Microbial food safety/ an introduction Omar A Oyarzabal; Steffen Backert

Contributor(s): Oyarzabal, Omar A, ed | Backert, Steffen, edMaterial type: TextTextPublication details: New York: Springer, 2012Edition: 1st edDescription: 262 pISBN: 9781461411765Subject(s): Food -- Microbiology | Food -- Safety measures | Food contamination -- PreventionDDC classification: 664.001579
Contents:
I. Microorganisms and Food Contamination.- Emerging and Reemerging Foodborne Pathogens.- Clinical Presentations and Pathogenicity of Foodborne Diseases by Bacteria.- Microbiology Terms Applied to Food Safety.- Methods of Identification of Bacterial Foodborne Pathogens.- Methods to Type Foodborne Pathogens for Epidemiological Studies.- Foodborne Viruses.- II. Safety of Major Food Products.- Safety of Vegetable Products.- Safety of Fruit, Nut, and Berry Products.- Safety of Dairy Products.- Safety of Meat Products.- Safety of Fish and Seafood Products.- III. Risk Analysis, Interventions, and Regulations.- Food Risk Analysis.- Interventions to Inhibit or Inactivate Bacterial Pathogens in Foods.- Food Regulations in the United Sates.- Role of Different Regulatory Agencies in the United States.- IV. List of Other Food Safety Resources.- Food Safety Resources.- Glossary.
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Holdings
Item type Current library Call number Status Date due Barcode Item holds
General Books General Books Central Library, Sikkim University
General Book Section 		664.001579 OYA/M (Browse shelf(Opens below)) Available P29932
Total holds: 0

I. Microorganisms and Food Contamination.- Emerging and Reemerging Foodborne Pathogens.- Clinical Presentations and Pathogenicity of Foodborne Diseases by Bacteria.- Microbiology Terms Applied to Food Safety.- Methods of Identification of Bacterial Foodborne Pathogens.- Methods to Type Foodborne Pathogens for Epidemiological Studies.- Foodborne Viruses.- II. Safety of Major Food Products.- Safety of Vegetable Products.- Safety of Fruit, Nut, and Berry Products.- Safety of Dairy Products.- Safety of Meat Products.- Safety of Fish and Seafood Products.- III. Risk Analysis, Interventions, and Regulations.- Food Risk Analysis.- Interventions to Inhibit or Inactivate Bacterial Pathogens in Foods.- Food Regulations in the United Sates.- Role of Different Regulatory Agencies in the United States.- IV. List of Other Food Safety Resources.- Food Safety Resources.- Glossary.

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