Microbial safety of minimally processed foods / edited by John S. Novak, Gerald M. Sapers, and Vijay K. Juneja.
| Other Authors: | |
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| Language: | English |
| Published: |
Boca Raton, FL :
CRC Press,
[2003], ©2003.
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| Subjects: | |
| Physical Description: | 343 pages : illustrations ; 23 cm |
| Format: | Book |
Contents:
- SECTION I. Variable food environments
- Microbial safety of bakery products / James P. Smith ... [et al.]
- Concerns with minimal processing in apple, citrus, and vegetable products / Kathleen T. Rajkowski, Elizabeth A. Baldwin
- Microbial safety of minimally processed seafood with respect to Listeria Monocytogenes / Adam D. Hoffman, Kenneth L. Gall, Martin Wiedmann
- Fate of Clostridium Perfirngens in cook-chill foods / Sous-vide processed foods: safety hazards and control of microbial risks / Vijay K. Juneja
- SECTION II. Pathogen detection and assessment
- HACCP and regulations applied to minimally processed foods / O. Peter Snyder, Jr
- Rapid methods for microbial detection in minimally processed foods / Karl R. Matthews
- Quantitative risk assessment of minimally processed foods / Siobain Duffy, Yuhuan Chen, Donald W. Schaffner
- SECTION III. Current and future innovations
- Microbial safety during nonthermal preservation of foods / Gaurav Tewari
- Modified atmosphere packaging for shelf-life extension / James T.C. Yuan
- Washing and sanitizing raw materials for minimally processed fruit and vegetable products / Gerald M. Sapers
- Microbial safety, quality, and sensory aspects of fresh-cut fruits and vegetables / Hong Zhuang, M. Margaret Barth, Thomas R. Hankinson
- Irradiation of fresh and minimally processed fruits, vegetables, and juices / Brendan A. Niemira
- Irradiation of minimally processed meats / Christopher H. Sommers
- Biological control of minimally processed fruits and vegetables / Britta Leverentz, Wojciech Janisiewicz, William S. Conway.