Microbial Safety of Minimally Processed Foods

摘要: VARIABLE FOOD ENVIRONMENTS Microbial Safety of Bakery Products, James P. Smith, Daphne Phillips Daifas, Wassim El-Khoury, and John W. Austin Concerns with Minimal Processing in Apple, Citrus, Vegetable Kathleen T. Rajkowski Elizabeth A. Baldwin The Minimally Processed Seafood Respect to Listeria Monocytogenes, Adam D. Hoffman, Kenneth L. Gall, Martin Wiedmann, Fate Clostridium Perfringens Cook-Chill Foods, S. Novak Sous-Vide Foods: Hazards Control Risks, Vijay K. Juneja PATHOGEN DETECTION AND ASSESSMENT HACCP Regulations Applied O. Peter Snyder, Jr. Rapid Methods for Detection Karl R. Matthews Quantitative Risk Assessment Siobain Duffy, Yuhuan Chen, Donald Schaffner CURRENT FUTURE INNOVATIONS during Nonthermal Preservation Gaurav Tewari Modified Atmosphere Packaging Shelf-Life Extension, C. Yuan Washing Sanitizing Raw Materials Fruit Gerald M. Sapers Safety, Quality, Extended Shelf-Life, Sensory Aspects Fresh-Cut Fruits Vegetables, Hong Zhuang, Margaret Barth, Thomas Hankinson Irradiation Fresh Fruits, Juices, Brendan Niemira Meats, Christopher H. Sommers Biological on Britta Leverentz, Wojciech Janisiewicz, William Conway INDEX