Academic Press Food Safety: Emerging Issues, Technologies and Systems

Review "...attractively produced and authoritative…useful to those starting careers in food science as they are to established specialists. An excellent book." --Food Science & Technology Product Description Food Safety: Emerging Issues, Technologies and Systems offers a systems approach to learning how to understand and address some of the major complex issues that have emerged in the food industry. The book is broad in coverage and provides a foundation for a practical understanding in food safety initiatives and safety rules, how to deal with whole-chain traceability issues, handling complex computer systems and data, foodborne pathogen detection, production and processing compliance issues, safety education, and more. Recent scientific industry developments are written by experts in the field and explained in a manner to improve awareness, education and communication of these issues. * Examines effective control measures and molecular techniques for understanding specific pathogens* Presents GFSI implementation concepts and issues to aid in implementation* Demonstrates how operation processes can achieve a specific level of microbial reduction in food * Offers tools for validating microbial data collected during processing to reduce or eliminate microorganisms in foods Review A systems approach to understanding and addressing major issues in the food industry About the Author Dr. Ricke received his B.S. degree in Animal Science (1979) an M.S. degree in Ruminant Nutrition (1982) from the Univ. of Illinois and his Ph.D. degree (1989) from the Univ. of Wisconsin with a co-major in Animal Science and Bacteriology. From 1989 to 1992 Dr. Ricke was a USDA-ARS postdoctorate in the Microbiology Department at North Carolina State Univ. He was at Texas A&M Univ. for 13 years and was a professor in the Poultry Science Dept. with joint appointments on the Food Science and Technology, Molecular and Environmental Plant Sciences, and Nutrition Faculties and the Veterinary Pathobiology Dept. He has been honored in 2002 as a Texas Agricultural Experiment Station Faculty Fellow. In 2005, he became the first holder of the new Wray Endowed Chair in Food Safety and Director of the Center for Food Safety at the University of Arkansas. He is also a faculty member of the Dept. of Food Science and the Cellular and Molecular Graduate program. He is currently serving as the Editor-in-Chief of the international journal, Bioresource Technology. He has published 68 review articles and book chapters, 224 original research papers and given over 75 invited talks. Dr. Ricke's biomass/bioenergy research projects have emphasized studies on the physiology, genetics and fermentation of anaerobic organisms under conditions encountered in the environment as well as designing antimicrobial approaches for limiting microbial contamination in ethanol fermentations.