THE MICROBIOLOGY OF SAFE FOOD -- CONTENTS -- Preface -- 1 Introduction to Safe Food -- 1.1 What is safe food? -- 1.2 The manufacture of hygienic food -- 1.3 Functional foods -- 2 Basic Aspects -- 2.1 The microbial world -- 2.2 Bacterial cell structure -- 2.3 Microbial growth cycle -- 2.4 Death kinetics -- 2.5 Factors affecting microbial growth -- 2.6 Preservatives -- 2.7 Microbial response to stress -- 2.8 Predictive modelling -- 3 Foodborne Illness -- 3.1 The size of the food poisoning problem -- 3.2 Consumer pressure effect on food processing -- 3.3 Testing foods for the presence of pathogens -- 3.4 Control of food poisoning -- 3.5 Surveillance programmes -- 3.6 Causes of food poisoning -- 3.7 The microbial flora of the human gastrointestinal tract -- 3.8 The mode of action of bacterial toxins -- 3.9 Virulence factors of foodborne pathogens -- 4 The Microbial Flora of Food -- 4.1 Spoilage microorganisms -- 4.2 Shelf life indicators -- 4.3 Methods of preservation and shelf life extension -- 4.4 Fermented foods -- 4.5 Prebiotics, probiotics and synbiotics -- 4.6 Microbial biofilms -- 5 Food Poisoning Microorganisms -- 5.1 Indicator organisms -- 5.2 Foodborne pathogens: bacteria -- 5.3 Foodborne pathogens: viruses -- 5.4 Seafood and shellfish poisoning -- 5.5 Foodborne pathogens: eucaryotes -- 5.6 Mycotoxins -- 5.7 Emerging and uncommon foodborne pathogens -- 6 Methods of Detection -- 6.1 Prologue -- 6.2 Conventional methods -- 6.3 Rapid methods -- 6.4 Rapid end-detection methods -- 6.5 Specific detection procedures -- 6.6 Accreditation schemes -- 7 Food Safety Management Tools -- 7.1 Microbiological safely of food in world trade -- 7.2 The management of hazards in food which is in international trade -- 7.3 Hazard Analysis Critical Control Point (HACCP) -- 7.4 Outline of HACCP -- 7.5 Microbiological criteria and HACCP.

7.6 Microbiological hazards and their control -- 7.7 HACCP plans -- 7.8 Sanitation Standard Operating Procedures (SSOPs) -- 7.9 Good Manufacturing Practice (GMP) and Good Hygiene Practice (GHP) -- 7.10 Quality Systems -- 7.11 Total Quality Management (TQM) -- 7.12 ISO 9000 Series of standards -- 8 Microbiological Criteria -- 8.1 International Commission on Microbiological Specifications for Foods -- 8.2 Codex Alimentarius principles for the establishment and application of microbiological criteria for foods -- 8.3 Sampling plans -- 8.4 Variables plans -- 8.5 Attributes sampling plan -- 8.6 Principles -- 8.7 Microbiological limits -- 8.8 Examples of sampling plans -- 8.9 Implemented microbiological criteria -- 8.10 Public Health (UK) Guidelines for Ready-To-Eat Foods -- 9 Microbiological Risk Assessment -- 9.1 Risk assessment (RA) -- 9.2 Risk management -- 9.3 Risk communication -- 9.4 Food Safety Objectives -- 9.5 Application of MRA -- 10 Regulations and Authorities -- 10.1 Regulations in international trade of food -- 10.2 Codex Alimentarius Commission -- 10.3 Sanitary and Phytosanitary measures (SPS), Technical Barriers to Trade (TBT) and the World Health Organisation (WHO) -- 10.4 Food authorities in the United States -- 10.5 European Union legislation -- 10.6 Food safety agencies -- Glossary of Terms -- Appendix: Food Safety Resources on the World Wide Web -- References -- Index.