By Richard Podolak,Darryl G. Black
The first and purely entire reference/solutions handbook for coping with meals protection in low-moisture foods
The first e-book dedicated to an more and more severe public overall healthiness factor, Control of Salmonella and different Bacterial Pathogens in Low-Moisture Foods reports the present nation of the technological know-how at the occurrence and endurance of bacterial pathogens in low-moisture meals and describes confirmed thoughts for fighting nutrition illness for brands who produce these foods.
Many pathogens, reminiscent of Salmonella, as a result of their more desirable thermal resistance in dry environments, can live to tell the tale the drying procedure and should persist for lengthy sessions in low-moisture meals, specially while kept in refrigerated environments. Bacterial illness of low-moisture meals, corresponding to peanut butter, current a vexing problem to meals protection, and particularly now, within the wake of generally publicized foodstuff protection similar occasions, meals processors urgently want up to date, useful details on confirmed measures for holding the danger of illness. whereas a lot has been written at the topic, before it used to be scattered in the course of the global literature in medical and journals. the necessity for a accomplished therapy of the topic hasn't ever been larger, and now this publication satisfies that need.
- Discusses a large choice of meals and evaluates a number of processing structures from the viewpoint of method validation of all meals protection goals for accomplished foodstuff products
- Takes a realistic method integrating the newest clinical and technological advances in a convenient operating resource
- Presents all recognized assets and danger elements for pathogenic micro organism of shock within the production surroundings for low-moisture/water task products
- Characterizes the endurance and thermal resistance of bacterial pathogens in either the surroundings and such a lot low-moisture nutrition products
Control of Salmonella and different Bacterial Pathogens in Low-Moisture Foods is a much-needed source for foodstuff microbiologists and meals scientists, in addition to managers and managers in businesses that produce and use low-moisture meals. It additionally belongs at the reference cabinets of nutrients security regulatory organisations worldwide.
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Additional resources for Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods
Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods by Richard Podolak,Darryl G. Black