NEW TITLE:
Bacteriophages in the Control of Food- and Waterborne Pathogens
© 2010 American Society for Microbiology Press
Author/Editor: Parviz M. Sabour and Mansel W. Griffiths
As food and waterborne pathogens become increasingly resistant to antibiotics, researchers are turning to bacteriophages as an alternative to keep our food and water supplies safe. This timely book provides a unique comprehensive review of the literature on the application of bacteriophages as therapeutic and prophylactic agents in the food production and processing industries, including food animals, plants, and aquaculture.
This is the first book to truly, comprehensively address all aspects of the application of bacteriophages for food industry use. It is highly recommended reading for food microbiologists, food industry professionals, government regulators, and anyone interested in gaining a better understanding of how these fascinating microorganisms can help ensure a safe food supply.
Key Features:
- Chapters describe how bacteriophages function - explaining why they have the potential to be highly effective antimicrobials
- Opportunities are explored, using bacteriophages to detect bacterial contamination of foods and water as well as to control pathogens during both food production and processing
- Bacteriophages are examined that can have a negative effect on industrial food processes and can potentially lead to the evolution of foodborne pathogens
- Provides several tested and proven approaches to solving a very serious food safety issue
- A unique comprehensive review of the literature on the use of bacteriophages in food production and processing is provided
- Offers chapters written by internationally recognized experts in the field
- Sets forth effective applications of bacteriophages in food production and food processing
- Examines the global environment, safety, and regulatory issues
- Addresses the potential negative impact of bacteriophages on food and water supplies
NEW TITLE
© 2009 American Society for Microbiology Press
Author/Editor: Steven Specter, Richard L. Hodinka, Stephen A. Young & Danny L. Wiedbrauk
For over 20 years this manual has remained the definitive source of the latest information and procedures for the physician and the clinical laboratory virologist. This fourth edition includes 34 chapters and two appendices, each thoroughly revised and updated by noted experts. These updates address the modernization of clinical virology and new developments in the field, with a strong emphasis on molecular diagnostics. Importantly, this new edition includes material on several recently described viruses including human metapneumovirus, West Nile virus, bocaviruses, and newer influenza viruses and adenoviruses, plus a broadened focus on papillomaviruses and polyomaviruses.
Divided into two sections, this volume presents essential information for clinicians and laboratory virologists alike. Section I details laboratory procedures for detecting and handling viruses, from specimen requirements and quality assurance to virus detection and identification, from the fundamentals through the latest molecular methods. Section II presents the most current knowledge on the wide range of specific viral pathogens. Finally, two appendices provide valuable and up-to-date information on services provided by federal and state public health virology laboratories.
Key Features:
- Thoroughly revised and updated manual
- Includes the most up-to-date descriptions of modern viral diagnostics by leading experts in the field
- Brings together the latest material in clinical virology
- Updates emphasize the advances in molecular diagnostics
- Provides a thorough examination of specific viral pathogens
- Appendices list contact information and services for CDC and state public health laboratories
NEW TITLE
Pathogens and Toxins in Foods: Challenges and Interventions
© 2010 American Society for Microbiology Press
Author/Editor: Vijay K. Juneja and John N. Sofos
Pathogens and Toxins in Foods: Challenges and Interventions 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 book begins with chapters that help readers understand the characteristics of specific pathogens and toxins, the illnesses they cause, and the factors such as food processing operations that affect their survival and growth in food products.
Further, the chapters in the book explore the most recent advances in biological, chemical, and physical interventions to control food-borne hazards during preharvest, harvest, food processing, and in retail ready-to-eat foods and food service operations. Also included are chapters that discuss the latest methods to rapidly detect food-borne pathogens as well as the implementation of comprehensive food safety management systems.
This book offers food safety professionals a unique, single reference containing the latest understanding of food-borne hazards as well as the latest methods to detect and control their incidence.
Key Features:
- Each chapter written by one or more of the leading experts in the field of food safety. Advice is based on a thorough investigation of literature - as well as first-hand experience.
- Investigates the microbial pathogens and toxic agents that threaten the global food supply
- Covers all stages of the food supply chain from farm to table
- Presents tested and proven intervention strategies to control food-borne hazards
- Offers sound advice based on an analysis of the latest findings from the scientific literature
- Sets the foundation for new approaches to control food-borne hazards and decrease the incidence of food-borne illnesses
