Pathogen-Free Food?

What does it really mean for food to be safe? Why are foodborne pathogens a never-ending story? Pathogen-Free Food? invites you to look beyond the surface of what you eat. This book explores what makes a microorganism a pathogen; and when it becomes a foodborne threat. Why do foodborne outbreaks persist despite the many efforts to control food safety from farm to fork? How likely is it that pathogens are present in our food, where do they come from and are they able to survive? How do Salmonella, Listeria, and others challenge us to ensure food safety in a world that increasingly values freshness and minimally processed foods? From hazard to risk, the authors guide you through the realities of food safety; addressing not only sampling and testing or technical control measures, but also how we communicate about food and its risks. Ensuring food safety is a shared responsibility that increasingly demands a collaborative and interdisciplinary approach, balancing sustainability with the protection of public health. Through clear explanations and real-world examples, you will discover how societal changes, scientific advances, and everyday practices can either prevent – or enable – the (re)emergence of foodborne pathogens. Accessible yet rigorous, this book is designed to enhance food safety literacy. It bridges the gap between complex science and practical understanding. Whether you are a professional or simply curious, it will change how you see your food and how you think about food safety. Mieke Uyttendaele is a bio-science engineer and professor at the Department of Food Technology, Safety and Health of the Faculty of Bio-Science Engineering, Ghent University specializing in food microbiology and food safety. Her work focuses on detecting, understanding and controlling a variety of foodborne pathogens across the food supply chain (both products of animal and non-animal origin). This information supports food safety management and risk assessment. With decades of research and international expertise, she is a leading voice in food safety science. Lieve Herman is a molecular biologist by training graduated from Ghent University and senior scientist at ILVO, the Flanders Research Institute for Agriculture, Fisheries and Food. Her research focuses on molecular epidemiology and explores pathogen behaviour during food production and food processing. As chair of the Scientific Committee of the Belgian Food Safety Agency and member of the EFSA Biological Hazards panel for many years, she is widely recognized for her contributions to improving food safety from farm to fork. With Pathogen-Free Food? the authors bring clarity and insight to one of today’s most essential topics. Their aim is to enhance food safety literacy for everyone who enjoys or works with food and dietary advice.

Pages: 244, Edition: 1, Paperback, Die Keure