by Chris Bell & Alec Kyriakides
Contents
SynopsisOrdering information:
click on one of these direct links to order on-line from Amazon bookshop:
British edition Canada edition USA edition
Contents
Background:
Introduction
Taxonomy of Salmonella
Illnesses caused by Salmonella
Sources of Salmonella
Outbreaks: causes and lessons to be learnt:
Introduction
Beansprouts: England
Salami: England
Orange juice: USA
Chocolate: USA & Canada
Infant dried milk: England
Pasteurised cheese: England
Catering and the home
Factors affecting the growth and survival of Salmonella:
General, Temperature
pH, water activity and other factors
Industry focus: control of Salmonella
Introduction
Salami and raw, dry-cured meat products
Cooked perishable meats
Chocolate
Fresh fruit juice
Infant dried foods
Chicken and eggs
Generic control of Salmonella
Industry action and reaction:
Introduction
Legislation and standards
Guidelines
Specifications
Monitoring for Salmonella
Test methods:
Conventional methods
Alternative method
The future
Glossary of terms
References
Index
Synopsis
Human illness attributed to foodborne pathogenic microorganisms has been prominent in the mass media in recent years. The "Practical Food Microbiology Series" has been devised to give practical and accurate information about specific organisms of concern to public health. The information is designed for use by those in the food industry working in manufacturing, retailing and quality assurance, those in associated professional sectors e.g. public health, and students in each of these areas. The series is unique in its practical approach as it draws on real life situations to highlight practical means for controlling the organism in foods.
Salmonella species are arguably the most commonly reported food associated human pathogens in the developed world. They are zoonotic agents and many different animal reservoirs are known. They can be found widely in the environment and may also establish in food processing environments. Over 2000 serotypes of Salmonella have been identified to-date, some of which cause very serious illness in humans particularly in vulnerable populations such as the elderly.
Although rare, illness may result in fatality or long term debility and sequelae. Salmonella spp. are so widespread in raw foods and food source environments that the food industry has to maintain constant vigilance regarding contamination in raw materials, effectiveness of food processing systems and control of finished product characteristics for assuring food safety with respect to this important pathogen.
This book details the causes of selected outbreaks and assesses the lessons that can be learnt from them. It examines the characteristics of Salmonella spp. and identifies factors that make foods susceptible to contamination and growth of these organisms. Specific product sectors are used to indicate practical measures that can be applied to control Salmonella spp. in foods and minimize their potential to cause harm to the consumer.
The book also provides guidance in selecting effective sampling plans and test methods to monitor and detect the organism and offers pragmatic advice on action to be taken when the organism is detected during monitoring programmes.
Ordering information:
click on one of these direct links to order on-line from Amazon bookshop:
British edition Canada edition USA edition
(click a link to open in a new window - both deliver world-wide)
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Salmonella in Domestic Animals
- Edited by C. Wray, UK Veterinary Laboratory Agency, Weybridge
Ordering details (all deliver world-wide): UK & Europe Canada USA
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