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Design Of An Indicator System To Validate That Foods Have Undergone High Hydrostatic Pressure Processing Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Design Of An Indicator System To Validate That Foods Have Undergone High Hydrostatic Pressure Processing book. This book definitely worth reading, it is an incredibly well-written.
Author : Phillip Lewis Minerich
Publisher : Unknown
Page : 672 pages
File Size : 53,9 Mb
Release : 2002
Category : Electronic
ISBN : MINN:31951P00819161K
Author : Anonim
Publisher : Unknown
Page : 776 pages
File Size : 49,6 Mb
Release : 2002
Category : Dissertation abstracts
ISBN : UOM:39015086908137
Author : Anonim
Publisher : Unknown
Page : 860 pages
File Size : 47,9 Mb
Release : 2003
Category : Dissertations, Academic
ISBN : STANFORD:36105112755678
Author : Joshua B. Gurtler,Michael P. Doyle,Jeffrey L. Kornacki
Publisher : Springer
Page : 437 pages
File Size : 51,6 Mb
Release : 2014-12-08
Category : Technology & Engineering
ISBN : 9781493920624
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.
Author : American Society of Agricultural Engineers
Publisher : Unknown
Page : 938 pages
File Size : 55,6 Mb
Release : 1988
Category : Agricultural engineering
ISBN : STANFORD:36105007210417
Author : Anonim
Publisher : Unknown
Page : 566 pages
File Size : 51,9 Mb
Release : 1971
Category : Industries
ISBN : UOM:39015021244994
Author : Anonim
Publisher : Unknown
Page : 992 pages
File Size : 50,5 Mb
Release : 1974
Category : Aeronautics
ISBN : OSU:32435027927771
Author : V.M. Balasubramaniam,Gustavo V. Barbosa-Cánovas,Huub Lelieveld
Publisher : Springer
Page : 762 pages
File Size : 49,5 Mb
Release : 2016-01-28
Category : Technology & Engineering
ISBN : 9781493932344
High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.
Author : D. A. Ledward,Society of Chemical Industry (Great Britain)
Publisher : Hyperion Books
Page : 224 pages
File Size : 50,7 Mb
Release : 1995
Category : Food industry and trade
ISBN : CORNELL:31924089569820
Brings together reviews on the effects of high pressure on microbiological, chemical and structural properties of foods and food ingredients, and discusses the engineering aspects of the process. Topics covered include the potential of high pressure processing; the development of high pressure technology; the microbe as a high pressure target; kinetics of high pressure inactivation of microorganisms; effects of high pressure on vegetative pathogens; microbial inactivation mechanisms; high pressure effects on biomolecules; high pressure effects on milk and meat; high pressure effects of plant derived foods; vessel design; experimental scale rigs; production equipment for commercial use; continuous systems; etc. Of interest to students, researchers, and those in the food and drink industry.
Author : United States. Environmental Protection Agency,United States. Environmental Protection Agency. Library Systems Branch
Publisher : Unknown
Page : 600 pages
File Size : 53,9 Mb
Release : 1973
Category : Environmental engineering
ISBN : STANFORD:36105044247687
Author : Senate Commission on Food Safety SKLM
Publisher : John Wiley & Sons
Page : 294 pages
File Size : 42,5 Mb
Release : 2007-09-24
Category : Technology & Engineering
ISBN : 9783527611508
This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary.
Author : Anonim
Publisher : Unknown
Page : 620 pages
File Size : 54,5 Mb
Release : 1990
Category : Water
ISBN : UOM:39015022331139
Author : Anonim
Publisher : Unknown
Page : 1616 pages
File Size : 52,5 Mb
Release : 2005
Category : Business consultants
ISBN : 0787679410
Author : Navin K Rastogi
Publisher : Springer Science & Business Media
Page : 130 pages
File Size : 54,9 Mb
Release : 2013-07-16
Category : Technology & Engineering
ISBN : 9781461470557
Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included.
Author : Anonim
Publisher : Unknown
Page : 998 pages
File Size : 49,6 Mb
Release : 1960-07
Category : Electronic journals
ISBN : UOM:39076001311948
"History of the American society of mechanical engineers. Preliminary report of the committee on Society history," issued from time to time, beginning with v. 30, Feb. 1908.
