Rapid detection, characterization, and enumeration of foodborne pathogens
著者
書誌事項
Rapid detection, characterization, and enumeration of foodborne pathogens
ASM Press, c2011
大学図書館所蔵 全2件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes bibliographical references and index
内容説明・目次
内容説明
Detect foodborne pathogens early and minimize consumer exposure.
Presents the latest guidelines for fast, easy, cost-effective foodborne pathogen detection.
Enables readers to avoid common pitfalls and choose the most effective and efficient method, assemble the necessary resources, and implement the method seamlessly.
Includes first-hand laboratory experience from more than 85 experts from research centers across the globe.
This title is published by the American Society of Microbiology Press and distributed by Taylor and Francis in rest of world territories.
目次
Table of Contents
1. The Public Health, Industrial, and Global Significance of Rapid Microbiological Food Testing, J. Hoorfar, S. Cahill, R. Clarke, G. C. Barker, A. Fazil, D. L. F. Wong, and P. C. H. Feng
I. ACCELERATED GENERIC TECHNIQUES
2. Strengths and Shortcomings of Advanced Detection Technologies, L.D. Goodridge, P. Fratamico, L. S. Christensen, J. Hoorfar, M. Griffiths, M. Carter, A. K. Bhunia, and R.. O'Kennedy
3. Chromogenic and Accelerated Cultural Methods, Lawrence D. Goodridge and Bledar Bisha
4. Automated and Large-Scale Characterization of Microbial Communities in Food Production, E. Reynisson, K. Rudi, V. TH. Marteinsson, J. Nakayama, N. Sakamoto, A. Rasooly, and J. Hoorfar
5. Fast and High-Throughput Molecular Typing Methods, P. I. Fields, C. Fitzgerald, and John R. McQuiston
II. CRITICAL CONSIDERATIONS BEFORE SETTING UP RAPID METHODS
6. Sampling, Transport, and Sample Preparation in Emergency Situations and Rapid Response, S. O'Brien, P. Whyte, C. Iversen, and S. Fanning
7. Statistics of Sampling for Microbiological Testing of Foodborne Pathogens, T. Ross, Pina M. Fratamico, L. Jaykus, and M. H. Zwietering
8. Preanalytical Sample Preparation and Analyte Extraction, Peter Rossmanith, Johannes Hedman, Peter Radstroem, Jeffrey Hoorfar, and Martin Wagner
9. Criteria for Choosing the Right Rapid Method, H. Joosten and J. Marugg
10. Your Results Are Your Controls: Inclusion of Critical Test Controls, C. Loefstroem and J. Hoorfar
11. International Validation, Ring Trial, and Standardization of Rapid Methods, S. Qvist
12. Statistical Data Analysis of Results Based on Alternative Detection and Enumeration Methods, M. Greiner, H. Vigre, and I. Gardner
III. MEAT PRODUCTION CHAIN
13. Salmonella in Pork, Beef, Poultry, and Egg, B. Malorny, A. Bhunia, H. J. M. Aarts, C. Loefstroem, and J. Hoorfar
14. Yersinia enterocolitica in Pork, M. Fredriksson-Ahomaa, T. Nesbakken, M. Skurnik, S. Thisted Lambertz, J. S. Dickson, J. Hoorfar, and H. Korkeala
15. Campylobacter in Poultry, Pork, and Beef, M. H. Josefsen, C. Carroll, K. Rudi, E. Olsson Engvall, and J. Hoorfar
16. Shiga Toxin-Producing Escherichia coli in Food, R. Stephan, C. Zweifel, P. Fach, S. Morabito, and L. Beutin
17. Rapid Screening of Animal Feeds for Mycotoxins and Salmonella Contaminates, C. Wolf-Hall, H. Zhao, P. Haggblom, and J. Hoorfar
IV. DAIRY PRODUCTION CHAIN
18. Listeria monocytogenes in Milk, Cheese, and the Dairy Environment, Anthony D. Hitchins, Kieran N. Jordan, Moez Sanaa, and Martin Wagner
19. Bacillus cereus in Milk and Dairy Production, M. Ehling-Schulz, U. Messelhausser, and P. E. Granum
20. Staphylococcus aureus in the Dairy Chain, M. Wagner, I. Hein, B. Stessl, and M. Ehling-Schulz
21. Cronobacter Species in Powdered Infant Formula, Kieran N. Jordan and Seamus Fanning
V. FRESH PRODUCE, SEAFOOD, AND WATER
22. Pathogen Testing in Fresh Produce and Irrigation Water, Charlotte H. Rambo and Suresh D. Pillai
23. Norovirus, Hepatitis A. Virus, and Indicator Microorganisms in Shellfish, Soft Fruits, and Water, Albert Bosch, Sabah Bidawid, Francoise S. Le Guyader, David Lees, and Lee-Ann Jaykus
24. Protozoan Parasites: Cryptosporidium, Giardia, Cyclospora, and Toxoplasma, Brent R. Dixon, Ronald Fayer, Monica Santin, Dolores E. Hill, and J. P. Dubey
VI. FOOD SERVICE AND CATERING
25. Practical Sampling Plans, Indicator Microorganisms, and Interpretation of Test Results from Trouble-Shooting, J. L. Kornacki
26. Clostridium perfringens in Food Service, Ronald G. Labbe and Kathie Grant
27. Hepatitis A Virus in Ready-To-Eat Foods, Doris H. D'Souza, Kalmia E. Kniel, and Lee-Ann Jaykus
VII. CONCLUSIONS
28. Future Trends in Rapid Methods: Where Is the Field Moving, and What Should We Focus On? J. Hoorfar, B. B. Christensen, F. Pagotto, K. Rudi, A. Bhunia, and M. Griffiths
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