000			00388nam a2200145Ia 4500
999			_c174944 _d174944
020			_a9781461411765
040			_cCUS
082			_a664.001579 _bOYA/M
245		0	_aMicrobial food safety/ _ban introduction _cOmar A Oyarzabal; Steffen Backert
250			_a1st ed.
260			_aNew York: _bSpringer, _c2012.
300			_a262 p.
505			_a 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.
650			_aFood -- Microbiology.
650			_aFood -- Safety measures.
650			_aFood contamination -- Prevention.
700			_aOyarzabal, Omar A, ed.
710			_aBackert, Steffen, ed.
942			_cWB16