Food Spoilage Microorganisms

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Food Spoilage Microorganisms by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781845691417
Publisher: Elsevier Science Publication: March 21, 2006
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9781845691417
Publisher: Elsevier Science
Publication: March 21, 2006
Imprint: Woodhead Publishing
Language: English

The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this.

The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival and death characteristics, methods for detection and control options are discussed.

Food spoilage microorganisms takes an applied approach to the subject and is an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations.

  • Looks at tools, techniques and methods for the detection and analysis of microbial food spoilage
  • Discusses the management control of microbial food spoilage
  • Looks in detail at yeasts, moulds and bacteria
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this.

The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival and death characteristics, methods for detection and control options are discussed.

Food spoilage microorganisms takes an applied approach to the subject and is an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations.

More books from Elsevier Science

Cover of the book API Design for C++ by
Cover of the book Advances in Imaging and Electron Physics by
Cover of the book Physiology of Woody Plants by
Cover of the book Bacterial Metabolism by
Cover of the book SD Card Projects Using the PIC Microcontroller by
Cover of the book Foods, Nutrients and Food Ingredients with Authorised EU Health Claims by
Cover of the book Strategies of Immune Regulation by
Cover of the book Advances in Cancer Research by
Cover of the book Eleventh Hour CISSP® by
Cover of the book Processing Contaminants in Edible Oils by
Cover of the book Atlas of Mycobacterium Tuberculosis by
Cover of the book Contemporary Security Management by
Cover of the book Studies in Natural Products Chemistry by
Cover of the book Analysis and Synthesis of Polynomial Discrete-Time Systems by
Cover of the book Nanomedicine by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy