TY  - BOOK
AU  - Lund, Barbara M., ed.
AU  - Baird-Parker, Tony C., ed.
AU  - Gould, Grahame W., ed.
TI  - The microbiological safety and quality of food
U1  - 576.163 
PY  - 2000///
CY  - New York
PB  - Springer
N1  - 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
ER  -