Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods. (Record no. 127995)
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000 -LEADER | |
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fixed length control field | 10079nam a22004933i 4500 |
001 - CONTROL NUMBER | |
control field | EBC4908180 |
003 - CONTROL NUMBER IDENTIFIER | |
control field | MiAaPQ |
005 - DATE AND TIME OF LATEST TRANSACTION | |
control field | 20240729131327.0 |
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
fixed length control field | m o d | |
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
fixed length control field | cr cnu|||||||| |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | 240724s2017 xx o ||||0 eng d |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 9781119071068 |
Qualifying information | (electronic bk.) |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
Canceled/invalid ISBN | 9781119071082 |
035 ## - SYSTEM CONTROL NUMBER | |
System control number | (MiAaPQ)EBC4908180 |
035 ## - SYSTEM CONTROL NUMBER | |
System control number | (Au-PeEL)EBL4908180 |
035 ## - SYSTEM CONTROL NUMBER | |
System control number | (CaPaEBR)ebr11409705 |
035 ## - SYSTEM CONTROL NUMBER | |
System control number | (CaONFJC)MIL1020923 |
035 ## - SYSTEM CONTROL NUMBER | |
System control number | (OCoLC)993757309 |
040 ## - CATALOGING SOURCE | |
Original cataloging agency | MiAaPQ |
Language of cataloging | eng |
Description conventions | rda |
-- | pn |
Transcribing agency | MiAaPQ |
Modifying agency | MiAaPQ |
050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
Classification number | QR115.C668 2017 |
082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER | |
Classification number | 664.001579 |
100 1# - MAIN ENTRY--PERSONAL NAME | |
Personal name | Podolak, Richard. |
245 10 - TITLE STATEMENT | |
Title | Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods. |
250 ## - EDITION STATEMENT | |
Edition statement | 1st ed. |
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
Place of production, publication, distribution, manufacture | Newark : |
Name of producer, publisher, distributor, manufacturer | John Wiley & Sons, Incorporated, |
Date of production, publication, distribution, manufacture, or copyright notice | 2017. |
264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
Date of production, publication, distribution, manufacture, or copyright notice | ©2017. |
300 ## - PHYSICAL DESCRIPTION | |
Extent | 1 online resource (278 pages) |
336 ## - CONTENT TYPE | |
Content type term | text |
Content type code | txt |
Source | rdacontent |
337 ## - MEDIA TYPE | |
Media type term | computer |
Media type code | c |
Source | rdamedia |
338 ## - CARRIER TYPE | |
Carrier type term | online resource |
Carrier type code | cr |
Source | rdacarrier |
505 0# - FORMATTED CONTENTS NOTE | |
Formatted contents note | Cover -- Title Page -- Copyright -- Contents -- List of Contributors -- Chapter 1 Introduction and Overview -- 1.1 Introduction -- 1.2 Definition of Low-Moisture Foods (LMF) and Water Activity Controlled Foods -- 1.3 Salmonella as a Continuing Challenge and Ongoing Problem in Low-Moisture Foods -- 1.4 Foodborne Outbreaks of Salmonella spp. and Other Implicated Microbial Pathogens in Low-Moisture Foods -- 1.5 Major Safety Concerns in Low-Moisture Foods -- 1.6 Content and Brief Book Chapter Review -- 1.7 Goal of the Book -- 1.8 How to Use the Book -- References -- Chapter 2 Regulatory Requirements for Low-Moisture Foods - The New Preventive Controls Landscape (FSMA) -- 2.1 Introduction -- 2.2 FSMA Sanitation and cGMPs -- 2.3 FSMA Preventive Controls -- 2.4 Process Controls -- 2.5 Sanitation Controls -- 2.6 Supplier Controls -- 2.7 Summary of Requirements for Low-Moisture FSMA Regulated Products -- References -- Chapter 3 Potential Sources and Risk Factors -- 3.1 Introduction -- 3.2 Raw Ingredients Control and Handling -- 3.2.1 Identifying Vulnerable Ingredients -- 3.2.2 Supplier Management -- 3.2.3 Receiving and Transport -- 3.2.4 Segregation/Isolation of Raw, Vulnerable Ingredients -- 3.2.5 Assessment of Remediation Practices after Loss of Control (Potential Contamination of Facility) or Assessing Sanitation Practice Effectiveness -- 3.3 Pest Control -- 3.3.1 Integrated Pest Management -- 3.3.2 Web Resources for More Information -- 3.3.3 Choosing a Pest Control Partner -- 3.4 Salmonella Harborage in the Facility -- 3.4.1 Sanitation Practices that may Lead to the Spread of Pathogens -- 3.4.2 Equipment Sources -- 3.4.3 Hygienic Sources -- 3.4.4 Management Practices for Cleaning Equipment -- 3.4.5 Rolling Stock -- 3.4.6 Raw Materials -- 3.5 Conclusions -- References. |
505 8# - FORMATTED CONTENTS NOTE | |
Formatted contents note | Chapter 4 Persistence of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods -- 4.1 Introduction -- 4.2 Factors Affecting Survival of Salmonella and Other Pathogens in Low-Moisture Foods -- 4.2.1 Water Activity (aw) -- 4.2.2 Temperature -- 4.2.3 pH -- 4.2.4 Other Factors -- 4.3 Recovery of Salmonella Cells Stressed by Low-Moisture Foods -- 4.4 Mechanism of Salmonella Survival in Food Product and Processing Environment -- 4.4.1 Viable but Nonculturable (VBNC) -- 4.4.2 Filamentation -- 4.4.3 Osmoprotectants -- 4.4.4 Biofilm Formation -- 4.4.5 Outer Membrane Porins -- 4.4.6 Other Mechanisms -- 4.4.6.1 Activation of Genes for σE or σS Pathways -- 4.5 Other Vegetative Pathogens -- 4.6 Summary -- References -- Chapter 5 Best Industry Practices to Control Salmonella in Low-Moisture Foods -- 5.1 Introduction -- 5.2 Sanitation Practices -- 5.2.1 Dry Cleaning -- 5.2.2 Wet Cleaning -- 5.2.3 Cleaning Pattern/Planning -- 5.2.4 Chemical Selection and Specific Options -- 5.2.4.1 Oxidizers -- 5.2.4.2 Surfactants -- 5.2.4.3 Alcohols -- 5.2.5 Validation and Verification -- 5.2.5.1 Validation Methods and Considerations -- 5.2.5.2 Verification of Appropriate Cleaning and Sanitization -- 5.2.6 Facility Equipment and Design -- 5.2.6.1 Hygienic Facility Design -- 5.2.6.2 Facility Condition -- 5.2.6.3 Grounds -- 5.2.6.4 Other Facility Considerations -- 5.2.6.5 Penetration Points -- 5.2.6.6 Contractors -- 5.2.6.7 Employees -- 5.2.6.8 Rolling Stock/Moving Stock -- 5.2.6.9 Waste -- 5.2.6.10 Ingredients -- 5.2.6.11 Vending/Employee Meals -- 5.2.6.12 Personnel Health -- 5.2.6.13 Sanitation -- 5.2.7 Hygienic Equipment Design -- 5.3 Current Good Manufacturing Practice -- References -- Chapter 6 Heat Resistance of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods -- 6.1 Introduction -- 6.2 Factors Affecting Heat Resistance of Foodborne Pathogens. |
505 8# - FORMATTED CONTENTS NOTE | |
Formatted contents note | 6.2.1 Strain of Bacteria -- 6.2.2 Surrogate Organisms for In‐Plant Validation -- 6.2.3 Culture Conditions -- 6.2.4 Properties of the Food -- 6.2.5 Inoculation Procedures -- 6.2.6 Food Storage Conditions -- 6.2.7 Recovery Conditions -- 6.3 Use of Published Heat Resistance Data to Establish Lethal Process Lethality in Low-Moisture Foods -- 6.4 Summary -- References -- Chapter 7 Validation Requirements in Heat-Processed Low-Moisture Foods -- 7.1 Introduction -- 7.2 Definitions -- 7.3 Tasks of Validation -- 7.4 Task 1: Assemble a Validation Team -- 7.5 Task 2: Identify the Hazard to be Controlled Through Hazard Analysis -- 7.6 Task 3: Identify a Validation Approach for the Control Measure -- 7.6.1 Generally‐held Historical Knowledge -- 7.6.2 Published "Safe Harbor" Processes -- 7.6.3 Regulatory Documents such as Performance Standards -- 7.6.4 Published Industry Processing Guidelines -- 7.6.5 Peer‐Reviewed Scientific Literature or Technical Data -- 7.6.6 Scientifically‐Valid Experimental Data such as a Microbiological Challenge Study -- 7.6.7 Previous Validation Studies -- 7.6.8 Scientific Pathogen Models -- Mathematical Modeling -- 7.6.9 Operational Data and Surveys -- 7.7 Task 4: Conduct the In-Production Validation -- 7.8 Task 5: Write the Results of the Validation in a Validation Report -- 7.10 Task 6: Implement the Control Measure, Monitors and Record Review -- 7.11 Task 7: Verify that the Control Measure is Operating as Intended -- 7.12 Task 8: Re-evaluate the Control Measure Periodically -- 7.13 Conclusion -- References -- Chapter 8 Test Methods for Salmonella in Low-Moisture Foods -- 8.1 Introduction -- 8.2 Sampling Plans -- 8.2.1 Product Testing -- 8.2.2 Environmental Monitoring Sampling Plans -- 8.2.2.1 Establishing the Monitoring Plan -- 8.2.2.2 Zone Assignment -- 8.2.2.3 Sampling Frequency -- 8.2.2.4 Track and Trend Results. |
505 8# - FORMATTED CONTENTS NOTE | |
Formatted contents note | 8.2.2.5 Conclusion -- 8.3 Types of Methods -- 8.3.1 Traditional Cultural Methods for Qualitative Analysis -- 8.3.2 Rapid Methods -- 8.3.3 Quantitative Methods -- 8.3.4 Strain Identification Methods -- 8.4 Matrices Testing Challenges -- 8.5 Conclusion -- References -- Chapter 9 Techniques to Determine Thermal Inactivation Kinetics for Pathogenic Bacteria and their Surrogate Organisms in Low-Moisture Foods -- 9.1 Introduction -- 9.2 Kinetics of Microbial Destruction -- 9.2.1 The D‐value -- 9.2.2 The z‐value -- 9.2.3 Nonlinear Microbial Destruction Kinetics -- 9.2.4 The F‐value -- 9.3 Experimental Design and Execution -- 9.3.1 Selection of the Target Organism -- 9.3.2 Experimental Matrix (Selection of the Product) -- 9.3.3 Test Culture Preparation -- 9.3.4 Product Inoculation -- 9.3.5 Selection of TDT Sample Container and Heat Transfer (Minimizing Come‐Up Times) -- 9.3.6 TDT Study Design: Selection of Study Parameters (Times and Temperatures to Use) -- 9.3.7 Conducting the Heat Treatment (Capturing Product Temperature Data) -- 9.3.8 Recovery and Enumeration of Bacterial Cells Post‐Heat Treatment (Including Sublethally Injured Cells) -- 9.3.9 Data Analysis -- References -- Chapter 10 Modeling and Statistical Issues Related to Salmonella in Low Water Activity Foods -- 10.1 An Introduction to Modeling Salmonella in Low Water Activity Foods -- 10.2 Developing a Predictive Model for Salmonella in Low Water Activity Foods -- 10.2.1 Primary Models -- 10.2.2 Criteria for Choosing the Best Applicable Model -- 10.2.3 Primary Model Fits -- 10.2.4 Secondary Models -- 10.3 Model Validation -- 10.4 Models in Risk Assessment -- 10.4.1 The Risk Assessment Model -- 10.4.2 The Monte Carlo Analysis -- 10.4.3 Sensitivity Analysis -- 10.4.4 Modeling Variability and Uncertainty -- 10.4.5 Available Tools in Risk Assessment -- 10.5 Summary -- References. |
505 8# - FORMATTED CONTENTS NOTE | |
Formatted contents note | Chapter 11 Spoilage Microorganisms in Low-Moisture Foods -- 11.1 Introduction -- 11.2 Microorganisms Associated with the Spoilage of Low-Moisture Foods -- 11.2.1 Halophilic Organisms -- 11.2.2 Xerophilic Fungi -- 11.3 Factors Influencing Heat Resistance of Fungi in Low-Moisture Foods -- 11.3.1 Effect of Solutes -- 11.3.2 Effect of pH -- 11.3.3 Effect of Strains and Age of Spores -- 11.3.4 Effects of Growth Substrate and Medium Composition -- 11.3.5 Heat Resistance and Aflatoxin Production -- 11.4 Heat Resistance of Fungi in Low-Moisture Foods -- 11.5 Heat Resistance of Yeasts in Low-Moisture Foods -- 11.6 Preventing and Reducing Spoilage in Low-Moisture Foods -- 11.7 Conclusions -- References -- Index -- EULA. |
588 ## - SOURCE OF DESCRIPTION NOTE | |
Source of description note | Description based on publisher supplied metadata and other sources. |
590 ## - LOCAL NOTE (RLIN) | |
Local note | Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name entry element | Food--Microbiology. |
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. |
776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
Relationship information | 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 | Newark : John Wiley & Sons, Incorporated,c2017 |
International Standard Book Number | 9781119071082 |
797 2# - LOCAL ADDED ENTRY--CORPORATE NAME (RLIN) | |
Corporate name or jurisdiction name as entry element | ProQuest (Firm) |
856 40 - ELECTRONIC LOCATION AND ACCESS | |
Uniform Resource Identifier | <a href="https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=4908180">https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=4908180</a> |
Public note | Click to View |
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