Microbial food safety : an introduction/
edited by Omar A. Oyarzabal, Steffen Backert
- USA: Springer, 2012.
- 262p.
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.