Effects of pectolytic enzymes and antioxidants on the quality of dry wines made from pineapple (Ananas comosus L. Merr) peel
Studies on the storage stability of soursop ( Annona muricata L ...
Making Food Healthy and Safe for Children : How to Meet the National Health and Safety Performance Standards - Guidelines for Out-of-Home Child Care Programs
Safe Herbal Treatment For Acid Reflux Effectively
Counties and Local Food Systems : Ensuring Healthy Foods, Nurturing Healthy Children
Functional Foods : Opportunities and Challenges
NEW ZEALAND - FERTILE GROUND FOR FUNCTIONAL FOODS AND NUTRIGENOMICS
Phytochemicals and Functional Foods : Current Situation and Prospect for Developing Countries
Functional Foods : A Comparison of Blueberry Muffin Ingredients
Perspectives on the 21st Century Development of Functional Foods : Bridging Chinese Medicated Diet and Functional Foods
The book begins with a general discussion of microbial hazards and their public health ramifications. It then moves on to survey the production processes of different food types, including dairy, eggs, beef, poultry, and fruits and vegetables, pinpointing potential sources of human foodborne diseases. The authors address the growing market in processed foods as well novel interventions such as innovative food packaging and technologies to reduce spoilage organisms and prolong shelf life. Each chapter also describes the ormal flora of raw product, spoilage issues, pathogens of concern, sources of contamination, factors that influence survival and growth of pathogens and spoilage organisms, indicator microorganisms, approaches to maintaining product quailty and reducing harmful microbial populations, microbial standards for end-product testing, conventional microbiological and molecular methods, and regulatory issues.
Other important topics include the safety of genetically modified organisms (GMOs), predictive microbiology, emerging foodborne pathogens, good agricultural and manufacturing processes, avian influenza, and bioterrorism.
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