The Microbiological Safety of Low Water Activity Foods and Spices

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Gurtler, Joshua B. (Επιμελητής έκδοσης), Doyle, Michael P. (Επιμελητής έκδοσης), Kornacki, Jeffrey L. (Επιμελητής έκδοσης)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: New York, NY : Springer New York : Imprint: Springer, 2014.
• Σειρά: Food Microbiology and Food Safety
• Θέματα: Chemistry.; Microbiology.; Food > Biotechnology.; Food Science.; Chemistry/Food Science, general.; Applied Microbiology.

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 contami...