{"product_id":"control-of-salmonella-and-other-bacterial-pathogens-in-low-moisture-foods-isbn-9781119071082","title":"Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods","description":"\u003cp\u003e\u003cb\u003eThe first and only comprehensive reference\/solutions manual for managing food safety in low-moisture foods\u003c\/b\u003e \u003c\/p\u003e \u003cp\u003eThe first book devoted to an increasingly critical public health issue, \u003ci\u003eControl of \u003c\/i\u003eSalmonella\u003ci\u003e and Other Bacterial Pathogens in Low-Moisture Foods\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003eMany pathogens, such as \u003ci\u003eSalmonella\u003c\/i\u003e, 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.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eDiscusses 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\u003c\/li\u003e \u003cli\u003eTakes a practical approach integrating the latest scientific and technological advances in a handy working resource\u003c\/li\u003e \u003cli\u003ePresents all known sources and risk factors for pathogenic bacteria of concern in the manufacturing environment for low-moisture\/water activity products\u003c\/li\u003e \u003cli\u003eCharacterizes the persistence and thermal resistance of bacterial pathogens in both the environment and most low-moisture food products\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003eControl of \u003c\/i\u003eSalmonella\u003ci\u003e and Other Bacterial Pathogens in Low-Moisture Foods\u003c\/i\u003e 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. \u003c\/p\u003e \u003cp\u003eList of Contributors xi\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Introduction and Overview 1\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eRichard Podolak and Darryl G. Black\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.2 Definition of Low-Moisture Foods (LMF) and Water Activity Controlled Foods 2\u003c\/p\u003e \u003cp\u003e1.3 Salmonella as a Continuing Challenge and Ongoing Problem in Low-Moisture Foods 4\u003c\/p\u003e \u003cp\u003e1.4 Foodborne Outbreaks of Salmonella spp. and Other Implicated Microbial Pathogens in Low-Moisture Foods 6\u003c\/p\u003e \u003cp\u003e1.5 Major Safety Concerns in Low-Moisture Foods 16\u003c\/p\u003e \u003cp\u003e1.6 Content and Brief Book Chapter Review 17\u003c\/p\u003e \u003cp\u003e1.7 Goal of the Book 21\u003c\/p\u003e \u003cp\u003e1.8 How to Use the Book 21\u003c\/p\u003e \u003cp\u003eReferences 22\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Regulatory Requirements for Low-Moisture Foods – The New Preventive Controls Landscape (FSMA) 29\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJeffrey T. Barach and George E. Dunaif\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 29\u003c\/p\u003e \u003cp\u003e2.2 FSMA Sanitation and cGMPs 32\u003c\/p\u003e \u003cp\u003e2.3 FSMA Preventive Controls 34\u003c\/p\u003e \u003cp\u003e2.4 Process Controls 35\u003c\/p\u003e \u003cp\u003e2.5 Sanitation Controls 36\u003c\/p\u003e \u003cp\u003e2.6 Supplier Controls 37\u003c\/p\u003e \u003cp\u003e2.7 Summary of Requirements for Low-Moisture FSMA Regulated\u003c\/p\u003e \u003cp\u003eProducts 38\u003c\/p\u003e \u003cp\u003eReferences 39\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Potential Sources and Risk Factors 41\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eElizabeth M. Grasso]Kelley, Ai Kataoka and Lisa Lucore\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 41\u003c\/p\u003e \u003cp\u003e3.2 Raw Ingredients Control and Handling 43\u003c\/p\u003e \u003cp\u003e3.3 Pest Control 49\u003c\/p\u003e \u003cp\u003e3.4 Salmonella Harborage in the Facility 55\u003c\/p\u003e \u003cp\u003e3.5 Conclusions 62\u003c\/p\u003e \u003cp\u003eReferences 62\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Persistence of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods 67\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eElena Enache, Richard Podolak, Ai Kataoka and Linda J. Harris\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 67\u003c\/p\u003e \u003cp\u003e4.2 Factors Affecting Survival of Salmonella and Other Pathogens in Low-Moisture Foods 67\u003c\/p\u003e \u003cp\u003e4.3 Recovery of Salmonella Cells Stressed by Low-Moisture Foods 75\u003c\/p\u003e \u003cp\u003e4.4 Mechanism of Salmonella Survival in Food Product and Processing Environment 75\u003c\/p\u003e \u003cp\u003e4.5 Other Vegetative Pathogens 79\u003c\/p\u003e \u003cp\u003e4.6 Summary 79\u003c\/p\u003e \u003cp\u003eReferences 80\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Best Industry Practices to Control Salmonella in Low-Moisture Foods 87\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLisa Lucore, David Anderson, Elizabeth M. Grasso]Kelley and Ai Kataoka\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 87\u003c\/p\u003e \u003cp\u003e5.2 Sanitation Practices 89\u003c\/p\u003e \u003cp\u003e5.3 Current Good Manufacturing Practice 112\u003c\/p\u003e \u003cp\u003eReferences 114\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Heat Resistance of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods 121\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eRichard Podolak, Lisa Lucore and Linda J. Harris\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 121\u003c\/p\u003e \u003cp\u003e6.2 Factors Affecting Heat Resistance of Foodborne Pathogens 122\u003c\/p\u003e \u003cp\u003e6.3 Use of Published Heat Resistance Data to Establish Lethal Process Lethality in Low-Moisture Foods 133\u003c\/p\u003e \u003cp\u003e6.4 Summary 143\u003c\/p\u003e \u003cp\u003eReferences 143\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Validation Requirements in Heat-Processed Low-Moisture Foods 149\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eDavid Anderson, Nathan Anderson, Linda J. Harris and Wilfredo Ocasio\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 149\u003c\/p\u003e \u003cp\u003e7.2 Definitions 150\u003c\/p\u003e \u003cp\u003e7.3 Tasks of Validation 150\u003c\/p\u003e \u003cp\u003e7.4 Task 1: Assemble a Validation Team 151\u003c\/p\u003e \u003cp\u003e7.5 Task 2: Identify the Hazard to be Controlled Through Hazard Analysis 151\u003c\/p\u003e \u003cp\u003e7.6 Task 3: Identify a Validation Approach for the Control Measure 152\u003c\/p\u003e \u003cp\u003e7.7 Task 4: Conduct the In-Production Validation 163\u003c\/p\u003e \u003cp\u003e7.8 Task 5: Write the Results of the Validation in a Validation Report 165\u003c\/p\u003e \u003cp\u003e7.10 Task 6: Implement the Control Measure, Monitors and Record Review 167\u003c\/p\u003e \u003cp\u003e7.11 Task 7: Verify that the Control Measure is Operating as Intended 168\u003c\/p\u003e \u003cp\u003e7.12 Task 8: Re-evaluate the Control Measure Periodically 169\u003c\/p\u003e \u003cp\u003e7.13 Conclusion 170\u003c\/p\u003e \u003cp\u003eReferences 171\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Test Methods for Salmonella in Low-Moisture Foods 175\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eElena Enache, Shaunti Luce and Lisa Lucore\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 175\u003c\/p\u003e \u003cp\u003e8.2 Sampling Plans 175\u003c\/p\u003e \u003cp\u003e8.3 Types of Methods 184\u003c\/p\u003e \u003cp\u003e8.4 Matrices Testing Challenges 192\u003c\/p\u003e \u003cp\u003e8.5 Conclusion 194\u003c\/p\u003e \u003cp\u003eReferences 194\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Techniques to Determine Thermal Inactivation Kinetics for Pathogenic Bacteria and their Surrogate Organisms in Low-Moisture Foods 197\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eShirin J. Abd, Carrie M.H. Ferstl and Wilfredo Ocasio\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 197\u003c\/p\u003e \u003cp\u003e9.2 Kinetics of Microbial Destruction 198\u003c\/p\u003e \u003cp\u003e9.3 Experimental Design and Execution 200\u003c\/p\u003e \u003cp\u003eReferences 215\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Modeling and Statistical Issues Related to Salmonella in Low Water Activity Foods 219\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eSofia M. Santillana Farakos, Michelle Danyluk, Donald Schaffner, \u003c\/i\u003e\u003ci\u003eRégis Pouillot, Linda J. Harris and Bradley P. Marks\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 An Introduction to Modeling Salmonella in Low Water Activity Foods 219\u003c\/p\u003e \u003cp\u003e10.2 Developing a Predictive Model for Salmonella in Low Water Activity Foods 220\u003c\/p\u003e \u003cp\u003e10.3 Model Validation 226\u003c\/p\u003e \u003cp\u003e10.4 Models in Risk Assessment 228\u003c\/p\u003e \u003cp\u003e10.5 Summary 234\u003c\/p\u003e \u003cp\u003eReferences 234\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Spoilage Microorganisms in Low-Moisture Foods 241\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMelinda Hayman and Richard Podolak\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 241\u003c\/p\u003e \u003cp\u003e11.2 Microorganisms Associated with the Spoilage of Low-Moisture Foods 241\u003c\/p\u003e \u003cp\u003e11.3 Factors Influencing Heat Resistance of Fungi in Low-Moisture Foods 244\u003c\/p\u003e \u003cp\u003e11.4 Heat Resistance of Fungi in Low-Moisture Foods 247\u003c\/p\u003e \u003cp\u003e11.5 Heat Resistance of Yeasts in Low-Moisture Foods 247\u003c\/p\u003e \u003cp\u003e11.6 Preventing and Reducing Spoilage in Low-Moisture Foods 250\u003c\/p\u003e \u003cp\u003e11.7 Conclusions 251\u003c\/p\u003e \u003cp\u003eReferences 251\u003c\/p\u003e \u003cp\u003eIndex 255\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e   \u003cp\u003e\u003cb\u003eRichard Podolak, PhD,\u003c\/b\u003e is Senior Scientist with the Grocery Manufacturers Association, based in Washington DC, USA.  \u003c\/p\u003e\u003cp\u003e\u003cb\u003eDarryl G. Black, PhD,\u003c\/b\u003e is Associate Director for Research with Food and Drug Administration, Bedford Park, IL, USA.     \u003c\/p\u003e\u003cp\u003e\u003cb\u003e The first and only comprehensive reference\/solutions manual for managing food safety in low-moisture foods\u003c\/b\u003e   \u003c\/p\u003e\u003cp\u003eThe first book devoted to an increasingly critical public health issue, Control of \u003ci\u003eSalmonella\u003c\/i\u003e 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.  \u003c\/p\u003e\u003cp\u003eMany pathogens, such as \u003ci\u003eSalmonella,\u003c\/i\u003e 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.   \u003c\/p\u003e\u003cul\u003e \u003cli\u003eDiscusses 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\u003c\/li\u003e \u003cli\u003eTakes a practical approach integrating the latest scientific and technological advances in a handy working resource\u003c\/li\u003e \u003cli\u003ePresents all known sources and risk factors for pathogenic bacteria of concern in the manufacturing environment for low-moisture\/water activity products\u003c\/li\u003e \u003cli\u003eCharacterizes the persistence and thermal resistance of bacterial pathogens in both the environment and most low-moisture food products\u003c\/li\u003e \u003c\/ul\u003e \u003cbr\u003e  \u003cp\u003eControl of \u003ci\u003eSalmonella\u003c\/i\u003e 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.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47988987855077,"sku":"NP9781119071082","price":224.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119071082.jpg?v=1761782328","url":"https:\/\/k12savings.com\/products\/control-of-salmonella-and-other-bacterial-pathogens-in-low-moisture-foods-isbn-9781119071082","provider":"K12savings","version":"1.0","type":"link"}