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Microbiology Reference from C.H.I.P.S.

Microbial Safety of Minimally Processed Foods

edited by John S. Novak,
Gerald M. Sapers
and Vijay K. Juneja


Features:

  • Presents the latest research on spore forming pathogens in minimally processed foods, including cook-chill and sous-vide products
  • Offers diagnostic techniques, risk assessment, and HACCP and regulations
  • Covers new developments and topical issues, including gamma irradiation of meat, fruits, and vegetables
  • Discusses the microbial safety of new processing technologies, such as non-thermal preservation, irradiation, and modified atmospheres used for shelf-life extension

Microbial Safety of Minimally Processed Foods explores innovative preventative solutions to food-borne diseases from the perspectives of the producer, the handler, the consumer, the food preparer, as well as the food inspector, and researcher.

This book provides you with the latest research and insight into assuring the microbial safety of red meats, poultry, fish, vegetables, fruits, and bakery products that receive less than stringent sterilizing preparation. It explores and describes the methods used for pathogen detection along with strategies for preventing future pathogen occurrences in the minimally processed foods. The book also provides in-depth evaluations of HACCP regulations and risk assessments of those minimally processed foods.

Designed to stimulate the development of increasingly safer foods, Microbial Safety of Minimally Processed Foods details state-of-the-art technologies that have the potential to enhance microbiological safety of minimally processed foods without sacrificing their natural, untreated visual appearance and sensory properties.

Contents

Variable Food Environments

  1. Microbial Safety of Bakery Products, James P. Smith, Daphne Phillips Daifas
  2. Concerns with Minimal Processing in Apple, Citrus, and Vegetable Products
  3. The Microbial Safety of Minimally Processed Seafood with Respect to Listeria Monocytogenes
  4. Fate of Clostridium Perfringens in Cook-Chill Foods
  5. Sous-Vide Processed Foods: Safety Hazards and Control of Microbial Risks

Pathogen Detection and Assessment

  1. HACCP and Regulations Applied to Minimally Processed Foods
  2. Rapid Methods for Microbial Detection in Minimally Processed Foods
  3. Quantitative Risk Assessment of Minimally Processed Foods

Current and Future Innovations

  1. Microbial Safety during Nonthermal Preservation of Foods, Gaurav Tewari
  2. Modified Atmosphere Packaging for Shelf-Life Extension
  3. Washing and Sanitizing Raw Materials for Minimally Processed Fruit and Vegetable Products
  4. Microbial Safety, Quality, Extended Shelf-Life, and Sensory Aspects of Fresh-Cut Fruits and Vegetables
  5. Irradiation of Fresh and Minimally Processed Fruits, Vegetables, and Juices
  6. Irradiation of Minimally Processed Meats
  7. Biological Control on Minimally Processed Fruits and Vegetables

Index

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Microbial Safety of Minimally Processed Foods
edited by John S. Novak, Gerald M. Sapers
and Vijay K. Juneja

343 pages $188.95 + shipping

Texas residents please add 6.75 % sales tax

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