Advances in Microbial Food SafetyA timely scientific examination and definitive explanation of current food-safety technologies used in preventing, finding/detecting, removing, destroying, predicting behavior for better management of food-borne pathogens, topics of immense interest today because of consumer preference for high quality, fresh, minimally processed foods that offer consumer convenience in availability and preparation. In this book, leading researchers and practitioners in food safety present a thorough and cutting-edge examination and explanation of the various technologies at the forefront aimed at improving the safety and quality of our food supply. Topics include genomic and proteomic approaches, diagnostic techniques based on molecular, immunological biosensor-based methods, quorum sensing, pre- and post-slaughter interventions, thermal treatments for muscle foods and sous-vide products, emerging non-thermal processing technologies such as food irradiation, radio frequency, pulsed electric field, and hyrostatic pressure processing, as well as predicting the behavior and fate of microbial pathogens as related to risk assessment, modeling thermal inactivation, regulatory perspectives and performance standards, and prevention of the use of food as a weapon of terrorism |
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acid activity addition agencies agents Agriculture American Chemical Society analysis animal antibody Appl applied approach assays assessment associated bacteria cells changes chemical coli compounds consumer contamination cooked critical culture curves described detection determine developed distribution effect electric field environment established example expressed factors Figure Food Protect food safety foodborne FSIS genes ground beef growth HACCP hazards heat human identified important inactivation increase industry initial inspection juice levels limited measures meat methods microbial Microbiol microbiological microorganisms monocytogenes mutation operations organisms pathogens performance standards perfringens population positive potential poultry predictive present pressure processing programs reduced References regulatory reported Research resistance response RFEF risk Salmonella samples selection shows sous vide specific spores strain studies Table technologies temperature testing thermal treatment units
Bibliographic information
| Title | Advances in Microbial Food Safety Issue 931 of ACS symposium series, American Chemical Society, ISSN 0097-6156 Volume 931 of ACS symposium series: American Chemical Society |
| Authors | Vijay K. Juneja, John P. Cherry, Michael Tunick, American Chemical Society. Meeting |
| Editors | Vijay K. Juneja, John P. Cherry, Michael H. Tunick |
| Contributor | American Chemical Society. Division of Agricultural and Food Chemistry |
| Edition | illustrated |
| Publisher | American Chemical Society, 2006 |
| Original from | the University of Michigan |
| Digitized | Mar 1, 2010 |
| ISBN | 0841239150, 9780841239159 |
| Length | 346 pages |
| Subjects | › › Technology & Engineering / Food Science / General |
| Export Citation | BiBTeX EndNote RefMan |