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Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods
The first and only comprehensive reference/solutions manual for managing food safety in low-moisture foods The first book devoted to an increasingly critical public health issue, Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods 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. Many pathogens, such as Salmonella, 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 re...
Control of Salmonella and Other Bacterial Pathogens in Low-moisture Foods
Richard Podolak, PhD, is Senior Scientist with the Grocery Manufacturers Association, based in Washington DC, USA.
Wisconsin Slovak
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Aerospace Medicine
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Scena svizzera
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Canned Foods
An excellent reference for food processors, Canned Foods is recognized by FDA and USDA as the required textbook for all approved Better Process Control Schools. Covers GMP regulations for thermally processed low-acid and acidified canned foods. This comprehensive guide also includes food container handling, food plant sanitation, recordkeeping, aseptic processing, and container closure evaluation.
