This new, revised and expanded edition of Food Microbiological Risks is the fruit of close collaboration between leading experts, aimed at providing the most up-to-date resource possible, essential for all those involved in food safety.
The book exhaustively covers the basics of microbial physiology, risk management tools and fundamental data on the main pathogens, enriched with case studies and practical examples, and introduces the latest innovative perspectives on the contribution of omics techniques or the establishment of a CSD.
In the first part, “Food-borne pathogens: origin, behavior and risk management tools”, several chapters have been restructured and enriched with new content to give greater prominence to issues such as disease source attribution, cleaning-disinfection treatments and sampling procedures in food analysis.
In addition to theoretical aspects, this part highlights the microbiological risk management tools used at both European and French level, exploring regulatory frameworks, safety management systems such as PMS and HACCP, and monitoring and risk assessment techniques.
The second part of the book, after an introduction to food-borne diseases linked to biological agents, consists of seventeen monographs on proven or emerging microorganisms of interest, whether infectious and/or toxigenic.
For each pathogen, knowledge has been updated to take account of the latest advances in taxonomy, transmission routes, virulence, adaptation along the food production chain and epidemiology.
Florence Dubois-Brissonnet, titulaire d’un doctorat et d’un diplôme d’ingénieur de l’Institut Agro Montpellier, est Professeur de microbiologie et sécurité sanitaire à AgroParisTech dans le département Sciences et procédés des aliments et des bios produits.
Laurent Guillier est titulaire d’un doctorat en microbiologie des aliments et travaille au sein du Département d'évaluation des risques de l'ANSES (Agence française de sécurité sanitaire de l'alimentation, de l'environnement et du travail) depuis 2006.
