Fundamental Food Microbiology, Third Edition - Fuad Fathir

Chapter 37
Control by Antimicrobial Preservatives ...............................................................497
Chapter 38
Control by Irradiation ...........................................................................................507
Chapter 39
Control by Novel Processing Technologies ......................................................... 515
Chapter 40
Control by a Combination of Methods (Hurdle Concept) ..................................529
Section VII
Appendices .....................................................................................535
Appendix A
Microbial Attachment to Food and Equipment Surfaces ....................................537
Appendix B
Predictive Modeling of Microbial Growth in Food .............................................541
Appendix C
Regulatory Agencies Monitoring Microbiological Safety of Foods
in the U.S. .............................................................................................................545
Appendix D
Hazard Analysis Critical Control Points (HACCP) .............................................549
Appendix E
Detection of Microorganisms in Food and Food Environment ...........................555
Index......................................................................................................................567