Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment / Edition 1

Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment / Edition 1

ISBN-10:
1441955178
ISBN-13:
9781441955173
Pub. Date:
05/12/2010
Publisher:
Springer New York

Hardcover

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Overview

Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment / Edition 1

*The book will provide Quality Assurance Directors, Managers, Supervisors and Sanitation Managers, Sanitation Supervisors, and Governmental Regulatory Officials with a valuable resource to resolve contamination related issues in food processing facilities. Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment provides proven approaches and suggestions for finding sources of microbiological contamination of industrially produced products. Industrial food safety professionals find themselves responsible for locating and eliminating the source(s) of food contamination. These are often complex situations for which they have not been adequately prepared. This book is written with them, the in-plant food safety/quality assurance professional, in mind. However, other professionals will also benefit including plant managers, regulatory field investigators, technical food safety policy makers, college instructors, and students of food science and microbiology. A survey of the personal and societal costs of microbial contamination of food is followed by a wide range of respected authors who describe selected bacterial pathogens, emerging pathogens, spoilage organisms and their significance to the industry and consumer. Dr. Kornacki then provides real life examples of in-plant risk areas / practices (depicted with photographs taken from a wide variety of food processing facilities). Factors influencing microbial growth, survival and death area also described. The reader will find herein a practical framework for troubleshooting and for assessing the potential for product contamination in their own facilities, as well as suggestions for conducting their own in-plant investigations. Selected tools for testing the environment and statistical approaches to testing ingredients and finished product are also described. The book provides suggestions for starting up after a processing line (or lines) have bee

Product Details

ISBN-13: 9781441955173
Publisher: Springer New York
Publication date: 05/12/2010
Series: Food Microbiology and Food Safety Series
Edition description: 2010
Pages: 140
Product dimensions: 6.40(w) x 9.30(h) x 0.80(d)

Table of Contents

1 Troubleshooting Costs Jeffrey L. Kornacki 1

2 Selected Pathogens of Concern to Industrial Food Processors: Infectious, Toxigenic, Toxico-Infectious, Selected Emerging Pathogenic Bacteria Robert G. Behling Joseph Eifert Marilyn C. Erickson Joshua B. Gurtler Jeffrey L. Kornacki Erick Line Roy Radcliff Elliot T. Ryser Bradley Stawick Zhinong Yan 5

3 Solving Microbial Spoilage Problems in Processed Foods Rocelle Clavero 63

4 Where These Contaminants Are Found Jeffrey L. Kornacki 79

5 What Factors Are Required for Microbes to Grow, Survive, and Die? Jeffrey L. Kornacki 103

6 Where Do I Start (Beginning the Investigation)? Jeffrey L. Kornacki 117

7 How Do I Sample the Environment and Equipment? Jeffrey L. Kornacki 125

8 How Many Samples Do I Take? Jeffrey L. Kornacki 137

9 When Can I Start Up My Factory or Processing Line Again? Jeffrey L. Kornacki 147

10 Value and Methods for Molecular Subtyping of Bacteria Mark Moorman Payton Pruett Martin Weidman 157

Index 175

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