+612 9045 4394
$7.95 Delivery per order to Australia and New Zealand
100% Australian owned
Over a hundred thousand in-stock titles ready to ship
Fermentation and Food Safety - Martin Adams

Fermentation and Food Safety

Hardcover Published: 28th February 2001
ISBN: 9780834218437
Number Of Pages: 290

Share This Book:


or 4 easy payments of $73.38 with Learn more
Ships in 10 to 15 business days

Earn 587 Qantas Points
on this Book

Fermentation and Food Safety covers the issues and processes that influence and affect the safety of fermented foods. Beginning with an explanation of fermented foods, basic safety issues, and the HACCP system, this contributed volume explores fermented foods associated with food-borne illnesses, including details of specific cases, causative agents, and the underlying reasons for their presence. The book deals individually with relevant chemical and microbiological hazards that may threaten public health, covering severity, rate of occurrence, introduction into foods, foods specifically at risk, and conditions that remove or inactivate these hazards. 'Fermentation and Food Safety' also looks at the impact of currently employed and novel fermentation processes and starters on hazards, with a specific focus on biotechnology issues. This unique reference is pertinent to the safe production of fermented foods at all scales, with all major food groups, and should be a valuable resource for anyone involved in research, processing, safety, or quality of fermented foods.

Contributorsp. vii
Forewordp. ix
Prefacep. xi
Fermented Foods and Their Productionp. 1
Fermentation and Food Safetyp. 1
Food Fermentation Componentsp. 4
Diversity of Fermented Foodsp. 13
Process Unit Operationsp. 15
Process Conditionsp. 17
Flow Diagrams for Selected Food Fermentationsp. 20
Why Fermented Foods Can Be Safep. 39
Introductionp. 39
Physical Processingp. 39
Microbial Activityp. 41
Overall Significance of Different Antimicrobial Factorsp. 48
An Introduction to the Hazard Analysis and Critical Control Point (HACCP) System and Its Application to Fermented Foodsp. 53
Introductionp. 53
Historical Developmentp. 53
The Need for Changep. 54
What Is the HACCP System?p. 55
Benefits of the HACCP Systemp. 56
Areas of Applicationp. 56
The HACCP System in Food Hygienep. 57
Application of the HACCP Approach to Food Preparationp. 58
Application of the HACCP System to Garip. 60
HACCP Principles and Guidelines for Its Applicationp. 67
Chemical Hazards and Their Control: Endogenous Compoundsp. 71
Introductionp. 71
Toxic and Antinutritional Glycosides in Food and Feedp. 71
Risks Associated with the Occurrence of Toxic Glycosides in Different Commoditiesp. 77
Variation in Toxin Concentration among Varieties and Cultivars: The Influence of Traditional Domestication and Modern Breedingp. 83
Removal of Toxins through Processingp. 84
Conclusionp. 88
Chemical Hazards and Their Control: Toxinsp. 101
Microbial Toxinsp. 101
Aflatoxinsp. 102
Ochratoxin Ap. 105
Patulinp. 107
Fusarium Toxinsp. 108
Alternaria Toxinsp. 111
Bacterial and Algal Toxinsp. 112
Toxic Nitrogen Compounds Produced during Processing: Biogenic Amines, Ethyl Carbamides, Nitrosaminesp. 119
Introductionp. 119
Biogenic Aminesp. 119
Ethyl Carbamidesp. 126
Nitrosaminesp. 129
Microbiological Hazards and Their Control: Bacteriap. 141
Introductionp. 141
Outbreaks Related to Fermented Productsp. 141
Bacterial Pathogens of Concern in Fermented Productsp. 142
Presence of Pathogens in Raw Materialsp. 146
Effect of Fermentation Processes on the Survival of Bacterial Pathogensp. 147
The Control of Microbial Hazardsp. 148
HACCPsp. 150
Validation of the Sausage Fermentation Process for the Control of Pathogensp. 152
Microbiological Hazards and Their Control: Virusesp. 159
Introductionp. 159
Food-Borne Virusesp. 160
Potentially Food-Borne Virusesp. 163
Assessment of Virus Riskp. 168
Microbiological Hazards and Their Control: Parasitesp. 175
Introductionp. 175
Nematodesp. 175
Cestodes (Tapeworms)p. 187
Trematodes (Flukes)p. 192
Protozoap. 200
Conclusionp. 211
Biotechnology and Food Safety: Benefits of Genetic Modificationsp. 219
Introductionp. 219
Supply Chain of Fermented Foods and Its Importance To Ensure Safe Productsp. 221
Two Sets of Examples of Safety Evaluation of Fermented Foods for Which Recombinant DNA Is Usedp. 229
Conclusionp. 236
Safety Assessment of Probiotics and Startersp. 239
Safety Aspects for Probiotics and Biotechnologyp. 239
Safety of Current Probioticsp. 242
Relevance of a Sound Taxonomic Basisp. 242
Transfer of Antibiotic Resistancep. 246
Genetically Modified Organismsp. 246
Conclusionp. 247
Practical Applications: Prospects and Pitfallsp. 253
Introductionp. 253
Benefits of Lactic Acid Fermentationp. 254
Pitfalls of Fermentationp. 255
Importance of Food Fermentation in Public Healthp. 257
Practical Intervention To Enhance Safety of Fermented Foodsp. 259
Research Needsp. 271
Conclusionp. 271
List of Sourcesp. 275
Indexp. 279
Table of Contents provided by Syndetics. All Rights Reserved.

ISBN: 9780834218437
ISBN-10: 0834218437
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 290
Published: 28th February 2001
Publisher: Aspen Publishers Inc.,U.S.
Country of Publication: US
Dimensions (cm): 26.52 x 18.34  x 2.08
Weight (kg): 0.74

Earn 587 Qantas Points
on this Book