The Microbiological Safety of Low Water Activity Foods and Spices

Editors:

ISBN: 978-1-4939-2061-7 (Print) 978-1-4939-2062-4 (Online)

Table of contents (22 chapters)

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  1. Front Matter

    Pages i-vii

  2. Introduction and Overview

    1. Front Matter

      Pages 1-1

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      Chapter

      Pages 3-13

      The Microbiological Safety of Spices and Low-Water Activity Foods: Correcting Historic Misassumptions

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      Chapter

      Pages 15-34

      Challenges in the Control of Foodborne Pathogens in Low-Water Activity Foods and Spices

  3. Pathogen Persistence and Control in Low aw Foods and Processing Plants

    1. Front Matter

      Pages 35-35

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      Chapter

      Pages 37-48

      Adaptation of Pathogenic Microorganisms to Dry Conditions

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      Chapter

      Pages 49-66

      Transcriptomic Responses of Salmonella Species to Desiccation and Low-Moisture Environments: Extending Our Knowledge of How Bacteria Cope with Low-Moisture Stress

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      Chapter

      Pages 67-83

      Processing Plant Investigations: Practical Approaches to Determining Sources of Persistent Bacterial Strains in the Industrial Food Processing Environment

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      Chapter

      Pages 85-96

      Dry Cleaning, Wet Cleaning, and Alternatives to Processing Plant Hygiene and Sanitation

  4. Low aw Food Commodities of Interest

    1. Front Matter

      Pages 97-97

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      Chapter

      Pages 99-114

      Spices

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      Chapter

      Pages 115-126

      Dried Dairy-Based Products

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      Chapter

      Pages 127-164

      Low-Water Activity Meat Products

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      Chapter

      Pages 165-175

      Dried Ready-to-Eat Cereal Products

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      Chapter

      Pages 177-211

      Powdered Infant Formula

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      Chapter

      Pages 213-244

      Nuts and Nut Pastes

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      Chapter

      Pages 245-267

      Flour and Meal

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      Chapter

      Pages 269-293

      Chocolate and Confectionary

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      Chapter

      Pages 295-314

      Salty Snack Foods

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      Chapter

      Pages 315-327

      Pet Foods

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      Chapter

      Pages 329-344

      Dried Teas and Herbs

  5. Product Testing

    1. Front Matter

      Pages 345-345

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      Chapter

      Pages 347-366

      Regulatory Testing Guidelines and Recommendations

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      Chapter

      Pages 367-386

      Methodological and Sampling Challenges to Testing Spices and Low-Water Activity Food for the Presence of Foodborne Pathogens

  6. Low aw Food Decontamination

    1. Front Matter

      Pages 387-387

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      Chapter

      Pages 389-401

      Irradiation, Microwave, and Alternative Energy-Based Treatments for Low-Water Activity Foods

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