Control of Foodborne Microorganisms

By: Vijay K. Juneja (Editor), John N. Sofos (Editor)

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Hardcover | 27 September 2001 | Edition Number 1

At a Glance

Hardcover
558 Pages

Dimensions(cm)
23.93 x 16.1 x 3.0

Hardcover

$736.25

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Offering numerous illustrations and tables, this comprehensive resource explores the control of foodborne pathogens. It emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality. Highlighting state-of-the-art methods to diminish microbial activity, the book 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.

Industry Reviews

." . .a valuable text for persons involved in research on microbial control or inactivation." ---Food Science and Technology Abstracts ." . .presents the latest research in the control of foodborne pathogens. . ..state-of-the-art." ---Food Trade Reviews

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Preface	p. iii
Contributors	p. ix
Microbial Control in Foods: Needs and Concerns	p. 1
Thermal Inactivation of Microorganisms	p. 13
Microbial Control with Cold Temperatures	p. 55
Inactivation by Irradiation	p. 75
Microwave Inactivation of Pathogens	p. 105
Control of Microorganisms with Chemicals	p. 165
Microbial Control by Packaging	p. 191
Control of Foodborne Microorganisms with Carbon Dioxide Under Elevated Pressure	p. 235
Inhibition of Microbial Growth by Low-Pressure and Ambient Pressure Gases	p. 245
Control with Naturally Occurring Antimicrobial Systems Including Bacteriolytic Enzymes	p. 281
Perspectives for Application of Bacteriocins as Food Preservatives	p. 303
Formulating Low-Acid Foods for Botulinal Safety	p. 323
Reduction of Microbial Contaminants on Carcasses	p. 351
Inactivation by High-Intensity Pulsed Electric Fields	p. 383
Magnetic Fields as a Potential Nonthermal Technology for the Inactivation of Microorganisms	p. 399
Microbial Inactivation by High Pressure	p. 419
Ohmic Heating	p. 451
Modeling Acid Inactivation of Foodborne Microorganisms	p. 461
Management of Microbial Control in HACCP Systems	p. 479
Hurdle Technology	p. 493
Summary and Future Prospects	p. 509
Index	p. 521
Table of Contents provided by Syndetics. All Rights Reserved.

Control of Foodborne Microorganisms

At a Glance

Hardcover

Industry Reviews

Shipping

How to return your order

Defective items

You Can Find This Book In

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