1st Edition
Ready-to-Eat Foods Microbial Concerns and Control Measures
Microbiology of ready-to-eat foods
Divya Jaroni, Sadhana Ravishankar, and Vijay Juneja
Delicatessen salads
Cheng-An Hwang
The safety of ready-to-eat dairy products
Annel K. Greene, Zeynep B. Güzel-Seydim, and Atif C. Seydim
Seafood and restructured seafood
Yi-Cheng Su and Chengchu Liu
Modified atmosphere packaging for fruits and vegetables
John S. Novak
Cooling of cooked ready-to-eat meats and computer simulation
Lihan Huang and Shiowshuh Sheen
Risk assessment and HACCP for ready-to-eat foods
Greg M. Burnham
Biography
Dr. Cheng-An (Andy) Hwang is a research food technologist at the Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, where he conducted research studying the survival, growth, and inactivation of common foodborne pathogens, such as Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella, in formulated food products. Dr. Hwang has a PhD degree in Food Science and Technology and has worked in the areas of product development, microbiology, and food safety for more than 15 years.
Dr. Lihan Huang received his PhD degree from Oregon State University in 1997 and has been serving as a Research Food Technologist at USDA Agricultural Research Service since 2000. His research focuses on the microbial safety of ready-to-eat meats, thermal processing, process engineering and instrumentation, and mathematical modeling/computer simulation of food safety engineering processes.
