Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment

1. Troubleshooting Costs
Jeffrey L. Kornacki

2. Selected Pathogens of Concern to Industrial Food Processors: Infectious, Toxigenic, Toxico-Infectious, Selected Emerging Pathogenic Bacteria
Robert G. Behling, Joseph Eifert, Marilyn C. Erickson, Joshua B. Gurtler, Jeffrey L. Kornacki, Erick Line, Roy Radcliff, Elliot T. Ryser, Bradley Stawick, Zhinong Yan

3. Solving Microbial Spoilage Problems in Processed Foods
Rocelle Clavero

4. Where These Contaminants Are Found
Jeffrey L. Kornacki

5. What Factors Are Required for Microbes to Grow, Survive, and Die?
Jeffrey L. Kornacki

6. Where Do I Start (Beginning the Investigation)?
Jeffrey L. Kornacki

7. How Do I Sample the Environment and Equipment?
Jeffrey L. Kornacki

8. How Many Samples Do I Take?
Jeffrey L. Kornacki

9. When Can I Start Up My Factory or Processing Line Again?
Jeffrey L. Kornacki

10. Value and Methods for Molecular Subtyping of Bacteria
Mark Moorman, Payton Pruett, Martin Weidman

Keywords: Chemistry, Food Science, Chemistry/Food Science, general, Microbiology