Control of Foodborne Microorganisms
edited by Vijay K. Juneja

This comprehensive reference presents the latest research in the control of foodborne pathogens-emphasizing traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality.

Decrease the incidence of bacterial foodborne outbreaks!

Highlighting state-of-the-art methods to diminish microbial activity such as ohmic heating and hurdle technology, Control of Foodborne Microorganisms discusses:

• Novel approaches to microbial management, including high-intensity pulsed electric fields and modeling acid inactivation
• Bacteriocins as food preservatives
• New low-acid foods for botulinal safety
• Microbial control through HACCP systems
• Bacterial contaminants on animal carcasses
• And more!

Offering nearly 2,000 contemporary references and numerous illustrations and tables, Control of Foodborne Microorganisms is an essential source for food scientists and technologists, food microbiologists, toxicologists, food processors, sanitarians, dietitians, epidemiologists, bacteriologists, public health and regulatory personnel, veterinarians, and upper-level undergraduate and graduate students in these disciplines.

Contents

1. Microbial Control in Foods: Needs and Concerns
2. Thermal Inactivation of Microorganisms
3. Microbial Control with Cold Temperatures
4. Inactivation by Irradiation
5. Microwave Inactivation of Pathogens
6. Control of Microorganisms with Chemicals
7. Microbial Control of Packaging
8. Control of Foodborne Microorganisms With Carbon Dioxide
9. Inhibition of Microbial Growth by Low-Pressure and Ambient Pressure Gases
10. Control with Naturally Occurring Antimicrobial Systems Including Bacteriolytic Enzymes
11. Perspectives for Application of Bacteriocins as Food Preservatives
12. Formulating Low-Acid Foods for Botulinal Safety
13. Reduction of Microbial Contaminants on Carcasses
14. Inactivation by High-Intensity Pulsed Electric Fields
15. Magnetic Fields as a Potential Nonthermal Technology for the Inactivation of Microorganisms
16. Microbial Inactivation by High Pressure
17. Ohmic Heating
18. Modeling Acid Inactivation of Foodborne Microorganisms
19. Management of Microbial Control in HACCP Systems
20. Hurdle Technology
21. Summary and Future Prospects

Index

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