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Ebooks on agriculture and the applied life sciences from CAB International

CABI Book Chapter

Microbial food safety: a food systems approach.

Book cover for Microbial food safety: a food systems approach.

Description

This book provides 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 book incorporates concepts from the social and economic scien...

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Chapter 6 (Page no: 47)

Gram-positive bacteria.

This chapter focuses on Gram-positive bacterial pathogens of most concern in food safety, which can be further grouped into 2 categories: spore formers and non-spore formers. The bacterial spore formers of most concern for foodborne illness include Bacillus cereus, Clostridium botulinum, and C. perfringens. On the other hand, non-spore formers of concern to food safety include Listeria monocytogenes and Staphylococcus aureus. B. cereus, C. botulinum and S. aureus cause foodborne intoxications in which toxins are pre-formed in contaminated food. B. cereus produces 2 forms of toxin, an emetic toxin that results in intoxication and a diarrhoeal toxin that is released during a toxin-mediated infection. C. perfringens causes a toxin-mediated infection. L. monocytogenes causes an infection and is a psychrotropic bacteria of concern in ready-to-eat foods. Control measures for each pathogen are provided, and all include good sanitation practices and temperature control.

Other chapters from this book

Chapter: 1 (Page no: 1) Food. Author(s): Wolf-Hall, C. Nganje, W.
Chapter: 2 (Page no: 12) Ecological concepts of foods and definitions of pre- and post-harvest. Author(s): Wolf-Hall, C. Nganje, W.
Chapter: 3 (Page no: 20) Intrinsic and extrinsic factors and potentially hazardous foods. Author(s): Wolf-Hall, C. Nganje, W.
Chapter: 4 (Page no: 29) Humans and microbes - risk analysis. Author(s): Wolf-Hall, C. Nganje, W.
Chapter: 5 (Page no: 39) Foodborne infections, intoxications, and etiology. Author(s): Wolf-Hall, C. Nganje, W.
Chapter: 7 (Page no: 59) Gram-negative bacteria. Author(s): Wolf-Hall, C. Nganje, W.
Chapter: 8 (Page no: 75) Eukaryotic microorganisms of concern in food: parasites and molds. Author(s): Wolf-Hall, C. Nganje, W.
Chapter: 9 (Page no: 93) Viruses and prions. Author(s): Wolf-Hall, C. Nganje, W.
Chapter: 10 (Page no: 100) Control measures: the case of PR/HACCP. Author(s): Wolf-Hall, C. Nganje, W.
Chapter: 11 (Page no: 119) Cost of microbial foodborne outbreaks. Author(s): Wolf-Hall, C. Nganje, W.
Chapter: 12 (Page no: 130) Cost of microbial foodborne outbreaks to society. Author(s): Wolf-Hall, C. Nganje, W.
Chapter: 13 (Page no: 149) Cost and benefits of control measures: food traceability. Author(s): Wolf-Hall, C. Nganje, W.
Chapter: 14 (Page no: 160) Impacts on global trade and regulations. Author(s): Wolf-Hall, C. Nganje, W.

Chapter details

  • Author Affiliation
  • Department of Veterinary and Microbiological Sciences, North Dakota State University, North Dakota, USA.
  • Year of Publication
  • 2017
  • ISBN
  • 9781780644806
  • Record Number
  • 20173086083