Thermal Processing of Ready-to-Eat Meat Products

Contributors ix

Preface xi

Chapter 1 Heat and Mass Transfer 3
Bradley P. Marks

Chapter 2 Microbiology of Cooked Meats 17
Aubrey F. Mendonca

Chapter 3 Fundamentals of Continuous Thermal Processing 39
Donald Burge

Chapter 4 Thermal Processing of Slurries 57
Darrell Horn and Daniel Voit

Chapter 5 Processing Interventions to Inhibit Listera monocytogenes Growth in Ready-to-Eat Meat Products 87
C. Lynn Knipe

Chapter 6 Introduction to Lethality Equations 127
Bradley P. Marks

Chapter 7 Predictive Microbiology Information Portal with Particular Reference to the USDA—Pathogen Modeling Program 137
Vijay Juneja and Andy Hwang

Chapter 8 Supporting Documentation Materials for HACCP Decisions 153
Mary Kay Folk

Chapter 9 The Ten Principles of Sanitary Design for Ready-to-Eat Processing Equipment 163
David Kramer

Chapter 10 Principles of Sanitary Design for Facilities 173
David Kramer

Chapter 11 Third-Party Audits 187
Robert E. Rust

Chapter 12 Food Safety Beyond Guidelines and Regulations 195
Bradley P. Marks

Appendix A Objectives and Critical Elements of Thermal Processing of Ready-to-Eat Meat Products 213
Erwin Waters