Table of Contents
Table of Contents
Preface
Introduction
(Elias Hakalehto, Department of Environmental Sciences, University of Eastern Finland, Kuopio, Finland)
Chapter 1 Microbial Presence in Foods and in Their Digestion
(Elias Hakalehto, Department of Environmental Sciences, University of Eastern Finland, Kuopio, Finland)
Chapter 2 Trends toward Clean and Healthy Nutrition
(Mikko Immonen, Jukka-Pekka Hakalehto, Elias Hakalehto, Department of Food and Environmental Sciences, University of Helsinki, Finland, and others)
Chapter 3 Hazards and Prevention of Food Spoilage
(Elias Hakalehto, Department of Environmental Sciences, University of Eastern Finland, Kuopio, Finland)
Chapter 4 Foodborne Viruses
(Robert Armon, Faculty of Civil & Environmental Engineering, Technion (Israel Institute of Technology), Haifa, Israel)
Chapter 5 Prevalence, Detection and Prevention of Foodborne Outbreaks Related to Large Hospital Kitchens
(Markus Hell, Christa Bernhofer, Jouni Pesola, Ilkka Pesola, Elias Hakalehto, Zentrum für Krankenhaushygiene und Infektionskontrolle der SALK, Universitätsklinikum Salzburg, Salzburg, Austria, and others)
Chapter 6 Biofilm Formation in Food
(Robert Armon, Faculty of Civil & Environmental Engineering, Technion (Israel Institute of Technology), Haifa, Israel)
Chapter 7 First Detection of Salmonella Contaminations
(Elias Hakalehto, Jouni Pesola, Anneli Heitto, Henri Hänninen, Panu Hendolin, Osmo Hänninen, Robert Armon, Tarmo Humppi, Heikki Paakkanen, Department of Environmental Sciences, University of Eastern Finland, Kuopio, Finland, and others)
Chapter 8 Hygienic Lessons from the Dairy Microbiology Cases
(Elias Hakalehto, Department of Environmental Sciences, University of Eastern Finland, Kuopio, Finland)
Chapter 9 Detection of Bacillus cereus
(Elias Hakalehto, Anneli Heitto, Department of Environmental Sciences, University of Eastern Finland, Kuopio, Finland, and others)
Chapter 10 Method Development for Clostridium botulinum Toxin Detection
(Jouni Pesola, Tarmo Humppi, Elias Hakalehto, Department of Pediatrics, Kuopio University Hospital, Kuopio, Finland, and others)
Chapter 11 Infant Milk Formulas
(Jouni Pesola, Department of Pediatrics, Kuopio University Hospital, Kuopio, Finland)
Chapter 12 Foodborne Zoonosis
(Robert Armon, Faculty of Civil & Environmental Engineering, Technion (Israel Institute of Technology), Haifa, Israel)
Chapter 13 Antibiotic Resistance in Foods
(Elias Hakalehto, Department of Environmental Sciences, University of Eastern Finland, Kuopio, Finland)
Chapter 14 Monitoring Food and Water Sources with the PMEU
(Elias Hakalehto, Anneli Heitto, Juha Jokelainen, Aki Immonen, Lauri Heitto, Department of Environmental Sciences, University of Eastern Finland, Kuopio, Finland, and others)
Chapter 15 Food, Polyphenols and Health
(Osmo Hänninen, Tuomo Tompuri, Riitta Törrönen, Department of Physiology, Faculty of Health Sciences, and Riitta Törrönen, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland)
Chapter 16 Microbial Effects on Selenium Nutritional Values in Biofortification
(Zhi-Qing Lin, Solomon Miller, Environmental Sciences Program, Southern Illinois University Edwardsville, Edwardsville, Illinois, USA)
Chapter 17 Catering Services and Hygienic Food Deliveries
(Jukka Sauramäki, Elias Hakalehto, Posti Ltd, Helsinki, Finland, and others)
Appendix I Recommended Hygiene Measures in Food Preparation and Storage – a Global View
Appendix II Methodologies for Bacillus cereus Laboratory Investigations
Appendix III Biosafe Packaging of Samples for Transport
Index