Control of salmonella and other bacterial pathogens in low-moisture foods / (Record no. 311674)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 05873cam a2200637 i 4500 |
| 001 - CONTROL NUMBER | |
| control field | ocn978295599 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20200810124434.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr ||||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 170321s2018 enk ob 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2017013125 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Description conventions | rda |
| -- | pn |
| Transcribing agency | DLC |
| Modifying agency | OCLCF |
| -- | N$T |
| -- | IDEBK |
| -- | DG1 |
| -- | OCLCO |
| -- | OCLCQ |
| -- | MERUC |
| -- | OCLCA |
| -- | TXM |
| -- | COO |
| -- | UPM |
| -- | OCLCQ |
| -- | YDX |
| -- | RECBK |
| -- | DEBSZ |
| 019 ## - | |
| -- | 1004259997 |
| -- | 1004267542 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781119071075 |
| Qualifying information | (epub) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1119071070 |
| Qualifying information | (epub) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781119071068 |
| Qualifying information | (pdf) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1119071062 |
| Qualifying information | (pdf) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781119071051 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1119071054 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781119071082 |
| Qualifying information | (cloth) |
| 029 1# - (OCLC) | |
| OCLC library identifier | AU@ |
| System control number | 000059778557 |
| 029 1# - (OCLC) | |
| OCLC library identifier | CHNEW |
| System control number | 000964869 |
| 029 1# - (OCLC) | |
| OCLC library identifier | CHVBK |
| System control number | 49522734X |
| 029 1# - (OCLC) | |
| OCLC library identifier | DEBSZ |
| System control number | 493821139 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)978295599 |
| Canceled/invalid control number | (OCoLC)1004259997 |
| -- | (OCoLC)1004267542 |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | QR115 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | SCI |
| Subject category code subdivision | 008000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | SCI |
| Subject category code subdivision | 045000 |
| Source | bisacsh |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 579/.16 |
| Edition number | 23 |
| 084 ## - OTHER CLASSIFICATION NUMBER | |
| Classification number | TEC012000 |
| Source of number | bisacsh |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | MAIN |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Podolak, Richard, |
| Relator term | editor. |
| 245 10 - TITLE STATEMENT | |
| Title | Control of salmonella and other bacterial pathogens in low-moisture foods / |
| Statement of responsibility, etc | edited by Richard Podolak, Grocery Manufacturers Association and Darryl G. Black, Grocery Manufacturers Association. |
| 264 #1 - | |
| -- | Chichester, West Sussex, UK ; |
| -- | Hoboken, NJ : |
| -- | Wiley, |
| -- | 2018. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource |
| 336 ## - | |
| -- | text |
| -- | txt |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | n |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | nc |
| -- | rdacarrier |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | "Manipulation of the water content of foods is a classical method for food preservation and has been used by people for centuries. Salting, curing, drying, and the addition of sugars are examples of several traditional preservation methods. Of particular interest are the low moisture foods and food ingredients that are naturally low in moisture or that have been subjected to a drying process. Processed products such as milk powders, chocolate, peanut butter, infant foods, cereal and bakery products are the examples of this type of food. Low moisture foods have received significant attention in recent years due to a number of food safety related events (e.g. peanut butter products). Many pathogens, such as Salmonella, due to its enhanced thermal residence in dry environments, are able to survive drying processes and may persist for a long time in low moisture foods, especially when stored at refrigerated temperatures. While these food products do not support the growth of Salmonella and other bacterial pathogens, many have been linked to the recent nationwide outbreaks/recalls (e.g. nuts, cereal products, and spices). This has raised awareness of low moisture foods as a vector for food foodborne illness. Salmonella and other bacterial pathogen contamination of low moisture foods has become an emerging and vexing food safety challenge for low moisture foods. Food processors should be well advised to enact highly disciplined safety control measures to address the risk of Salmonella and other pathogenic bacteria in low moisture foods. A number of peer reviewed journal articles have explored the characteristics and food safety concerns associated with low moisture foods. However there are no books currently available which define prevalence and persistence of such pathogens and offer solution techniques for manufacturers who produce low moisture products. This book will aim to define sources and risk factors for pathogenic bacteria of concern in the manufacturing environment for low moisture/water activity products and characterize the persistence and thermal resistance of these pathogens in both the environment and the food product. A variety of foods will be discussed and multiple processing platforms evaluated from the standpoint of process validation to reach the appropriate Food Safety Objective (FSO) for the finished/packaged product prior to consumption. The book will define appropriate industry practices for the control and elimination of pathogens in these products and will provide information on current guidelines and product specific organizations that have developed such guidance and protocols (e.g. Almond Board of CA). Current Regulatory requirements will be discussed and any recommendations given will be science based on and in accordance with current rules. We will also provide a comprehensive modelling chapter to describe various aspects of pathogen detection and management. Life cycle models which describe the farm-to-fork prevalence of pathogens in low moisture foods will be combined with primary modelling concepts for growth, death and survival in both the environment and the products. Microbiological testing methods for inoculation, recovery and selection will be discussed in detail. The final chapter will explore spoilage organisms associated with these products (including yeasts and molds)"-- |
| -- | Provided by publisher. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and index. |
| 588 0# - | |
| -- | Print version record and CIP data provided by publisher. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food |
| General subdivision | Microbiology. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food |
| General subdivision | Water activity. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food industry and trade. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | TECHNOLOGY & ENGINEERING |
| General subdivision | Food Science. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food industry and trade. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00930843 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food |
| General subdivision | Microbiology. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00930535 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food |
| General subdivision | Water activity. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00930652 |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Black, Darryl G., |
| Relator term | editor. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Print version: |
| Main entry heading | Podolak, Richard. |
| Title | Control of salmonella and other bacterial pathogens in low-moisture foods. |
| Place, publisher, and date of publication | Chichester, West Sussex, UK ; Hoboken, NJ : Wiley, 2018 |
| International Standard Book Number | 9781119071082 |
| Record control number | (DLC) 2017011192 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://doi.org/10.1002/9781119071051">https://doi.org/10.1002/9781119071051</a> |
| Public note | Wiley Online Library |
| 994 ## - | |
| -- | 92 |
| -- | DG1 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | E-BOOKS |
No items available.