ISBN 10: 0849391563 / ISBN 13: 9780849391569
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This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: 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. The second part tackles the management of microbial food spoilage, while the following three parts are then dedicated to yeasts, molds, and bacteria. Buchnummer des Verkäufers

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Inhaltsangabe: 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 focusing on analytical methods, predictive modeling, 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, molds, 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 will be an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations.

Über den Autor: Clive Blackburn works in the Safety and Environmental Assurance Centre (SEAC), Unilever Colworth, UK. Clive Blackburn has published widely on the control of foodborne pathogens.

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Verlag: CRC Press (2006)
ISBN 10: 0849391563 ISBN 13: 9780849391569
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Buchbeschreibung CRC Press, 2006. Hardcover. Buchzustand: New. book. Buchnummer des Verkäufers 849391563

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