LEADER 02332nam 2200445z- 450 001 9910261135503321 005 20210211 035 $a(CKB)4100000002484737 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/53399 035 $a(oapen)doab53399 035 $a(EXLCZ)994100000002484737 100 $a20202102d2017 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aMicrobial Food Safety Along The Dairy Chain 210 $cFrontiers Media SA$d2017 215 $a1 online resource (148 p.) 225 1 $aFrontiers Research Topics 311 08$a2-88945-312-X 330 $aThe dairy chain is an integral part of global food supply, with dairy food products a staple component of recommended healthy diets. The dairy food chain from production through to the consumer is complex, with various opportunities for microbial contamination of ingredients or food product, and as such interventions are key to preventing or controlling such contamination. Dairy foods often include a microbial control step in their production such as pasteurization, but in some cases may not, as with raw milk cheeses. Microbial contamination may lead to a deterioration in food quality due to spoilage organisms, or may become a health risk to consumers should the contaminant be a pathogenic microorganism. As such food safety and food production are intrinsically linked. This Research Topic eBook includes submissions on issues relating to the microbiological integrity of the dairy food chain, such as the ecology of pathogenic and spoilage organisms through the dairy farm to fork paradigm, their significance to dairy foods and health, and genomic analysis of these microorganisms. 606 $aMedicine$2bicssc 610 $aBiofilm 610 $aColiforms 610 $aDairy 610 $aMicrobiome 610 $aPathogenic bacteria 610 $aSpoilage 610 $aSporeformers 615 7$aMedicine 700 $aKieran Jordan$4auth$01331055 702 $aSeamus Fanning$4auth 702 $aAldo Corsetti$4auth 702 $aFox$b Edward M$4auth 906 $aBOOK 912 $a9910261135503321 996 $aMicrobial Food Safety Along The Dairy Chain$93040080 997 $aUNINA