The Microbiological Safety of Low Water Activity Foods and Spices

Low water activity (aw) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, peanut and nut pastes, as well as flours and meals have increasingly been associated with product recalls and foodborne outbreaks due to contami...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: SpringerLink (Online service)
Otros Autores: Gurtler, Joshua B. (Editor ), Doyle, Michael P. (Editor ), Kornacki, Jeffrey L. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York, NY : Springer New York : Imprint: Springer, 2014.
Edición:1st ed. 2014.
Colección:Practical Approaches,
Temas:
Food science.
Chemistry.
Industrial microbiology.
Food Science.
Industrial Microbiology.
Acceso en línea:Texto Completo
Tabla de Contenidos:
  • A. Introduction and Overview
  • 1. The Microbiological Safety of Spices and Low Water Activity Foods: Correcting Historic Misassumptions.-2. Challenges in the Control of Foodborne Pathogens in Low-Water Activity Foods and Spices
  • B. Pathogen Persistence and Control in Low aw Foods and Processing Plants
  • 3. Adaptation of Pathogenic Microorganisms to Dry Conditions
  • 4. Transcriptomic Responses of Salmonella Species to Desiccation and Low-Moisture Environments: Extending Our Knowledge of How Bacteria Cope with Low-Moisture Stress
  • 5. Processing Plant Investigations: Practical Approaches to Determining Sources of Persistent Bacterial Strains in the Industrial Food Processing Environment
  • 6. Dry Cleaning, Wet Cleaning and Alternatives to Processing Plant Hygiene and Sanitation
  • C. Low aw Food Commodities of Interest
  • 7. Spices
  • 8. Dried Dairy-Based Products
  • 9. Low Water Activity Meat Products
  • 10. Dried, Ready-to-Eat Cereal Products
  • 11. Powdered Infant Formula
  • 12. Nuts and Nut Pastes
  • 13. Flour and Meal
  • 14. Chocolate and Confectionary
  • 15. Salty Snack Foods
  • 16. Pet Foods
  • 17. Dried Teas and Herbs
  • D. Product Testing
  • 18. Regulatory Testing Guidelines and Recommendations
  • 19. Methodological and Sampling Challenges to Testing Spices and Low aw Foods for the Presence of Foodborne Pathogens
  • E. Low aw Food Decontamination
  • 20. Irradiation, Microwave and Alternative Energy-Based Treatments for Low Water Activity
  • 21. Heat and Steam Treatments
  • F. Research Needs
  • 22. Research Gaps and Needs Pertaining to Microbial Pathogens in Spices and Low aw Foods.

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