By J Sofos
The ebook starts off with an interview with nutrients safeguard specialist Bruce Tompkin and serves as a survey of meals defense administration platforms from the prior to the current day and destiny foodstuff defense demanding situations. Chapters partially two provide updates on particular pathogens together with Salmonella, Listeria monocytogenes and Bacillus species. the rest chapters discover new advancements within the quarter, with contributions on rising parasites in foodstuff, advances in separation and focus of microorganisms from meals samples, new ways in microbial pathogen detection, and an replace on novel equipment for pathogen keep watch over in farm animals preharvest.
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Extra resources for Advances in microbial food safety: Volume 1
Industry The food industry has primary responsibility for food safety but shares this responsibility with others. Companies cannot be successful if they cannot consistently deliver food that is safe. To be successful, business managers must be able to predict and plan how well their products will perform throughout the year in the marketplace. It has been my experience that managers will support efforts to ensure incidents of food contamination, illness, recalls and lawsuits do not occur. They know they cannot meet their goals if such unexpected events occur.
In fact, the successes are no longer considered newsworthy in today’s environment with frequent reports of outbreaks and food recalls. The reports leave a very negative impression about the status of our food supply and existing systems for food control. Yet, a list of the past successes is impressive and can be used as templates for addressing current and future problems. It is of interest that they are often associated with specific food-pathogen combinations. I think the following partial list is impressive and a tribute to all who were involved: • • • • • • • • • • Use of epidemiologic studies and other research to elucidate the relationship between specific contaminated foods and the conditions that led to foodborne disease.
The newer hams had lower, more uniform levels of salt throughout the ham but also were more prone to microbial spoilage. Consumers found the new hams to be more tender and moist, easier to prepare and more preferable because they were less salty. Unfortunately, consumers did not understand the increased perishability of the new hams and the importance of refrigeration after cooking. During the transitional period, meat companies encountered increased complaints of foodborne illness due to enterotoxins produced by Staphylococcus aureus, a pathogen that is relatively salt tolerant and multiplies rapidly at warm temperatures, especially on ham which lacks other competitive microflora after cooking.