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Improving lives by solving problems in agriculture and the environment
Microbial Food Safety: A Food Systems Approach

Microbial Food Safety: A Food Systems Approach

Open Resources

This interdisciplinary textbook provides the reader with vital information and comprehensive coverage of foodborne microbial pathogens of potential risk to human consumers. It includes human pathogens and toxins originating from plants, fungi and animal products and considers their origin, risk, prevention and control. From the perspectives of microorganisms and humans, the authors incorporate concepts from the social and economic sciences as well as microbiology, providing synergies to learn about complex food systems as a whole, and each stage that can present an opportunity to reduce risk of microbial contamination.

Microbial Food Safety: A Food Systems Approach explains concepts through a food supply network model to show the interactions between how humans move food through the global food system and the impacts on microorganisms and risk levels of microbial food safety. Presented in full colour throughout, this book:

-I s clearly organised into easy digestible and accessible contents

- Includes key questions, summaries, further reading and a glossary to aid and focus reading

- Contains information boxes and numerous examples to help you review and apply the concepts covered

Written by authors renowned in the field and with extensive teaching experience, this book is essential reading for upper-level undergraduate and postgraduate students of food microbiology, food safety and food science, in addition to professionals working in these areas.

Buy the book: http://www.cabi.org/bookshop/book/9781780644806 

 

This book is enhanced with supplementary resources. To access the customizable lecture slides at chapter level, click below.

Chapter 1 - Food

Chapter 2 - Ecological Concepts of Foods and Definition of Pre- and Post-Harvest

Chapter 3 - Intrinsic and Extrinsic Factors and Potentially Hazardous Foods

Chapter 4 - Humans and Microbes – Risk Analysis

Chapter 5 - Foodborne Infections, Intoxications, and Etiology

Chapter 6 - Gram-Positive Bacteria

Chapter 7 - Gram-Negative Bacteria

Chapter 8 - Eukaryotic Microorganisms of Concern in Food: Parasites and Molds

Chapter 9 - Viruses and Prions

Chapter 10 - Control Measures: The Case of PR/HACCP

Chapter 11 - Cost of Microbial Foodborne Outbreaks

Chapter 12 - Cost of Microbial Foodborne Outbreaks to Society

Chapter 13 - Cost and Benefits of Control Measures: Food Traceability

Chapter 14 - Impacts on Global Trade and Regulations