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Item Details
Title: IMPORTED FOODS
MICROBIAL ISSUES AND CHALLENGES
By: Michael P. Doyle, Marilyn C. Erickson
Format: Hardback

List price: £75.00


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 1555814131
ISBN 13: 9781555814137
Publisher: AMERICAN SOCIETY FOR MICROBIOLOGY
Pub. date: 25 June, 2008
Pages: 288
Description: If the U.S. food safety system is allowed to continue unchanged, there are likely to be major increases in the occurrence and size of foodborne outbreaks as U.S. food imports increase from countries in which risky food production, harvesting and processing practices exist.
Synopsis: Presents the most comprehensive, up-to-date, and in-depth information on microbiological food safety. * Describes the problems with imported foods and suggests specific programs and steps to improve the monitoring and safety of imported foods. * Provides a thorough explanation of the challenges and solutions to this emerging crisis. * Explains the systematic risks inherent in food production in developing countries, the current US food safety system, newly acquired foodborne pathogens, and recommendations for systematic changes to the monitoring of imported food. * Presents proven concepts of microbial risk analysis and practical methods to address this growing public health concern. This title is published by the American Society of Microbiology Press and distributed by Taylor and Francis in rest of world territories.
Illustrations: Illustrations
Publication: US
Imprint: American Society for Microbiology
Returns: Returnable
Some other items by this author:
BASIC ORGANIC STEREOCHEMISTRY (PB)
COMPENDIUM OF THE MICROBIOLOGICAL SPOILAGE OF FOODS AND BEVERAGES (HB)
COMPENDIUM OF THE MICROBIOLOGICAL SPOILAGE OF FOODS AND BEVERAGES (PB)
CONTEMPORARY CARBENE CHEMISTRY
CONTEMPORARY CARBENE CHEMISTRY
CONTEMPORARY CARBENE CHEMISTRY
CONTEMPORARY CARBENE CHEMISTRY (HB)
ENTEROBACTER SAKAZAKII (HB)
EXPERIMENTAL ORGANIC CHEMISTRY (PB)
EXPERIMENTAL ORGANIC CHEMISTRY (PB)
FOOD MICROBIOLOGY (HB)
FOOD SAFETY RISKS FROM WILDLIFE (HB)
FOOD-BORNE VIRUSES (HB)
FOODBORNE PARASITES (HB)
FOODBORNE PATHOGENS (HB)
JOURNEY TO EPIPHANY
MICROBIAL RISK ANALYSIS OF FOODS (HB)
MICROBIAL SOURCE TRACKING (HB)
MICROBIOLOGY OF FRESH PRODUCE (HB)
MODERN CATALYTIC METHODS FOR ORGANIC SYNTHESIS WITH DIAZO COMPOUNDS (HB)
ORGANIC CHEMISTRY (PB)
PCR METHODS IN FOODS (HB)
PREPARING CHEMISTS AND CHEMICAL ENGINEERS FOR A GLOBALLY ORIENTED WORKFORCE (PB)
PRINCIPLES OF MICROBIOLOGICAL TROUBLESHOOTING IN THE INDUSTRIAL FOOD PROCESSING ENVIRONMENT (HB)
PRINCIPLES OF MICROBIOLOGICAL TROUBLESHOOTING IN THE INDUSTRIAL FOOD PROCESSING ENVIRONMENT (PB)
QUALITY IN FROZEN FOOD (PB)
THE MICROBIOLOGICAL SAFETY OF LOW WATER ACTIVITY FOODS AND SPICES (HB)
THE MICROBIOLOGICAL SAFETY OF LOW WATER ACTIVITY FOODS AND SPICES (PB)
VIRUSES IN FOODS (HB)

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