{"product_id":"microbiologically-safe-foods-hardback-9780470053331","title":"Microbiologically Safe Foods (Hardback) 9780470053331","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eMicrobiologically Safe Foods\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eNorma L. Heredia (Edited by), NL Heredia (Author), Irene V. Wesley (Edited by), Jose Santos Garcia (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780470053331, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 29 April 2009\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e704 pages, Charts: 0 B\u0026amp;W, 0 Color; Tables: 0 B\u0026amp;W, 0 Color\u003cbr\u003e24.1 x 16.3 x 3.6 cm, 1.07 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e\"This book discusses the microbiologicai quality and safety of foods, with particular reference to novel processing techniques for ensuring food safety.\" (\u003ci\u003eFood Science and Technology Abstracts,\u003c\/i\u003e July 2010)\u003cbr\u003e \u003cbr\u003e  “This book focuses on state-of the-art technologies to produce microbiologically safe foods for our dinner table.” (\u003ci\u003eChemistry World\u003c\/i\u003e, October 2009)\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eThis 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.  \u003cp\u003eThe 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.\u003c\/p\u003e \u003cp\u003eOther important topics include the safety of genetically modified organisms (GMOs), predictive microbiology, emerging foodborne pathogens, good agricultural and manufacturing processes, avian influenza, and bioterrorism.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eCONTRIBUTORS.  \u003cp\u003eFOREWORD.\u003c\/p\u003e \u003cp\u003ePREFACE.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eI MICROBIAL FOOD HAZARDS.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 PUBLIC HEALTH IMPACT OF FOODBORNE ILLNESS: IMPETUS FOR THE INTERNATIONAL FOOD SAFETY EFFORT\u003c\/b\u003e  (\u003ci\u003eIrene V. Wesley\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e1.1 Introduction.\u003c\/p\u003e \u003cp\u003e1.2 Statistical Estimates.\u003c\/p\u003e \u003cp\u003e1.3 Impact of Representative Foodborne Pathogens.\u003c\/p\u003e \u003cp\u003e1.4 National Microbial Baseline Surveys.\u003c\/p\u003e \u003cp\u003e1.5 Global Marketplace.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 FOODBORNE PATHOGENS AND TOXINS: AN OVERVIEW\u003c\/b\u003e (\u003ci\u003eSantos Garcia and Norma Heredia\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e2.1 Introduction.\u003c\/p\u003e \u003cp\u003e2.2 \u003ci\u003eAeromonas\u003c\/i\u003e.\u003c\/p\u003e \u003cp\u003e2.3 \u003ci\u003eArcobacter\u003c\/i\u003e.\u003c\/p\u003e \u003cp\u003e2.4 \u003ci\u003eBacillus cereus.\u003c\/i\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e2.5 \u003ci\u003eBrucella.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.6 \u003ci\u003eCampylobacter.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.7 \u003ci\u003eClostridium botulinum.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.8 \u003ci\u003eClostridium perfringens.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.9 \u003ci\u003eEscherichia coli.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.10 \u003ci\u003eListeria.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.11 \u003ci\u003ePlesiomonas shigelloides.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.12 \u003ci\u003eSalmonella.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.13 \u003ci\u003eShigella.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.14 \u003ci\u003eStaphylococcus aureus.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.15 \u003ci\u003eVibrio.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.16 \u003ci\u003eYersinia.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.17 Mycotoxins and Fungi.\u003c\/p\u003e \u003cp\u003e2.18 \u003ci\u003eCryptosporidium.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.19 \u003ci\u003eCyclospora.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.20 \u003ci\u003eEntamoeba.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.21 \u003ci\u003eGiardia.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.22 \u003ci\u003eAnisakis simplex.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.23 \u003ci\u003eAscaris.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.24 \u003ci\u003eDiphyllobothrium latum.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.25 \u003ci\u003eTaenia.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.26 \u003ci\u003eTrichinella spiralis.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.27 Hepatitis A and E Viruses.\u003c\/p\u003e \u003cp\u003e2.28 Norovirus.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eII EMERGING ISSUES.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 CRONOBACTER GEN. NOV. (ENTEROBACTER) SAKAZAKII: CURRENT KNOWLEDGE AND FUTURE CONSIDERATIONS\u003c\/b\u003e (\u003ci\u003eGenisis Iris Dancer and Dong-Hyun Kang\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e3.1 Introduction.\u003c\/p\u003e \u003cp\u003e3.2 History of Illness Caused by (\u003ci\u003eE\u003c\/i\u003e). \u003ci\u003esakazakii.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.3 Infant Susceptibility.\u003c\/p\u003e \u003cp\u003e3.4 Novel Prevention Strategies.\u003c\/p\u003e \u003cp\u003e3.5 Infant Formula Processing.\u003c\/p\u003e \u003cp\u003e3.6 Biochemical Characterization and Taxonomy.\u003c\/p\u003e \u003cp\u003e3.7 Environmental Sources of (\u003ci\u003eE\u003c\/i\u003e). \u003ci\u003esakazakii.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.8 Resistance and Virulence Factors of (\u003ci\u003eE\u003c\/i\u003e). \u003ci\u003esakazakii.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.9 Current Isolation and Detection Techniques.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 PRION DISEASES\u003c\/b\u003e (\u003ci\u003eDebbie McKenzie and Judd Aiken\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e4.1 Introduction.\u003c\/p\u003e \u003cp\u003e4.2 Transmissible Spongiform Encephalopathies.\u003c\/p\u003e \u003cp\u003e4.3 Nature of the Illness Caused.\u003c\/p\u003e \u003cp\u003e4.4 Pathogenesis.\u003c\/p\u003e \u003cp\u003e4.5 Characteristics of the Agent.\u003c\/p\u003e \u003cp\u003e4.6 Epidemiology.\u003c\/p\u003e \u003cp\u003e4.7 PrPSc Detection.\u003c\/p\u003e \u003cp\u003e4.8 Physical Means of Destruction of the Organism.\u003c\/p\u003e \u003cp\u003e4.9 Prevention and Control Measures.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 AVIAN INFLUENZA A (H5N1): POTENTIAL THREAT TO FOOD SAFETY\u003c\/b\u003e (\u003ci\u003eJames Mark Simmerman and Peter K. Ben Embarek\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e5.1 Introduction.\u003c\/p\u003e \u003cp\u003e5.2 Emergence of H5N1 Avian Influenza.\u003c\/p\u003e \u003cp\u003e5.3 Epidemiology of Human H5N1 Infection.\u003c\/p\u003e \u003cp\u003e5.4 Clinical Presentation and Laboratory Diagnosis.\u003c\/p\u003e \u003cp\u003e5.5 Food Safety Considerations.\u003c\/p\u003e \u003cp\u003e5.6 Global Response.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIII FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF SPECIFIC COMMODITIES.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF BEEF\u003c\/b\u003e (\u003ci\u003eRobin C. Anderson, Steven C. Ricke, Bwalya Lungu, Michael G. Johnson, Christy Oliver, Shane M. Horrocks, and David J. Nisbet\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e6.1 Introduction.\u003c\/p\u003e \u003cp\u003e6.2 Enterohemorrhagic \u003ci\u003eEscherichia coli\u003c\/i\u003e O157:H7 in Beef.\u003c\/p\u003e \u003cp\u003e6.3 \u003ci\u003eSalmonella\u003c\/i\u003e in Beef.\u003c\/p\u003e \u003cp\u003e6.4 \u003ci\u003eListeria\u003c\/i\u003e in Beef.\u003c\/p\u003e \u003cp\u003e6.5 \u003ci\u003eCampylobacter\u003c\/i\u003e in Beef.\u003c\/p\u003e \u003cp\u003e6.6 Control of Foodborne Pathogens in Beef.\u003c\/p\u003e \u003cp\u003e6.7 Conclusions.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF MILK AND DAIRY PRODUCTS\u003c\/b\u003e (\u003ci\u003eMansel W. Griffiths\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e7.1 Introduction.\u003c\/p\u003e \u003cp\u003e7.2 Microflora of Raw Milk.\u003c\/p\u003e \u003cp\u003e7.3 Public Health Concerns from Dairy Products.\u003c\/p\u003e \u003cp\u003e7.4 Milk and Cream.\u003c\/p\u003e \u003cp\u003e7.5 Cheese and Fermented Dairy Products.\u003c\/p\u003e \u003cp\u003e7.6 Ice Cream.\u003c\/p\u003e \u003cp\u003e7.7 Butter.\u003c\/p\u003e \u003cp\u003e7.8 Milk Powder.\u003c\/p\u003e \u003cp\u003e7.9 Detection of Microorganisms in Milk.\u003c\/p\u003e \u003cp\u003e7.10 Novel Processing Methods.\u003c\/p\u003e \u003cp\u003e7.11 Global Trade and Regulations.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF POULTRY\u003c\/b\u003e (\u003ci\u003eIrene V. Wesley\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e8.1 Introduction.\u003c\/p\u003e \u003cp\u003e8.2 Characteristics of Foodborne Illness.\u003c\/p\u003e \u003cp\u003e8.3 Approaches to Maintaining Product Quality and Reducing the Number of Microorganisms.\u003c\/p\u003e \u003cp\u003e8.4 Conclusions.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF EGGS AND EGG PRODUCTS\u003c\/b\u003e (\u003ci\u003eJean-Yves D’Aoust\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e9.1 Shell Egg Development and Structure.\u003c\/p\u003e \u003cp\u003e9.2 Microflora of Shell Eggs.\u003c\/p\u003e \u003cp\u003e9.3 Significance of the Detection of \u003ci\u003eSalmonella.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.4 Eggborne Outbreaks of Human Salmonellosis.\u003c\/p\u003e \u003cp\u003e9.5 Thermal Processing of Egg Products.\u003c\/p\u003e \u003cp\u003e9.6 Potentially Hazardous Egg Products in the Home.\u003c\/p\u003e \u003cp\u003e9.7 Control.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF PORK\u003c\/b\u003e (\u003ci\u003eGay Y. Miller and James S. Dickson\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e10.1 Introduction.\u003c\/p\u003e \u003cp\u003e10.2 Normal Flora of Raw Pork.\u003c\/p\u003e \u003cp\u003e10.3 Spoilage.\u003c\/p\u003e \u003cp\u003e10.4 Pathogens of Concern.\u003c\/p\u003e \u003cp\u003e10.5 Risk of Contamination During Processing.\u003c\/p\u003e \u003cp\u003e10.6 Survival and Growth of Pathogens and Spoilage Organisms in Pork Products.\u003c\/p\u003e \u003cp\u003e10.7 Indicator Microorganisms.\u003c\/p\u003e \u003cp\u003e10.8 Maintaining Product Quality and Reducing the Number of Microorganisms.\u003c\/p\u003e \u003cp\u003e10.9 Microbiological Methods for Detection and Quantification.\u003c\/p\u003e \u003cp\u003e10.10 Regulations.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF\u003c\/b\u003e \u003cb\u003eFISH AND SHELLFISH\u003c\/b\u003e (\u003ci\u003eLucio Galaviz-Silva, Gracia Gomez-Anduro, Zinnia J. Molina-Garza, and Felipe Ascencio-Valle\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e11.1 Introduction.\u003c\/p\u003e \u003cp\u003e11.2 Normal Flora of Fish and Shellfish.\u003c\/p\u003e \u003cp\u003e11.3 Microbial Hazards and Preventive Measures.\u003c\/p\u003e \u003cp\u003e11.4 Spoilage.\u003c\/p\u003e \u003cp\u003e11.5 Seafood Processing and Food Safety.\u003c\/p\u003e \u003cp\u003e11.6 Product Quality and Microorganism Reduction Methods.\u003c\/p\u003e \u003cp\u003e11.7 Microbiological Methods for Detection and Quantification of Seafood Pathogens.\u003c\/p\u003e \u003cp\u003e11.8 Food Safety Challenges for Aquaculture and the Commercial Fishing Industry.\u003c\/p\u003e \u003cp\u003e11.9 Effects of Climate on Waterborne and Foodborne Seafood Pathogens.\u003c\/p\u003e \u003cp\u003e11.10 Conclusions.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF\u003c\/b\u003e \u003cb\u003eFRUITS AND VEGETABLES\u003c\/b\u003e (\u003ci\u003eJuan S. Leon, Lee-Ann Jaykus, and Christine L. Moe\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e12.1 Introduction.\u003c\/p\u003e \u003cp\u003e12.2 Normal Microflora of Fresh Produce.\u003c\/p\u003e \u003cp\u003e12.3 Spoilage of Fresh Produce.\u003c\/p\u003e \u003cp\u003e12.4 Human Pathogens Associated with Produce.\u003c\/p\u003e \u003cp\u003e12.5 Factors that Influence Survival and Growth of Organisms.\u003c\/p\u003e \u003cp\u003e12.6 Microbiological Methods for Detection and Quantification.\u003c\/p\u003e \u003cp\u003e12.7 Indicator Microorganisms.\u003c\/p\u003e \u003cp\u003e12.8 Sources of Produce Contamination.\u003c\/p\u003e \u003cp\u003e12.9 Maintaining Produce Quality and Reducing the Number of Microorganisms.\u003c\/p\u003e \u003cp\u003e12.10 Regulations.\u003c\/p\u003e \u003cp\u003e12.11 Conclusions.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF\u003c\/b\u003e \u003cb\u003eFRUIT BEVERAGES AND BOTTLED WATER\u003c\/b\u003e (\u003ci\u003eMickey E. Parish\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e13.1 Introduction.\u003c\/p\u003e \u003cp\u003e13.2 Normal Microflora.\u003c\/p\u003e \u003cp\u003e13.3 Spoilage.\u003c\/p\u003e \u003cp\u003e13.4 Pathogens.\u003c\/p\u003e \u003cp\u003e13.5 Maintaining Product Quality and Reducing Microbial Numbers.\u003c\/p\u003e \u003cp\u003e13.6 U.S. Regulations.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF\u003c\/b\u003e \u003cb\u003eCANNED AND FROZEN FOODS\u003c\/b\u003e (\u003ci\u003eNina G. Parkinson\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e14.1 Introduction.\u003c\/p\u003e \u003cp\u003e14.2 History of Canned Foods.\u003c\/p\u003e \u003cp\u003e14.3 Categories of Canned Foods.\u003c\/p\u003e \u003cp\u003e14.4 Safety of Canned Foods.\u003c\/p\u003e \u003cp\u003e14.5 Microbial Spoilage of Canned Foods.\u003c\/p\u003e \u003cp\u003e14.6 History of Frozen Foods.\u003c\/p\u003e \u003cp\u003e14.7 Principles of Frozen Food Preservation.\u003c\/p\u003e \u003cp\u003e14.8 Safety and Spoilage of Frozen Foods.\u003c\/p\u003e \u003cp\u003e14.9 U.S. Regulations.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF\u003c\/b\u003e \u003cb\u003eCEREALS AND CEREAL PRODUCTS\u003c\/b\u003e (\u003ci\u003eLloyd B. Bullerman and Andreia Bianchini\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e15.1 Introduction.\u003c\/p\u003e \u003cp\u003e15.2 Health Implications of Fungal Deterioration of Grains.\u003c\/p\u003e \u003cp\u003e15.3 Mycotoxins.\u003c\/p\u003e \u003cp\u003e15.4 Media and Methods for Molds and Mycotoxins.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF\u003c\/b\u003e \u003cb\u003eSPICES AND HERBS\u003c\/b\u003e (\u003ci\u003eKeith A. Ito\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e16.1 Introduction.\u003c\/p\u003e \u003cp\u003e16.2 Use of Spices and Herbs in Foods.\u003c\/p\u003e \u003cp\u003e16.3 Antimicrobial Effects.\u003c\/p\u003e \u003cp\u003e16.4 Contamination of Spices and Herbs.\u003c\/p\u003e \u003cp\u003e16.5 Recalls and Outbreaks.\u003c\/p\u003e \u003cp\u003e16.6 Control Procedures.\u003c\/p\u003e \u003cp\u003e16.7 Conclusions.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF\u003c\/b\u003e \u003cb\u003eMAYONNAISE, SALAD DRESSINGS, ACIDIC CONDIMENTS,\u003c\/b\u003e \u003cb\u003eAND MAYONNAISE-BASED SALADS\u003c\/b\u003e (\u003ci\u003eLarry R. Beuchat\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e17.1 Introduction.\u003c\/p\u003e \u003cp\u003e17.2 Mayonnaise.\u003c\/p\u003e \u003cp\u003e17.3 Salad Dressings and Sauces.\u003c\/p\u003e \u003cp\u003e17.4 Acidic Condiments.\u003c\/p\u003e \u003cp\u003e17.5 Salads, Sandwiches, and Other Ready-to-Eat Foods Containing Mayonnaise and Acidic Condiments.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF\u003c\/b\u003e \u003cb\u003eCHOCOLATE AND SWEETENERS\u003c\/b\u003e (\u003ci\u003eNorma Heredia and Santos Garcia\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e18.1 Introduction.\u003c\/p\u003e \u003cp\u003e18.2 Normal Flora of Raw and Fermented Cocoa Beans.\u003c\/p\u003e \u003cp\u003e18.3 Spoilage and Shelf Life of Chocolate.\u003c\/p\u003e \u003cp\u003e18.4 Pathogens in Confectionery Products.\u003c\/p\u003e \u003cp\u003e18.5 Sources of Contamination.\u003c\/p\u003e \u003cp\u003e18.6 Factors that Influence Survival and Growth of Pathogens and Spoilage Organisms.\u003c\/p\u003e \u003cp\u003e18.7 Maintaining Product Quality and Reducing Microbial Numbers.\u003c\/p\u003e \u003cp\u003e18.8 Microbiological Methods for Detection and Quantification.\u003c\/p\u003e \u003cp\u003e18.9 Regulations.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIV PREVENTION AND CONTROL STRATEGIES.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 MICROBIAL RISK ASSESSMENT\u003c\/b\u003e (\u003ci\u003eMarianne D. Miliotis and Robert L. Buchanan\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e19.1 Introduction.\u003c\/p\u003e \u003cp\u003e19.2 Risk Assessment Framework.\u003c\/p\u003e \u003cp\u003e19.3 Risk Assessment Analytical Tools.\u003c\/p\u003e \u003cp\u003e19.4 Qualitative vs. Quantitative Risk Assessments.\u003c\/p\u003e \u003cp\u003e19.5 Types of Risk Assessment.\u003c\/p\u003e \u003cp\u003e19.6 Predictive Microbiology.\u003c\/p\u003e \u003cp\u003e19.7 Using Risk Assessment to Make Risk Management Decisions.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 GOOD MANUFACTURING PRACTICES\u003c\/b\u003e (\u003ci\u003eOlga I. Padilla-Zakour\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e20.1 Introduction.\u003c\/p\u003e \u003cp\u003e20.2 Personnel.\u003c\/p\u003e \u003cp\u003e20.3 Buildings and Facilities.\u003c\/p\u003e \u003cp\u003e20.4 Sanitation.\u003c\/p\u003e \u003cp\u003e20.5 Pest Control.\u003c\/p\u003e \u003cp\u003e20.6 Equipment.\u003c\/p\u003e \u003cp\u003e20.7 Operations.\u003c\/p\u003e \u003cp\u003e20.8 Warehousing and Distribution.\u003c\/p\u003e \u003cp\u003e20.9 Sanitation Standard Operating Procedures.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 CLEANING AND SANITIZING OPERATIONS\u003c\/b\u003e (\u003ci\u003eKevin Keener\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e21.1 Introduction.\u003c\/p\u003e \u003cp\u003e21.2 Food Sanitation.\u003c\/p\u003e \u003cp\u003e21.3 Food Regulations.\u003c\/p\u003e \u003cp\u003e21.4 Sanitation Programs.\u003c\/p\u003e \u003cp\u003e21.5 Sanitation Program Development.\u003c\/p\u003e \u003cp\u003e21.6 Crisis Management: How to Survive a Recall.\u003c\/p\u003e \u003cp\u003e21.7 Educational and Training Resources.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 HAZARD ANALYSIS OF CRITICAL CONTROL POINTS\u003c\/b\u003e (\u003ci\u003eMartin W. Bucknavage and Catherine Nettles Cutter\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e22.1 Introduction.\u003c\/p\u003e \u003cp\u003e22.2 HACCP Fundamentals.\u003c\/p\u003e \u003cp\u003e22.3 Conclusions.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e23 TRADITIONAL AND HIGH-TECHNOLOGY APPROACHES\u003c\/b\u003e \u003cb\u003eTO MICROBIAL SAFETY IN FOODS\u003c\/b\u003e (\u003ci\u003eTatiana Koutchma\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e23.1 Introduction.\u003c\/p\u003e \u003cp\u003e23.2 Thermal vs. Nonthermal Technology.\u003c\/p\u003e \u003cp\u003e23.3 Establishment of Specifications for Preservation.\u003c\/p\u003e \u003cp\u003e23.4 Technologies Based on Thermal Effects.\u003c\/p\u003e \u003cp\u003e23.5 Technologies Based on Nonthermal Effects.\u003c\/p\u003e \u003cp\u003e23.6 Conclusions.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e24 FOOD PRESERVATION TECHNIQUES OTHER THAN HEAT\u003c\/b\u003e \u003cb\u003eAND IRRADIATION\u003c\/b\u003e (\u003ci\u003eRonald G. Labbe and Linda L. Nolan\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e24.1 Introduction.\u003c\/p\u003e \u003cp\u003e24.2 Traditional Physical Methods of Food Preservation.\u003c\/p\u003e \u003cp\u003e24.3 Food Antimicrobials.\u003c\/p\u003e \u003cp\u003e24.4 Preservatives from Biological Sources.\u003c\/p\u003e \u003cp\u003e24.5 Hurdle Technology.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e25 FOOD SAFETY AND INNOVATIVE FOOD PACKAGING \u003c\/b\u003e (\u003ci\u003eJung\u003c\/i\u003e (\u003ci\u003eJohn H. Han\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e25.1 Introduction.\u003c\/p\u003e \u003cp\u003e25.2 Innovative Packaging to Enhance Food Safety.\u003c\/p\u003e \u003cp\u003e25.3 Conclusions.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eV DETECTION OF FOODBORNE PATHOGENS.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e26 TRADITIONAL METHODS FOR DETECTION OF\u003c\/b\u003e \u003cb\u003eFOODBORNE PATHOGENS\u003c\/b\u003e (\u003ci\u003eLuisa Solıs, Eduardo Sanchez, Santos Garcıa, and Norma Heredia\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e26.1 Introduction.\u003c\/p\u003e \u003cp\u003e26.2 General Quantification Methods.\u003c\/p\u003e \u003cp\u003e26.3 Quantification and Detection Methods for Specific Microorganisms.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e27 RAPID METHODS FOR FOODBORNE BACTERIAL\u003c\/b\u003e \u003cb\u003eENUMERATION AND PATHOGEN DETECTION\u003c\/b\u003e (\u003ci\u003ePeter Feng and Norma Heredia\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e27.1 Introduction.\u003c\/p\u003e \u003cp\u003e27.2 Logistics of Food Testing.\u003c\/p\u003e \u003cp\u003e27.3 Rapid Pathogen Testing Methods.\u003c\/p\u003e \u003cp\u003e27.4 Rapid Enumeration Methods.\u003c\/p\u003e \u003cp\u003e27.5 Logistics, Resources, and Applicability.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e28 LABORATORY ACCREDITATION AND PROFICIENCY\u003c\/b\u003e \u003cb\u003eTESTING\u003c\/b\u003e (\u003ci\u003eDeAnn L. Benesh\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e28.1 Introduction.\u003c\/p\u003e \u003cp\u003e28.2 Laboratory Accreditation.\u003c\/p\u003e \u003cp\u003e28.3 Proficiency Testing.\u003c\/p\u003e \u003cp\u003e28.4 Global Perspectives.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eVI CURRENT AND FUTURE ISSUES IN FOOD SAFETY.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e29 BIOTERRORISM AND FOOD SAFETY \u003c\/b\u003e (\u003ci\u003eBarbara. A. Rasco and Gleyn E. Bledsoe\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e29.1 Introduction.\u003c\/p\u003e \u003cp\u003e29.2 The Need for Protective Food Security Programs.\u003c\/p\u003e \u003cp\u003e29.3 Vulnerability Assessment.\u003c\/p\u003e \u003cp\u003e29.4 Emergency Response and Product Recovery.\u003c\/p\u003e \u003cp\u003e29.5 Prevention as the First Line of Defense.\u003c\/p\u003e \u003cp\u003e29.6 Development of a Food Security Plan Based on HACCP Principles.\u003c\/p\u003e \u003cp\u003e29.7 Evaluating Security Risks and Identifying Hazards.\u003c\/p\u003e \u003cp\u003e29.8 Managing Risk: Preventive Measures.\u003c\/p\u003e \u003cp\u003e29.9 Security Strategies.\u003c\/p\u003e \u003cp\u003eAppendix: An Example.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e30 PREDICTIVE MICROBIOLOGY: GROWTH IN SILICO\u003c\/b\u003e (\u003ci\u003eMark L. Tamplin\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e30.1 Introduction.\u003c\/p\u003e \u003cp\u003e30.2 Applications of Predictive Microbiology in the Food Industry.\u003c\/p\u003e \u003cp\u003e30.3 Models.\u003c\/p\u003e \u003cp\u003e30.4 Tools in Predictive Microbiology.\u003c\/p\u003e \u003cp\u003e30.5 Databases to Support Predictive Microbiology.\u003c\/p\u003e \u003cp\u003e30.6 Conclusions.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e31 ROLE OF GENETICALLY MODIFIED ORGANISMS IN FOOD SAFETY\u003c\/b\u003e (\u003ci\u003eFidel Guevara-Lara\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e31.1 Introduction .\u003c\/p\u003e \u003cp\u003e31.2 Genetically Modified Foods in the World Market.\u003c\/p\u003e \u003cp\u003e31.3 Potential of GMOs to Increase Food Safety.\u003c\/p\u003e \u003cp\u003e31.4 Increased Safety of GMOs for the Environment and Human Health.\u003c\/p\u003e \u003cp\u003e31.5 Food Safety Issues and Public Concerns Regarding GMOs.\u003c\/p\u003e \u003cp\u003e31.6 Conclusions.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003eINDEX.\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Science: general issues [\u003ca title=\"See our other books on Science: general issues\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Science:%20general%20issues%20%5BPD%5D%22\"\u003ePD\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52256842809624,"sku":"9780470053331","price":131.57,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780470053331.jpg?v=1781275205","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/microbiologically-safe-foods-hardback-9780470053331","provider":"Freshly Printed Books","version":"1.0","type":"link"}