Advances in Microbial Food Safety

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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
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Product Details

  • ISBN-13: 9780841239159
  • Publisher: American Chemical Society
  • Publication date: 3/31/2006
  • Series: ACS Symposium Series, #931
  • Edition description: 1ST
  • Pages: 360
  • Product dimensions: 8.90 (w) x 6.20 (h) x 0.90 (d)

Table of Contents

1. Genomic and Poteomic Approaches for Studying Bacterial Stress Responses
Shivanthi Anandan
2. Overview of Rapid Methods for the Detection of Food Borne Pathogens and Toxins
Peter Feng
4. and Pina M. Fratamicobased Diagnostic Methods Immunological Biosensor-based Methods, Yanhong
5. Quorum Sensing and Food Safety, John Novak
6. Recent Developments in Pre-and Post-slaughter Intervention Strategies for Control of Meat Contamination, J. D. Stopforth and John N. Sofos
7. Thermal Treatments to Control Pathogens in Muscle Foods with Particular Reference to Sous-vide Products, Vijay Juneja
8. Recent Advances in Food Irradiation, Christopher H. Sommers
9. Nonthermal Inactivation of Escherichia coli in Fruit Juices Using Radio Frequency Electric Fields
David J. Geveke, Christopher Brunkhorst, Peter Cooke and Xuetong Fan
10. High Hydrostatic Pressure Processing, Dallas G. Hoover, Dongsheng Guan, Haiqiang Chen
11. Pulsed Electric Field Technology: Efficacy and Mmechanism, Ahmed Yousef, Beatrice Lado, Erin Horton
12. Antibiotic Activities of Plant Compounds Against Non-resistant and Antibiotic Resistant Foodborne Human Pathogens, Mendel Friedman
13. Uses and Limits of Microbial Testing, Robert L. Buchanan
14. Predicting the Growth of Microbial Pathogens in Food, Mark Tamplin
15. Modeling the Behavior and Fate of Microbial Pathogens in Beef Processing Particle Reduction Operations, Rolando A. Flores
16. Approaches for Modeling Thermal Inactivation of Foodborne Pathogens, Vijay Juneja, Lihan Huang, and Harry Marks
17. Computational Tools in Predictive Microbiology, József Baranyi
18. Industry Perspectives on Performance Standards, Skip Seward
19. Regulatory Perspective on Enhancing the Safety of Foods: Needs and Challenges, Sean F. Altekruse and Daniel Engeljohn
20. FDA's Imported and Domestic Produce Surveys, Jennifer Burnham, Nega Beru
21. Food as a Weapon of Terrorism, David J.Armstrong

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