Advances in Microbial Food Safety
Series: ACS Symposium Series; No. 931;
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Product details:
- Publisher OUP USA
- Date of Publication 25 May 2006
- ISBN 9780841239159
- Binding Hardback
- No. of pages360 pages
- Size 235x156x22 mm
- Weight 562 g
- Language English
- Illustrations 3 halftones, 89 line illus. 0
Categories
Long description:
A timely scientific examination and definitive explanation of current food-safety technologies used in preventing, finding/detecting, removing, destroying, predicting behavior for better management of food-borne pathogens, topics of immense interest today because of consumer preference for high quality, fresh, minimally processed foods that offer consumer convenience in availability and preparation.
In this book, leading researchers and practitioners in food safety present a thorough and cutting-edge examination and explanation of the various technologies at the forefront aimed at improving the safety and quality of our food supply. Topics include genomic and proteomic approaches, diagnostic techniques based on molecular, immunological biosensor-based methods, quorum sensing, pre- and post-slaughter interventions, thermal treatments for muscle foods and sous-vide products, emerging
non-thermal processing technologies such as food irradiation, radio frequency, pulsed electric field, and hyrostatic pressure processing, as well as predicting the behavior and fate of microbial pathogens as related to risk assessment, modeling thermal inactivation, regulatory perspectives and
performance standards, and prevention of the use of food as a weapon of terrorism
Table of Contents:
Genomic and Poteomic Approaches for Studying Bacterial Stress Responses
Shivanthi Anandan
Overview of Rapid Methods for the Detection of Food Borne Pathogens and Toxins
Peter Feng
Immunological Biosensor-based Methods
Quorum Sensing and Food Safety
Recent Developments in Pre-and Post-slaughter Intervention Strategies for Control of Meat Contamination
Thermal Treatments to Control Pathogens in Muscle Foods with Particular Reference to Sous-vide Products
Recent Advances in Food Irradiation
Nonthermal Inactivation of Escherichia coli in Fruit Juices Using Radio Frequency Electric Fields
David J. Geveke, Christopher Brunkhorst, Peter Cooke and Xuetong Fan
High Hydrostatic Pressure Processing
Pulsed Electric Field Technology: Efficacy and Mmechanism
Antibiotic Activities of Plant Compounds Against Non-resistant and Antibiotic Resistant Foodborne Human Pathogens
Uses and Limits of Microbial Testing
Predicting the Growth of Microbial Pathogens in Food
Modeling the Behavior and Fate of Microbial Pathogens in Beef Processing Particle Reduction Operations
Approaches for Modeling Thermal Inactivation of Foodborne Pathogens
Computational Tools in Predictive Microbiology
Industry Perspectives on Performance Standards
Regulatory Perspective on Enhancing the Safety of Foods: Needs and Challenges
FDA's Imported and Domestic Produce Surveys
Food as a Weapon of Terrorism
