Tracing pathogens in the food chain

Abstract

Part 1 Foodborne pathogen surveillance and outbreak investigation: Surveillance for foodborne pathogens in humans Systems for real-time, linked foodborne pathogen surveillance Detection, investigation and control of outbreaks of foodborne disease Attributing the burden of foodborne disease to specific sources of infection Determining the economic costs and global burden of foodborne disease. Part 2 Subtyping of foodborne pathogens: Phenoytypic subtyping Pulsed-field gel electrophoresis and other commonly used molecular methods Emerging bacterial subtyping methods Development, validation and quality assurance of subtyping methods. Part 3 Molecular methods, genomics and other emerging approaches in the surveillance and study of foodborne pathogens: Sample preparation for detection by molecular biological methods A comparison of molecular technologies and genomotyping for tracing and strain characterization of Campylobacter isolates Investigating foodborne pathogens using comparative genomics Protein-based analysis and other new and emerging non-nucleic acid based methods Virulotyping Using ribotyping to trace foodborne aerobic sporeforming bacteria in the factory: a case study Biotracing: a novel concept in food safety integrating microbiology knowledge, complex systems approaches and probabilistic modeling. Part 4 Tracing pathogens in particular food chains: Red meat and game production chains and the abattoir Fish production chains Poultry and egg production chains Dairy production Molluscan shellfish production chains Fruit and vegetable production chains.