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| 003 | CHAP | ||
| 005 | 20230512175949.0 | ||
| 007 | ta | ||
| 008 | 230512s2017 -usado|gr|||| 001 0 spa d | ||
| 020 | _a9781119071082 | ||
| 040 |
_amxchpua _cCHAP _erda |
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| 050 | 1 | 0 |
_aQR115 _b.C66 2017 |
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_a589.95 _bC66 2017 _220 |
| 245 | 1 | 0 |
_aControl of Salmonella and other bacterial pathogens in low-moisture foods / _ceditores Richard Podolak y Darryl G. Black |
| 250 | _a1a edición | ||
| 264 |
_aHoboken, NJ : _bJohn Wiley & Sons, _c2017 |
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| 300 |
_axii, 263 páginas : _bilustraciones, gráficas, diagramas, tablas, fotos |
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| 336 |
_2rdacontent _atexto _btxt |
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| 337 |
_2rdamedia _asin medio _bn |
||
| 338 |
_2rdacarrier _avolumen _bnc |
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| 504 | _aIncluye bibliografías | ||
| 505 | _aCHAPTER 1 Introduction and Overview / Richard Podolak, Darryl G. Black -- CHAPTER 2 Regulatory Requirements for Low-Moisture Foods – The New Preventive Controls Landscape (FSMA) / Jeffrey T. Barach, George E. Dunaif -- CHAPTER 3 Potential Sources and Risk Factors / Elizabeth M. Grasso-Kelley, Ai Kataoka, Lisa Lucore -- CHAPTER 4 Persistence of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods / Elena Enache, Richard Podolak, Ai Kataoka, Linda J. Harris -- CHAPTER 5 Best Industry Practices to Control Salmonella in Low-Moisture Foods / Lisa Lucore, David Anderson, Elizabeth M. Grasso-Kelley , Ai Kataoka -- CHAPTER 6 Heat Resistance of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods / Richard Podolak, Lisa Lucore, Linda J. Harris -- CHAPTER 7 Validation Requirements in Heat-Processed Low-Moisture Foods / David Anderson, Nathan Anderson, Linda J. Harris, Wilfredo Ocasio -- CHAPTER 8 Test Methods for Salmonella in Low-Moisture Foods / Elena Enache, Shaunti Luce, Lisa Lucore -- CHAPTER 9 Techniques to Determine Thermal Inactivation Kinetics for Pathogenic Bacteria and their Surrogate Organisms in Low-Moisture Foods / Shirin J. Abd, Carrie M.H. Ferstl, Wilfredo Ocasio -- CHAPTER 10 Modeling and Statistical Issues Related to Salmonella in Low Water Activity Foods / Sofia M. Santillana Farakos, Michelle Danyluk, Donald Schaffner, Régis Pouillot, Linda J. Harris, Bradley P. Marks -- CHAPTER 11 Spoilage Microorganisms in Low-Moisture Foods / Melinda Hayman, Richard Podolak -- Index | ||
| 520 | 2 | _aThe 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. | |
| 650 | 1 | 7 |
_9101764 _aSalmonella |
| 650 | 1 | 3 |
_9147893 _aPatógenos alimentarios |
| 650 | 1 | 3 |
_9140139 _aContaminación alimentaria |
| 650 | 1 | 4 |
_958836 _aInocuidad alimentaria |
| 650 | 1 | 3 |
_9147892 _aFood pathogens |
| 650 | 1 | 3 |
_9153418 _aFood contamination |
| 650 | 1 | 3 |
_9148388 _aFood safety |
| 700 | 1 |
_9187012 _aPodolak, Richard _eeditor |
|
| 700 |
_9187013 _aBlack, Darryl G. _eeditor |
||
| 942 |
_2ddc _cLibro |
||
| 999 |
_c218736 _d218736 |
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