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Perspectives on Food-Safety Issues of Animal-Derived Foods电子书

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9.8

作者：Steven C. Ricke,Frank T. Jones

出版社：University of Arkansas Press

出版时间：2010-01-02

字数：75.7万

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As recent stories in the news have shown, maintaining the integrity of the food supply is of critical importance to the consumer. Thousands of Americans die each year from food-borne illnesses, and millions more get sick. Tremendous strides have been made to reduce the incidence of food-borne diseases originating from animal-derived foods, but food safety and food-borne pathogens continue to remain problematic throughout the world. Food-safety scientists from around the nation continue to conduct groundbreaking research not only to understand causative factors in food-borne pathogen prevalence but to develop novel intervention strategies for limiting contamination in all phases of food animal production. The twenty-four essays in this book highlight research efforts of researchers from the tristate Food Safety Consortium established in 1988 by Congress as a research alliance of food-safety scientists at the University of Arkansas, Iowa State University, and Kansas State University. Members of the consortium conduct research through an annual grant approved by Congress and administered by the U.S. Department of Agriculture. Its mission is to conduct extensive investigation into all areas of poultry, beef, and pork meat production, from the farm to the consumer's table. In addition to the consortium researchers, collaborative university researchers, government officials, and industry personnel provide timely reviews of their latest findings with regard to five significant subject areas: preharvest food-borne pathogen ecology and intervention strategies, postharvest food-borne pathogen ecology, rapid methods and detection strategies for food-borne pathogens, antibiotics and antimicrobials in food safety, and emerging issues in food safety. Progress in these research areas provides opportunities to further enhance protection of animal-derived foods from farm to fork.

目录展开

1 A Brief History of the Food Safety Consortium

Preharvest Foodborne Pathogen Ecology and Intervention Strategies

2　Novel Strategies for the Preharvest Control of Campylobacter in Poultry

3　Colonization and Transmission of Escherichia coli O157: H7 in Swine

4　Traversing the Swine Gastrointestinal Tract: Salmonella Survival and Pathogenesis

5　On-Farm Interventions to Reduce Epizootic Bacteria in Food-Producing Animals and the Environment

6　Colonization and Pathogenesis of Foodborne Salmonella in Egg-Laying Hens

Postharvest Foodborne Pathogen Ecology

7　Preharvest Food-Safety Issues That Carry Over into the Plant

8　Validating HACCP for Small Plants

9　Campylobacter jejuni in Biofilms: A Possible Mechanism of Survival Inside and Outside the Chicken Host

10　Beef-Safety Research Conducted by the Food Safety Consortium

11　Occurrence of Listeria monocytogenes in Raw and Ready-to-Eat Foods and Food-Processing Environments and Intervention Strategies for Control

Rapid Methods and Detection Strategies for Foodborne Pathogens

12　Rapid Methods and Automation in Microbial Food Safety

13　Genomic Approaches to Bacterial Pathogens Using Transposon Mutagenesis: Food-Safety Applications

14　Advances in Antibody-Based Technologies for Listeria monocytogenes

15　The Potential for Application of Foodborne Salmonella Gene Expression Profiling Assays in Postharvest Poultry Processing

Antibiotics and Antimicrobials in Food Safety: Perspectives and Strategies

16　Quantitative Profiling of the Intestinal Microbiota of Drug-Free Broiler Chickens

17　Prevalence and Antimicrobial Resistance of Foodborne Pathogens in Conventional and Organic Livestock Operations

18　Fluoroquinolone-Resistant Campylobacter jejuni in Raw Poultry Products

19　Plant Extracts, Natural Antimicrobials, and Irradiation to Improve Microbial Safety and Quality of Meat Products

Emerging Issues in Food Safety

20　Assessing Consumer Concerns and Perceptions of Food-Safety Risks and Practices: Methodologies and Outcomes

21　Food Safety of Natural and Organic Poultry

22　Alternative and Organic Beef Production: Food-Safety Issues　Steven C．Seideman, Todd R．Callaway, Philip G．Crandall, Steven C．Ricke, and David J．Nisbet

23　The Consumers’ Perspective on the Safety of Organic Foods: An Opportunity for Future Research

24　Future Prospects for Advancing Food-Safety Research in Food Animals

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