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Produktbild: Microbiologically Safe Foods

Microbiologically Safe Foods

215,99 €

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

01.05.2009

Abbildungen

Charts: 0 B&W, 0 Color; Tables: 0 B&W, 0 Color

Herausgeber

Norma L. Heredia + weitere

Verlag

John Wiley & Sons

Seitenzahl

704

Maße (L/B/H)

23,9/16/3,6 cm

Gewicht

1021 g

Auflage

1. Auflage

Sprache

Englisch

ISBN

978-0-470-05333-1

Beschreibung

Rezension

"This book discusses the microbiologicai quality and safety of foods, with particular reference to novel processing techniques for ensuring food safety." ( Food Science and Technology Abstracts, July 2010) "This book focuses on state of the art technologies to produce microbiologically safe foods for our dinner table." ( Chemistry World , October 2009)

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

01.05.2009

Abbildungen

Charts: 0 B&W, 0 Color; Tables: 0 B&W, 0 Color

Herausgeber

Verlag

John Wiley & Sons

Seitenzahl

704

Maße (L/B/H)

23,9/16/3,6 cm

Gewicht

1021 g

Auflage

1. Auflage

Sprache

Englisch

ISBN

978-0-470-05333-1

Herstelleradresse

Libri GmbH
Europaallee 1
36244 Bad Hersfeld
DE

Email: gpsr@libri.de

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  • Produktbild: Microbiologically Safe Foods
  • CONTRIBUTORS.
     
    FOREWORD.
     
    PREFACE.
     
    I MICROBIAL FOOD HAZARDS.
     
    1 PUBLIC HEALTH IMPACT OF FOODBORNE ILLNESS: IMPETUS FOR THE INTERNATIONAL FOOD SAFETY EFFORT (Irene V. Wesley).
     
    References.
     
    2 FOODBORNE PATHOGENS AND TOXINS: AN OVERVIEW (Santos Garcia and Norma Heredia).
     
    References.
     
    II EMERGING ISSUES.
     
    3 CRONOBACTER GEN. NOV. (ENTEROBACTER) SAKAZAKII: CURRENT KNOWLEDGE AND FUTURE CONSIDERATIONS (Genisis Iris Dancer and Dong-Hyun Kang).
     
    References.
     
    4 PRION DISEASES (Debbie McKenzie and Judd Aiken).
     
    References.
     
    5 AVIAN INFLUENZA A (H5N1): POTENTIAL THREAT TO FOOD SAFETY (James Mark Simmerman and Peter K. Ben Embarek).
     
    References.
     
    III FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF SPECIFIC COMMODITIES.
     
    6 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF BEEF (Robin C. Anderson, Steven C. Ricke, Bwalya Lungu, Michael G. Johnson, Christy Oliver, Shane M. Horrocks, and David J. Nisbet).
     
    References.
     
    7 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF MILK AND DAIRY PRODUCTS (Mansel W. Griffiths).
     
    References.
     
    8 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF POULTRY (Irene V. Wesley).
     
    References.
     
    9 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF EGGS AND EGG PRODUCTS (Jean-Yves D'Aoust).
     
    References.
     
    10 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF PORK (Gay Y. Miller and James S. Dickson).
     
    References.
     
    11 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF FISH AND SHELLFISH (Lucio Galaviz-Silva, Gracia Gomez-Anduro, Zinnia J. Molina-Garza, and Felipe Ascencio-Valle).
     
    References.
     
    12 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF FRUITS AND VEGETABLES (Juan S. Leon, Lee-Ann Jaykus, and Christine L. Moe).
     
    References.
     
    13 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF FRUIT BEVERAGES AND BOTTLED WATER (Mickey E. Parish).
     
    References.
     
    14 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF CANNED AND FROZEN FOODS (Nina G. Parkinson).
     
    References.
     
    15 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF CEREALS AND CEREAL PRODUCTS (Lloyd B. Bullerman and Andreia Bianchini).
     
    References.
     
    16 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF SPICES AND HERBS (Keith A. Ito).
     
    References.
     
    17 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF MAYONNAISE, SALAD DRESSINGS, ACIDIC CONDIMENTS, AND MAYONNAISE-BASED SALADS (Larry R. Beuchat).
     
    References.
     
    18 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF CHOCOLATE AND SWEETENERS (Norma Heredia and Santos Garcia).
     
    References.
     
    IV PREVENTION AND CONTROL STRATEGIES.
     
    19 MICROBIAL RISK ASSESSMENT (Marianne D. Miliotis and Robert L. Buchanan).
     
    References.
     
    20 GOOD MANUFACTURING PRACTICES (Olga I. Padilla-Zakour).
     
    References.
     
    21 CLEANING AND SANITIZING OPERATIONS (Kevin Keener).
     
    References.
     
    22 HAZARD ANALYSIS OF CRITICAL CONTROL POINTS (Martin W. Bucknavage and Catherine Nettles Cutter).
     
    References.
     
    23 TRADITIONAL AND HIGH-TECHNOLOGY APPROACHES TO MICROBIAL SAFETY IN FOODS (Tatiana Koutchma).
     
    References.
     
    24 FOOD PRESERVATION TECHNIQUES OTHER THAN HEAT AND IRRADIATION (Ronald G. Labbe and Linda L. Nolan).
     
    References.
     
    25 FOOD SAFETY AND INNOVATIVE FOOD PACKAGING (Jung (John H. Han).
     
    References.
     
    V DETECTION OF FOODBORNE PATHOGENS.
     
    26 TRADITIONAL METHODS FOR DETECTION OF FOODBORNE PATHOGENS (Luisa Sol1s, Eduardo Sanchez, Santos Garc1a, and Norma Heredia).
     
    References.
     
    27 RAPID METHODS FOR FOODBORNE BACTERIAL ENUMERATION AND PATHOGEN DETECTION (Peter