The microbiological safety and quality of food/
The microbiological safety and quality of food/
edited by Barbara M. Lund, Tony C. Baird-Parker and Grahame W. Gould
- New York: Springer, 2000.
- 2v. : ill.; 29 cm.
Principles and Application of Food Preservation Techniques: --
Production of Microbiologically Safe and Stable Foods -- Strategies for Food Preservation -- Heat Treatment -- Irradiation -- Chill Storage --
Freezing -- Drying and Reduction of Water Activity -- Control of PH and Use of Organic Acids -- The Use of Other Chemical Preservatives: Sulfite and Nitrite -- Modified Atmospheres -- The Effect of Redox Potential -- Microorganisms and Their Products in the Preservation of Foods -- New and Emerging Physical Methods of Preservation -- Use of Combined Preservative Factors in Foods of Developing Countries --
Injured Bacteria -- Principles and Application of Predictive Modelling of the Effects of Preservative Factors on Microorganisms -- Microbial Ecology of Different Types of Food -- Fresh Red Meats -- Processed Meat Products -- Fermented Meats -- Fresh and Further-Processed Poultry -- Fresh and Processed Fish and Shellfish -- Milk and Unfermented Milk Products -- Fermented Milk Products -- Eggs and Egg Contents: Products -- Fresh and Processed Vegetables --
Fermented and Acidified Plant Foods -- Fresh and Processed Fruits --
Cereals and Cereal Products -- Yellow-Fat Products -- Mayonnaise, Dressings, Mustard, Mayonnaise-Based Salads and Acid Sauces -- Fruit Juices, Fruit Drinks, and Soft Drinks -- Bottled Water -- Spices and Herbs -- Nuts and Nut Products -- Sugar, Honey, Cocoa, Chocolate and Confectionery Products -- Teas, Herbal Teas and Coffee -- Foodborne Pathogens -- Surveillance of Foodborne Disease -- The Aeromonas Hydrophila Group -- Bactillus Spp -- Campylobacter -- Clostridium Botulinum -- Clostrridium Perfringens -- Escherichia Coli -- Listeria Monocytogenes -- Salmonella -- Shigella -- Staphyloccus Aureus --
VibrioSpp -- Yersinia Spp -- Less Recognized and Suspected Foodborne Bacterial Pathogens -- Protozoa -- Foodborne Viruses --
Toxigenic Fungi And Mycotoxins -- Fish and Shellfish Poisoning -- Long-Term Consequences of Foodborne Disease -- Economic Costs of Foodborne Disease -- Transmissible Spongiform Encephalopathies --
Assurance of the Microbiological Safety and Quality of Foods -- Good Manufacturing Practice, HACCP and Quality Systems -- Hygienic Design -- Factories and Equipment -- Sampling for Microbiological Analysis -- Detection of Microorganisms in Foods: Principles of Methods for Separation and Associated Chemical and Enzymological Methods of Detection -- Detection of Microorganisms in Foods: Principles of Culture Methods -- Detection of Microrganisms in Foods: Principles and Application of Immunological Techniques -- Principles and Application of Genetic Techniques for Detection, Identification and Subtyping of Food-Associated, Pathogenic Microorganisms -- Risk and Microbiological Criteria
9780834213234
576.163 / LUN/T
Principles and Application of Food Preservation Techniques: --
Production of Microbiologically Safe and Stable Foods -- Strategies for Food Preservation -- Heat Treatment -- Irradiation -- Chill Storage --
Freezing -- Drying and Reduction of Water Activity -- Control of PH and Use of Organic Acids -- The Use of Other Chemical Preservatives: Sulfite and Nitrite -- Modified Atmospheres -- The Effect of Redox Potential -- Microorganisms and Their Products in the Preservation of Foods -- New and Emerging Physical Methods of Preservation -- Use of Combined Preservative Factors in Foods of Developing Countries --
Injured Bacteria -- Principles and Application of Predictive Modelling of the Effects of Preservative Factors on Microorganisms -- Microbial Ecology of Different Types of Food -- Fresh Red Meats -- Processed Meat Products -- Fermented Meats -- Fresh and Further-Processed Poultry -- Fresh and Processed Fish and Shellfish -- Milk and Unfermented Milk Products -- Fermented Milk Products -- Eggs and Egg Contents: Products -- Fresh and Processed Vegetables --
Fermented and Acidified Plant Foods -- Fresh and Processed Fruits --
Cereals and Cereal Products -- Yellow-Fat Products -- Mayonnaise, Dressings, Mustard, Mayonnaise-Based Salads and Acid Sauces -- Fruit Juices, Fruit Drinks, and Soft Drinks -- Bottled Water -- Spices and Herbs -- Nuts and Nut Products -- Sugar, Honey, Cocoa, Chocolate and Confectionery Products -- Teas, Herbal Teas and Coffee -- Foodborne Pathogens -- Surveillance of Foodborne Disease -- The Aeromonas Hydrophila Group -- Bactillus Spp -- Campylobacter -- Clostridium Botulinum -- Clostrridium Perfringens -- Escherichia Coli -- Listeria Monocytogenes -- Salmonella -- Shigella -- Staphyloccus Aureus --
VibrioSpp -- Yersinia Spp -- Less Recognized and Suspected Foodborne Bacterial Pathogens -- Protozoa -- Foodborne Viruses --
Toxigenic Fungi And Mycotoxins -- Fish and Shellfish Poisoning -- Long-Term Consequences of Foodborne Disease -- Economic Costs of Foodborne Disease -- Transmissible Spongiform Encephalopathies --
Assurance of the Microbiological Safety and Quality of Foods -- Good Manufacturing Practice, HACCP and Quality Systems -- Hygienic Design -- Factories and Equipment -- Sampling for Microbiological Analysis -- Detection of Microorganisms in Foods: Principles of Methods for Separation and Associated Chemical and Enzymological Methods of Detection -- Detection of Microorganisms in Foods: Principles of Culture Methods -- Detection of Microrganisms in Foods: Principles and Application of Immunological Techniques -- Principles and Application of Genetic Techniques for Detection, Identification and Subtyping of Food-Associated, Pathogenic Microorganisms -- Risk and Microbiological Criteria
9780834213234
576.163 / LUN/T