Rapid detection, characterization, and enumeration of foodborne pathogens

Cover......Page 1
Contents......Page 6
Contributors......Page 10
Preface......Page 20
Acknowledgments......Page 22
1. The Public Health, Industrial, and Global Significance of Rapid Microbiological Food Testing......Page 24
I. ACCELERATED GENERIC TECHNIQUES......Page 36
2. Strengths and Shortcomings of Advanced Detection Technologies......Page 38
3. Chromogenic and Accelerated Cultural Methods......Page 70
4. Automated and Large-Scale Characterization of Microbial Communities in Food Production......Page 86
5. Fast and High-Throughput Molecular Typing Methods......Page 104
II. CRITICAL CONSIDERATIONS BEFORE SETTING UP RAPID METHODS......Page 116
6. Sampling, Transport, and Sample Preparation in Emergency Situations and Rapid Response......Page 118
7. Statistics of Sampling for Microbiological Testing of Foodborne Pathogens......Page 126
8. Preanalytical Sample Preparation and Analyte Extraction......Page 144
9. Criteria for Choosing the Right Rapid Method......Page 160
10. Your Results Are Your Controls: Inclusion of Critical Test Controls......Page 168
11. International Validation, Ring Trial, and Standardization of Rapid Methods......Page 180
12. Statistical Data Analysis of Results Based on Alternative Detection and Enumeration Methods......Page 186
III. MEAT PRODUCTION CHAIN......Page 200
13. Salmonella in Pork, Beef, Poultry, and Egg......Page 202
14. Yersinia enterocolitica in Pork......Page 218
15. Campylobacter in Poultry, Pork, and Beef......Page 232
16. Shiga Toxin-Producing Escherichia coli in Food......Page 252
17. Rapid Screening of Animal Feeds for Mycotoxins and Salmonella Contaminations......Page 264
IV. DAIRY PRODUCTION CHAIN......Page 278
18. Listeria monocytogenes in Milk, Cheese, and the Dairy Environment......Page 280
19. Bacillus cereus in Milk and Dairy Production......Page 298
20. Staphylococcus aureus in the Dairy Chain......Page 314
21. Cronobacter Species in Powdered Infant Formula......Page 330
V. FRESH PRODUCE, SEAFOOD, AND WATER......Page 342
22. Pathogen Testing in Fresh Produce and Irrigation Water......Page 344
23. Norovirus, Hepatitis A Virus, and Indicator Microorganisms in Shellfish, Soft Fruits, and Water......Page 356
24. Protozoan Parasites: Cryptosporidium, Giardia, Cyclospora, and Toxoplasma......Page 372
VI. FOOD SERVICE AND CATERING......Page 394
25. Practical Sampling Plans, Indicator Microorganisms, and Interpretation of Test Results from Trouble-Shooting......Page 396
26. Clostridium perfringens in Food Service......Page 404
27. Hepatitis A Virus in Ready-To-Eat Foods......Page 416
VII. CONCLUSIONS......Page 434
28. Future Trends in Rapid Methods: Where Is the Field Moving, and What Should We Focus On?......Page 436
A......Page 444
B......Page 445
C......Page 446
E......Page 449
F......Page 451
H......Page 452
I......Page 453
L......Page 454
M......Page 455
O......Page 457
P......Page 458
R......Page 459
S......Page 461
T......Page 464
W......Page 465
Z......Page 466