Business, Economics & Law
March 2017
A Food Systems Approach
This interdisciplinary textbook provides the reader with vital information and comprehensive coverage of foodborne microbial pathogens of potential risk to human consumers. It includes human pathogens and toxins originating from plants, fungi and animal products and considers their origin, risk, prevention and control. From the perspectives of microorganisms and humans, the authors incorporate concepts from the social and economic sciences as well as microbiology, providing synergies to learn about complex food systems as a whole, and each stage that can present an opportunity to reduce risk of microbial contamination.
Microbial Food Safety: A Food Systems Approach explains concepts through a food supply network model to show the interactions between how humans move food through the global food system and the impacts on microorganisms and risk levels of microbial food safety. Presented in full colour throughout, this book:
- Is clearly organised into easy digestible and accessible contents
- Includes key questions, summaries, further reading and a glossary to aid and focus reading
- Contains information boxes and numerous examples to help you review and apply the concepts covered
Written by authors renowned in the field and with extensive teaching experience, this book is essential reading for upper-level undergraduate and postgraduate students of food microbiology, food safety and food science, in addition to professionals working in these areas. ; This textbook describes microbial contaminants from plants, fungi and animal products that are a potential risk to human consumers, reviewing their origin, risk, prevention and control. It uses models to explain concepts and shows the interactions between humans moving food through global systems and the impacts this has on microbial food safety. ; Section 1: Food Matrix Basics: Intrinsic and Extrinsic Factors that Affect Microorganisms in Food1: Food2: Ecological Concepts of Foods and Definition of Pre- and Post-Harvest3: Intrinsic and Extrinsic Factors and Potentially Hazardous Foods4: Humans and Microbes – Risk AnalysisSection 2: Foodborne Pathogens5: Foodborne Infections, Intoxications and Etiology6: Gram Positive Bacteria7: Gram Negative Bacteria8: Eukaryotic Microorganisms of Concern in Food - Parasites and Molds9: Viruses and PrionsSection 3: How Social, Regulatory, and Economic Factors can Affect Risk Levels for Pathogenic Microorganisms in Food10: Control Measures: The Case of PR/HACCP11: Cost of Microbial Foodborne Outbreaks12: Cost of Microbial Foodborne Outbreaks to Society13: Cost and Benefits of Control Measures: Food Traceability14: Impacts on Global Trade and Regulations
