a factory manufacturing nut-free ready...
Sommario
Obituary for Niels Skovgaard
Contributor contact details
Woodhead Publishing Series in Food Science, Technology and Nutrition
Preface
Foreword
How to use this book
Acknowledgements
Part I: Outbreak investigations
Chapter 1: Tracing an outbreak of listeriosis in Austria: what an investigative microbiologist needs to consider
Abstract:
1.1 Introduction to the case
1.2 Significance of the case
1.3 The case history continues
1.4 Resolution and outcomes
1.5 Commentary and personal reflections
1.6 Critical questions for discussion
Chapter 2: A point-source outbreak of Salmonella in an ethnic community in the UK
Abstract:
2.1 Introduction
2.2 Significance of the situation
2.3 The case history continues
2.4 Resolution and outcomes
2.5 Commentary
2.6 Acknowledgements
2.7 Critical questions for discussion
Chapter 3: Investigating the source of a food poisoning incident in Cheshire, UK
Abstract:
3.1 Introduction
3.2 Significance of the situation
3.3 The case history continues
3.4 Resolution and outcomes
3.5 Commentary
3.6 Acknowledgements
3.7 Critical questions for discussion
Chapter 4: Investigating a large outbreak of salmonellosis in the US involving fresh produce
Abstract:
4.1 Introduction to the case
4.2 Significance of the case
4.3 Background information
4.4 The case history continues
4.5 Resolution and outcomes
4.6 Commentary and personal reflections
4.7 Critical questions for discussion
Chapter 5: What was the source of the 2011 outbreak of Escherichia coli in Germany and France?
Abstract:
5.1 Introduction to the case
5.2 Significance of the case
5.3 The case continues
5.4 Resolution and outcomes
5.5 Commentary and personal reflections
5.6 Acknowledgments
5.7 Critical questions for discussion
Chapter 6: Tracing the source of a community-wide gastroenteric outbreak caused by Campylobacter in Finland
Abstract:
6.1 Introduction to the case
6.2 Significance of the case
6.3 The case history continues
6.4 Management of the outbreak and source tracing
6.5 Conclusions of the outbreak and attempts to identify its source
6.6 Commentary: how can safety be improved and what constitutes an outbreak?
6.7 Critical questions for discussion
Chapter 7: One pathogen but two different types of foodborne outbreak: Bacillus cereus in catering facilities in Germany
Abstract:
7.1 Introduction to the cases
7.2 Significance of the cases
7.3 The case histories continue
7.4 Resolution and outcomes
7.5 Commentary and personal reflections
7.6 Critical questions for discussion
Chapter 8: Investigating a suspected case of mycotoxin poisoning in South Africa
Abstract:
8.1 Introduction to the case
8.2 Significance of the case
8.3 The case continues
8.4 Outcomes
8.5 Commentary
8.6 Critical questions for discussion
Chapter 9: Investigations of foodborne outbreaks caused by a parasite in Canada
Abstract:
9.1 Introduction to the cases
9.2 Significance of the cases
9.3 The background to the cases: previous outbreaks and challenges associated with detection and control
9.4 The case histories continue: traceback investigations and follow-up
9.5 Resolution and outcomes
9.6 Commentary
9.7 Acknowledgments
9.8 Critical questions for discussion
Part II: Source tracing
Chapter 10: Troubleshooting the environmental source of contamination with Listeria monocytogenes in a typical small food manufacturing plant in Ireland
Abstract:
10.1 Introduction to the c
Relazione
"This unique and impressive book of wide breadth and interest is recommended to chemists at large, but particularly to those involved in food production and quality control, whether working in production and control, research or teaching." --Chemistry World
"Those involved in food safety training and education will find the book a valuable asset in course design and delivery." --Trends in Food Science
