Microbiologically Safe Foods edited by Norma Heredia

Microbiologically Safe Foods focuses on state of the art technologies to produce microbiologically safe foods for our global dinner table. Each chapter summarizes the most recent scientific advances, particularly with respect to food processing, pre- and post-harvest food safety, quality control, and regulatory information.

The book begins with a general discussion of microbial hazards and their public health ramifications. It then moves on to survey the production processes of different food types, including dairy, eggs, beef, poultry, and fruits and vegetables, pinpointing potential sources of human foodborne diseases.

The authors address the growing market in processed foods as well novel interventions such as innovative food packaging and technologies to reduce spoilage organisms and prolong shelf life.

Each chapter also describes:

Other important topics include the safety of genetically modified organisms (GMOs), predictive microbiology, emerging foodborne pathogens, good agricultural and manufacturing processes, avian influenza, and bioterrorism.

Contents

Microbial Food Hazards

1. Public health impact of foodborne illness: impetus for the international food safety effort
2. Foodborne pathogens and toxins

Emerging Issues

3. Cronobacter gen. nov. (enterobacter) sakazaki: current knowledge and future considerations
4. Prion diseases
5. Avian influenza A (H5N1): potential threat to food safety

Food Safety Issues and the Microbiology of Specific Commodities

6. Food safety issues and the microbiology of beef
7. Food safety issues and the microbiology of milk and dairy products
8. Food safety issues and the microbiology of poultry
9. Food safety issues and the microbiology of eggs and egg products
10. Food safety issues and the microbiology of pork
11. Food safety issues and the microbiology of fish and shellfish
12. Food safety issues and the microbiology of fruits and vegetables
13. Food safety issues and the microbiology of fruit beverages and bottled water
14. Food safety issues and the microbiology of canned and frozen foods
15. Food safety issues and the microbiology of cereals and cereal products
16. Food safety issues and the microbiology of spices and herbs
17. Food safety issues and the microbiology of mayonnaise, salad dressings, acidic condiments, and mayonnaise-based salads
18. Food safety issues and the microbiology of chocolate and sweeteners

Prevention and Control Strategies

19. Microbial risk assessment
20. Good manufacturing practices
21. Cleaning and sanitizing operations
22. Hazard analysis of critical control points
23. Traditional and high-technology approaches to microbial safety in foods
24. Food preservation techniques other than heat and irradiation
25. Food safety and innovative food packaging

Detection of Foodborne Pathogens

25. Traditional methods for detection of foodborne pathogens
26. Rapid methods for foodborne bacterial enumeration and pathogen detection
27. Laboratory accreditation and proficiency testing

Current and Future Issues in Food Safety

29. Bioterrorism and food safety
30. Predictive microbiology: growth in silico
31. Role of genetically modified organisms in food safety

Index