Enterobacter Sakazakii

Author : World Health Organization
Publisher : World Health Organization
ISBN 13 : 9241563796
Total Pages : 102 pages
Book Rating : 4.96/5 ( download)

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Download or read book Enterobacter Sakazakii (Cronobacter Spp.) in Powdered Follow-up Formula written by World Health Organization and published by World Health Organization. This book was released on 2008 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: This report provides a review of documented Enterobacter sakazakii (Cronobacter spp.) infections worldwide in infants and young children as well as the existing surveillance systems and their capacity to capture cases of E. sakazakii (Cronobacter spp.) infection. It reports the discussions and outcome of the third FAO/WHO technical meeting (Washington, D.C., 15-18 July 2008) convened to inform the decision-making process on the development of a microbiological criterion in the Codex Alimentarius--Publisher's description.

Author : Organisation mondiale de la santé
Publisher : World Health Organization
ISBN 13 : 9241562625
Total Pages : 310 pages
Book Rating : 4.21/5 ( download)

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Download or read book Enterobacter Sakazakii and Other Microorganisms in Powdered Infant Formula written by Organisation mondiale de la santé and published by World Health Organization. This book was released on 2004 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cases of listeriosis appear to be predominantly associated with ready-to-eat products. FAO and WHO have undertaken a risk assessment of Listeria monocytogenes in ready-to-eat foods, prepared and reviewed by an international team of scientists. Input was received from several international fora including expert consultations and Codex Alimentarius committee meetings as well as via public and peer review. This technical report provides complete documentation of the risk assessment, the approaches taken, the data and methodology used, and the results. It also contains four example assessments addressing the risk of listeriosis associated with fresh milk, ice cream, fermented meats and cold-smoked fish. These products were selected to represent typical classes of ready-to-eat products.

Author : Mingruo Guo
Publisher : Woodhead Publishing
ISBN 13 : 0081028997
Total Pages : 423 pages
Book Rating : 4.95/5 ( download)

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Download or read book Human Milk Biochemistry and Infant Formula Manufacturing Technology written by Mingruo Guo and published by Woodhead Publishing. This book was released on 2020-09-11 with total page 423 pages. Available in PDF, EPUB and Kindle. Book excerpt: Human Milk Biochemistry and Infant Formula Manufacturing Technology, Second Edition covers the history of bottle feeding, its advantages and disadvantages when compared with breast-feeding, human milk biochemistry, trends and new developments in infant formula formulation and manufacturing, and best practices in infant formula processing technology and quality control. The book also covers human milk proteomics as a new, separate chapter and provides additional information on infant formula clinical trial guidelines. In addition, the book includes information about the formulation and processing of premature and low birth weight infant formula. This book is sure to be a welcome resource for professionals in the food and infant formula industry, academics and graduate students in fields like nutrition, food sciences, or nursing, nutritionists and health professionals, government officials working in relevant departments, and finally, anyone interested in human milk and infant formula. Reviews both human milk biochemistry and infant formula processing technology for broad coverage Features a comprehensive review on the human milk protein profile using proteomics technology Contains information on infant formula processing technology Provides guidelines on infant formula clinical trials and related topics

Author : World Health Organization
Publisher : World Health Organization
ISBN 13 : 9241563311
Total Pages : 76 pages
Book Rating : 4.14/5 ( download)

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Download or read book Enterobacter Sakazakii and Salmonella in Powdered Infant Formula written by World Health Organization and published by World Health Organization. This book was released on 2006 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt: In response to a request from Codex for additional advice on this issue FAO/WHO implemented an expert meeting on 16 - 20 January 2006 to address the questions from Codex and evaluate a quantitative risk assessment model for E. sakazakii in powdered infant formula that the organizations had developed.

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
ISBN 13 : 9789251055748
Total Pages : 124 pages
Book Rating : 4.42/5 ( download)

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Download or read book Enterobacter Sakazakii and Salmonella in Powdered Infant Formula written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2006 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enterobacter sakazakii and Salmonella are the primary pathogens of concern with regard to powdered infant formula. Guidance for the control of these hazards is currently being developed by Codex Alimentarius through the revision of the Recommended International Code of Hygienic Practices for Foods for Infants and Children. FAO and WHO are providing the scientific advice to facilitate this work. FAO and WHO implemented the first meeting on this issue in 2004, the outcome of which is reported in number six of this series. This report builds on the information and advice provided in 2004. Following the analysis of new and additional information and the development of a more extensive risk assessment on E. sakazakii in powdered infant formula, this volume aims to provide the most up-to- date information on these microorganisms, the risk associated with their presence in powdered infant formula and scientific advice to facilitate the management of that risk.--Publisher's description.

Author : World Health Organization
Publisher : World Health Organisation (Who)
ISBN 13 : 9789241562775
Total Pages : 59 pages
Book Rating : 4.73/5 ( download)

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Download or read book Enterobacter Sakazakii and Other Microorganisms in Powdered Infant Formula written by World Health Organization and published by World Health Organisation (Who). This book was released on 2004-01-01 with total page 59 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microorganisms, and in particular Enterobacter sakazakii , in powdered infant formula are considered to be an emerging public health issue. This issue was recently brought to the attention of the Codex Alimentarius, which has decided to revise its Recommended International Code of Hygienic Practices for Foods for Infants and Children in order to address concerns raised by pathogens that may be present in infant formula. FAO and WHO convened an expert meeting with the objective of providing scientific advice to facilitate this revision process. This volume reports on the findings of this meeting. E. sakazakii has caused disease in all age groups. Statistics indicate that infants, in particular pre-term, underweight, or immunocompromised infants, are at greatest risks. Powdered infant formula is not a sterile product and may occasionally contain pathogens even when it meets the current Codex standards. This report looks at a range of control strategies during both manufacture and subsequent use of powdered infant formula that may be implemented to minimize the risk. This volume and others in the Microbiological Risk Assessment Series contain information that is useful to both risk assessors and risk managers, the Codex Alimentarius Commission, governments and food regulatory agencies, industries, caregivers to infants, and other people or institutions with an interest in the area of microorganisms in powdered infant formula, their impact on public health and food trade, and potential control strategies.

Author : B.D. Tall
Publisher : Elsevier Inc. Chapters
ISBN 13 : 0128073667
Total Pages : 568 pages
Book Rating : 4.67/5 ( download)

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Download or read book Foodborne Infections and Intoxications written by B.D. Tall and published by Elsevier Inc. Chapters. This book was released on 2013-03-06 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cronobacter is a newly described bacterial genus that includes pathogens formerly known as Enterobacter sakazakii. Cronobacter spp. are capable of causing invasive diseases in all age groups, but are primarily associated with meningitis, necrotizing enterocolitis (NEC), and septicemia in neonates. Outbreaks within neonatal intensive care units and individual cases have been associated with the consumption of reconstituted, temperature-abused, intrinsically or extrinsically contaminated powdered infant formula (PIF). PIF is not a sterile product and can pose a significant risk if it is prepared and handled inappropriately. Poor hygiene has been reported as the most likely cause of some Cronobacter outbreaks and cases. Currently, our knowledge about its pathogenicity is largely derived from experimental animal models of meningitis. Studies using a newborn rat infection model suggest that enterocyte apoptosis, controlled by the induction of high levels of nitric oxide synthase, may be responsible for triggering apoptosis events leading to NEC with doses as low as 100 CFU/g of PIF. Retrospective analyses of neonatal outbreaks have suggested that a total ingested exposure dose for a day, before the onset of the diarrhea, was approximately 4000 CFU. A common virulence repF1B-like plasmid has been described and was found to be harbored by 97% strains of Cronobacter spp. There are up to 10 serogroups known among the 7 Cronobacter spp. Following simple good hygiene practices, such as hand washing and washing of feeding and preparation equipment, preparing formula fresh for each feeding with boiled water that has been allowed to cool to no less than 70 °C, and discarding unused formula, should limit both intrinsic and extrinsic contamination of PIF and exposure to this pathogen.

Author : Ronald G. Labbé
Publisher : John Wiley & Sons
ISBN 13 : 1118684834
Total Pages : 498 pages
Book Rating : 4.32/5 ( download)

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Download or read book Guide to Foodborne Pathogens written by Ronald G. Labbé and published by John Wiley & Sons. This book was released on 2013-07-12 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: Guide to Foodborne Pathogens covers pathogens—bacteria, viruses, and parasites—that are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, research, or regulation who needs to ensure or enforce food safety, the guide delves into the nature of illnesses, the epidemiology of pathogens, and current detection, prevention, and control methods. The guide further includes chapters on new technologies for microbial detection and the globalization of the food supply, seafood toxins, and other miscellaneous agents.

Author : Ali Demirci
Publisher : Elsevier
ISBN 13 : 0857095757
Total Pages : 841 pages
Book Rating : 4.56/5 ( download)

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Download or read book Microbial Decontamination in the Food Industry written by Ali Demirci and published by Elsevier. This book was released on 2012-06-26 with total page 841 pages. Available in PDF, EPUB and Kindle. Book excerpt: The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them.Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination.With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject. Provides a comprehensive guide to the decontamination problems faced by the industry and outlines the current and emerging methods being used to solve them Details backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy products Sections focus on emerging non-chemical and non-thermal decontamination methods, current thermal methods, chemical decontamination methods and current and emerging packaging technologies and post-packaging decontamination

Author : Richard Podolak
Publisher : John Wiley & Sons
ISBN 13 : 1119071089
Total Pages : 276 pages
Book Rating : 4.82/5 ( download)

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Download or read book Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods written by Richard Podolak and published by John Wiley & Sons. This book was released on 2017-09-05 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first and only comprehensive reference/solutions manual for managing food safety in low-moisture foods The first book devoted to an increasingly critical public health issue, Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods reviews the current state of the science on the prevalence and persistence of bacterial pathogens in low-moisture foods and describes proven techniques for preventing food contamination for manufacturers who produce those foods. Many pathogens, such as Salmonella, due to their enhanced thermal resistance in dry environments, can survive the drying process and may persist for prolonged periods in low-moisture foods, especially when stored in refrigerated environments. Bacterial contamination of low-moisture foods, such as peanut butter, present a vexing challenge to food safety, and especially now, in the wake of widely publicized food safety related events, food processors urgently need up-to-date, practical information on proven measures for containing the risk of contamination. While much has been written on the subject, until now it was scattered throughout the world literature in scientific and industry journals. The need for a comprehensive treatment of the subject has never been greater, and now this book satisfies that need. Discusses a wide variety of foods and evaluates multiple processing platforms from the standpoint of process validation of all food safety objectives for finished food products Takes a practical approach integrating the latest scientific and technological advances in a handy working resource Presents all known sources and risk factors for pathogenic bacteria of concern in the manufacturing environment for low-moisture/water activity products Characterizes the persistence and thermal resistance of bacterial pathogens in both the environment and most low-moisture food products Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods is a much-needed resource for food microbiologists and food industry scientists, as well as managers and executives in companies that produce and use low-moisture foods. It also belongs on the reference shelves of food safety regulatory agencies worldwide.