The Microbiological Safety of Low Water Activity Foods and Spices
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: Indi…
Mehr
CHF 165.00
Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)
V113:
Lieferbar in ca. 20-45 Arbeitstagen
Produktdetails
Weitere Autoren: Doyle, Michael P. (Hrsg.) / Kornacki, Jeffrey L. (Hrsg.)
- ISBN: 978-1-4939-2061-7
- EAN: 9781493920617
- Produktnummer: 16691706
- Verlag: Springer Nature EN
- Sprache: Englisch
- Erscheinungsjahr: 2014
- Seitenangabe: 444 S.
- Masse: H23.5 cm x B15.5 cm 1'035 g
- Auflage: 2014
- Abbildungen: schwarz-weiss Illustrationen, farbige Illustrationen
- Gewicht: 1035
Über den Autor
Joshua B. Gurtler, USDA Research Scientist, Phoenixville, PAMichael P. Doyle, Regents Professor of Food Microbiology, Director, Center for Food Safety, Department of Food Science and Technology, University of Georgia, Griffin, GAJeffrey L. Kornacki, President and Senior Technical Director, Kornacki Microbiology Solutions, Inc., Madison, WI
5 weitere Werke von Joshua B. (Hrsg.) Gurtler:
Bewertungen
Anmelden