Bacteriophages in the Control of Food- and Waterborne Pathogens - 9781555815028

This new volume offers a farm-to-table approach to food safety that enables readers to control microbial pathogens and toxic agents at all stages of the food supply chain. The chapters in the book explore the most recent advances in biological, chemical, and physical interventions to control food-borne hazards during preharvest, harvest, and food processing and in retail ready-to-eat foods and food service operations. Chapters have been written by leading experts in the field of food safety.

Food-Borne Microbes: Shaping the Host Ecosystem Editors: Lee-Ann Jaykus, Hua H. Wang, and Larry S. Schlesinger

With contributions from experts in environmental, food, oral, medical, and veterinary microbiology, this book takes an innovative and interdisciplinary approach that sheds new light on microbial communities and their interactions within and between different environments, with particular emphasis on food systems. Food-Borne Microbes underscores the central role played by food and food-borne microbes in host ecosystem development by connecting complex ecosystems from the environment to the host and linking them to the food carrier.

With subjects ranging from public health and biodefense to Salmonella and mad cow disease, this heavily updated volume brings together renowned researchers and practitioners who detail the latest scientific knowledge in food microbiology as well as public health-related concerns. The third edition provides professionals with practical, indispensable information on this wide-ranging and broad topic. This authoritative treatment is a significant reference book for professionals who conduct research, teach food microbiology courses, analyze food samples, conduct epidemiologic investigations, and craft food safety policies.