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The contributions in this volume were first presented at a
symposium organized by the editors and held at the 214th National
Meeting of the American Chemical Society in Las Vegas in September,
1997. The symposium was sponsored by the ACS Division of
Agricultural and Food Chemistry and covered recent developments of
interest in food analysis. Many changes have occurred since the
standard textbooks on food analysis were published: E. coli 0 157:
H7 has leaped into prominence, requiring new and rapid methods of
detection; MALDI-MS was developed and used in food analysis for the
first time; elec tron microscopy, fluorescence spectroscopy, and
electrorheology have been applied to cheese, bread, meat, and
chocolate, new methods for monitoring and predicting shelf life
have been introduced; new techniques for determining the
composition of food have evolved. This book includes many emerging
approaches which food scientists may find useful and probably will
not find in a textbook. The editors thank the authors whose work is
presented in these chapters, the Divi sion of Agricultural and Food
Chemistry for agreeing to hold the symposium, and our edi tors at
Kluwer Academic I Plenum Publishers whose assistance made our task
easier. Michael H. Tunick Samuel A. Palumbo Pina M. Fratamico v
CONTENTS Physical Properties I. Transmission Electron Microscopic
Imaging of Casein Submicelle Distribution in Mozzarella Cheese . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . Michael H. Tunick, Peter H. Cooke, Edyth L. Malin,
Philip W. Smith, and V. H. Holsinger 9 2. Confocal Microscopy of
Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . ."
"Overall, Drs Acuff and Dickson have produced a truly international
and model reference here; it reflects robust research-based
knowledge and best practices across the entire supply chain of the
beef industry. Authors reflect international expertise, and the
topics are well-organized and germane to beef's role in public
health. Each author has compiled a very comprehensive discussion of
their respective topics; but each chapter is ultimately
comprehensible on food safety issues for even the
less-knowledgeable reader. The text reflects the thoughts and
knowledge of some of the best food safety minds in the business...
all-in-all, a great read!" Meat Science Beef production faces a
range of challenges. There is an ongoing need to ensure safety in
the face of threats from zoonoses and other contaminants,
particularly in more intensive beef production systems and with
more complex supply chains (allowing potentially broader
transmission). At the same time, consumers have ever higher
expectations of sensory and nutritional quality. Drawing on an
international range of expertise, this book reviews research
addressing safety challenges in beef production. The first part of
the book addresses pathogenic risks on the farm, developments in
detection techniques and safety management. The second part of the
book reviews safety issues in the rest of the supply chain, from
slaughterhouse operations to management of the cold chain and
consumer handling of fresh beef. Ensuring safety and quality in the
production of beef Volume 1: Safety will be a standard reference
for animal and food scientists in universities, government and
other research centres and companies involved in beef production.
It is accompanied by Volume 2 which reviews quality issues in beef
production.
The contributions in this volume were first presented at a
symposium organized by the editors and held at the 214th National
Meeting of the American Chemical Society in Las Vegas in September,
1997. The symposium was sponsored by the ACS Division of
Agricultural and Food Chemistry and covered recent developments of
interest in food analysis. Many changes have occurred since the
standard textbooks on food analysis were published: E. coli 0 157:
H7 has leaped into prominence, requiring new and rapid methods of
detection; MALDI-MS was developed and used in food analysis for the
first time; elec tron microscopy, fluorescence spectroscopy, and
electrorheology have been applied to cheese, bread, meat, and
chocolate, new methods for monitoring and predicting shelf life
have been introduced; new techniques for determining the
composition of food have evolved. This book includes many emerging
approaches which food scientists may find useful and probably will
not find in a textbook. The editors thank the authors whose work is
presented in these chapters, the Divi sion of Agricultural and Food
Chemistry for agreeing to hold the symposium, and our edi tors at
Kluwer Academic I Plenum Publishers whose assistance made our task
easier. Michael H. Tunick Samuel A. Palumbo Pina M. Fratamico v
CONTENTS Physical Properties I. Transmission Electron Microscopic
Imaging of Casein Submicelle Distribution in Mozzarella Cheese . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . Michael H. Tunick, Peter H. Cooke, Edyth L. Malin,
Philip W. Smith, and V. H. Holsinger 9 2. Confocal Microscopy of
Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . ."
Foodborne pathogens continue to cause major public health problems
worldwide. These organisms are the leading causes of illness and
death in less developed countries, killing approximately 1.8
million people annually. In developed countries, foodborne
pathogens are responsible for millions of cases of infectious
gastrointestinal diseases each year, costing billions of dollars in
medical care and lost productivity. In addition, new foodborne
diseases are likely to emerge driven by factors such as pathogen
evolution, changes in agricultural and food manufacturing
practices, and changes to the human host status. A third problem is
that there are growing concerns that terrorists could use pathogens
to contaminate food and water supplies in attempts to incapacitate
thousands of people and disrupt economic growth. Fuelled by these
concerns, research into the genomics, molecular biology, and
microbiology of the most important foodborne pathogens has
escalated to unprecedented levels in recent
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