Zobrazeno 1 - 10
of 46
pro vyhledávání: '"William H. Sperber"'
Publikováno v:
Journal of food protection. 58(6)
The potential for growth and toxin production by Clostridium botulinum spores was investigated in samples of fresh-cut romaine lettuce and shredded cabbage packaged in vented and nonvented flexible pouches at storage temperatures of 4.4, 12.7, and 21
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8673f6b8599d77cf6fb899b671025b84
https://pubmed.ncbi.nlm.nih.gov/31137426
https://pubmed.ncbi.nlm.nih.gov/31137426
Food Safety for the 21st Century : Managing HACCP and Food Safety Throughout the Global Supply Chain
Revised to reflect the most recent developments in food safety, the second edition of Food Safety for the 21st Century offers practitioners an authoritative text that contains the essentials of food safety management in the global supply chain. The a
Autor:
William H. Sperber, Tanya Roberts, Victoria Salin, Carol Byrd-Bredbenner, Marjorie Nolan Cohn, Azra Jaferi, Linda J. Harris, Manpreet Singh, Jeffrey M. Farber
Publikováno v:
Annals of the New York Academy of Sciences. 1347:29-44
Failure to secure safe and affordable food to the growing global population leads far too often to disastrous consequences. Among specialists and other individuals, food scientists have a key responsibility to improve and use science-based tools to a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a2ee63d4f25aab6e088576c7aee2913
https://doi.org/10.1111/nyas.12779
https://doi.org/10.1111/nyas.12779
Autor:
Judy A. Fraser, William H. Sperber
Publikováno v:
Journal of food protection. 51(10)
The use of Fraser Broth enables the presumptive detection of Listeria spp. within 48 h, thereby producing major cost and time savings when compared to existing methods. Fraser Broth was developed by modification of the USDA secondary enrichment broth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ebe6799a79a17ce77f5b619d5cf6b90
https://pubmed.ncbi.nlm.nih.gov/28398857
https://pubmed.ncbi.nlm.nih.gov/28398857
Autor:
William H. Sperber
Publikováno v:
Journal of Food Protection. 70:1041-1053
A contemporary survey of the microbiological profile of five milled cereal grains-wheat, corn, oats, whole wheat, and durum-was conducted largely from 2003 to 2005, with routine laboratory data obtained by North American dry-milling operations. When
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29dfb94a7d5381cf5c3c9ca6426a9004
https://doi.org/10.4315/0362-028x-70.4.1041
https://doi.org/10.4315/0362-028x-70.4.1041
Autor:
William H. Sperber
Publikováno v:
Food Control. 16:511-514
Because of its inability to detect hazards that occur a low incidence, the quality control system was supplanted by the HACCP system to provide assurance of food safety. The global use and success of the HACCP system in the food processing industry c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20cdca6a2349b031c056bb165da59f90
https://doi.org/10.1016/j.foodcont.2003.10.013
https://doi.org/10.1016/j.foodcont.2003.10.013
Autor:
William H. Sperber
Publikováno v:
Food Control. 16:505-509
Twenty years after its first publication in the US, the HACCP system of food safety approached its current pinnacle of success in 1992 with the virtually simultaneous publication of HACCP principles and guidelines for application documents by the NAC
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe20bd56b1963328158d179f1d398c64
https://doi.org/10.1016/j.foodcont.2003.10.012
https://doi.org/10.1016/j.foodcont.2003.10.012
Autor:
William H. Sperber
Publikováno v:
Food Control. 12:223-228
Hazard identification is a common step in the hazard analysis and risk-assessment processes. The fact that this step is shared between the two processes is creating some confusion about how they can be used in our food safety programs. Hazard analysi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::21f43c095008b9db92f4b8d6cab14cbf
https://doi.org/10.1016/s0956-7135(00)00044-x
https://doi.org/10.1016/s0956-7135(00)00044-x
Autor:
William H. Sperber
Publikováno v:
Food Control. 9:157-162
The continued auditing and verification of a HACCP system demands more attention than the initial development of a HACCP plan. Two important areas have frequently been given little attention in the verification of HACCP systems. These are product des
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91c26d2004a8e2c48e89b8b7c38ad917
https://doi.org/10.1016/s0956-7135(97)00068-6
https://doi.org/10.1016/s0956-7135(97)00068-6
Publikováno v:
Compendium of Methods for The Microbiological Examination of Foods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::521ea2fc0068c738e661fc46590e4285
https://doi.org/10.2105/mbef.0222.010
https://doi.org/10.2105/mbef.0222.010