Preharvest And Postharvest Food Safety: Contemporary Issues And Future Directions

While presenting the latest scientific research on the major pathogens associated with meat, poultry, produce, and other foods, Pre-Harvest and Post-Harvest Food Safety: Contemporary Issues and Future Directions goes beyond other professional reference books by identifying the research needed to assure food safety in the future. The editors and authors not only review the current, cutting-edge literature in each of their areas, but provide insights and forward thinking into the development of new and innovative approaches and research strategies. Scientists and researchers from academia, government, and industry have collaborated to examine the high-priority food safety areas recognized by the federal government: pathogen/host interactions; ecology, distribution and spread of foodborne hazards; antibiotic resistance; verification tests; decontamination and prevention strategies; and risk analysis. A worthy new edition to the IFT Press series of food science and technology titles, Pre-Harvest and Post-Harvest Food Safety describes what we now know in food safety and provides a framework and focus for future research to improve diagnostic capabilities and intervention strategies for enteropathogens.

Ross C. Beier is Research Chemist for the Food and Feed Safety Research Unit, Southern Plains Agricultural Research Center, ARS, USDA.

Suresh D. Pillai is Associate Director of the Institute of Food Science and Engineering, Texas A&M University, College Station, TX.

Timothy D. Phillips is Director of the Center for Food Safety, Institute of Food Science and Engineering, Texas A&M University, College Station, TX.

Contributors.

Foreword (The Honorable Elsa A. Murano).

Preface.

Part I: Pathogen/Host Interactions.

1 Foodborne Salmonella Infections (Andreas J. Bäumler).

2 Pathogenic Escherichia coli (Suryakant D. Waghela).

3 Foodborne Enterohemorrhagic Escherichia coli Infections (Vernon L. Tesh).

4 Bacterial Hazards in Fresh and Fresh-Cut Produce: Sources and Control (Alejandro Castillo and M. Ofelia Rodríguez-García).

5 Campylobacter Species and Fresh Produce: Outbreaks, Incidence, and Biology (Robert E. Mandrell and Maria T. Brandl).

6 Campylobacter and Campylobacteriosis: What We Wish We Knew (Richard L. Ziprin).

7 Global Analysis of the Mycobacterium avium subsp. paratuberculosis Genome and Model Systems Exploring Host–Agent Interactions (Thomas A. Ficht, L. Garry Adams, Sangeeta Khare, Brian O'Shea, and Allison C. Rice-Ficht).

8 Viruses in Food (Sagar M. Goyal).

Part II: Ecology, Distribution, and Spread of Foodborne Hazards.

9 Microbial Ecology: Poultry Foodborne Pathogen Distribution (J. Allen Byrd II).

10 Microbial Ecological Principles Underlying Preharvest Intervention Strategies (Todd R. Callaway, Robin C. Anderson, Thomas S. Edrington, Kenneth M. Bischoff, Kenneth J. Genovese, Toni L. Poole, and David J. Nisbet).

11 Limiting Avian Gastrointestinal Tract Salmonella Colonization by Cecal Anaerobic Bacteria, and a Potential Role for Methanogens (Steven C. Ricke, Casendra L. Woodward, Young Min Kwon, Leon F. Kubena, and David J. Nisbet).

12 Distribution and Spread of Enteric Pathogens in Swine: Outlook for the Future (Roger B. Harvey and H. Morgan Scott).

13 Environmental Reservoirs and Transmission of Foodborne Pathogens (Scot E. Dowd, Jeanette A. Thurston-Enriquez, and Mindy Brashears).

14 Do Animal Transmissible Spongiform Encephalopathies Pose a Risk for Human Health? (Mary Jo Schmerr).

Part III: Antimicrobial Resistance.

15 Antimicrobial Susceptibility Testing (Patrick F. McDermott, David G. White, Shaohua Zhao, Shabbir Simjee, and Robert D. Walker).

16 Antimicrobial Resistance in Food Animals (Kenneth M. Bischoff, Toni L. Poole, and Ross C. Beier).

17 Antimicrobial Resistance and the Microflora of the Gastrointestinal Tract (Toni L. Poole, Kenneth J. Genovese, Ross C. Beier, Todd R. Callaway, and Kenneth M. Bischoff).

18 Disinfectants (Biocides) Used in Animal Production: Antimicrobial Resistance Considerations (Ross C. Beier, Kenneth M. Bischoff, and Toni L. Poole).

19 Prevalence of Antimicrobial-Resistant Bacteria in Retail Foods (David G. White, Shaohua Zhao, Shabbir Simjee, Jianghong Meng, Robert D. Walker, and Patrick F. McDermott).

Part IV: Verification Tests.

20 The Hazard Analysis and Critical Control Point System and Importance of Verification Procedures (Jimmy T. Keeton and Kerri B. Harris).

21 Are They Vibrios? How Do You Know? (Sam W. Joseph).

22 Molecular Methods for Microbial Detection (Suresh D. Pillai).

23 Methods for Differentiation among Bacterial Foodborne Pathogens (Steven L. Foley and Robert D. Walker).

Part V: Decontamination and Prevention Strategies.

24 Chemical Methods for Decontamination of Meat and Poultry (Jimmy T. Keeton and Sarah M. Eddy).

25 Decontamination Systems (M. Elena Castell-Perez and Rosana G. Moreira).

26 Control of Listeria monocytogenes in Ready-to-Eat Foods (Douglas L. Marshall).

27 Bacteriophage: Potential Role in Food Safety (William E. Huff, Gerry R. Huff, Narayan C. Rath, Janice M. Balog, and Annie M. Donoghue).

28 Food Irradiation (Suresh D. Pillai).

29 Clay-Based Interventions for the Control of Chemical and Microbial Hazards in Food and Water (Henry J. Huebner, Paul Herrera, and Timothy D. Phillips).

Part VI: Risk Analysis.

30 Food Safety Risk Communication and Consumer Food-Handling Behavior (Wm. Alex McIntosh).

31 Addressing Microbial Food Safety Issues Quantitatively: A Risk Assessment Approach (Kristina D. Mena, Joan B. Rose, and Charles P. Gerba).

32 How to Manage Risk—The Way Forward (Ewen C. D. Todd).

Afterword.

Agricultural Biosecurity: An Important Component of Homeland Security (Neville P. Clarke).

Index.