LEADER 05516nam 2200721Ia 450 001 9910145962203321 005 20230721005120.0 010 $a9786612113307 010 $a9781282113305 010 $a1282113305 010 $a9780470439074 010 $a0470439076 010 $a9780470439067 010 $a0470439068 035 $a(CKB)1000000000719433 035 $a(EBL)427554 035 $a(OCoLC)476268934 035 $a(SSID)ssj0000202291 035 $a(PQKBManifestationID)11168686 035 $a(PQKBTitleCode)TC0000202291 035 $a(PQKBWorkID)10251824 035 $a(PQKB)11260704 035 $a(MiAaPQ)EBC427554 035 $a(Perlego)2764554 035 $a(EXLCZ)991000000000719433 100 $a20081022d2009 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aMicrobiologically safe foods /$fedited by Norma Heredia, Irene Wesley, and Santos Garci?a 210 $aHoboken, N.J. $cJohn Wiley & Sons$dc2009 215 $a1 online resource (697 p.) 300 $aDescription based upon print version of record. 311 08$a9780470053331 311 08$a047005333X 320 $aIncludes bibliographical references and index. 327 $aMICROBIOLOGICALLY SAFE FOODS; CONTENTS; CONTRIBUTORS; FOREWORD; PREFACE; I MICROBIAL FOOD HAZARDS; 1 PUBLIC HEALTH IMPACT OF FOODBORNE ILLNESS: IMPETUS FOR THE INTERNATIONAL FOOD SAFETY EFFORT; 1.1 Introduction; 1.2 Statistical Estimates; 1.3 Impact of Representative Foodborne Pathogens; 1.4 National Microbial Baseline Surveys; 1.5 Global Marketplace; References; 2 FOODBORNE PATHOGENS AND TOXINS: AN OVERVIEW; 2.1 Introduction; 2.2 Aeromonas; 2.3 Arcobacter; 2.4 Bacillus cereus; 2.5 Brucella; 2.6 Campylobacter; 2.7 Clostridium botulinum; 2.8 Clostridium perfringens; 2.9 Escherichia coli 327 $a2.10 Listeria2.11 Plesiomonas shigelloides; 2.12 Salmonella; 2.13 Shigella; 2.14 Staphylococcus aureus; 2.15 Vibrio; 2.16 Yersinia; 2.17 Mycotoxins and Fungi; 2.18 Cryptosporidium; 2.19 Cyclospora; 2.20 Entamoeba; 2.21 Giardia; 2.22 Anisakis simplex; 2.23 Ascaris; 2.24 Diphyllobothrium latum; 2.25 Taenia; 2.26 Trichinella spiralis; 2.27 Hepatitis A and E Viruses; 2.28 Norovirus; References; II EMERGING ISSUES; 3 CRONOBACTER GEN. NOV. (ENTEROBACTER) SAKAZAKII: CURRENT KNOWLEDGE AND FUTURE CONSIDERATIONS; 3.1 Introduction; 3.2 History of Illness Caused by (E). sakazakii 327 $a3.3 Infant Susceptibility3.4 Novel Prevention Strategies; 3.5 Infant Formula Processing; 3.6 Biochemical Characterization and Taxonomy; 3.7 Environmental Sources of (E). sakazakii; 3.8 Resistance and Virulence Factors of (E). sakazakii; 3.9 Current Isolation and Detection Techniques; References; 4 PRION DISEASES; 4.1 Introduction; 4.2 Transmissible Spongiform Encephalopathies; 4.3 Nature of the Illness Caused; 4.4 Pathogenesis; 4.5 Characteristics of the Agent; 4.6 Epidemiology; 4.7 PrP(Sc) Detection; 4.8 Physical Means of Destruction of the Organism; 4.9 Prevention and Control Measures 327 $aReferences5 AVIAN INFLUENZA A (H5N1): POTENTIAL THREAT TO FOOD SAFETY; 5.1 Introduction; 5.2 Emergence of H5N1 Avian Influenza; 5.3 Epidemiology of Human H5N1 Infection; 5.4 Clinical Presentation and Laboratory Diagnosis; 5.5 Food Safety Considerations; 5.6 Global Response; References; III FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF SPECIFIC COMMODITIES; 6 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF BEEF; 6.1 Introduction; 6.2 Enterohemorrhagic Escherichia coli O157:H7 in Beef; 6.3 Salmonella in Beef; 6.4 Listeria in Beef; 6.5 Campylobacter in Beef; 6.6 Control of Foodborne Pathogens in Beef 327 $a6.7 ConclusionsReferences; 7 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF MILK AND DAIRY PRODUCTS; 7.1 Introduction; 7.2 Microflora of Raw Milk; 7.3 Public Health Concerns from Dairy Products; 7.4 Milk and Cream; 7.5 Cheese and Fermented Dairy Products; 7.6 Ice Cream; 7.7 Butter; 7.8 Milk Powder; 7.9 Detection of Microorganisms in Milk; 7.10 Novel Processing Methods; 7.11 Global Trade and Regulations; References; 8 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF POULTRY; 8.1 Introduction; 8.2 Characteristics of Foodborne Illness 327 $a8.3 Approaches to Maintaining Product Quality and Reducing the Number of Microorganisms 330 $aThis 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 foodbo 606 $aFood$xPreservation 606 $aFood$xMicrobiology 606 $aFood$xSafety measures 615 0$aFood$xPreservation. 615 0$aFood$xMicrobiology. 615 0$aFood$xSafety measures. 676 $a363.192 676 $a664/.028 701 $aHeredia$b Norma$0856402 701 $aWesley$b Irene$0856403 701 $aGarci?a$b Santos$f1961-$0856404 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910145962203321 996 $aMicrobiologically safe foods$91912566 997 $aUNINA