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Content: 1. Genomic and Poteomic Approaches for Studying Bacterial Stress Responses; SHIVANTHI ANANDAN; 2. Overview of Rapid Methods for the Detection of Food Borne Pathogens and Toxins; PETER FENG; 4. IMMUNOLOGICAL BIOSENSOR-BASED METHODS; 5. Quorum Sensing and Food Safety; 6. Recent Developments in Pre-and Post-slaughter Intervention Strategies for Control of Meat Contamination; 7. Thermal Treatments to Control Pathogens in Muscle Foods with Particular Reference to Sous-vide Products; 8. Recent Advances in Food Irradiation; 9. Nonthermal Inactivation of Escherichia coli in Fruit Juices Using Radio Frequency Electric Fields; DAVID J. GEVEKE, CHRISTOPHER BRUNKHORST, PETER COOKE AND XUETONG FAN; 10. High Hydrostatic Pressure Processing; 11. Pulsed Electric Field Technology: Efficacy and Mmechanism; 12. Antibiotic Activities of Plant Compounds Against Non-resistant and Antibiotic Resistant Foodborne Human Pathogens; 13. Uses and Limits of Microbial Testing; 14. Predicting the Growth of Microbial Pathogens in Food; 15. Modeling the Behavior and Fate of Microbial Pathogens in Beef Processing Particle Reduction Operations; 16. Approaches for Modeling Thermal Inactivation of Foodborne Pathogens; 17. Computational Tools in Predictive Microbiology; 18. Industry Perspectives on Performance Standards; 19. Regulatory Perspective on Enhancing the Safety of Foods: Needs and Challenges; 20. FDA's Imported and Domestic Produce Surveys; 21. Food as a Weapon of Terrorism
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