To request review copies [email protected] 35 Back to contents Food Science & Technology Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods Richard Podolak & Darryl G. Black ISBN: 978-1-119-07108-2 | Jul 2017 | 300PP This book will aim to define sources and risk factors for pathogenic bacteria of concern in the manufacturing environment for low moisture/water activity products and characterize the persistence and thermal resistance of these pathogens in both the environment and the food product. A variety of foods will be discussed and multiple processing platforms evaluated from the standpoint of process validation to reach the appropriate Food Safety Objective (FSO) for the finished/packaged product prior to consumption. The book will define appropriate industry practices for the control and elimination of pathogens in these products and will provide information on current guidelines and product specific organizations that have developed such guidance and protocols (e.g. Almond Board of CA). Current Regulatory requirements will be discussed and any recommendations given will be science based on and in accordance with current rules. Life cycle models which describe the farm-to-fork prevalence of pathogens in low moisture foods will be combined with primary modelling concepts for growth, death and survival in both the environment and the products. Microbiological testing methods for inoculation, recovery and selection will be discussed in detail. The final chapter will explore spoilage organisms associated with these products (including yeasts and molds). About the Editors Richard Podolak, is a Senior Scientist, Grocery Manufacturers Association, Washington DC, USA. Darryl G. Black, is a Director, Food Protection, Grocery Manufacturers Association, Washington DC, USA.
Humanities, Social Sciences, Teacher Education, & STM Rights Catalogue - April 2017
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