Table of Contents
Contributors ix
Preface xi
Chapter 1 Heat and Mass Transfer 3Bradley P. Marks
Chapter 2 Microbiology of Cooked Meats 17Aubrey F. Mendonca
Chapter 3 Fundamentals of Continuous Thermal Processing 39Donald Burge
Chapter 4 Thermal Processing of Slurries 57Darrell Horn and Daniel Voit
Chapter 5 Processing Interventions to Inhibit Listera monocytogenes Growth in Ready-to-Eat Meat Products 87C. Lynn Knipe
Chapter 6 Introduction to Lethality Equations 127Bradley P. Marks
Chapter 7 Predictive Microbiology Information Portal with Particular Reference to the USDA—Pathogen Modeling Program 137Vijay Juneja and Andy Hwang
Chapter 8 Supporting Documentation Materials for HACCP Decisions 153Mary Kay Folk
Chapter 9 The Ten Principles of Sanitary Design for Ready-to-Eat Processing Equipment 163David Kramer
Chapter 10 Principles of Sanitary Design for Facilities 173David Kramer
Chapter 11 Third-Party Audits 187Robert E. Rust
Chapter 12 Food Safety Beyond Guidelines and Regulations 195Bradley P. Marks
Appendix A Objectives and Critical Elements of Thermal Processing of Ready-to-Eat Meat Products 213Erwin Waters
Index 229