The Microbiology of Safe Food

Stephen J. Forsythe

• Publisher: Wiley-Blackwell
• Year: 2019
• Print ISBN: 9781119405016
• eBook ISBN: 9781119405535
• Edition: 3
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Exploring food microbiology, its impact upon consumer safety, and the latest strategies for reducing its associated risks

As our methods of food production advance, so too does the need for a fuller understanding of food microbiology and the critical ways in which it influences food safety. The Microbiology of Safe Food satisfies this need, exploring the processes and effects of food microbiology with a detailed, practical approach. Examining both food pathogens and spoilage organisms, microbiologist Stephen J. Forsythe covers topics ranging from hygiene regulations and product testing to microbiological criteria and sampling plans.

This third edition has been thoroughly revised to cater to the food scientists and manufacturers of today, addressing such new areas as:

• Advances in genomic analysis techniques for key organisms, including E. coli, Salmonella, and L. monocytogenes
• Emerging information on high-throughput sequencing and genomic epidemiology based on genomic analysis of isolates
• Recent work on investigations into foodborne infection outbreaks, demonstrating the public health costs of unsafe food production
• Updates to the national and international surveillance systems, including social media

Safe food for consumers is the ultimate goal of food microbiology. To that end, The Microbiology of Safe Food focuses on the real-world applications of the latest science, making it an essential companion for all those studying and working in food safety.

1
Foodborne infections

This may seem a rather self‐defeating opening sentence, but there is no universally accepted definition of ‘safe food’. The reason is that it is a relative term, which is linked to determining the acceptable level of risk to a mixed population or maybe a specific subgroup. Our food is very diverse, and to ensure it is safe requires a systematic, proactive approach of minimising contamination from ‘farm to fork’. However, our food supply involves international movement of ingredients and processed products, and therefore the ‘farm’ is much removed from the ‘fork’. Some procedures of food preservation are well known to the general public, such as refrigeration and canning. There's also the implementation of ‘hazard analysis and critical control point’ (HACCP), in which the producer anticipates the likely hazards in the final product and ensures the processing reduces or eliminates them to an acceptable level. Foodborne illness can be defined as diseases commonly transmitted through food, and comprise a broad group of illnesses caused by microbial pathogens, parasites, chemical contaminants and biotoxins. An alternative phrase ‘food poisoning’ has often been used but nowadays is regarded as being too restrictive. Unfortunately, illness due to foodborne contamination is still a major cause of morbidity and mortality.

Dealing with food safety problems is challenging, in part because they change over time. We have changes in our economy, and therefore lifestyle, eating habits (ranges of food, eating at home or eating out), and an ageing population who are more prone to infection and are slower to recover. The causative agents of foodborne illnesses are also changing, with the emergence of previously unrecognised emergent pathogens. Food producers both industrially and domestically need be aware of these changes in order to improve the safety of our food. This first chapter will consider the magnitude of the foodborne illness, the diversity of sources and diseases, along with its economic consequences. These key topics will be covered in greater depth later in specific chapters. Definition of terms will be found in the glossary at the end of the book, where there is also a listing of useful core hypertext links.

Food microbiology is a multidisciplinary topic, and there are rapid advances being made in a number of areas. In order to keep this book as up‐to‐date as reasonably possible the reader should also refer to the supporting websites at www.foodmicrobe.com/info.htm where the reader will find additional information for specific chapters.

1.1 The microbial world and its relationship to food

The world of microbiology covers a diverse range of life, albeit very small in size. Simply using the loose definition that microbiologists study life forms which are not clearly visible to the naked eye means that it includes complex organisms such as protozoa and fungi, as well as the simpler bacteria and viruses. Nevertheless, the major mi...

Table of contents

• Cover
• Table of Contents
• Preface to third edition
• Preface to second edition
• Preface to first edition
• 1 Foodborne infections
• 2 Basic aspects
• 3 Food preservation and spoilage organisms
• 4 Bacterial foodborne pathogens
• 5 Foodborne pathogens: viruses, toxins, parasites and prions
• 6 Methods of detection and characterisation
• 7 Microbiological criteria
• 8 Hygienic production practices
• 9 Food safety management tools
• 10 Microbiological risk assessment
• 11 Application of microbiological risk assessment
• 12 International control of microbiological hazards in foods: regulations and authorities
• 13 Surveillance and foodborne outbreak investigation
• 14 Whole‐genome sequencing, microbiomes and genomic epidemiology
• Glossary of terms
• List of abbreviations
• Food safety resources on the world wide web
• Plates and credits
• References
• Index
• Supplemental Images
• End User License Agreement