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Foodborne Pathogens
Foodborne illnesses continue to be a major public health concern. All members of a particular bacterial genera (e.g., Salmonella, Campylobacter) or species (e.g., Listeria monocytogenes, Cronobacter sakazakii) are often treated by public health and regulatory agencies as being equally pathogenic; however, this is not necessarily true and is an overly conservative approach to ensuring the safety of foods. Even within species, virulence factors vary to the point that some isolates may be highly virulent, whereas others may rarely, if ever, cause disease in humans. Hence, many food safety scientists have concluded that a more appropriate characterization of bacterial isolates for public health ...
Microbial Safety of Fresh Produce
Microbial Safety of Fresh Produce covers all aspects of produce safety including pathogen ecology, agro-management, pre-harvest and post-harvest interventions, and adverse economic impacts of outbreaks. This most recent edition to the IFT Press book series examines the current state of the problems associated with fresh produce by reviewing the recent, high-profile outbreaks associated with fresh-produce, including the possible internalization of pathogens by plant tissues, and understanding how human pathogens survive and multiply in water, soils, and fresh fruits and vegetables.
Preharvest Food Safety
An overview of farm-to-fork safety in the preharvest realm Foodborne outbreaks continue to take lives and harm economies, making controlling the entry of pathogens into the food supply a priority. Preharvest factors have been the cause of numerous outbreaks, including Listeria in melons, Salmonella associated with tomatoes, and Shiga toxin-producing E.coli in beef products, yet most traditional control measures and regulations occur at the postharvest stage. Preharvest Food Safety covers a broad swath of knowledge surrounding topics of safety at the preharvest and harvest stages, focusing on problems for specific food sources and food pathogens, as well as new tools and potential solutions. ...
The Asante World
The Asante World provides fresh perspectives on the Asante, the largest Akan group in Southern Ghana, and what new scholars are thinking and writing about the "world the Asante made." By employing a thematic approach, the volume interrogates several dimensions of Asante history including state formation, Asante-Ahafo and Bassari-Dagomba relations in the context of Asante northward expansion, and the expansion to the south. It examines the role of Islam which, although extremely intense for just a short time, had important ramifications. Together the essays excavate key aspects of Asante political economy and culture, exemplified in kola nut production, the kente/adinkra cloth types and their...
Media Ghana
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Microbial Food Safety
In this book, some of the most qualified scientists review different food safety topics, ranging from emerging and reemerging foodborne pathogens, food regulations in the USA, food risk analysis and the most important foodborne pathogens based on food commodities. This book provides the reader with the necessary knowledge to understand some of the complexities of food safety. However, anybody with basic knowledge in microbiology will find in this book additional information related to a variety of food safety topics.
Total Diet Studies
Unless a food is grossly contaminated, consumers are unable to detect through sight or smell the presence of low levels of toxic chemicals in their foods. Furthermore, the toxic effects of exposure to low levels of chemicals are often manifested slowly, sometimes for decades, as in the case of cancer or organ failure. As a result, safeguarding food from such hazards requires the constant monitoring of the food supply using sophisticated laboratory analysis. While the food industry bears the primary responsibility for assuring the safety of its products, the overall protection of people’s diets from chemical hazards must be considered one of the most important public health functions of any...
Achieving Sustainable Production of Pig Meat Volume 1
"Pig meat is the most widely-consumed meat in the world. Previous growth in production has relied, in part, on more intensive systems. In meeting rising demand, these systems face challenges such as the ongoing threat of zoonotic diseases, the need to improve feed efficiency in the face of rising costs, the need to reduce the environmental impact of pig production and increasing concerns about animal welfare. This volume looks first at the main zoonoses affecting pigs and how they can be controlled. It then reviews the latest research on aspects of meat quality such as flavour, colour, texture and nutritional quality. Finally, it assesses ways of monitoring and reducing the environmental impact of pig production. With its distinguished editor and international team of expert authors, this will be a standard reference for researchers in swine science, producers, government and other organisations involved in supporting pig production. It is accompanied by two companion volumes which focus on animal breeding, nutrition, health and welfare."--Provided by publisher.
