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9780470439067

Microbiologically Safe Foods

by ; ;
  • ISBN13:

    9780470439067

  • ISBN10:

    0470439068

  • Format: eBook
  • Copyright: 2009-04-01
  • Publisher: Wiley
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Summary

This book focuses on state of the art technologies to produce microbiologically safe foods for our global dinner table. Each chapter summarizes the most recent scientific advances, particularly with respect to food processing, pre- and post-harvest food safety, quality control, and regulatory information.The book begins with a general discussion of microbial hazards and their public health ramifications. It then moves on to survey the production processes of different food types, including dairy, eggs, beef, poultry, and fruits and vegetables, pinpointing potential sources of human foodborne diseases. The authors address the growing market in processed foods as well novel interventions such as innovative food packaging and technologies to reduce spoilage organisms and prolong shelf life. Each chapter also describes the ormal flora of raw product, spoilage issues, pathogens of concern, sources of contamination, factors that influence survival and growth of pathogens and spoilage organisms, indicator microorganisms, approaches to maintaining product quailty and reducing harmful microbial populations, microbial standards for end-product testing, conventional microbiological and molecular methods, and regulatory issues.Other important topics include the safety of genetically modified organisms (GMOs), predictive microbiology, emerging foodborne pathogens, good agricultural and manufacturing processes, avian influenza, and bioterrorism.

Table of Contents

Contributors
Foreword
Preface
Microbial Food Hazards
Public Health Impact Of Foodborne Illness: Impetus For The International Food Safety Effort
Introduction
Statistical Estimates
Impact of Representative Foodborne Pathogens
National Microbial Baseline Surveys
Global Marketplace
References
Foodborne Pathogens And Toxins: An Overview
Introduction
Aeromonas
Arcobacter
Bacillus cereus
Brucella
Campylobacter
Clostridium botulinum
Clostridium perfringens
Escherichia coli
Listeria
Plesiomonas shigelloides
Salmonella
Shigella
Staphylococcus aureus
Vibrio
Yersinia
Mycotoxins and Fungi
Cryptosporidium
Cyclospora
Entamoeba
Giardia
Anisakis simplex
Ascaris
Diphyllobothrium latum
Taenia
Trichinella spiralis
Hepatitis A and E Viruses
Norovirus
References
Emerging Issues
Cronobacter Gen. Nov. (Enterobacter) Sakazakii: Current Knowledge and Future Considerations
Introduction
History of Illness Caused by (E). sakazakii
Infant Susceptibility
Novel Prevention Strategies
Infant Formula Processing
Biochemical Characterization and Taxonomy
Environmental Sources of (E). sakazakii
Resistance and Virulence Factors of (E). sakazakii
Current Isolation and Detection Techniques
References
Prion Diseases
Introduction
Transmissible Spongiform Encephalopathies
Nature of the Illness Caused
Pathogenesis
Characteristics of the Agent
Epidemiology
PrPSc Detection
Physical Means of Destruction of the Organism
Prevention and Control Measures
References
Avian Influenza A (H5N1): Potential Threat To Food Safety
Introduction
Emergence of H5N1 Avian Influenza
Epidemiology of Human H5N1 Infection
Clinical Presentation and Laboratory Diagnosis
Food Safety Considerations
Global Response
References
Food Safety Issues And The Microbiology Of Specific Commodities
Food Safety Issues And The Microbiology Of Beef
Introduction
Enterohemorrhagic Escherichia coli O157:H7 in Beef
Salmonella in Beef
Listeria in Beef
Campylobacter in Beef
Control of Foodborne Pathogens in Beef
Conclusions
References
Food Safety Issues And The Microbiology Of Milk and Dairy Products
Introduction
Microflora of Raw Milk
Public Health Concerns from Dairy Products
Milk and Cream
Cheese and Fermented Dairy Products
Ice Cream
Butter
Milk Powder
Detection of Microorganisms in Milk
Novel Processing Methods
Global Trade and Regulations
References
Food Safety Issues And The Microbiology Of Poultry
Introduction
Characteristics of Foodborne Illness
Approaches to Maintaining Product Quality and Reducing the Number of Microorganisms
Conclusions
References
Food Safety Issues And The Microbiology Of Eggs And Egg Products
Shell Egg Development and Structure
Microflora of Shell Eggs
Significance of the Detection of Salmonella
Eggborne Outbreaks of Human Salmonellosis
Thermal Processing of Egg Products
Potentially Hazardous Egg Products in the Home
Control
References
Food Safety Issues And The Microbiology Of Pork
Introduction
Normal Flora of Raw Pork
Spoilage
Pathogens of Concern
Risk of Contamination During Processing
Survival and Growth of Pathogens and Spoilage Organisms in Pork Products
Indicator Microorganisms
Maintaining Product Quality and Reducing the Number of Microorganisms
Microbiological Methods for Detection and Quantification
Regulations
References
Food Safety Issues And The Microbiology Of Fish And Shellfish
Introduction
Normal Flora of Fish and Shellfish
Microbial Hazards and Preventive Measures
Spoilage
Seafood Processing and Food Safety
Product Quality and Microorganism Reduction Methods
Microbiological Methods for Detection and Quantification of Seafood Pathogens
Food Safety Challenges for Aquaculture and the Commercial Fishing Industry
Effects of Climate on Waterborne and Foodborne Seafood Pathogens
Conclusions
References
Food Safety Issues And The Microbiology Of Fruits And Vegetables
Introduction
Normal Microflora of Fresh Produce
Spoilage of Fresh Produce
Human Pathogens Associated with Produce
Factors that Influence Survival and Growth of Organisms
Microbiological Methods for Detection and Quantification
Indicator Microorganisms
Sources of Produce Contamination
Maintaining Produce Quality and Reducing the Number of Microorganisms
Regulations
Conclusions
References
Food Safety Issues And The Microbiology Of Fruit Beverages and Bottled Water
Introduction
Normal Microflora
Spoilage
Pathogens
Maintaining Product Quality and Reducing Microbial Numbers
U.S. Regulations
References
Food Safety Issues And The Microbiology of Canned and Frozen Foods
Introduction
History of Canned Foods
Categories of Canned Foods
Safety of Canned Foods
Microbial Spoilage of Canned Foods
History of Frozen Foods
Principles of Frozen Food Preservation
Safety and Spoilage of Frozen Foods
U.S. Regulations
References
Food Safety Issues And The Microbiology Of Cereals and Cereal Products
Introduction
Health Implications of Fungal Deterioration of Grains
Mycotoxins
Media and Methods for Molds and Mycotoxins
References
Food Safety Issues And The Microbiology Of Spices And Herbs
Introduction
Use of Spices and Herbs in Foods
Antimicrobial Effects
Contamination of Spices and Herbs
Recalls and Outbreaks
Control Procedures
Conclusions
References
Food Safety Issues And The Microbiology Of Mayonnaise, Salad Dressings, Acidic Condiments, And Mayonnaise-Based Salads
Introduction
Mayonnaise
Salad Dressings and Sauces
Acidic Condiments
Salads, Sandwiches, and Other Ready-to-Eat Foods Containing Mayonnaise and Acidic Condiments
References
Food Safety Issues And The Microbiology Of Chocolate And Sweeteners
Introduction
Normal Flora of Raw and Fermented Cocoa Beans
Spoilage and Shelf Life of Chocolate
Pathogens in Confectionery Products
Sources of Contamination
Factors that Influence Survival and Growth of Pathogens and Spoilage Organisms
Maintaining Product Quality and Reducing Microbial Numbers
Microbiological Methods for Detection and Quantification
Regulations
References
Prevention And Control Strategies
Microbial Risk Assessment
Introduction
Risk Assessment Framework
Risk Assessment Analytical Tools
Qualitative vs. Quantitative Risk Assessments
Types of Risk Assessment
Predictive Microbiology
Using Risk Assessment to Make Risk Management Decisions
References
Good Manufacturing Practices
Introduction
Personnel
Buildings and Facilities
Sanitation
Pest Control
Equipment
Operations
Warehousing and Distribution
Sanitation Standard Operating Procedures
References
Cleaning and Sanitizing Operations
Introduction
Food Sanitation
Food Regulations
Sanitation Programs
Sanitation Program Development
Crisis Management: How to Survive a Recall
Educational and Training Resources
References
Hazard Analysis Of Critical Control Points
Introduction
HACCP Fundamentals
Conclusions
References
Traditional and High-Technology Approaches To Microbial Safety In Foods
Introduction
Thermal vs. Nonthermal Technology
Establishment of Specifications for Preservation
Technologies Based on Thermal Effects
Technologies Based on Nonthermal Effects
Conclusions
References
Food Preservation Techniques Other Than Heat And Irradiation
Introduction
Traditional Physical Methods of Food Preservation
Food Antimicrobials
Preservatives from Biological Sources
Hurdle Technology
References
Food Safety And Innovative Food Packaging
Introduction
Innovative Packaging to Enhance Food Safety
Conclusions
References
Detection Of Foodborne Pathogens
Traditional Methods For Detection Of Foodborne Pathogens
(Luisa Sol´is, Eduardo Sanchez, Santos Garc´ia
Introduction
General Quantification Methods
Quantification and Detection Methods for Specific Microorganisms
References
Rapid Methods For Foodborne Bacterial Enumeration And Pathogen Detection
Introduction
Logistics of Food Testing
Rapid Pathogen Testing Methods
Rapid Enumeration Methods
Logistics, Resources, and Applicability
References
Laboratory Accreditation And Proficiency Testing
Introduction
Laboratory Accreditation
Proficiency Testing
Global Perspectives
References
Current And Future Issues In Food Safety
Bioterrorism and Food Safety
Introduction
The Need for Protective Food Security Programs
Vulnerability Assessment
Emergency Response and Product Recovery
Prevention as the First Line of Defense
Development of a Food Security Plan Based on HACCP Principles
Evaluating Security Risks and Identifying Hazards
Managing Risk: Preventive Measures
Security Strategies
Appendix: An Example
References
Predictive Microbiology: Growth In Silico
Introduction
Applications of Predictive Microbiology in the Food Industry
Models
Tools in Predictive Microbiology
Databases to Support Predictive Microbiology
Conclusions
References
Role Of Genetically Modified Organisms In Food Safety
Introduction
Genetically Modified Foods in the World Market
Potential of GMOs to Increase Food Safety
Increased Safety of GMOs for the Environment and Human Health
Food Safety Issues and Public Concerns Regarding GMOs
Conclusions
References
Index
Table of Contents provided by Publisher. All Rights Reserved.

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