Foodborne Pathogens: Hazards, Risk Analysis and Control, 2nd Edition

Foodborne Pathogen Control: Risk Assessment & Food Safety Management

This comprehensive reference explores the identification, assessment, and control of foodborne pathogens throughout the food supply chain. It combines analytical methods, risk assessment, predictive modeling, and practical food safety management strategies, covering major bacterial, viral, and parasitic hazards to help reduce contamination and protect public health.

Key Features

• Introduces the principles of foodborne pathogen identification and control
• Explains methods for assessing and managing bacterial hazards
• Covers analytical techniques for detecting foodborne microorganisms
• Explores predictive modeling of pathogen behavior
• Examines risk assessment as a foundation for food safety management
• Discusses good management practices throughout the food supply chain
• Covers hygiene and safety measures in farm production
• Explains hygienic facility design and sanitation procedures
• Examines safe food processing design and operational practices
• Discusses the implementation and effectiveness of HACCP systems
• Explores the characteristics and control of E. coli and Salmonella
• Covers detection and prevention strategies for Listeria and Campylobacter
• Examines viral and parasitic foodborne hazards
• Addresses emerging microbial hazards and chronic infections
• Provides practical guidance for strengthening food safety and protecting public health