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Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions
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While presenting the latest scientific research on the major pathogens associated with meat, poultry, produce, and other foods, Pre-Harvest and Post-Harvest Food Safety: Contemporary Issues and Future Directions goes beyond other professional reference books by identifying the research needed to assure food safety in the future. The editors and authors not only review the current, cutting-edge literature in each of their areas, but provide insights and forward thinking into the development of new and innovative approaches and research strategies. Scientists and researchers from academia, government, and industry have collaborated to examine the high-priority food safety areas recognized by the federal government: pathogen/host interactions; ecology, distribution and spread of foodborne hazards; antibiotic resistance; verification tests; decontamination and prevention strategies; and risk analysis. A worthy new edition to the IFT Press series of food science and technology titles, Pre-Harvest and Post-Harvest Food Safety describes what we now know in food safety and provides a framework and focus for future research to improve diagnostic capabilities and intervention strategies for enteropathogens.
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Titles in the series (29)
High Pressure Processing of Foods Water Activity in Foods: Fundamentals and Applications Rating: 5 out of 5 stars5/5Multivariate and Probabilistic Analyses of Sensory Science Problems Rating: 0 out of 5 stars0 ratingsNutraceuticals, Glycemic Health and Type 2 Diabetes Rating: 0 out of 5 stars0 ratingsPreharvest and Postharvest Food Safety: Contemporary Issues and Future Directions Rating: 0 out of 5 stars0 ratingsThermal Processing of Foods: Control and Automation Rating: 0 out of 5 stars0 ratingsNatural Food Flavors and Colorants Rating: 0 out of 5 stars0 ratingsWhey Processing, Functionality and Health Benefits Rating: 0 out of 5 stars0 ratingsBioactive Proteins and Peptides as Functional Foods and Nutraceuticals Rating: 0 out of 5 stars0 ratingsFood Texture Design and Optimization Rating: 0 out of 5 stars0 ratingsMathematical and Statistical Methods in Food Science and Technology Rating: 0 out of 5 stars0 ratingsFood Irradiation Research and Technology Rating: 0 out of 5 stars0 ratingsSpray Drying Techniques for Food Ingredient Encapsulation Rating: 0 out of 5 stars0 ratingsInnovative Food Processing Technologies: Advances in Multiphysics Simulation Rating: 0 out of 5 stars0 ratingsMicrobial Safety of Fresh Produce Rating: 0 out of 5 stars0 ratingsRegulation of Functional Foods and Nutraceuticals: A Global Perspective Rating: 0 out of 5 stars0 ratingsSustainability in the Food Industry Rating: 0 out of 5 stars0 ratingsFood Carotenoids: Chemistry, Biology and Technology Rating: 0 out of 5 stars0 ratingsTrait-Modified Oils in Foods Rating: 0 out of 5 stars0 ratingsBiofilms in the Food Environment Rating: 0 out of 5 stars0 ratingsFood Industry Design, Technology and Innovation Rating: 0 out of 5 stars0 ratingsAccelerating New Food Product Design and Development Rating: 0 out of 5 stars0 ratingsAnti-Ageing Nutrients: Evidence-Based Prevention of Age-Associated Diseases Rating: 0 out of 5 stars0 ratingsPackaging for Nonthermal Processing of Food Rating: 0 out of 5 stars0 ratingsFlavor, Satiety and Food Intake Rating: 3 out of 5 stars3/5Natural Food Flavors and Colorants Rating: 5 out of 5 stars5/5Microbiology and Technology of Fermented Foods Rating: 0 out of 5 stars0 ratingsMicrobiology in Dairy Processing: Challenges and Opportunities Rating: 0 out of 5 stars0 ratingsEssential Oils in Food Processing: Chemistry, Safety and Applications Rating: 0 out of 5 stars0 ratings
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Preharvest and Postharvest Food Safety - Ross C. Beier
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