Control Of Salmonella And Other Bacterial Pathogens In Low Moisture Foods

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Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods

Author : Richard Podolak
Publisher : John Wiley & Sons
ISBN 13 : 1119071089
Total Pages : 276 pages
Book Rating : 4.1/5 (19 download)

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Book Synopsis Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods by : Richard Podolak

Download or read book Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods written by Richard Podolak and published by John Wiley & Sons. This book was released on 2017-09-05 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first and only comprehensive reference/solutions manual for managing food safety in low-moisture foods The first book devoted to an increasingly critical public health issue, Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods reviews the current state of the science on the prevalence and persistence of bacterial pathogens in low-moisture foods and describes proven techniques for preventing food contamination for manufacturers who produce those foods. Many pathogens, such as Salmonella, due to their enhanced thermal resistance in dry environments, can survive the drying process and may persist for prolonged periods in low-moisture foods, especially when stored in refrigerated environments. Bacterial contamination of low-moisture foods, such as peanut butter, present a vexing challenge to food safety, and especially now, in the wake of widely publicized food safety related events, food processors urgently need up-to-date, practical information on proven measures for containing the risk of contamination. While much has been written on the subject, until now it was scattered throughout the world literature in scientific and industry journals. The need for a comprehensive treatment of the subject has never been greater, and now this book satisfies that need. Discusses a wide variety of foods and evaluates multiple processing platforms from the standpoint of process validation of all food safety objectives for finished food products Takes a practical approach integrating the latest scientific and technological advances in a handy working resource Presents all known sources and risk factors for pathogenic bacteria of concern in the manufacturing environment for low-moisture/water activity products Characterizes the persistence and thermal resistance of bacterial pathogens in both the environment and most low-moisture food products Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods is a much-needed resource for food microbiologists and food industry scientists, as well as managers and executives in companies that produce and use low-moisture foods. It also belongs on the reference shelves of food safety regulatory agencies worldwide.

The Microbiological Safety of Low Water Activity Foods and Spices

Author : Joshua B. Gurtler
Publisher : Springer
ISBN 13 : 1493920626
Total Pages : 437 pages
Book Rating : 4.4/5 (939 download)

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Book Synopsis The Microbiological Safety of Low Water Activity Foods and Spices by : Joshua B. Gurtler

Download or read book The Microbiological Safety of Low Water Activity Foods and Spices written by Joshua B. Gurtler and published by Springer. This book was released on 2014-12-08 with total page 437 pages. Available in PDF, EPUB and Kindle. Book excerpt: Low water activity (aw) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, peanut and nut pastes, as well as flours and meals have increasingly been associated with product recalls and foodborne outbreaks due to contamination by pathogens such as Salmonella spp. and enterohemorrhagic E. coli. In particular, recent foodborne outbreaks and product recalls related to Salmonella-contaminated spices have raised the level of public health concern for spices as agents of foodborne illnesses. Presently, most spices are grown outside the U.S., mainly in 8 countries: India, Indonesia, China, Brazil, Peru, Madagascar, Mexico and Vietnam. Many of these countries are under-developed and spices are harvested and stored with little heed to sanitation. The FDA has regulatory oversight of spices in the United States; however, the agency’s control is largely limited to enforcing regulatory compliance through sampling and testing only after imported foodstuffs have crossed the U.S. border. Unfortunately, statistical sampling plans are inefficient tools for ensuring total food safety. As a result, the development and use of decontamination treatments is key. This book provides an understanding of the microbial challenges to the safety of low aw foods, and a historic backdrop to the paradigm shift now highlighting low aw foods as vehicles for foodborne pathogens. Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included. Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods. A section is dedicated specifically to processing plant investigations, providing practical approaches to determining sources of persistent bacterial strains in the industrial food processing environment. Readers are guided through dry cleaning, wet cleaning and alternatives to processing plant hygiene and sanitation. Separate chapters are devoted to low aw food commodities of interest including spices, dried dairy-based products, low aw meat products, dried ready-to-eat cereal products, powdered infant formula, nuts and nut pastes, flours and meals, chocolate and confectionary, dried teas and herbs, and pet foods. The book provides regulatory testing guidelines and recommendations as well as guidance through methodological and sampling challenges to testing spices and low aw foods for the presence of foodborne pathogens. Chapters also address decontamination processes for low aw foods, including heat, steam, irradiation, microwave, and alternative energy-based treatments.

Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods

Author : Richard Podolak
Publisher : John Wiley & Sons
ISBN 13 : 1119071062
Total Pages : 279 pages
Book Rating : 4.1/5 (19 download)

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Book Synopsis Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods by : Richard Podolak

Download or read book Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods written by Richard Podolak and published by John Wiley & Sons. This book was released on 2017-07-03 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first and only comprehensive reference/solutions manual for managing food safety in low-moisture foods The first book devoted to an increasingly critical public health issue, Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods reviews the current state of the science on the prevalence and persistence of bacterial pathogens in low-moisture foods and describes proven techniques for preventing food contamination for manufacturers who produce those foods. Many pathogens, such as Salmonella, due to their enhanced thermal resistance in dry environments, can survive the drying process and may persist for prolonged periods in low-moisture foods, especially when stored in refrigerated environments. Bacterial contamination of low-moisture foods, such as peanut butter, present a vexing challenge to food safety, and especially now, in the wake of widely publicized food safety related events, food processors urgently need up-to-date, practical information on proven measures for containing the risk of contamination. While much has been written on the subject, until now it was scattered throughout the world literature in scientific and industry journals. The need for a comprehensive treatment of the subject has never been greater, and now this book satisfies that need. Discusses a wide variety of foods and evaluates multiple processing platforms from the standpoint of process validation of all food safety objectives for finished food products Takes a practical approach integrating the latest scientific and technological advances in a handy working resource Presents all known sources and risk factors for pathogenic bacteria of concern in the manufacturing environment for low-moisture/water activity products Characterizes the persistence and thermal resistance of bacterial pathogens in both the environment and most low-moisture food products Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods is a much-needed resource for food microbiologists and food industry scientists, as well as managers and executives in companies that produce and use low-moisture foods. It also belongs on the reference shelves of food safety regulatory agencies worldwide.

Bacteriological Analytical Manual

Author : United States. Food and Drug Administration. Division of Microbiology
Publisher :
ISBN 13 :
Total Pages : 180 pages
Book Rating : 4.F/5 ( download)

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Book Synopsis Bacteriological Analytical Manual by : United States. Food and Drug Administration. Division of Microbiology

Download or read book Bacteriological Analytical Manual written by United States. Food and Drug Administration. Division of Microbiology and published by . This book was released on 1969 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Improving Food Safety Through a One Health Approach

Author : Institute of Medicine
Publisher : National Academies Press
ISBN 13 : 0309259363
Total Pages : 418 pages
Book Rating : 4.3/5 (92 download)

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Book Synopsis Improving Food Safety Through a One Health Approach by : Institute of Medicine

Download or read book Improving Food Safety Through a One Health Approach written by Institute of Medicine and published by National Academies Press. This book was released on 2012-09-10 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: Globalization of the food supply has created conditions favorable for the emergence, reemergence, and spread of food-borne pathogens-compounding the challenge of anticipating, detecting, and effectively responding to food-borne threats to health. In the United States, food-borne agents affect 1 out of 6 individuals and cause approximately 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year. This figure likely represents just the tip of the iceberg, because it fails to account for the broad array of food-borne illnesses or for their wide-ranging repercussions for consumers, government, and the food industry-both domestically and internationally. A One Health approach to food safety may hold the promise of harnessing and integrating the expertise and resources from across the spectrum of multiple health domains including the human and veterinary medical and plant pathology communities with those of the wildlife and aquatic health and ecology communities. The IOM's Forum on Microbial Threats hosted a public workshop on December 13 and 14, 2011 that examined issues critical to the protection of the nation's food supply. The workshop explored existing knowledge and unanswered questions on the nature and extent of food-borne threats to health. Participants discussed the globalization of the U.S. food supply and the burden of illness associated with foodborne threats to health; considered the spectrum of food-borne threats as well as illustrative case studies; reviewed existing research, policies, and practices to prevent and mitigate foodborne threats; and, identified opportunities to reduce future threats to the nation's food supply through the use of a "One Health" approach to food safety. Improving Food Safety Through a One Health Approach: Workshop Summary covers the events of the workshop and explains the recommendations for future related workshops.

Control of Salmonella in Spices

Author : Yucen Xie
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.8/5 (454 download)

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Book Synopsis Control of Salmonella in Spices by : Yucen Xie

Download or read book Control of Salmonella in Spices written by Yucen Xie and published by . This book was released on 2022 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Salmonella is one of the common pathogens highly implicated in low-moisture foods. Recent studies indicate that the thermal resistance of Salmonella is determined by the water activity (aw) of low-moisture foods measured at treatment temperature. A quantitative master curve between the thermal-death-time (D80°C-values) for S. Enteritidis and aw at 80 °C in low-moisture foods without antimicrobial activities can be obtained by SiO2. Firstly, this dissertation investigated that the bacterial cellular moisture content, adjusted by the aw of low-moisture foods at treatment temperature, is the dominant factor influencing the thermal resistance of bacterial cells in low-moisture foods. Secondly, this study systematically proved that spices with antimicrobial activities could facilitate the thermal inactivation by comparing the log-linear correlations between D-values and aw, treatment-temperature between ground cinnamon and the master curve for other non-spicy low-moisture foods. Thirdly, the antimicrobial activities of the three spice products (chili, cinnamon and black pepper) against Salmonella and Enterococcus faecium were different in room-temperature storage and isothermal treatments. The results showed that the antimicrobial activity of chili was the most effective among the three spices during storage and thermal inactivation. Lastly, this work selected ground cinnamon as an example and evaluated the suitability of E. faecium as a surrogate for Salmonella during thermal inactivation under multiple temperatures and aw. The thermal resistance of E. faecium as a function of aw, treatment-temperature was similar to Salmonella, indicating E. faecium was a conservative surrogate for Salmonella in cinnamon in isothermal treatments.In summary, the cellular moisture content of bacteria in low-moisture foods as influenced by aw of foods during heating is an intrinsic parameter determining the microbial resistance. It highlights the importance of aw at treatment temperature in predicting D-values. A synergistic effect between antimicrobial activities in spices and thermal lethality can be observed, but it varies from spices. Appropriate storage for some spice products may be an alternative to mitigate contamination. In ground cinnamon, E. faecium was still a surrogate for Salmonella. The aw, treatment-temperature of low-moisture foods was no longer the main factor influencing the thermal resistance of bacteria; the antimicrobial activities should also be considered.

Emerging foodborne pathogens

Author : Yasmine Motarjemi
Publisher : CRC Press
ISBN 13 : 9780849334290
Total Pages : 664 pages
Book Rating : 4.3/5 (342 download)

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Book Synopsis Emerging foodborne pathogens by : Yasmine Motarjemi

Download or read book Emerging foodborne pathogens written by Yasmine Motarjemi and published by CRC Press. This book was released on 2006-06-09 with total page 664 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developments such as the increasing globalization of the food industry, constant innovations in technologies and products, and changes in the susceptibility of populations to disease have all highlighted the problem of emerging pathogens, either newly discovered through more sensitive analytical methods, linked for the first time to disease in humans, or newly associated with a particular food. Designed for microbiologists and quality assurance professionals and for government and academic food safety scientists, this timely reference discusses ways of identifying emerging pathogens and includes chapters on individual pathogens, their epidemiology, methods of detection, and means of control.

Food Spoilage Microorganisms

Author : Clive de W Blackburn
Publisher : Woodhead Publishing
ISBN 13 : 1845691415
Total Pages : 737 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Food Spoilage Microorganisms by : Clive de W Blackburn

Download or read book Food Spoilage Microorganisms written by Clive de W Blackburn and published by Woodhead Publishing. This book was released on 2006-03-21 with total page 737 pages. Available in PDF, EPUB and Kindle. Book excerpt: The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this.The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival and death characteristics, methods for detection and control options are discussed.Food spoilage microorganisms takes an applied approach to the subject and is an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations. Looks at tools, techniques and methods for the detection and analysis of microbial food spoilage Discusses the management control of microbial food spoilage Looks in detail at yeasts, moulds and bacteria

Seafood Safety

Author : Institute of Medicine
Publisher : National Academies Press
ISBN 13 : 0309043875
Total Pages : 449 pages
Book Rating : 4.3/5 (9 download)

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Book Synopsis Seafood Safety by : Institute of Medicine

Download or read book Seafood Safety written by Institute of Medicine and published by National Academies Press. This book was released on 1991-01-01 with total page 449 pages. Available in PDF, EPUB and Kindle. Book excerpt: Can Americans continue to add more seafood to their diets without fear of illness or even death? Seafood-caused health problems are not widespread, but consumers are at risk from seafood-borne microbes and toxinsâ€"with consequences that can range from mild enteritis to fatal illness. At a time when legislators and consumer groups are seeking a sound regulatory approach, Seafood Safety presents a comprehensive set of practical recommendations for ensuring the safety of the seafood supply. This volume presents the first-ever overview of the field, covering seafood consumption patterns, where and how seafood contamination occurs, and the effectiveness of regulation. A wealth of technical information is presented on the sources of contaminationâ€"microbes, natural toxins, and chemical pollutantsâ€"and their effects on human health. The volume evaluates methods used for risk assessment and inspection sampling.

Bad Bug Book

Author : Mark Walderhaug
Publisher : Createspace Independent Publishing Platform
ISBN 13 : 9781495203619
Total Pages : 292 pages
Book Rating : 4.2/5 (36 download)

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Book Synopsis Bad Bug Book by : Mark Walderhaug

Download or read book Bad Bug Book written by Mark Walderhaug and published by Createspace Independent Publishing Platform. This book was released on 2014-01-14 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Bad Bug Book 2nd Edition, released in 2012, provides current information about the major known agents that cause foodborne illness.Each chapter in this book is about a pathogen—a bacterium, virus, or parasite—or a natural toxin that can contaminate food and cause illness. The book contains scientific and technical information about the major pathogens that cause these kinds of illnesses.A separate “consumer box” in each chapter provides non-technical information, in everyday language. The boxes describe plainly what can make you sick and, more important, how to prevent it.The information provided in this handbook is abbreviated and general in nature, and is intended for practical use. It is not intended to be a comprehensive scientific or clinical reference.The Bad Bug Book is published by the Center for Food Safety and Applied Nutrition (CFSAN) of the Food and Drug Administration (FDA), U.S. Department of Health and Human Services.

Microbiology Laboratory Guidebook

Author : United States. Food Safety and Inspection Service. Microbiology Division
Publisher :
ISBN 13 :
Total Pages : 634 pages
Book Rating : 4.3/5 ( download)

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Book Synopsis Microbiology Laboratory Guidebook by : United States. Food Safety and Inspection Service. Microbiology Division

Download or read book Microbiology Laboratory Guidebook written by United States. Food Safety and Inspection Service. Microbiology Division and published by . This book was released on 1998 with total page 634 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Control of Salmonella in Low-moisture Foods

Author : Jie Xu
Publisher :
ISBN 13 :
Total Pages : 215 pages
Book Rating : 4.:/5 (113 download)

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Book Synopsis Control of Salmonella in Low-moisture Foods by : Jie Xu

Download or read book Control of Salmonella in Low-moisture Foods written by Jie Xu and published by . This book was released on 2019 with total page 215 pages. Available in PDF, EPUB and Kindle. Book excerpt: The safety of low-moisture foods (LMFs) is an emerging concern to the food industry arising from the increased number of outbreaks implicated in pathogenic contaminations. There is a need to understanding the mechanism of enhanced thermal resistance of bacteria in a low-moisture environment and validate innovative thermal processing technologies to improve the safety conditions of LMFs. The objectives of this study were to: 1) determine the influence of water activity (aw) at treatment temperatures on the thermal resistance of Salmonella in LMFs, 2) understand the impact of desiccation on the ultra-structure and thermal resistance of Salmonella, 3) develop a dry inoculation method for food powders, and 4) identify the lowest lethality zone of surrogate in wheat flour during radio-frequency (RF) pasteurization. Firstly, aw changes at elevated temperature were explored in three powder systems, wheat flour, almond flour, and whey protein. The thermal inactivation study was conducted by using two types of test cells, thermal death time test cell (TDT cell) and thermal aw cell (TAC). The results showed a linear relationship between logarithmic D-values of Salmonella and aw at treatment temperature, regardless of the food matrices and the test method. Secondly, the ultra-structure of desiccated Salmonella cells after thermal treatment was analyzed using transmission electron microscopy (TEM) and compared with that from tryptic soy broth (TSB). Salmonella cells could survive longer after desiccation with significantly increased thermal resistance. No significant difference in ultra-structure was observed in desiccated cells before/after thermal treatments. Thirdly, the usage of freeze-dried Enterococcus faecium NBBL-2354 (E. faecium) was explored and its potential to be used as an alternative to wet inoculum was evaluated in a RF pasteurization process. Results showed that freeze-dried E. faecium had strong stability of survival retain and thermal resistance in wheat flour when stored at 44́3 for up to 35 days. Freeze-dried E. faecium can be used as a valid surrogate for Salmonella in RF treatments. Fourthly, the lowest lethality zone of RF treated wheat flour was investigated by testing survivors of E. faecium at multiple locations. It was found that the lowest lethality zone was in the bottom layer when wheat flour was subjected to RF heating at 804́3 followed by a 20 min natural cooling. Bigelow model can predict the temperature-time dependent log loss of E. faecium at various locations and different RF heating rates.It can be concluded from the studies that aw of food matrices at treatment temperature is a determining factor influencing the thermal resistance of Salmonella. Salmonella cells showed enhanced thermal resistance to heat after desiccation. Freeze-dried E. faecium can be used as an alternative inoculum to inoculate LMFs. RF pasteurization was a promising and effective technology to process LMFs. Temperature history measured at cold zone can be used to develop an effective thermal process for control of Salmonella.

Molecular Biology of The Cell

Author : Bruce Alberts
Publisher :
ISBN 13 : 9780815332183
Total Pages : 0 pages
Book Rating : 4.3/5 (321 download)

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Book Synopsis Molecular Biology of The Cell by : Bruce Alberts

Download or read book Molecular Biology of The Cell written by Bruce Alberts and published by . This book was released on 2002 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Foodborne Pathogens

Author : Clive de W. Blackburn
Publisher : McGraw Hill Professional
ISBN 13 : 9781855734548
Total Pages : 552 pages
Book Rating : 4.7/5 (345 download)

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Book Synopsis Foodborne Pathogens by : Clive de W. Blackburn

Download or read book Foodborne Pathogens written by Clive de W. Blackburn and published by McGraw Hill Professional. This book was released on 2002 with total page 552 pages. Available in PDF, EPUB and Kindle. Book excerpt: As trends in foodborne disease continue to rise, the effective identification and control of pathogens becomes ever more important for the food industry. With its distinguished international team of contributors, Foodborne pathogens provides an authoritative and practical guide to effective control measures and how they can be applied in practice to individual pathogens. Part One looks at general techniques in assessing and managing microbiological hazards. After a review of analytical methods, there are chapters on modelling pathogen behaviour and carrying out a risk assessment as the essential foundation for effective food safety management. The following chapters then look at good management practice in key stages in the supply chain, starting with farm production. There are chapters on hygienic plant design and sanitation, and safe process design and operation which provide the foundation for a discussion of what makes for effective HACCP systems implementation. There is also a chapter on safe practices for consumers and food handlers in the retail and catering sectors.This discussion of pathogen control then provides a context for Part Two which looks at what this means in practice for key pathogens such as E. coli, Salmonella, Listeria and Campylobacter. Each chapter discusses pathogen characteristics, detection methods and control procedures. Part Three then looks at non-bacterial hazards such as viruses and parasites, as well as emerging potential 'hazards' such as Mycobacterium paratuberculosis and the increasingly important area of chronic disease. Foodborne pathogens will be widely welcomed as an essential and authoritative guide to successful pathogen control in the food industry.

Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment

Author : Jeffrey Kornacki
Publisher : Springer Science & Business Media
ISBN 13 : 1441955186
Total Pages : 198 pages
Book Rating : 4.4/5 (419 download)

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Book Synopsis Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment by : Jeffrey Kornacki

Download or read book Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment written by Jeffrey Kornacki and published by Springer Science & Business Media. This book was released on 2010-05-19 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment provides proven approaches and suggestions for finding sources of microbiological contamination of industrially produced products. Industrial food safety professionals find themselves responsible for locating and eliminating the source(s) of food contamination. These are often complex situations for which they have not been adequately prepared. This book is written with them, the in-plant food safety/quality assurance professional, in mind. However, other professionals will also benefit including plant managers, regulatory field investigators, technical food safety policy makers, college instructors, and students of food science and microbiology. A survey of the personal and societal costs of microbial contamination of food is followed by a wide range of respected authors who describe selected bacterial pathogens, emerging pathogens, spoilage organisms and their significance to the industry and consumer. Dr. Kornacki then provides real life examples of in-plant risk areas / practices (depicted with photographs taken from a wide variety of food processing facilities). Factors influencing microbial growth, survival and death area also described. The reader will find herein a practical framework for troubleshooting and for assessing the potential for product contamination in their own facilities, as well as suggestions for conducting their own in-plant investigations. Selected tools for testing the environment and statistical approaches to testing ingredients and finished product are also described. The book provides suggestions for starting up after a processing line (or lines) have been shut down due to a contamination risk. The authors conclude with an overview of molecular subtyping and its value with regard to in-plant investigations. Numerous nationally recognized authors in the field have contributed to the book. The editor, Dr. Jeffery L. Kornacki, is President and Senior Technical Director of the consulting firm, Kornacki Microbiology Solutions in Madison, Wisconsin. He is also Adjunct Faculty with the Department of Food Science at the University of Georgia and also with the National Food Safety & Toxicology Center at Michigan State University.

Thermal Processing of Packaged Foods

Author : S. Donald Holdsworth
Publisher : Springer
ISBN 13 : 3319249045
Total Pages : 525 pages
Book Rating : 4.3/5 (192 download)

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Book Synopsis Thermal Processing of Packaged Foods by : S. Donald Holdsworth

Download or read book Thermal Processing of Packaged Foods written by S. Donald Holdsworth and published by Springer. This book was released on 2015-11-30 with total page 525 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: This edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first and second editions The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing. The second part, entitled Thermal Food Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques. The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment. The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization. The fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating. Thermal Processing of Pa ckaged Foods, Third Edition is intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.

Advanced Quantitative Microbiology for Foods and Biosystems

Author : Micha Peleg
Publisher : CRC Press
ISBN 13 : 1420005375
Total Pages : 457 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Advanced Quantitative Microbiology for Foods and Biosystems by : Micha Peleg

Download or read book Advanced Quantitative Microbiology for Foods and Biosystems written by Micha Peleg and published by CRC Press. This book was released on 2006-04-12 with total page 457 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water, and biosystems, Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation describes new models for estimating microbial growth and survival. The author covers traditional and alte