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Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods by Richard Podolak, Darryl G. Black is a nonfiction available to read on EtoBox.

What is Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods about?

"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 f

Who reads Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods?

Author

Richard Podolak, Darryl G. Black

Publisher

Wiley-Blackwell

Published

2017

Language

EN

ISBN

9781119071051

Category

nonfiction

Subjects

Science, Biology, Microbiology