Control of Salmonella and Other Bacterial Pathogens in Low Moisture Foods.

Control of Salmonella and Other Bacterial Pathogens in Low Moisture Foods.

"Manipulation of the water content of foods is a classical method for food preservation and has been used by people for centuries. Salting, curing, drying, and the addition of sugars are examples of several traditional preservation methods. Of particular interest are the low moisture foods and...

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Bibliographic Details
Main Author: Podolak, Richard
Other Authors: Black, Darryl G.
Format: eBook
Language:English
Published: Newark : John Wiley & Sons, Incorporated, 2017.
Subjects:
Food > Microbiology.
Food > Water activity.
Food industry and trade.
Food industry and trade
Food > Microbiology
Food > Water activity
Online Access:Click for online access
Table of Contents:
  • Cover; Title Page; Copyright; Contents; List of Contributors; Chapter 1 Introduction and Overview; 1.1 Introduction; 1.2 Definition of Low-Moisture Foods (LMF) and Water Activity Controlled Foods; 1.3 Salmonella as a Continuing Challenge and Ongoing Problem in Low-Moisture Foods; 1.4 Foodborne Outbreaks of Salmonella spp. and Other Implicated Microbial Pathogens in Low-Moisture Foods; 1.5 Major Safety Concerns in Low-Moisture Foods; 1.6 Content and Brief Book Chapter Review; 1.7 Goal of the Book; 1.8 How to Use the Book; References.
  • Chapter 2 Regulatory Requirements for Low-Moisture Foods
  • The New Preventive Controls Landscape (FSMA)2.1 Introduction; 2.2 FSMA Sanitation and cGMPs; 2.3 FSMA Preventive Controls; 2.4 Process Controls; 2.5 Sanitation Controls; 2.6 Supplier Controls; 2.7 Summary of Requirements for Low-Moisture FSMA Regulated Products; References; Chapter 3 Potential Sources and Risk Factors; 3.1 Introduction; 3.2 Raw Ingredients Control and Handling; 3.2.1 Identifying Vulnerable Ingredients; 3.2.2 Supplier Management; 3.2.3 Receiving and Transport; 3.2.4 Segregation/Isolation of Raw, Vulnerable Ingredients.
  • 3.2.5 Assessment of Remediation Practices after Loss of Control (Potential Contamination of Facility) or Assessing Sanitation Practice Effectiveness3.3 Pest Control; 3.3.1 Integrated Pest Management; 3.3.2 Web Resources for More Information; 3.3.3 Choosing a Pest Control Partner; 3.4 Salmonella Harborage in the Facility; 3.4.1 Sanitation Practices that may Lead to the Spread of Pathogens; 3.4.2 Equipment Sources; 3.4.3 Hygienic Sources; 3.4.4 Management Practices for Cleaning Equipment; 3.4.5 Rolling Stock; 3.4.6 Raw Materials; 3.5 Conclusions; References.
  • Chapter 4 Persistence of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods4.1 Introduction; 4.2 Factors Affecting Survival of Salmonella and Other Pathogens in Low-Moisture Foods; 4.2.1 Water Activity (aw); 4.2.2 Temperature; 4.2.3 pH; 4.2.4 Other Factors; 4.3 Recovery of Salmonella Cells Stressed by Low-Moisture Foods; 4.4 Mechanism of Salmonella Survival in Food Product and Processing Environment; 4.4.1 Viable but Nonculturable (VBNC); 4.4.2 Filamentation; 4.4.3 Osmoprotectants; 4.4.4 Biofilm Formation; 4.4.5 Outer Membrane Porins; 4.4.6 Other Mechanisms.

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