{"product_id":"control-of-salmonella-and-other-bacterial-pathogens-in-lowmoisture-foods-9781119071082","title":"Control of Salmonella and Other Bacterial","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eThe first and only comprehensive reference\/solutions manual for managing food safety in low-moisture foods\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe first book devoted to an increasingly critical public health issue, \u003ci\u003eControl of \u003c\/i\u003eSalmonella\u003ci\u003e and Other Bacterial Pathogens in Low-Moisture Foods\u003c\/i\u003e reviews the current state of the science on the prevalence and persistence of bacterial pathogens in low-moisture foods and describes proven techniques for preventing food contamination for manufacturers who produce those foods.\u003c\/p\u003e \u003cp\u003eMany pathogens, such as \u003ci\u003eSalmonella\u003c\/i\u003e, due to their enhanced thermal resistance in dry environments, can survive the drying process and may persist for prolonged periods in low-moisture foods, especially when stored in refrigerated environments. Bacterial contamination of low-moisture foods, such as peanut butter, present a vexing challenge to food safety, and especially now, in the wake of widely publicized food safety related events, food processors urgently need up-to-\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eList of Contributors xi\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Introduction and Overview 1\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eRichard Podolak and Darryl G. Black\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.2 Definition of Low-Moisture Foods (LMF) and Water Activity Controlled Foods 2\u003c\/p\u003e \u003cp\u003e1.3 Salmonella as a Continuing Challenge and Ongoing Problem in Low-Moisture Foods 4\u003c\/p\u003e \u003cp\u003e1.4 Foodborne Outbreaks of Salmonella spp. and Other Implicated Microbial Pathogens in Low-Moisture Foods 6\u003c\/p\u003e \u003cp\u003e1.5 Major Safety Concerns in Low-Moisture Foods 16\u003c\/p\u003e \u003cp\u003e1.6 Content and Brief Book Chapter Review 17\u003c\/p\u003e \u003cp\u003e1.7 Goal of the Book 21\u003c\/p\u003e \u003cp\u003e1.8 How to Use the Book 21\u003c\/p\u003e \u003cp\u003eReferences 22\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Regulatory Requirements for Low-Moisture Foods – The New Preventive Controls Landscape (FSMA) 29\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJeffrey T. Barach and George E. Dunaif\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 29\u003c\/p\u003e \u003cp\u003e2.2 FSMA Sanitation and cGMPs 32\u003c\/p\u003e \u003cp\u003e2.3 FSMA Preventive Controls 34\u003c\/p\u003e \u003cp\u003e2.4 Process Controls 35\u003c\/p\u003e \u003cp\u003e2.5 Sanitation Controls 36\u003c\/p\u003e \u003cp\u003e2.6 Supplier Controls 37\u003c\/p\u003e \u003cp\u003e2.7 Summary of Requirements for Low-Moisture FSMA Regulated\u003c\/p\u003e \u003cp\u003eProducts 38\u003c\/p\u003e \u003cp\u003eReferences 39\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Potential Sources and Risk Factors 41\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eElizabeth M. Grasso]Kelley, Ai Kataoka and Lisa Lucore\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 41\u003c\/p\u003e \u003cp\u003e3.2 Raw Ingredients Control and Handling 43\u003c\/p\u003e \u003cp\u003e3.3 Pest Control 49\u003c\/p\u003e \u003cp\u003e3.4 Salmonella Harborage in the Facility 55\u003c\/p\u003e \u003cp\u003e3.5 Conclusions 62\u003c\/p\u003e \u003cp\u003eReferences 62\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Persistence of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods 67\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eElena Enache, Richard Podolak, Ai Kataoka and Linda J. Harris\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 67\u003c\/p\u003e \u003cp\u003e4.2 Factors Affecting Survival of Salmonella and Other Pathogens in Low-Moisture Foods 67\u003c\/p\u003e \u003cp\u003e4.3 Recovery of Salmonella Cells Stressed by Low-Moisture Foods 75\u003c\/p\u003e \u003cp\u003e4.4 Mechanism of Salmonella Survival in Food Product and Processing Environment 75\u003c\/p\u003e \u003cp\u003e4.5 Other Vegetative Pathogens 79\u003c\/p\u003e \u003cp\u003e4.6 Summary 79\u003c\/p\u003e \u003cp\u003eReferences 80\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Best Industry Practices to Control Salmonella in Low-Moisture Foods 87\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLisa Lucore, David Anderson, Elizabeth M. Grasso]Kelley and Ai Kataoka\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 87\u003c\/p\u003e \u003cp\u003e5.2 Sanitation Practices 89\u003c\/p\u003e \u003cp\u003e5.3 Current Good Manufacturing Practice 112\u003c\/p\u003e \u003cp\u003eReferences 114\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Heat Resistance of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods 121\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eRichard Podolak, Lisa Lucore and Linda J. Harris\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 121\u003c\/p\u003e \u003cp\u003e6.2 Factors Affecting Heat Resistance of Foodborne Pathogens 122\u003c\/p\u003e \u003cp\u003e6.3 Use of Published Heat Resistance Data to Establish Lethal Process Lethality in Low-Moisture Foods 133\u003c\/p\u003e \u003cp\u003e6.4 Summary 143\u003c\/p\u003e \u003cp\u003eReferences 143\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Validation Requirements in Heat-Processed Low-Moisture Foods 149\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eDavid Anderson, Nathan Anderson, Linda J. Harris and Wilfredo Ocasio\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 149\u003c\/p\u003e \u003cp\u003e7.2 Definitions 150\u003c\/p\u003e \u003cp\u003e7.3 Tasks of Validation 150\u003c\/p\u003e \u003cp\u003e7.4 Task 1: Assemble a Validation Team 151\u003c\/p\u003e \u003cp\u003e7.5 Task 2: Identify the Hazard to be Controlled Through Hazard Analysis 151\u003c\/p\u003e \u003cp\u003e7.6 Task 3: Identify a Validation Approach for the Control Measure 152\u003c\/p\u003e \u003cp\u003e7.7 Task 4: Conduct the In-Production Validation 163\u003c\/p\u003e \u003cp\u003e7.8 Task 5: Write the Results of the Validation in a Validation Report 165\u003c\/p\u003e \u003cp\u003e7.10 Task 6: Implement the Control Measure, Monitors and Record Review 167\u003c\/p\u003e \u003cp\u003e7.11 Task 7: Verify that the Control Measure is Operating as Intended 168\u003c\/p\u003e \u003cp\u003e7.12 Task 8: Re-evaluate the Control Measure Periodically 169\u003c\/p\u003e \u003cp\u003e7.13 Conclusion 170\u003c\/p\u003e \u003cp\u003eReferences 171\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Test Methods for Salmonella in Low-Moisture Foods 175\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eElena Enache, Shaunti Luce and Lisa Lucore\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 175\u003c\/p\u003e \u003cp\u003e8.2 Sampling Plans 175\u003c\/p\u003e \u003cp\u003e8.3 Types of Methods 184\u003c\/p\u003e \u003cp\u003e8.4 Matrices Testing Challenges 192\u003c\/p\u003e \u003cp\u003e8.5 Conclusion 194\u003c\/p\u003e \u003cp\u003eReferences 194\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Techniques to Determine Thermal Inactivation Kinetics for Pathogenic Bacteria and their Surrogate Organisms in Low-Moisture Foods 197\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eShirin J. Abd, Carrie M.H. Ferstl and Wilfredo Ocasio\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 197\u003c\/p\u003e \u003cp\u003e9.2 Kinetics of Microbial Destruction 198\u003c\/p\u003e \u003cp\u003e9.3 Experimental Design and Execution 200\u003c\/p\u003e \u003cp\u003eReferences 215\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Modeling and Statistical Issues Related to Salmonella in Low Water Activity Foods 219\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eSofia M. Santillana Farakos, Michelle Danyluk, Donald Schaffner, \u003c\/i\u003e\u003ci\u003eRégis Pouillot, Linda J. Harris and Bradley P. Marks\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 An Introduction to Modeling Salmonella in Low Water Activity Foods 219\u003c\/p\u003e \u003cp\u003e10.2 Developing a Predictive Model for Salmonella in Low Water Activity Foods 220\u003c\/p\u003e \u003cp\u003e10.3 Model Validation 226\u003c\/p\u003e \u003cp\u003e10.4 Models in Risk Assessment 228\u003c\/p\u003e \u003cp\u003e10.5 Summary 234\u003c\/p\u003e \u003cp\u003eReferences 234\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Spoilage Microorganisms in Low-Moisture Foods 241\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMelinda Hayman and Richard Podolak\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 241\u003c\/p\u003e \u003cp\u003e11.2 Microorganisms Associated with the Spoilage of Low-Moisture Foods 241\u003c\/p\u003e \u003cp\u003e11.3 Factors Influencing Heat Resistance of Fungi in Low-Moisture Foods 244\u003c\/p\u003e \u003cp\u003e11.4 Heat Resistance of Fungi in Low-Moisture Foods 247\u003c\/p\u003e \u003cp\u003e11.5 Heat Resistance of Yeasts in Low-Moisture Foods 247\u003c\/p\u003e \u003cp\u003e11.6 Preventing and Reducing Spoilage in Low-Moisture Foods 250\u003c\/p\u003e \u003cp\u003e11.7 Conclusions 251\u003c\/p\u003e \u003cp\u003eReferences 251\u003c\/p\u003e \u003cp\u003eIndex 255\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49406978851159,"sku":"9781119071082","price":163.35,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781119071082.jpg?v=1730497767","url":"https:\/\/bookcurl.com\/products\/control-of-salmonella-and-other-bacterial-pathogens-in-lowmoisture-foods-9781119071082","provider":"Book Curl","version":"1.0","type":"link"}