Wiley Microbiologically Safe Foods

This book focuses on state of the art technologies to produce microbiologically safe foods for our global dinner table.  Each chapter summarizes the most recent scientific advances, particularly with respect to food processing, pre- and post-harvest food safety, quality control, and regulatory information. The book begins with a general discussion of microbial hazards and their public health ramifications.  It then moves on to survey the production processes of different food types, including dairy, eggs, beef, poultry, and fruits and vegetables, pinpointing potential sources of human foodborne diseases. The authors address the growing market in processed foods as well novel interventions such as innovative food packaging and technologies to reduce spoilage organisms and prolong shelf life. Each chapter also describes the ormal flora of raw product, spoilage issues, pathogens of concern, sources of contamination, factors that influence survival and growth of pathogens and spoilage organisms, indicator microorganisms, approaches to maintaining product quailty and reducing harmful microbial populations, microbial standards for end-product testing, conventional microbiological and molecular methods, and regulatory issues.Other important topics include the safety of genetically modified organisms (GMOs), predictive microbiology, emerging foodborne pathogens, good agricultural and manufacturing processes, avian influenza, and bioterrorism. Review "This book discusses the microbiologicai quality and safety of foods, with particular reference to novel processing techniques for ensuring food safety." (Food Science and Technology Abstracts, July 2010) “This book focuses on state-of the-art technologies to produce microbiologically safe foods for our dinner table.” (Chemistry World, October 2009) From the Inside Flap Microbiologically Safe FoodsEdited byNorma HerediaIrene WesleySantos GarciaA comprehensive overview of food contamination and how to guard against itSpanning the entire "farm to fork" continuum, Microbiologically Safe Foods provides the most up-to-date treatment of food contamination and the state-of-the-art technologies that protect our food supply. An accurate assessment of today's global food production chain and the microbial threats that face it, this reference summarizes important advances in scientific knowledge, food-processing practice, pre- and post-harvest food safety, quality control, and regulatory information.Written by leading authorities, Microbiologically Safe Foods covers such key topics as:Emerging foodborne pathogensThe use of predictive microbiologyThe role of genetically modified organisms (GMOs) in food safetyAvian influenza and its implications for food safetyInnovative packaging and other technologies that inhibit spoilage organisms and prolong shelf lifeRecent foodborne outbreaks involving particular products, and the microbial hazards at faultThe threat of bioterrorismThe impact of HACCP strategies on enhancing food safetyPrion disease and bovine spongiform encephalopathy (BSE)Comprehensive, consistent, and current, Microbiologically Safe Foods is both an excellent educational text for food safety courses and training programs, and a key working reference for food scientists, processors, lab personnel, regulators, and others involved in the global food supply chain. From the Back Cover Microbiologically Safe FoodsEdited byNorma HerediaIrene WesleySantos GarciaA comprehensive overview of food contamination and how to guard against itSpanning the entire "farm to fork" continuum, Microbiologically Safe Foods provides the most up-to-date treatment of food contamination and the state-of-the-art technologies that protect our food supply. An accurate assessment of today's global food production chain and the microbial threats that face it, this reference summarizes important advances in scientific knowledge, food-processing practice, pre- and post-h