Gain insight into recent developments and emerging trends in food microbiology with the proceedings of CCFRA's international food microbiology conference.
The risks posed by foodborne micro-organisms – whether to safety or food quality – are ever – present. This international conference, held at CCFRA in June 2005, brought together industrial microbiologists, academics and suppliers of microbiological equipment, media and diagnostic kits, to take stock of the main developments and emerging themes in food microbiology. In particular, the event was used to:
- review developments in the area of food safety, including coverage of the pathogens Enterobacter sakazakii and Mycobacterium paratuberculosis, as well as foodborne viruses
- assess developments with microbiological criteria (including microbiological specifications) and methods (including what they have to offer)
- take stock of developments in relation to product microbiological stability and shelf–life
- assess the potential and reality of emerging technologies such as high pressure processing and irradiation
These proceedings from that event contain brief notes from speakers – drawn from the UK, Europe and the USA – together with copies of many of the visual aids used, to provide an overview of the themes discussed and the trends highlighted.
Contents
Keynote lectures:
- Responses of Campylobacter jejuni to its environment: implications for food safety
- Exploiting competitive exclusion microorganisms to control foodborne pathogens at source
Food safety:
- Enterobacter sakazakii
- Mycobacterium paratuberculosis: the current position
- Routes of food contamination with viruses and methods for detection in foods
- Current food safety issues and research at the USDA Agricultural Research Service
Microbiological criteria and methods:
- International Commission on Microbiological Specifications for Foods
- EU Regulation on microbiological criteria
- What can we expect from microbiological methods?
- An overview of microbiological methods
Food stability and shelf–life:
- Shelf life assessment
- Can shelf life dating be based on safety: principles and practical significance
- Understanding bacterial stress responses with functional genomics
- Preservation strategies
Manufacturing concepts:
- High pressure processing of foods
- Irradiation – global view
- Calculating microbial survival curves during non-isothermal heat processes in real time
- New technologies – what's around the corner?
Conference dinner speech:
- What you did not know about the revelation of E.coli O157:H7 as a human and foodborne pathogen
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