Microbial Safety of Minimally Processed Foods

Microbial Safety of Minimally Processed Foods

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While minimally processed foods satisfy the increasing market demands for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes, there is a greater risk of diseases if they are improperly handled. Microbial Safety of Minimally Processed Foods explores innovative preventative solutions to food-borne diseases from the perspectives of the producer, the handler, the consumer, the food preparer, as well as the food inspector, and researcher. This book provides you with the latest research and insight into assuring the microbial safety of red meats, poultry, fish, vegetables, fruits, and bakery products that receive less than stringent sterilizing preparation. It explores and describes the methods used for pathogen detection along with strategies for preventing future pathogen occurrences in the minimally processed foods. The book also provides in-depth evaluations of HACCP regulations and risk assessments of those minimally processed foods. Designed to stimulate the development of increasingly safer foods, Microbial Safety of Minimally Processed Foods details state-of-the-art technologies that have the potential to enhance microbiological safety of minimally processed foods without sacrificing their natural, untreated visual appearance and sensory properties.show more

Product details

  • Paperback | 360 pages
  • 168.1 x 223 x 19.1mm | 494.42g
  • Taylor & Francis Inc
  • CRC Press Inc
  • Bosa Roca, United States
  • English
  • New.
  • 42 black & white illustrations, 38 black & white tables, 5 black & white halftones
  • 1587160412
  • 9781587160417

Table of contents

VARIABLE FOOD ENVIRONMENTS Microbial Safety of Bakery Products, James P. Smith, Daphne Phillips Daifas, Wassim El-Khoury, and John W. Austin Concerns with Minimal Processing in Apple, Citrus, and Vegetable Products, Kathleen T. Rajkowski and Elizabeth A. Baldwin The Microbial Safety of Minimally Processed Seafood with Respect to Listeria Monocytogenes, Adam D. Hoffman, Kenneth L. Gall, and Martin Wiedmann, Fate of Clostridium Perfringens in Cook-Chill Foods, John S. Novak Sous-Vide Processed Foods: Safety Hazards and Control of Microbial Risks, Vijay K. Juneja PATHOGEN DETECTION AND ASSESSMENT HACCP and Regulations Applied to Minimally Processed Foods, O. Peter Snyder, Jr. Rapid Methods for Microbial Detection in Minimally Processed Foods, Karl R. Matthews Quantitative Risk Assessment of Minimally Processed Foods, Siobain Duffy, Yuhuan Chen, and Donald W. Schaffner CURRENT AND FUTURE INNOVATIONS Microbial Safety during Nonthermal Preservation of Foods, Gaurav Tewari Modified Atmosphere Packaging for Shelf-Life Extension, James T. C. Yuan Washing and Sanitizing Raw Materials for Minimally Processed Fruit and Vegetable Products, Gerald M. Sapers Microbial Safety, Quality, Extended Shelf-Life, and Sensory Aspects of Fresh-Cut Fruits and Vegetables, Hong Zhuang, M. Margaret Barth, and Thomas R. Hankinson Irradiation of Fresh and Minimally Processed Fruits, Vegetables, and Juices, Brendan A. Niemira Irradiation of Minimally Processed Meats, Christopher H. Sommers Biological Control on Minimally Processed Fruits and Vegetables, Britta Leverentz, Wojciech Janisiewicz, and William S. Conway INDEXshow more