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Control of Salmonella and Other Bacterial Pathogens in Low Moisture Foods (Hardcover)
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Control of Salmonella and Other Bacterial Pathogens in Low Moisture Foods (Hardcover)
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The first and only comprehensive reference/solutions manual for
managing food safety in low-moisture foods The first book devoted
to an increasingly critical public health issue, Control of
Salmonella and Other Bacterial Pathogens in Low-Moisture Foods
reviews the current state of the science on the prevalence and
persistence of bacterial pathogens in low-moisture foods and
describes proven techniques for preventing food contamination for
manufacturers who produce those foods. Many pathogens, such as
Salmonella, due to their enhanced thermal resistance in dry
environments, can survive the drying process and may persist for
prolonged periods in low-moisture foods, especially when stored in
refrigerated environments. Bacterial contamination of low-moisture
foods, such as peanut butter, present a vexing challenge to food
safety, and especially now, in the wake of widely publicized food
safety related events, food processors urgently need up-to-date,
practical information on proven measures for containing the risk of
contamination. While much has been written on the subject, until
now it was scattered throughout the world literature in scientific
and industry journals. The need for a comprehensive treatment of
the subject has never been greater, and now this book satisfies
that need. * Discusses a wide variety of foods and evaluates
multiple processing platforms from the standpoint of process
validation of all food safety objectives for finished food products
* Takes a practical approach integrating the latest scientific and
technological advances in a handy working resource * Presents all
known sources and risk factors for pathogenic bacteria of concern
in the manufacturing environment for low-moisture/water activity
products * Characterizes the persistence and thermal resistance of
bacterial pathogens in both the environment and most low-moisture
food products Control of Salmonella and Other Bacterial Pathogens
in Low-Moisture Foods is a much-needed resource for food
microbiologists and food industry scientists, as well as managers
and executives in companies that produce and use low-moisture
foods. It also belongs on the reference shelves of food safety
regulatory agencies worldwide.
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