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Full Product Details

Author:   Joshua B. Gurtler ,  Michael P. Doyle ,  Jeffrey L. Kornacki
Publisher:   Springer-Verlag New York Inc.
Imprint:   Springer-Verlag New York Inc.
Edition:   2014 ed.
Dimensions:   Width: 15.50cm , Height: 3.50cm , Length: 23.50cm
Weight:   1.035kg
ISBN:  

9781493920617

ISBN 10:   1493920618
Pages:   444
Publication Date:   09 December 2014
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

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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Author Information

Joshua B. Gurtler, USDA Research Scientist, Phoenixville, PA Michael P. Doyle, Regents Professor of Food Microbiology, Director, Center for Food Safety, Department of Food Science and Technology, University of Georgia, Griffin, GA Jeffrey L. Kornacki, President and Senior Technical Director, Kornacki Microbiology Solutions, Inc., Madison, WI

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