Microbiologically Safe Foods (PDF)

This book focuses on state of the art technologies to produce
microbiologically safe foods for our global dinner table.
Each chapter summarizes the most recent scientific advances,
particularly with respect to food processing, pre- and post-harvest
food safety, quality control, and regulatory information.

The book begins with a general discussion of microbial hazards
and their public health ramifications. It then moves on
to survey the production processes of different food types,
including dairy, eggs, beef, poultry, and fruits and vegetables,
pinpointing potential sources of human foodborne diseases. The
authors address the growing market in processed foods as well novel
interventions such as innovative food packaging and technologies to
reduce spoilage organisms and prolong shelf life. Each chapter also
describes the ormal flora of raw product, spoilage issues,
pathogens of concern, sources of contamination, factors that
influence survival and growth of pathogens and spoilage organisms,
indicator microorganisms, approaches to maintaining product quailty
and reducing harmful microbial populations, microbial standards for
end-product testing, conventional microbiological and molecular
methods, and regulatory issues.

Other important topics include the safety of genetically
modified organisms (GMOs), predictive microbiology, emerging
foodborne pathogens, good agricultural and manufacturing processes,
avian influenza, and bioterrorism.