Оглавление
Jeanne-Marie Membre. Microbiological Risk Assessment Associated with the Food Processing and Distribution Chain
Table of Contents
List of Tables
List of Illustrations
Guide
Pages
Microbiological Risk Assessment Associated with the Food Processing and Distribution Chain
Preface
Acknowledgements
Introduction
Norovirus
Campylobacter spp
Non-typhoid Salmonella spp
Risk analysis
Microbiological risk assessment
References
1. Biological Hazard Identification
1.1. Introduction
1.2. Who conducts hazard identification?
1.3. Sources of useful information for hazard identification
1.4. An example of the use of data in hazard identification, exposure assessment and risk characterization
1.5. The hazard identification process
1.6. Scientific work on hazard identification
1.7. Conclusion and perspective
1.8. References
2. Detection and Enumeration of Foodborne Pathogens and Bacterial Toxins in Food
2.1. Why should we look for pathogens in food? 2.1.1. Foodborne infectious diseases: a major economic and public health issue
2.1.2. Regulations and establishment of microbiological criteria
2.1.3. Food safety and quality control
2.1.4. Definitions of methods
2.2. Conventional culture-based methods: how to detect and quantify pathogenic bacteria in food. 2.2.1. Isolation and colony-count methods
2.2.2. Illustration of the culture-based method: Listeria monocytogenes case study
2.3. Nucleic acid-based methods. 2.3.1. Conventional polymerase chain reaction-based methods
2.3.1.1. Sample preparation
2.3.1.2. PCR-based detection method: quantitative real-time PCR
2.3.1.3. PCR-based detection method: digital droplet PCR
2.3.2. Molecular typing of foodborne pathogens
2.3.3. Next-generation sequencing-based methods
2.4. Immunology-based assays
2.4.1. Enzyme-linked immunosorbent assay
2.4.2. Latex agglutination assay
2.5. Other methods. 2.5.1. Biosensor-based methods
2.5.2. MALDI-TOF mass spectrometry
2.6. References
3. Exposure Assessment of Microbial Pathogens
3.1. Introduction/state of the art. 3.1.1. Exposure assessment in microbiological risk assessment
3.1.2. The output of an exposure assessment
3.1.3. Approaches for analyzing food-pathway models
3.2. Construction of a food-pathway model
3.2.1. Description of the food pathway
3.2.2. Step 2: deterministic model
3.2.2.1. Mixing and partitioning models
3.2.2.2. Predictive models
3.2.2.3. Model implementation
3.2.3. Step 3: stochastic model
3.3. Conclusion. 3.3.1. The use of exposure assessment
3.3.2. Future developments in exposure assessment
3.4. References
4. Pathogenic Mechanisms of Bacterial Foodborne Pathogens
4.1. Introduction
4.2. Foodborne pathogens and diseases
4.2.1. Definitions of pathogenicity and virulence
4.2.2. Epidemiology and clinical manifestations
4.2.3. The main bacterial foodborne pathogens. 4.2.3.1. Bacterial toxin producers in food
4.2.3.2. Campylobacter spp
4.2.3.3. Salmonella enterica
4.2.3.4. Diarrheagenic Escherichia coli
4.2.3.5. Listeria monocytogenes
4.3. Pathogenic mechanisms of foodborne pathogens. 4.3.1. Foodborne intoxication: mechanisms of action of toxins pre-formed in food
4.3.2. Foodborne infection: pathogenic mechanisms of pathogen colonizers
4.3.2.1. Infectious doses and colonization of the digestive tract
4.3.2.2. Toxin production in vivo
4.3.2.3. Adhesion to host cells
4.3.2.4. Internalization into intestinal epithelial cells
4.3.2.5. Translocation through the intestinal barrier
4.4. Prospects for ongoing studies. 4.4.1. Development of in vitro cell models to better characterize host–foodborne pathogen interactions
4.4.2. Better characterization of host–pathogen interactions: towards virulence biomarkers?
4.5. References
5. Microbial Dose–Response Models
5.1. Introduction
5.2. Main dose–response models
5.2.1. Exponential model
5.2.2. Beta-Poisson model
5.2.3. Beta-negative binomial model
5.2.4. Models based on the log-normal distribution
5.3. Fitting data to a dose–response model. 5.3.1. Experimental studies
5.3.2. Outbreak data
5.3.3. Combination of data from different outbreaks
5.4. Discussion and conclusion
5.5. References
6. A Guide for Microbiological Risk Characterization
6.1. Introduction
6.2. Qualitative and semi-quantitative risk characterization. 6.2.1. Qualitative risk characterization
6.2.2. Semi-quantitative risk characterization
6.3. Quantitative measures of risk. 6.3.1. Measures of risk
6.3.2. From risk to burden of disease
6.3.3. Monetary approaches to risk. 6.3.3.1. Why integrate cost in risk characterization?
6.3.3.2. How can the cost of illness be calculated?
6.3.4. Toward other approaches
6.4. From results of risk assessment to the application of measures in the food chain
6.4.1. Appropriate level of protection
6.4.2. Food safety objective
6.4.3. Performance objective/performance criterion
6.4.4. Process and product criteria
6.5. Concepts of variability and uncertainty in the context of risk characterization
6.5.1. Variability
6.5.2. Uncertainty
6.6. Risk characterization by taking into account variability and uncertainty
6.6.1. Integration of variability. 6.6.1.1. Characterization of variability of inputs of the risk assessment model
6.6.1.2. Monte-Carlo simulation to integrate variability
6.6.2. Integration of uncertainty. 6.6.2.1. Characterization of the uncertainty of the inputs of the risk assessment model
6.6.2.2. Uncertainty of risk characterization
6.7. Software tools and good practices for risk characterization. 6.7.1. Software tools for risk characterization
6.7.2. Validation and quality control of a risk assessment
6.8. References
Conclusion
Scientific work on microbiological risk assessment
Integration of microbiological risks into a more general risk assessment process
Risk ranking of hazards
References
Appendices
Appendix 1. Hazard identification – Example of cooked ham
Appendix 2. Hazard identification – Example of refrigerated vacuum-packed products
Appendix 3. Source attribution
References
Glossary
List of Authors
Index. A, B
C, D
E, F
G, H, I
L, M
N, P
Q, R
S, T
U, V, W
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