Cover -- Title Page -- Copyright Page -- Contents -- Foreword -- Acknowledgments -- Introduction -- Chapter 1. Bacterial and Parasitic Hazards and Consumption of Meat -- 1.1. Meat contamination -- 1.1.1. Contamination by the food-producing animal -- 1.1.2. Contamination by the handler -- 1.1.3. Environmental contamination -- 1.2. Growth and survival in meat -- 1.3. Enterohemorrhagic E. coli -- 1.3.1. Hazard description and characterization -- 1.3.2. Epidemiological data -- 1.3.3. Human contamination -- 1.3.4. Disease in humans -- 1.3.5. Disease in animals -- 1.3.6. Means of control -- 1.4. Taenia saginata/Cysticercus bovis -- 1.4.1. Hazard description and characterization -- 1.4.2. Epidemiological data -- 1.4.3. Human contamination -- 1.4.4. Disease in humans -- 1.4.5. Disease in animals -- 1.4.6. Means of control -- 1.5. Other major hazards related to meat consumption -- 1.5.1. Thermotolerant campylobacters (C. jejuni and C. coli) -- 1.5.2. Salmonella enterica -- 1.5.3. Yersinia enterolitica -- 1.5.4. Listeria monocytogenes -- 1.5.5. Staphylococcus aureus -- 1.5.6. Clostridium botulinum -- 1.5.7. Clostridium perfringens -- 1.5.8. Toxoplasma gondii -- 1.5.9. Trichinella spp -- 1.5.10. Hepatitis E virus -- 1.5.11. BSE prion -- 1.6. References -- Chapter 2. Minimally Processed Seafood Products and Bacterial and Parasitic Hazards -- 2.1. Introduction to the seafood sector -- 2.2. European and French regulations on microbial hazards (bacteria and parasites) and product withdrawals and recalls -- 2.3. Bacterial hazards in seafood products -- 2.3.1. Context -- 2.3.2. Indigenous pathogenic gram-positive bacteria -- 2.3.3. Indigenous pathogenic gram-negative bacteria -- 2.3.4. Non-indigenous pathogenic gram-negative and -positive bacteria -- 2.3.5. Bacteria in the industrial environment and cross-contamination (surface-food).

2.4. Parasitic hazards in seafood products -- 2.4.1. Context -- 2.4.2. Protozoa -- 2.4.3. Trematodes -- 2.4.4. Cestodes -- 2.4.5. Nematodes -- 2.4.6. Myxosporidia -- 2.5. The emergence of bacterial and parasitic hazards in the seafood sector -- 2.6. References -- Chapter 3. Microbial Contamination of Equipment Surfaces in Agro-Industries -- 3.1. Contamination of surfaces by micro-organisms -- 3.2. Biofilms in food-industry environments -- 3.2.1. Biofilms in different sectors -- 3.3. The role of processing-line design on biofilm formation and its resistance to hygiene procedures in the agricultural and food-processing industries -- 3.3.1. Geometry and flow organization -- 3.3.2. Materials -- 3.4. Interfaces between material, liquid and air and areas contaminated by splashes or aerosols -- 3.4.1. Areas contaminated by aerosols or splashes -- 3.4.2. Air-liquid-material interfaces -- 3.5. Physiological state of bacteria within biofilms -- 3.6. Acknowledgments -- 3.7. References -- Chapter 4. Contaminants as Chemical Hazards in Food -- 4.1. Introduction -- 4.2. Chemical risk analysis - state of the art -- 4.2.1. Assessment of chemical risks in food -- 4.2.2. Chemical risk management -- 4.2.3. Communication -- 4.3. Applications -- 4.3.1. Dioxins, furans and polychlorinated biphenyls -- 4.3.2. Perfluorinated compounds -- 4.3.3. Chlorinated paraffins -- 4.4. Current research -- 4.4.1. Problem of cocktails -- 4.4.2. Detection of emergences -- 4.4.3. Global approaches -- 4.5. Prospects -- 4.5.1. Ranking hazards -- 4.5.2. Surveillance of the entire food chain, associating private and public players -- 4.6. References -- Chapter 5. Contaminants as Chemical Hazards in Food -- 5.1. Introduction -- 5.2. Chemical risk analysis in food safety -- 5.2.1. Risk assessment -- 5.2.2. Risk management -- 5.2.3. Risk communication -- 5.3. Regulatory framework.

5.3.1. Food additives, flavorings and enzymes -- 5.3.2. Other food chemical substances -- 5.4. Current research -- 5.4.1. Withdrawal from the positive list -- 5.4.2. Decrease in ADI -- 5.4.3. Authorization extension -- 5.5. Prospects -- 5.5.1. Additive-free formulation -- 5.5.2. Processes -- 5.6. References -- Conclusion -- List of Authors -- Index -- EULA.