Microbial Safety of Minimally Processed Foods

ISBN: 9781587160417 出版年：2002 页码：358 CRC Press

VARIABLE FOOD ENVIRONMENTS Microbial Safety of Bakery Products, James P. Smith, Daphne Phillips Daifas, Wassim El-Khoury, and John W. Austin Concerns with Minimal Processing in Apple, Citrus, and Vegetable Products, Kathleen T. Rajkowski and Elizabeth A. Baldwin The Microbial Safety of Minimally Processed Seafood with Respect to Listeria Monocytogenes, Adam D. Hoffman, Kenneth L. Gall, and Martin Wiedmann, Fate of Clostridium Perfringens in Cook-Chill Foods, John S. Novak Sous-Vide Processed Foods: Safety Hazards and Control of Microbial Risks, Vijay K. Juneja PATHOGEN DETECTION AND ASSESSMENT HACCP and Regulations Applied to Minimally Processed Foods, O. Peter Snyder, Jr. Rapid Methods for Microbial Detection in Minimally Processed Foods, Karl R. Matthews Quantitative Risk Assessment of Minimally Processed Foods, Siobain Duffy, Yuhuan Chen, and Donald W. Schaffner CURRENT AND FUTURE INNOVATIONS Microbial Safety during Nonthermal Preservation of Foods, Gaurav Tewari Modified Atmosphere Packaging for Shelf-Life Extension, James T. C. Yuan Washing and Sanitizing Raw Materials for Minimally Processed Fruit and Vegetable Products, Gerald M. Sapers Microbial Safety, Quality, Extended Shelf-Life, and Sensory Aspects of Fresh-Cut Fruits and Vegetables, Hong Zhuang, M. Margaret Barth, and Thomas R. Hankinson Irradiation of Fresh and Minimally Processed Fruits, Vegetables, and Juices, Brendan A. Niemira Irradiation of Minimally Processed Meats, Christopher H. Sommers Biological Control on Minimally Processed Fruits and Vegetables, Britta Leverentz, Wojciech Janisiewicz, and William S. Conway INDEX