Sanitation Guidelines for the Control of Salmonella in the Production of Fish Meal PDF Download
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Author: E. Spencer Garrett
Publisher:
ISBN:
Category : Fish meal
Languages : en
Pages : 16
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Book Description
Author: E. Spencer Garrett
Publisher:
ISBN:
Category : Fish meal
Languages : en
Pages : 16
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Book Description
Author:
Publisher:
ISBN:
Category : Fisheries
Languages : en
Pages : 858
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Book Description
Author: E. Spencer Garrett
Publisher:
ISBN:
Category : Fish meal
Languages : en
Pages : 7
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Book Description
Author:
Publisher:
ISBN:
Category : Fisheries
Languages : en
Pages : 834
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Book Description
Author: C. O. Chichester
Publisher: Academic Press
ISBN: 1483271587
Category : Technology & Engineering
Languages : en
Pages : 351
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Book Description
Microbial Safety of Fishery Products discusses the many aspects of the safety of marine products from a microbiological and toxicological standpoint. This book emphasizes the objectives and requirements for the marketing of safe and wholesome fish and fishery products; status of the sanitary quality of fishery products in the Western Hemisphere; and fishery resources of the Caribbean and their potential. The microbiological considerations in the handling and processing of molluskan shellfish; microbiology of prepared and precooked fishery products; and some toxins occurring naturally in marine organisms are also elaborated. This text likewise covers the enteric pathogens in estuary waters and shellfish; control of prepared fishery products in industry; and aflatoxins as contaminants of feeds, fish, and foods. This publication is a good reference for food scientist and nutritionists researching on the sanitary quality of fishery products.
Author: United States. Department of Commerce
Publisher:
ISBN:
Category : Commerce
Languages : en
Pages : 92
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Book Description
Author:
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1388
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Book Description
Author: United States. Superintendent of Documents
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 1408
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Book Description
Author: Richard Podolak
Publisher: John Wiley & Sons
ISBN: 1119071089
Category : Technology & Engineering
Languages : en
Pages : 276
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Book Description
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 refrigerated environments. Bacterial contamination of low-moisture foods, such as peanut butter, present a vexing challenge to food safety, and especially now, in the wake of widely publicized food safety related events, food processors urgently need up-to-date, practical information on proven measures for containing the risk of contamination. While much has been written on the subject, until now it was scattered throughout the world literature in scientific and industry journals. The need for a comprehensive treatment of the subject has never been greater, and now this book satisfies that need. Discusses a wide variety of foods and evaluates multiple processing platforms from the standpoint of process validation of all food safety objectives for finished food products Takes a practical approach integrating the latest scientific and technological advances in a handy working resource Presents all known sources and risk factors for pathogenic bacteria of concern in the manufacturing environment for low-moisture/water activity products Characterizes the persistence and thermal resistance of bacterial pathogens in both the environment and most low-moisture food products Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods is a much-needed resource for food microbiologists and food industry scientists, as well as managers and executives in companies that produce and use low-moisture foods. It also belongs on the reference shelves of food safety regulatory agencies worldwide.
Author: Mary Ellen Engett
Publisher:
ISBN:
Category : Fisheries
Languages : en
Pages : 228
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Book Description
Publications are listed numerically and indexed by author and subject.
