Название книги: Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods


Автор:


ISBN: 9781119071068


Издательство: John Wiley & Sons Limited


Год: 2018


Кол-во стр.: 278


 
Control of
and Other Bacterial Pathogens in Low-Moisture Foods
reviews the current state of the science on the prevalence and persistence of bacterial pathogens in low-moisture foods and describes proven techniques for preventing food contamination for manufacturers who produce those foods.
Salmonella
, due to their enhanced thermal resistance in dry environments, can survive the drying process and may persist for prolonged periods in low-moisture foods, especially when stored in refrigerated environments. Bacterial contamination of low-moisture foods, such as peanut butter, present a vexing challenge to food safety, and especially now, in the wake of widely publicized food safety related events, food processors urgently need up-to-date, practical information on proven measures for containing the risk of contamination. While much has been written on the subject, until now it was scattered throughout the world literature in scientific and industry journals. The need for a comprehensive treatment of the subject has never been greater, and now this book satisfies that need.
Control of
and Other Bacterial Pathogens in Low-Moisture Foods
is a much-needed resource for food microbiologists and food industry scientists, as well as managers and executives in companies that produce and use low-moisture foods. It also belongs on the reference shelves of food safety regulatory agencies worldwide.