Cover -- Advances in microbial food safety -- Copyright -- Contents -- Contributor contact details -- Editorial advisors -- Woodhead Publishing Series in Food Science, Technology and Nutrition -- Part I Expert interview with Dr R. Bruce Tompkin -- 1 Interview with a food safety expert: Dr R. Bruce Tompkin -- 1.1 Food safety: past and current -- 1.2 Food safety management systems -- 1.3 Future efforts to further control food safety concerns -- 1.4 References -- Part II Pathogen updates -- 2 Pathogen update: Salmonella -- 2.1 Introduction -- 2.2 Incidence and burden of human salmonellosis -- 2.3 Epidemiology and disease transmission in humans -- 2.4 Classification and subtypes -- 2.5 Tracing the sources of human salmonellosis - source attribution -- 2.6 Discussion on sources of human salmonellosis -- 2.7 References -- 3 Pathogen update: Listeria monocytogenes -- 3.1 The genus Listeria, L. monocytogenes and listeriosis -- 3.2 Listeriosis: epidemiology, virulence factors and evolution -- 3.3 In vitro and in vivo models to assess virulence -- 3.4 Ecology, transmission and genetic diversity of L. monocytogenes -- 3.5 Regulations and risk assessments -- 3.6 Conclusions -- 3.7 References -- 4 Pathogen update: Bacillus species -- 4.1 Introduction -- 4.2 Bacillus cereus in food: characterization and taxonomy -- 4.3 Poisoning caused by B. cereus and other Bacillus spp. -- 4.4 Control of Bacillus species in foods and food processing -- 4.5 Conclusion -- 4.6 References -- 5 Pathogen update: Vibrio species -- 5.1 Introduction -- 5.2 Sources of infection and types of pathology -- 5.3 Virulence and strain variability -- 5.4 Current risk management -- 5.5 Other human foodborne pathogenic vibrios -- 5.6 Current and future trends -- 5.7 References -- 6 Emerging parasites in food -- 6.1 Introduction -- 6.2 Protozoa -- 6.3 Cestoda -- 6.4 Nematoda -- 6.5 Trematoda.

6.6 Epidemiology, prevention and control -- 6.7 Conclusions -- 6.8 References -- 7 New research on antimicrobial resistance in foodborne pathogens -- 7.1 Introduction -- 7.2 Increasing occurrence of resistance to quinolones and cephalosporins in Salmonella -- 7.3 Increasing occurrences of resistance to quinolones and macrolides in Campylobacter -- 7.4 The recent emergence and spread of new multidrug-resistant clones of monophasic Salmonella Typhimurium-like organisms -- 7.5 Rapid emergence and spread of strains of Enterobacteriaceae -- 7.6 Control measures -- 7.7 References -- 8 Antibiotic resistance development and identification of response measures -- 8.1 Introduction -- 8.2 Existing international risk assessments -- 8.3 Control targets -- 8.4 Monitoring and reporting usage and resistance -- 8.5 Reserving antibiotics for human healthcare -- 8.6 Prudent use -- 8.7 Role of the competent authorities -- 8.8 Responsibilities for veterinarians -- 8.9 Farmers' mission -- 8.10 Conclusion -- 8.11 Control measures that can be implemented immediately -- 8.12 References -- Part III Pathogen surveillance, detection and identification -- 9 Advances in separation and concentration of microorganisms from food samples -- 9.1 Introduction -- 9.2 The need for pre-analytical sample processing -- 9.3 Emerging approaches -- 9.4 Conclusions -- 9.5 References -- 10 Second-generation polymerase chain reaction (PCR) and DNA microarrays for in vitro and in situ study of foodborne pathogens -- 10.1 Introduction -- 10.2 The quantitative polymerase chain reaction (qPCR) -- 10.3 Transcriptomics -- 10.4 Conclusions and future trends -- 10.5 References -- 11 New approaches in microbial pathogen detection -- 11.1 Introduction -- 11.2 Detection methods -- 11.3 Emerging methods -- 11.4 Future trends -- 11.5 References.

12 Tracking of pathogens via virulence factors: Shiga toxin-producing Escherichia coli in cattle and potential risks for human disease -- 12.1 Introduction -- 12.2 The impact of Shiga toxin-producing E. coli (STEC) on public health -- 12.3 STEC virulence factors -- 12.4 Prevalence of STEC in cattle and other reservoirs -- 12.5 Challenges and considerations for the detection of STEC -- 12.6 Summary and discussion -- 12.7 References and further reading -- 13 New research on estimating the global burden of foodborne disease -- 13.1 Introduction -- 13.2 Estimating the burden of foodborne diseases: metrics and attribution -- 13.3 Foodborne Disease Burden Epidemiology Reference Group (FERG) structure and process -- 13.4 FERG outputs to date -- 13.5 Future trends -- 13.6 References -- Part IV Food preservation techniques -- 14 Novel methods for pathogen control in livestock pre-harvest: an update -- 14.1 Introduction -- 14.2 Foodborne pathogenic bacteria: human exposure routes -- 14.3 The gastrointestinal tract microflora and ecological inertia -- 14.4 Delineation of anti-pathogen versus pro-commensal strategies -- 14.5 Competitive enhancement strategies to reduce foodborne pathogens -- 14.6 Direct anti-pathogen strategies to reduce foodborne pathogens -- 14.7 Animal management intervention strategies -- 14.8 Future trends -- 14.9 Conclusions -- 14.10 References -- 15 New research on ensuring safety in dry processing environments -- 15.1 Introduction -- 15.2 Control measures applied during the manufacture of low-moisture products -- 15.3 Survival of pathogens in low-moisture products and environments -- 15.4 The fate of pathogens in low-moisture processing environments -- 15.5 Cleaning procedures -- 15.6 Verification of control measures -- 15.7 Disinfection and sanitizers -- 15.8 Conclusion -- 15.9 References.

16 New research on bacteriophages and food safety -- 16.1 Introduction -- 16.2 Bacteriophages of foodborne pathogens -- 16.3 General considerations for bacteriophage application -- 16.4 Phage preparations for pathogen detection and control -- 16.5 Bacteriophage lytic enzymes and their application in food -- 16.6 Pathogen detection -- 16.7 Conclusions -- 16.8 References -- 17 New research on modified-atmosphere packaging and pathogen behaviour -- 17.1 Introduction -- 17.2 Trends in packaging configuration -- 17.3 Effect of packaging configuration on food safety -- 17.4 Critical evaluation of current research on modified-atmosphere packaging and food safety, and some future research trends -- 17.5 References -- 18 New research on organic acids and pathogen behaviour -- 18.1 Introduction -- 18.2 Use of organic acids for fresh meat decontamination -- 18.3 Use of organic acids for fresh produce decontamination -- 18.4 Risks and concerns: microbial adaptation -- 18.5 Legislation -- 18.6 Conclusion -- 18.7 References and further reading -- 19 Progress in intervention programs to eradicate foodborne helminth infections -- 19.1 Introduction -- 19.2 Foodborne helminth infections and food animal contamination -- 19.3 Impact of intervention programs -- 19.4 Future directions -- 19.5 References -- Part V Pathogen control management -- 20 Advances in understanding the impact of personal hygiene and human behaviour on food safety -- 20.1 Introduction -- 20.2 Food handler knowledge and practices -- 20.3 Food handlers, cross-contamination and hand hygiene -- 20.4 Food safety culture -- 20.5 Food hygiene training -- 20.6 Conclusion and future trends -- 20.7 Further reading -- 20.8 References -- 21 Expanding the use of HACCP beyond its traditional application areas -- 21.1 Introduction -- 21.2 Historical perspective -- 21.3 Contemporary perspective.

21.4 Expansion of HACCP beyond traditional areas of application -- 21.5 Necessary and practical food-safety improvements -- 21.6 Barriers to food-safety progress -- 21.7 A plan for global food-safety progress -- 21.8 References -- 22 Biotracing in food safety -- 22.1 Introduction -- 22.2 Elements of biotracing -- 22.3 Biotracing in food chain systems -- 22.4 Conclusion -- 22.5 References -- Part VI Understanding and modelling pathogen behaviour -- 23 Advances in single-cell approaches in the study of foodborne pathogens -- 23.1 Introduction -- 23.2 Single-cell analyses in food microbiology -- 23.3 Advances in single-cell techniques in the study of foodborne pathogens -- 23.4 Conclusion and future trends -- 23.5 References -- 24 Advances in genomics and proteomics-based methods for the study of foodborne bacterial pathogens -- 24.1 Introduction -- 24.2 Genomic technologies: sequencing, typing and profiling -- 24.3 Functional genomics -- 24.4 Molecular serotyping, subtyping and metagenomics -- 24.5 Proteomic-based techniques -- 24.6 Mass spectrometry -- 24.7 Separation techniques -- 24.8 Food- based proteomic investigations -- 24.9 Future trends -- 24.10 References -- 25 Next generation of predictive models -- 25.1 Introduction -- 25.2 Models at the cell-population level -- 25.3 Models at the single-cell level -- 25.4 Molecular level -- 25.5 Conclusions -- 25.6 References -- Index.