By J Sofos
The e-book starts with an interview with nutrition protection specialist Bruce Tompkin and serves as a survey of meals defense administration platforms from the earlier to the current day and destiny nutrition defense demanding situations. Chapters partially two provide updates on particular pathogens together with Salmonella, Listeria monocytogenes and Bacillus species. the remainder chapters discover new advancements within the sector, with contributions on rising parasites in nutrition, advances in separation and focus of microorganisms from nutrients samples, new techniques in microbial pathogen detection, and an replace on novel equipment for pathogen keep watch over in farm animals preharvest.
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Extra info for Advances in microbial food safety: Volume 1
Government agencies also maintain research programs that generate information needed to support the government’s role as a regulator for food control. Government research programs have historically provided information about foodborne pathogens and their metabolites and how they can be controlled. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) was founded by the federal agencies responsible for food control. Members are food microbiologists with expertise on topics of interest to the agencies and represent a cross section of industry, government, academia and consumer groups.
Companies cannot be successful if they cannot consistently deliver food that is safe. To be successful, business managers must be able to predict and plan how well their products will perform throughout the year in the marketplace. It has been my experience that managers will support efforts to ensure incidents of food contamination, illness, recalls and lawsuits do not occur. They know they cannot meet their goals if such unexpected events occur. Consumer protection is not only morally correct but it is essential to being successful in the food industry.
Defining the multiple hurdle technology concept for microbial inactivation and control in foods. In the 1980s and 1990s identifying the conditions needed for control of Listeria monocytogenes in the environment in which refrigerated ready-to-eat (RTE) foods are chilled and prepared for final packaging. © Woodhead Publishing Limited, 2013 6 • • • • • • • • • • • • • Advances in microbial food safety Defining the conditions that lead to an increased risk of hazards associated with seafood and developing monitoring systems as control measures, such as: – monitoring the water in which mollusks are harvested because of the risks of enteric pathogens and paralytic shellfish poisoning.
Advances in microbial food safety: Volume 1 by J Sofos