By J Sofos (ed.)
Study and laws in nutrition microbiology proceed to adapt, and outbreaks of foodborne illness position additional strain at the to supply microbiologically secure items. This moment quantity within the sequence Advances in Microbial meals Safety summarises significant contemporary advances during this box, and enhances quantity 1 to supply an important assessment of advancements in nutrition microbiology. half one opens the ebook with an interview with a meals safeguard specialist. half presents updates on unmarried pathogens, and half 3 appears to be like at pathogen detection, identity and surveillance. half 4 covers pathogen keep an eye on and nutrients renovation. ultimately, half 5 makes a speciality of pathogen keep an eye on management.
- Extends the breadth and assurance of the 1st quantity within the series
- Includes updates on particular pathogens and security for particular foods
- Reviews either detection and administration of foodborne pathogens
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Extra info for Advances in Microbial Food Safety
1%) STEC strains; 95% of the STEC strains were positive for stx2. , 2006). , 2007). The isolates belonged to 42 O serogroups and 61 O:H serotypes. PCR assays indicated that 28/96 strains were positive for stx1, 49/96 for stx2, and 19/96 carried both stx1 and stx2 genes. Cobbold et al. (2008) determined the presence of STEC in ground beef in the Pacific Northwest over a period of one year; 173/480 samples were positive for the stx gene. 5% (36/480) of the ground beef samples. , 2008). 3% (1006/4133) of the samples.
Leafy greens are a particular concern to consumers. Consumers should ensure that cut package leafy greens have been refrigerated at the store. , 2012b) and that the cut surfaces leak fluid, which is an excellent bacterial medium. Thus, such products have a limited shelf life. , 2009). Reducing or eliminating fecal carriage of STEC in cattle and other ruminants before the animals enter the food chain is important for decreasing human illness induced by STEC. , 2009). Various types of cattle feedstuffs have been shown to reduce O157:H7 shedding; however, the results are inconsistent and often not reproducible.
After removing the hide, the noneviscerated 18 Advances in microbial food safety carcass is steam vacuumed followed by a hot water or organic acid wash; after eviscerating and splitting, the carcass is treated with hot water (74 °C) to further cleanse the carcass. , 2005). E-beam irradiation (ca. 1 kGy) of O157:H7 inoculated onto the surface of cutaneous trunchi muscle (to simulate the surface of a chilled beef carcass) showed a reduction of ca. , 2005). However, even though E-beam irradiation appears promising, it has not been used as a means of reducing or eliminating STEC from beef carcasses.
Advances in Microbial Food Safety by J Sofos (ed.)