Control of Foodborne Microorganisms

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ISBN: 9780824705732 | 0824705734
Cover: Hardcover
Copyright: 9/27/2001

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Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality.

Preface

iii

Contributors

Microbial Control in Foods: Needs and Concerns

(12)

John N. Sofos

Thermal Inactivation of Microorganisms

(42)

Vijay K. Juneja

Microbial Control with Cold Temperatures

(20)

Colin O. Gill

Inactivation by Irradiation

(30)

Aubrey F. Mendonca

Microwave Inactivation of Pathogens

105

(60)

Stephanie Doores

Control of Microorganisms with Chemicals

165

(26)

P. Michael Davidson

Microbial Control by Packaging

191

(44)

Gaurav Tewari

Control of Foodborne Microorganisms with Carbon Dioxide Under Elevated Pressure

235

(10)

Gerhard J. Haas

Paul D. Matthews

Inhibition of Microbial Growth by Low-Pressure and Ambient Pressure Gases

245

(36)

Christopher R. Loss

Joseph H. Hotchkiss

Control with Naturally Occurring Antimicrobial Systems Including Bacteriolytic Enzymes

281

(22)

Grahame W. Gould

Perspectives for Application of Bacteriocins as Food Preservatives

303

(20)

Michael L. Chikindas

Thomas J. Montville

Formulating Low-Acid Foods for Botulinal Safety

323

(28)

Kathleen A. Glass

Eric A. Johnson

Reduction of Microbial Contaminants on Carcasses

351

(32)

Alejandro Castillo

Margaret D. Hardin

Gary R. Acuff

James S. Dickson

Inactivation by High-Intensity Pulsed Electric Fields

383

(16)

Juan Fernandez Molina

Gustavo V. Barbosa-Canovas

Barry G. Swanson

Stephanie Clark

Magnetic Fields as a Potential Nonthermal Technology for the Inactivation of Microorganisms

399

(20)

Gustavo V. Barbosa-Canovas

M. Fernanda San Martin

Federico M. Harte

Barry G. Swanson

Microbial Inactivation by High Pressure

419

(32)

Dallas G. Hoover

Ohmic Heating

451

(10)

Sevugan Palaniappan

Sudhir K. Sastry

Modeling Acid Inactivation of Foodborne Microorganisms

461

(18)

Robert L. Buchanan

Richard C. Whiting

Marsha H. Golden

Management of Microbial Control in HACCP Systems

479

(14)

O. Peter Snyder, Jr.

Vijay K. Juneja

Hurdle Technology

493

(16)

Lothar Leistner

Summary and Future Prospects

509

(12)

Martin B. Cole

Terry A. Roberts

Index

521

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Control of Foodborne Microorganisms

Summary

Table of Contents

Supplemental Materials