by
Sugumaran, Vijayan.
Call Number
303.4833
Publication Date
2021
Format:
Electronic Resources
Relevance:
0.0235
by
Rosentrater, Kurt A.
Call Number
664.7
Publication Date
2017
Format:
Electronic Resources
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0.0235
by
Gurtler, Joshua B.
Call Number
664.001579
Publication Date
2014
Summary
Low water activity (aw) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, peanut and nut pastes, as well as flours and meals have increasingly been associated with product recalls and foodborne outbreaks due to contamination by pathogens such as Salmonella spp. and enterohemorrhagic E. coli. In particular, recent foodborne outbreaks and product recalls related to Salmonella-contaminated spices have raised the level of public health concern for spices as agents of foodborne illnesses. Presently, most spices are grown outside the U.S., mainly in 8 countries: India, Indonesia, China, Brazil, Peru, Madagascar, Mexico and Vietnam. Many of these countries are under-developed and spices are harvested and stored with little heed to sanitation. The FDA has regulatory oversight of spices in the United States; however, the agency's control is largely limited to enforcing regulatory compliance through sampling and testing only after imported foodstuffs have crossed the U.S. border. Unfortunately, statistical sampling plans are inefficient tools for ensuring total food safety. As a result, the development and use of decontamination treatments is key. This book provides an understanding of the microbial challenges to the safety of low aw foods, and a historic backdrop to the paradigm shift now highlighting low aw foods as vehicles for foodborne pathogens. Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included. Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods. A section is dedicated specifically to processing plant investigations, providing practical approaches to determining sources of persistent bacterial strains in the industrial food processing environment. Readers are guided through dry cleaning, wet cleaning and alternatives to processing plant hygiene and sanitation. Separate chapters are devoted to low aw food commodities of interest including spices, dried dairy-based products, low aw meat products, dried ready-to-eat cereal products, powdered infant formula, nuts and nut pastes, flours and meals, chocolate and confectionary, dried teas and herbs, and pet foods. The book provides regulatory testing guidelines and recommendations as well as guidance through methodological and sampling challenges to testing spices and low aw foods for the presence of foodborne pathogens. Chapters also address decontamination processes for low aw foods, including heat, steam, irradiation, microwave, and alternative energy-based treatments.
Format:
Electronic Resources
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0.0235
by
Schrieber, Reinhard.
Call Number
664.26
Publication Date
2007
Summary
Reinhard Schrieber was born 1944 in Klosterheide, Germany, and graduated as engineer for chemical technology at the University of Applied Sciences in Mannheim, Germany in 1967. He started his career at Chemische Werke Stoess in Eberbach, Germany, one of the original companies of the GELITA Group, where he held several positions, becoming member of the Management Board of the GELITA Group in 1987. From 1985 to 2001, he was President of the German Gelatine Manufacturers' Association and from 1988 to 1997 President of the European Gelatine Manufacturers' Association (GME). From 1997 to 2003, he was Chairman of the Regulatory and BSE Safety Committee of GME. Reinhard Schrieber has published over 20 papers on the use of gelatine in food and pharmaceutical applications. Dr. Herbert Gareis was born 1955 in Höchstadt, Germany, and completed his chemistry studies at the University of Erlangen-Nuremberg with a Ph.D. In 1986 he started his professional career in the Photographic Department of DGF Stoess. In 1994, he became department head with technical and commercial responsibility, 1996 he was appointed head of the global Photographic Gelatine Division of the GELITA Group. Since 2004, he has been member of the Management Board of GELITA AG, responsible for Production and R&D.
Format:
Electronic Resources
Relevance:
0.0235
by
Saha, N. C.
Call Number
664.09
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0227
by
Bathla, Seema.
Call Number
664.00954
Publication Date
2021
Format:
Electronic Resources
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0.0227
by
Katsoni, Vicky.
Call Number
338.4791
Publication Date
2021
Format:
Electronic Resources
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0.0227
by
Jones, Thomas E.
Call Number
338.479143
Publication Date
2021
Format:
Electronic Resources
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0.0227
by
Alasalvar, Cesarettin.
Call Number
641.34500000000003
Publication Date
2020
Format:
Electronic Resources
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0.0227
by
Zhou, Peng.
Call Number
338.479151
Publication Date
2019
Format:
Electronic Resources
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0.0227
by
Giesen, James C.
Call Number
641.300973
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.0227
by
Moreno-Arribas, M. Victoria.
Call Number
663.2
Publication Date
2016
Format:
Electronic Resources
Relevance:
0.0227
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