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...

Πίνακας περιεχομένων:

• A. Introduction and Overview
• 1. The Microbiological Safety of Spices and Low Water Activity Foods: Correcting Historic Misassumptions.-2. Challenges in the Control of Foodborne Pathogens in Low-Water Activity Foods and Spices
• B. Pathogen Persistence and Control in Low aw Foods and Processing Plants
• 3. Adaptation of Pathogenic Microorganisms to Dry Conditions
• 4. Transcriptomic Responses of Salmonella Species to Desiccation and Low-Moisture Environments: Extending Our Knowledge of How Bacteria Cope with Low-Moisture Stress
• 5. Processing Plant Investigations: Practical Approaches to Determining Sources of Persistent Bacterial Strains in the Industrial Food Processing Environment
• 6. Dry Cleaning, Wet Cleaning and Alternatives to Processing Plant Hygiene and Sanitation
• C. Low aw Food Commodities of Interest
• 7. Spices
• 8. Dried Dairy-Based Products
• 9. Low Water Activity Meat Products
• 10. Dried, Ready-to-Eat Cereal Products
• 11. Powdered Infant Formula
• 12. Nuts and Nut Pastes
• 13. Flour and Meal
• 14. Chocolate and Confectionary
• 15. Salty Snack Foods
• 16. Pet Foods
• 17. Dried Teas and Herbs
• D. Product Testing
• 18. Regulatory Testing Guidelines and Recommendations
• 19. Methodological and Sampling Challenges to Testing Spices and Low aw Foods for the Presence of Foodborne Pathogens
• E. Low aw Food Decontamination
• 20. Irradiation, Microwave and Alternative Energy-Based Treatments for Low Water Activity
• 21. Heat and Steam Treatments
• F. Research Needs
• 22. Research Gaps and Needs Pertaining to Microbial Pathogens in Spices and Low aw Foods.