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Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical)
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Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment (Paperback, 2010 ed.)
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Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment (Paperback, 2010 ed.)
Series: Food Microbiology and Food Safety
Expected to ship within 10 - 15 working days
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Principles of Microbiological Troubleshooting in the Industrial
Food Processing Environment provides proven approaches and
suggestions for finding sources of microbiological contamination of
industrially produced products.Industrial food safety professionals
find themselves responsible for locating and eliminating the
source(s) of food contamination. These are often complex situations
for which they have not been adequately prepared. This book is
written with them, the in-plant food safety/quality assurance
professional, in mind. However, other professionals will also
benefit including plant managers, regulatory field investigators,
technical food safety policy makers, college instructors, and
students of food science and microbiology. A survey of the personal
and societal costs of microbial contamination of food is followed
by a wide range of respected authors who describe selected
bacterial pathogens, emerging pathogens, spoilage organisms and
their significance to the industry and consumer. Dr. Kornacki then
provides real life examples of in-plant risk areas / practices
(depicted with photographs taken from a wide variety of food
processing facilities). Factors influencing microbial growth,
survival and death area also described. The reader will find herein
a practical framework for troubleshooting and for assessing the
potential for product contamination in their own facilities, as
well as suggestions for conducting their own in-plant
investigations. Selected tools for testing the environment and
statistical approaches to testing ingredients and finished product
are also described. The book provides suggestions for starting up
after a processing line (or lines) have been shut down due to a
contamination risk. The authors conclude with an overview of
molecular subtyping and its value with regard to in-plant
investigations. Numerous nationally recognized authors in the field
have contributed to the book. The editor, Dr. Jeffery L. Kornacki,
is President and Senior Technical Director of the consulting firm,
Kornacki Microbiology Solutions in Madison, Wisconsin. He is also
Adjunct Faculty with the Department of Food Science at the
University of Georgia and also with the National Food Safety &
Toxicology Center at Michigan State University.
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