000			06650cam a2200469 i 4500
005			20250919005535.0
008			150930t20142014nyua b 001 0 eng
020			_a9781493920617 (alk. paper) _cRM396.86
020			_a1493920618 (alk. paper)
020			_z9781493920624 (ebook)
039		9	_a201512281633 _bruzini _y09-30-2015 _zfida
040			_aNLM _beng _erda _cNLM _dBTCTA _dYDXCP _dUW1 _dOCLCF _dEWF _dUKM _erda
090			_aQW85.M619 2014 9
090			_aQW85 _b.M619 2014 9
245	0	4	_aThe microbiological safety of low water activity foods and spices / _cJoshua B. Gurtler, Michael P. Doyle, Jeffrey L. Kornacki, editors.
264		1	_aNew York : _bSpringer, _c2014.
264		4	_c©2014
300			_avii, 444 pages : _billustrations (some in colour) ; _c24 cm.
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
490	1		_aFood microbiology and food safety series
504			_aIncludes bibliographical references and index.
505	0		_aA. 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			_aLow 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	_aFood microbiology.
650		2	_aFood, Preserved _xmicrobiology.
650		2	_aDehydration _xmicrobiology.
650		2	_aFood Safety.
650		2	_aSpices _xmicrobiology.
700	1		_aGurtler, Joshua B., _eeditor.
700	1		_aDoyle, Michael P., _d1949- _eeditor.
700	1		_aKornacki, Jeffrey L. _q(Jeffrey Lee), _eeditor.
830		0	_aFood microbiology and food safety series.
907			_a.b16211601 _b2019-11-12 _c2019-11-12
942			_c01 _n0 _kQW85.M619 2014 9
914			_avtls003593753
991			_aProgram Sains Bioperubatan, Pusat Pengajian Sains Diagnostik dan Kesihatan Gunaan, Fakulti Sains Kesihatan, KKL
998			_ad _b2015-04-09 _cm _da _feng _gnyu _y0 _z.b16211601
999			_c598870 _d598870