000			00336nam a2200121Ia 4500
999			_c145403 _d145403
040			_cCUS
082			_a576.163 _bLUN/M
245		4	_aThe microbiological safety and quality of food/ _cedited by Barbara M. Lund, Tony C. Baird-Parker and Grahame W. Gould
260			_aNew York: _bSpringer, _c2000.
300			_a2v.: _bill.; _c29 cm.
505			_aPrinciples 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.
700			_aLund, Barbara M., ed.
700			_aBaird-Parker, Tony C., ed.
700			_aGould, Grahame W., ed.
942			_cSC84