MARC details
| 000 -LEADER |
|---|
| fixed length control field |
06650cam a2200469 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250919005535.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
150930t20142014nyua b 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781493920617 (alk. paper) |
| Terms of availability |
RM396.86 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1493920618 (alk. paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Canceled/invalid ISBN |
9781493920624 (ebook) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201512281633 |
| Level of effort used to assign nonsubject heading access points |
ruzini |
| y |
09-30-2015 |
| z |
fida |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
NLM |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
NLM |
| Modifying agency |
BTCTA |
| -- |
YDXCP |
| -- |
UW1 |
| -- |
OCLCF |
| -- |
EWF |
| -- |
UKM |
| Description conventions |
rda |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
QW85.M619 2014 9 |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
QW85 |
| Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) |
.M619 2014 9 |
| 245 04 - TITLE STATEMENT |
|---|
| Title |
The microbiological safety of low water activity foods and spices / |
| Statement of responsibility, etc. |
Joshua B. Gurtler, Michael P. Doyle, Jeffrey L. Kornacki, editors. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
Springer, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2014. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2014 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
vii, 444 pages : |
| Other physical details |
illustrations (some in colour) ; |
| Dimensions |
24 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Source |
rdacarrier |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
Food microbiology and food safety series |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
A. Introduction and Overview -- 1. The Microbiological Safety of Spices and Low Water Activity Foods: Correcting Historic Misassumptions.-2. Challenges in the Control of Foodborne Pathogens in Low-Water Activity Foods and Spices -- B. Pathogen Persistence and Control in Low aw Foods and Processing Plants -- 3. Adaptation of Pathogenic Microorganisms to Dry Conditions -- 4. Transcriptomic Responses of Salmonella Species to Desiccation and Low-Moisture Environments: Extending Our Knowledge of How Bacteria Cope with Low-Moisture Stress -- 5. Processing Plant Investigations: Practical Approaches to Determining Sources of Persistent Bacterial Strains in the Industrial Food Processing Environment -- 6. Dry Cleaning, Wet Cleaning and Alternatives to Processing Plant Hygiene and Sanitation -- C. Low aw Food Commodities of Interest -- 7. Spices -- 8. Dried Dairy-Based Products -- 9. Low Water Activity Meat Products -- 10. Dried, Ready-to-Eat Cereal Products -- 11. Powdered Infant Formula -- 12. Nuts and Nut Pastes -- 13. Flour and Meal -- 14. Chocolate and Confectionary -- 15. Salty Snack Foods -- 16. Pet Foods -- 17. Dried Teas and Herbs -- D. Product Testing -- 18. Regulatory Testing Guidelines and Recommendations -- 19. Methodological and Sampling Challenges to Testing Spices and Low aw Foods for the Presence of Foodborne Pathogens -- E. Low aw Food Decontamination -- 20. Irradiation, Microwave and Alternative Energy-Based Treatments for Low Water Activity -- 21. Heat and Steam Treatments -- F. Research Needs -- 22. Research Gaps and Needs Pertaining to Microbial Pathogens in Spices and Low aw Foods. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Low water activity (aw) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, peanut and nut pastes, as well as flours and meals have increasingly been associated with product recalls and foodborne outbreaks due to contamination by pathogens such as Salmonella spp. and enterohemorrhagic E. coli. In particular, recent foodborne outbreaks and product recalls related to Salmonella-contaminated spices have raised the level of public health concern for spices as agents of foodborne illnesses. Presently, most spices are grown outside the U.S., mainly in 8 countries: India, Indonesia, China, Brazil, Peru, Madagascar, Mexico and Vietnam. Many of these countries are under-developed and spices are harvested and stored with little heed to sanitation. The USDA has regulatory oversight of spices in the United States; however, the agency?s control is largely limited to enforcing regulatory compliance through sampling and testing only after imported foodstuffs have crossed the U.S. border. Unfortunately, statistical sampling plans are inefficient tools for ensuring total food safety. As a result, the development and use of decontamination treatments is key. This book provides an understanding of the microbial challenges to the safety of low aw foods, and a historic backdrop to the paradigm shift now highlighting low aw foods as vehicles for foodborne pathogens. Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included. Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods. A section is dedicated specifically to processing plant investigations, providing practical approaches to determining sources of persistent bacterial strains in the industrial food processing environment. Readers are guided through dry cleaning, wet cleaning and alternatives to processing plant hygiene and sanitation. Separate chapters are devoted to low aw food commodities of interest including spices, dried dairy-based products, low aw meat products, dried ready-to-eat cereal products, powdered infant formula, nuts and nut pastes, flours and meals, chocolate and confectionary, dried teas and herbs, and pet foods. The book provides regulatory testing guidelines and recommendations as well as guidance through methodological and sampling challenges to testing spices and low aw foods for the presence of foodborne pathogens. Chapters also address decontamination processes for low aw foods, including heat, steam, irradiation, microwave, and alternative energy-based treatments. The Food Microbiology and Food Safety series is published in conjunction with the International Association for Food Protection, a non-profit association for food safety professionals. Dedicated to the life-long educational needs of its Members, IAFP provides an information network through its two scientific journals (Food Protection Trends and Journal of Food Protection), its educational Annual Meeting, international meetings and symposia, and interaction between food safety professionals. |
| 650 #2 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food microbiology. |
| 650 #2 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food, Preserved |
| General subdivision |
microbiology. |
| 650 #2 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Dehydration |
| General subdivision |
microbiology. |
| 650 #2 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food Safety. |
| 650 #2 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Spices |
| General subdivision |
microbiology. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gurtler, Joshua B., |
| Relator term |
editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Doyle, Michael P., |
| Dates associated with a name |
1949- |
| Relator term |
editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Kornacki, Jeffrey L. |
| Fuller form of name |
(Jeffrey Lee), |
| Relator term |
editor. |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
Food microbiology and food safety series. |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b16211601 |
| b |
2019-11-12 |
| c |
2019-11-12 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
AM |
| Suppress in OPAC |
No |
| Call number prefix |
QW85.M619 2014 9 |
| 914 ## - VTLS Number |
|---|
| VTLS Number |
vtls003593753 |
| 991 ## - LOCAL NOTE (NAMA FAKULTI/INSTITUT/PUSAT) |
|---|
| a |
Program Sains Bioperubatan, Pusat Pengajian Sains Diagnostik dan Kesihatan Gunaan, Fakulti Sains Kesihatan, KKL |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Library |
PERPUSTAKAAN DR ABDUL LATIFF |
| Operator's initials, OID (RLIN) |
2015-04-09 |
| Cataloger's initials, CIN (RLIN) |
m |
| Material Type (Sierra) |
Printed Books |
| Language |
English |
| Country |
|
| -- |
0 |
| -- |
.b16211601 |
