Microbiologically Safe Foods

A comprehensive overview of food contamination and how to guard against itSpanning the entire "farm to fork" continuum, Microbiologically Safe Foods provides the most up-to-date treatment of food contamination and the state-of-the-art technologies that protect our food supply. An accurate assessment of today's global food production chain and the microbial threats that face it, this reference summarizes important advances in scientific knowledge, food-processing practice, pre- and post-harvest food safety, quality control, and regulatory information.Written by leading authorities, Microbiologically Safe Foods covers such key topics as:Emerging foodborne pathogensThe use of predictive microbiologyThe role of genetically modified organisms (GMOs) in food safetyAvian influenza and its implications for food safetyInnovative packaging and other technologies that inhibit spoilage organisms and prolong shelf lifeRecent foodborne outbreaks involving particular products, and the microbial hazards at faultThe threat of bioterrorismThe impact of HACCP strategies on enhancing food safetyPrion disease and bovine spongiform encephalopathy (BSE)Comprehensive, consistent, and current, Microbiologically Safe Foods is both an excellent educational text for food safety courses and training programs, and a key working reference for food scientists, processors, lab personnel, regulators, and others involved in the global food supply chain.Heredia, Norma L. is the author of 'Microbiologically Safe Foods', published 2009 under ISBN 9780470053331 and ISBN 047005333X.