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Bücher Englische Bücher Wissen & Bildung Naturwissenschaft, Medizin, Informatik, Technik Technik Chemische Technik The Microbiological Safety of Low Water Activity Foods and Spices
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The Microbiological Safety of Low Water Activity Foods and Spices
(Gebundene Ausgabe, Englisch)
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Beschreibung
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 contamination by pathogens such as Salmonella spp. and enterohemorrhagic E. coli. In particular, recent… foodborne outbreaks and product recalls related to Salmonella-contaminated spices have raised the level of public health concern for spices as agents of foodborne illnesses. Presently, most spices are grown outside the U.S., mainly in 8 countries: India, Indonesia, China, Brazil, Peru, Madagascar, Mexico and Vietnam. Many of these countries are under-developed and spices are harvested and stored with little heed to sanitation. The FDA has regulatory oversight of spices in the United States; however, the agency’s control is largely limited to enforcing regulatory compliance through sampling and testing only after imported foodstuffs have crossed the U.S. border. Unfortunately, statistical sampling plans are inefficient tools for ensuring total food safety. As a result, the development and use of decontamination treatments is key. This book provides an understanding of the microbial challenges to the safety of low aw foods, and a historic backdrop to the paradigm shift now highlighting low aw foods as vehicles for foodborne pathogens. Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included. Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods. A section is dedicated specifically to processing plant investigations, providing practical approaches to determining sources of persistent bacterial strains in the industrial food processing environment. Readers are guided throughdry cleaning, wet cleaning and alternatives to processing plant hygiene and sanitation. Separate chapters are devoted to low aw food commodities of interest including spices, dried dairy-based products, low aw meat products, dried ready-to-eat cereal products, powdered infant formula, nuts and nut pastes, flours and meals, chocolate and confectionary, dried teas and herbs, and pet foods. The book provides regulatory testing guidelines and recommendations as well as guidance through methodological and sampling challenges to testing spices and low aw foods for the presence of foodborne pathogens. Chapters also address decontamination processes for low aw foods, including heat, steam, irradiation, microwave, and alternative energy-based treatments. Dieses Produkt haben wir gerade leider nicht auf Lager.
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Technische Daten
Erscheinungsdatum
09.12.2014
Sprache
Englisch
EAN
9781493920617
Herausgeber
Springer US
Serien- oder Bandtitel
Food Microbiology and Food Safety
Sonderedition
Nein
Seitenanzahl
444
Einbandart
Gebundene Ausgabe
Einbandart Details
Laminiert
Autorenporträt
Joshua B. Gurtler, USDA Research Scientist, Phoenixville, PAMichael P. Doyle, Regents Professor of Food Microbiology, Director, Center for Food Safety, Department of Food Science and Technology, University of Georgia, Griffin, GAJeffrey L. Kornacki, President and Senior Technical Director, Kornacki Microbiology Solutions, Inc., Madison, WI
Schlagwörter
Desiccated foods, Dried Food, Dry-cleaning, Low water activity foods, Persistent bacterial strains, Spices
Thema-Inhalt
TDCT - Lebensmittel- und Getränketechnologie
PN - Chemie
PSG - Mikrobiologie (nicht-medizinisch)
TCB - Biotechnologie
Höhe
235 mm
Breite
15.5 cm
Hersteller: Springer Nature B.V., ProductSafety@springernature.com, Springer Nature Customer Service Center GmbH
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