Microbiologically Safe Foods

Edited by

Norma Heredia

Irene Wesley

Santos Garcia

A comprehensive overview of food contamination and how to guard against it

Spanning the entire "farm to fork" continuum, Microbiologically Safe Foods provides the most up-to-date treatment of food contamination and the state-of-the-art technologies that protect our food supply. An accurate assessment of today's global food production chain and the microbial threats that face it, this reference summarizes important advances in scientific knowledge, food-processing practice, pre- and post-harvest food safety, quality control, and regulatory information.

Written by leading authorities, Microbiologically Safe Foods covers such key topics as:

• Emerging foodborne pathogens
• The use of predictive microbiology
• The role of genetically modified organisms (GMOs) in food safety
• Avian influenza and its implications for food safety
• Innovative packaging and other technologies that inhibit spoilage organisms and prolong shelf life
• Recent foodborne outbreaks involving particular products, and the microbial hazards at fault
• The threat of bioterrorism
• The impact of HACCP strategies on enhancing food safety
• Prion disease and bovine spongiform encephalopathy (BSE)

Comprehensive, consistent, and current, Microbiologically Safe Foods is both an excellent educational text for food safety courses and training programs, and a key working reference for food scientists, processors, lab personnel, regulators, and others involved in the global food supply chain.