Advances in Microbial Food Safety, Volume 931
Vijay K. Juneja, John P. Cherry, Michael Tunick
American Chemical Society, Jan 1, 2006 - Technology & Engineering - 346 pages
A 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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Overview of Rapid Methods for the Detection of Foodborne
Nucleic AcidBased Diagnostic Methods
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Ab-ppt acid activity agents Agriculture animal antibody antimicrobial Appl applied bacteria biosensor botulinum carvacrol cells cilantro Clostridium compounds consumer contamination cooked curves D-values detection developed effect electric field ELISA environment Escherichia coli Figure fluorescent Food Microbiol food processing Food Protect food safety Food Sci foodborne illness foodborne pathogens FSIS genes genomic grinder ground beef growth HACCP hazards heat resistance ICMSF Infect inoculum inspection irradiated Juneja kinetics levels Listeria monocytogenes logi0 meat and poultry microarrays microbial microbiological testing microorganisms mutation NACMCF nonthermal orange juice organisms pathogens performance standards perfringens phage potential poultry products predictive pressure probe programs proteins quorum sensing rapid methods real-time PCR reduced regulatory Research RFEF RFEF processing risk assessment Salmonella sample units Shigella sous vide processed specific spores strain studies target technologies temperature thermal inactivation thermal process toxins transposon treatment chamber U.S. Department