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- W4250023112 abstract "This introduction presents an overview of the key concepts discussed in the subsequent chapters of this book. The book addresses key areas of focus for controlling pathogens of concern in low-moisture foods. It explains sources and risk factors for pathogenic bacteria of concern in the manufacturing environment for low-moisture/water activity products, and characterizes the persistence and thermal resistance of these pathogens in both the environment and the food product. The book covers the persistence of Salmonella and other bacterial pathogens in low-moisture foods. It describes heat resistance of Salmonella and other bacterial pathogens. The book discusses a variety of foods and evaluates multiple processing platforms from the standpoint of process validation to reach the appropriate food safety objective (FSO) for the finished/packaged product prior to consumption. It explores techniques to determine heat resistance of low-moisture foods through the use of thermal death time (TDT) studies and the determination of thermal inactivation kinetic values." @default.
- W4250023112 created "2022-05-12" @default.
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- W4250023112 date "2017-07-14" @default.
- W4250023112 modified "2023-10-17" @default.
- W4250023112 title "Introduction and Overview" @default.
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- W4250023112 doi "https://doi.org/10.1002/9781119071051.ch1" @default.
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