Food and Feed Safety Systems and Analysis

Informationen zum Autor Dr. Ricke received his B.S. degree in Animal Science (1979) an M.S. degree in Ruminant Nutrition (1982) from the Univ. of Illinois and his Ph.D. degree (1989) from the Univ. of Wisconsin with a co-major in Animal Science and Bacteriology. From 1989 to 1992 Dr. Ricke was a USDA-ARS postdoctorate in the Microbiology Department at North Carolina State Univ. He was at Texas A&M Univ. for 13 years and was a professor in the Poultry Science Dept. with joint appointments on the Food Science and Technology, Molecular and Environmental Plant Sciences, and Nutrition Faculties and the Veterinary Pathobiology Dept. He has been honored in 2002 as a Texas Agricultural Experiment Station Faculty Fellow. In 2005, he became the first holder of the new Wray Endowed Chair in Food Safety and Director of the Center for Food Safety at the University of Arkansas. He is also a faculty member of the Dept. of Food Science and the Cellular and Molecular Graduate program. Dr. Griffiths G. Atungulu is the Director of The University of Arkansas Rice Processing Program and Asst. Professor of Grain Process Engineering. He holds bachelor's, master's, and doctoral degrees all in the field of agricultural engineering. He has worked on various aspects of biological and agricultural engineering, especially as related to food processing and post-harvest systems engineering. At present, he directs research, teaching, and an outreach program that is focused on engineering and optimization of classical and innovative processing technologies to secure grain processing efficiency, automated quality monitoring and processing control, improved quality and shelf-life, and mitigation of mycotoxin formation. His rice research spans the areas of drying, chilling, aeration, milling, storage, and value-added processing. Research conducted has utilized lab- and field-based experiments, computerized mathematical modeling, and simulations tools to generate results and conclusions that advance science and positively impact the food, feed, and pet-food industries. Klappentext Food and Feed Safety Systems and Analysis discusses the integration of food safety with recent research developments in food borne pathogens. The book covers food systems, food borne ecology, how to conduct research on food safety and food borne pathogens, and developing educational materials to train incoming professionals in the field. Topics include data analysis and cyber security for food safety systems, control of food borne pathogens and supply chain logistics. The book uniquely covers current food safety perspectives on integrating food systems concepts into pet food manufacturing, as well as data analyses aspects of food systems. Inhaltsverzeichnis 1. Changing Food Safety Landscape of U.S. Pet Foods 2. Mycotoxins Issues in Pet Food and Feed3. Emerging Pet Food and Feed Drying and Storage Strategies to Maintain Safety 4. Animal Feed Mill Biosecurity: Prevention of Biological Hazards5. Title: Physical and Chemical Methods for the Reduction of Biological Hazards in Animal Feeds6. Animal Feed Safety and Food Safety Modernization Act - Implications 7. Cereal Grain Fractions for Preharvest Control of Foodborne Pathogens: Opportunities and Potential Applications8. Abattoir Interventions to Reduce/Eliminate Shiga-Toxin Producing Escherichia coli on Beef 9. Moving beyond Escherichia coli O157:H7 - The New STEC Millennium in Preharvest Food Safety10. Characteristics of bacteriocins and use as food antimicrobials in the United States11. The viable but non-culturable state in Listeria monocytogenes, what are the implications?12. Current Perspectives on Food Safety in Cantaloupes13. Using the Agricultural Environment to Find Better Surrogates for Foodborne Pathogens14. Application of Genomics for Novel Detection Strategies of Salmonella in Food Production Systems15. Use and Impacts of Whole Genome Sequencing in Retail Food Safety 16. The Poultry Gut ...

Autorentext
Dr. Ricke received his B.S. degree in Animal Science (1979) an M.S. degree in Ruminant Nutrition (1982) from the Univ. of Illinois and his Ph.D. degree (1989) from the Univ. of Wisconsin with a co-major in Animal Science and Bacteriology. From 1989 to 1992 Dr. Ricke was a USDA-ARS postdoctorate in the Microbiology Department at North Carolina State Univ. He was at Texas A&M Univ. for 13 years and was a professor in the Poultry Science Dept. with joint appointments on the Food Science and Technology, Molecular and Environmental Plant Sciences, and Nutrition Faculties and the Veterinary Pathobiology Dept. He has been honored in 2002 as a Texas Agricultural Experiment Station Faculty Fellow. In 2005, he became the first holder of the new Wray Endowed Chair in Food Safety and Director of the Center for Food Safety at the University of Arkansas. He is also a faculty member of the Dept. of Food Science and the Cellular and Molecular Graduate program. Dr. Griffiths G. Atungulu is the Director of The University of Arkansas Rice Processing Program and Asst. Professor of Grain Process Engineering. He holds bachelor's, master's, and doctoral degrees all in the field of agricultural engineering. He has worked on various aspects of biological and agricultural engineering, especially as related to
food processing and post-harvest systems engineering. At present, he directs research, teaching, and an outreach program that is focused on engineering and optimization of classical and innovative processing technologies to secure grain processing efficiency, automated quality monitoring and processing control, improved quality and shelf-life, and mitigation of mycotoxin formation. His rice research spans the areas of drying, chilling, aeration, milling, storage, and value-added processing. Research conducted has utilized lab- and field-based experiments, computerized mathematical modeling, and simulations tools to generate results and conclusions that advance science and positively impact the food, feed, and pet-food industries.

Klappentext
Food and Feed Safety Systems and Analysis discusses the integration of food safety with recent research developments in food borne pathogens. The book covers food systems, food borne ecology, how to conduct research on food safety and food borne pathogens, and developing educational materials to train incoming professionals in the field. Topics include data analysis and cyber security for food safety systems, control of food borne pathogens and supply chain logistics. The book uniquely covers current food safety perspectives on integrating food systems concepts into pet food manufacturing, as well as data analyses aspects of food systems.

Inhalt

1. Changing Food Safety Landscape of U.S. Pet Foods 2. Mycotoxins Issues in Pet Food and Feed3. Emerging Pet Food and Feed Drying and Storage Strategies to Maintain Safety 4. Animal Feed Mill Biosecurity: Prevention of Biological Hazards5. Title: Physical and Chemical Methods for the Reduction of Biological Hazards in Animal Feeds6. Animal Feed Safety and Food Safety Modernization Act - Implications 7. Cereal Grain Fractions for Preharvest Control of Foodborne Pathogens: Opportunities and Potential Applications8. Abattoir Interventions to Reduce/Eliminate Shiga-Toxin Producing Escherichia coli on Beef 9. Moving beyond Escherichia coli O157:H7 - The New STEC Millennium in Preharvest Food Safety10. Characteristics of bacteriocins and use as food antimicrobials in the United States11. The viable but non-culturable state in Listeria monocytogenes, what are the implications?12. Current Perspectives on Food Safety in Cantaloupes13. Using the Agricultural Environment to Find Better Surrogates for Foodborne Pathogens14. Application of Genomics for Novel Detection Strategies of Salmonella in Food Production Systems15. Use and Impacts of Whole Genome Sequencing in Retail Food Safety 16. The Poultry Gut Microbiome and Foodborne Pathogens in Poultry- Current Method…