English | ISBN: 047005333X | 2009 | 668 pages | PDF | 11 MB
This book focuses on state of the art technologies to producemicrobiologically safe foods for our global dinner table. Each chapter summarizes the most recent scientific advances,particularly with respect to food processing, pre- and post-harvestfood safety, quality control, and regulatory information.
The book begins with a general discussion of microbial hazardsand their public health ramifications. It then moves onto survey the production processes of different food types,including dairy, eggs, beef, poultry, and fruits and vegetables,pinpointing potential sources of human foodborne diseases. Theauthors address the growing market in processed foods as well novelinterventions such as innovative food packaging and technologies toreduce spoilage organisms and prolong shelf life. Each chapter alsodescribes the ormal flora of raw product, spoilage issues,pathogens of concern, sources of contamination, factors thatinfluence survival and growth of pathogens and spoilage organisms,indicator microorganisms, approaches to maintaining product quailtyand reducing harmful microbial populations, microbial standards forend-product testing, conventional microbiological and molecularmethods, and regulatory issues.
Other important topics include the safety of geneticallymodified organisms (GMOs), predictive microbiology, emergingfoodborne pathogens, good agricultural and manufacturing processes,avian influenza, and bioterrorism.