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73
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.