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Rapid Detection, Characterization, and Enumeration of Foodborne Pathogens

J Hoorfar
Publication Date:
April 17, 2011
Content Details:
466 pages

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  • About the Book

    Book Summary

    Detect foodborne pathogens early and minimize consumer exposure.

    • Presents the latest guidelines for fast, easy, cost-effective foodborne pathogen detection.
    • Enables readers to avoid common pitfalls and choose the most effective and efficient method, assemble the necessary resources, and implement the method seamlessly.
    • Includes first-hand laboratory experience from more than 85 experts from research centers across the globe.



    This title is published by the American Society of Microbiology Press and distributed by Taylor and Francis in rest of world territories.

  • Contents

    Table of Contents 1. The Public Health, Industrial, and Global Significance of Rapid Microbiological Food Testing, J. Hoorfar, S. Cahill, R. Clarke, G. C. Barker, A. Fazil, D. L. F. Wong, and P. C. H. Feng I. ACCELERATED GENERIC TECHNIQUES 2. Strengths and Shortcomings of Advanced Detection Technologies, L.D. Goodridge, P. Fratamico, L. S. Christensen, J. Hoorfar, M. Griffiths, M. Carter, A. K. Bhunia, and R.. O’Kennedy 3. Chromogenic and Accelerated Cultural Methods, Lawrence D. Goodridge and Bledar Bisha 4. Automated and Large-Scale Characterization of Microbial Communities in Food Production, E. Reynisson, K. Rudi, V. Þ. Marteinsson, J. Nakayama, N. Sakamoto, A. Rasooly, and J. Hoorfar 5. Fast and High-Throughput Molecular Typing Methods, P. I. Fields, C. Fitzgerald, and John R. McQuiston II. CRITICAL CONSIDERATIONS BEFORE SETTING UP RAPID METHODS 6. Sampling, Transport, and Sample Preparation in Emergency Situations and Rapid Response, S. O’Brien, P. Whyte, C. Iversen, and S. Fanning 7. Statistics of Sampling for Microbiological Testing of Foodborne Pathogens, T. Ross, Pina M. Fratamico, L. Jaykus, and M. H. Zwietering 8. Preanalytical Sample Preparation and Analyte Extraction, Peter Rossmanith, Johannes Hedman, Peter Rådström, Jeffrey Hoorfar, and Martin Wagner 9. Criteria for Choosing the Right Rapid Method, H. Joosten and J. Marugg 10. Your Results Are Your Controls: Inclusion of Critical Test Controls, C. Löfström and J. Hoorfar 11. International Validation, Ring Trial, and Standardization of Rapid Methods, S. Qvist 12. Statistical Data Analysis of Results Based on Alternative Detection and Enumeration Methods, M. Greiner, H. Vigre, and I. Gardner III. MEAT PRODUCTION CHAIN 13. Salmonella in Pork, Beef, Poultry, and Egg, B. Malorny, A. Bhunia, H. J. M. Aarts, C. Löfström, and J. Hoorfar 14. Yersinia enterocolitica in Pork, M. Fredriksson-Ahomaa, T. Nesbakken, M. Skurnik, S. Thisted Lambertz, J. S. Dickson, J. Hoorfar, and H. Korkeala 15. Campylobacter in Poultry, Pork, and Beef, M. H. Josefsen, C. Carroll, K. Rudi, E. Olsson Engvall, and J. Hoorfar 16. Shiga Toxin-Producing Escherichia coli in Food, R. Stephan, C. Zweifel, P. Fach, S. Morabito, and L. Beutin 17. Rapid Screening of Animal Feeds for Mycotoxins and Salmonella Contaminates, C. Wolf-Hall, H. Zhao, P. Häggblom, and J. Hoorfar IV. DAIRY PRODUCTION CHAIN 18. Listeria monocytogenes in Milk, Cheese, and the Dairy Environment, Anthony D. Hitchins, Kieran N. Jordan, Moez Sanaa, and Martin Wagner 19. Bacillus cereus in Milk and Dairy Production, M. Ehling-Schulz, U. Messelhäusser, and P. E. Granum 20. Staphylococcus aureus in the Dairy Chain, M. Wagner, I. Hein, B. Stessl, and M. Ehling-Schulz 21. Cronobacter Species in Powdered Infant Formula, Kieran N. Jordan and Séamus Fanning V. FRESH PRODUCE, SEAFOOD, AND WATER 22. Pathogen Testing in Fresh Produce and Irrigation Water, Charlotte H. Rambo and Suresh D. Pillai 23. Norovirus, Hepatitis A. Virus, and Indicator Microorganisms in Shellfish, Soft Fruits, and Water, Albert Bosch, Sabah Bidawid, Françoise S. Le Guyader, David Lees, and Lee-Ann Jaykus 24. Protozoan Parasites: Cryptosporidium, Giardia, Cyclospora, and Toxoplasma, Brent R. Dixon, Ronald Fayer, Mónica Santín, Dolores E. Hill, and J. P. Dubey VI. FOOD SERVICE AND CATERING 25. Practical Sampling Plans, Indicator Microorganisms, and Interpretation of Test Results from Trouble-Shooting, J. L. Kornacki 26. Clostridium perfringens in Food Service, Ronald G. Labbé and Kathie Grant 27. Hepatitis A Virus in Ready-To-Eat Foods, Doris H. D’Souza, Kalmia E. Kniel, and Lee-Ann Jaykus VII. CONCLUSIONS 28. Future Trends in Rapid Methods: Where Is the Field Moving, and What Should We Focus On? J. Hoorfar, B. B. Christensen, F. Pagotto, K. Rudi, A. Bhunia, and M. Griffiths