The Microbiological Quality of Food

Produk Detail:
  • Author : Antonio Bevilacqua
  • Publisher : Woodhead Publishing
  • Pages : 348 pages
  • ISBN : 0081005032
  • Rating : /5 from reviews
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Download or Read online The Microbiological Quality of Food full in PDF, ePub and kindle. this book written by Antonio Bevilacqua and published by Woodhead Publishing which was released on 01 December 2016 with total page 348 pages. We cannot guarantee that The Microbiological Quality of Food book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions. Divided into four sections, the first section defines microbial spoilage of food, with special emphasis on methods for the evaluation of spoiling phenomena and the status of their regulatory framework, examining both existing regulations and possible gaps. The second section examines spoiling microorganisms, covering a range of common spoilage microorganisms, including pseudomonas, yeasts, and molds and spore formers, as well as less-common spoilers, including lactic acid bacteria and specific spoilage organisms in fish. The third section highlights spoiling phenomena within certain food types. Chapters cover dairy, fish, meat, and vegetables, and other products. The final section investigates emerging topics which point to future trends in the research of food spoilers. There is insight into microorganisms resistant to preservation, the role of biofilms in food quality, and the link between food safety and food spoilage, with a special emphasis on certain spoiling microorganisms which could be opportunistic pathogens. Written by an international team of leading authors, this book provides state-of-the-art coverage of this topic, which is essential to the shelf-life and quality of food. Provides in-depth coverage of the different spoilers which cause the deterioration of foods, including less common spoilers not covered in other publications Includes dedicated chapters covering the spoilage of specific products, making this book ideal for those working in the food industry Presents a framework for future research in the area of foodborne spoilers

The Microbiological Quality of Food

The Microbiological Quality of Food
  • Author : Antonio Bevilacqua,Maria Rosaria Corbo,Milena Sinigaglia
  • Publisher : Woodhead Publishing
  • Release : 01 December 2016
GET THIS BOOK The Microbiological Quality of Food

The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions. Divided into four sections, the first section defines microbial spoilage of food, with special emphasis on methods for the evaluation of spoiling phenomena and the status of their regulatory

Microbiological Safety and Quality of Food

Microbiological Safety and Quality of Food
  • Author : Barbara Lund,Anthony C. Baird-Parker,Tony C. Baird-Parker,Grahame W. Gould,Grahame Warwick Gould
  • Publisher : Springer Science & Business Media
  • Release : 21 September 2021
GET THIS BOOK Microbiological Safety and Quality of Food

This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora,

Microbiological Quality of Foods

Microbiological Quality of Foods
  • Author : L Slanetz
  • Publisher : Elsevier
  • Release : 02 December 2012
GET THIS BOOK Microbiological Quality of Foods

Microbiological Quality of Foods contains the proceedings of a conference held in Franconia, New Hampshire, on August 27-29, 1962. Contributors review the state of knowledge of foodborne diseases and discuss the use and efficiency of microbiological tests and standards for food quality from the academic, regulatory, and industrial standpoints. Problems related to the use of microorganisms as an index of food quality are given special attention. This book includes a consideration of total counts, coliforms, fecal streptococci, and the detection of

Making Safe Food

Making Safe Food
  • Author : Gerard Meurant
  • Publisher : Academic Press
  • Release : 02 December 2012
GET THIS BOOK Making Safe Food

Making Safe Food is a practical text which focuses on the design and implementation of microbiological practices in the food industry. The book provides food scientists, managers, and technologists, and food studies students with much needed facts in a single, concise, but thorough, source. Making Safe Food embraces the concerns of all those involved in the production, distribution, and sale of food; it is the first book to bridge the gfulf between microbiological books that detail laboratory methodologies and quality

Microbiological Examination Methods of Food and Water

Microbiological Examination Methods of Food and Water
  • Author : Neusely da Silva,Marta Hirotomi Taniwaki,Valéria Christina Junqueira,Neliane Silveira,Maristela da Silva do Nascimento,Renato Abeilar Romeiro Gomes
  • Publisher : CRC Press
  • Release : 18 December 2012
GET THIS BOOK Microbiological Examination Methods of Food and Water

Microbiological Examination Methods of Food and Water is an illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA, FDA and FSIS/USDA. It includes methods for the enumeration of indicator microorganisms of general contamination, indicators of hygiene and sanitary conditions, sporeforming, spoilage fungi and pathogenic bacteria. Every chapter begins with a comprehensive, in-depth and updated bibliographic reference on

Food Microbiology

Food Microbiology
  • Author : M. R. Adams,M. O. Moss
  • Publisher : New Age International
  • Release : 21 September 2021
GET THIS BOOK Food Microbiology

Food Microbiology Is The First Entirely New, Comprehensive Student Text To Be Published On This Subject For More Than 10 Years. It Covers The Whole Field Of Modern Food Microbiology, Including Recent Developments In The Procedures Used To Assay And Control Microbiological Quality In Food.The Book Covers The Three Main Themes Of The Interaction Of Micro Organisms With Food-Spoilage, Food Borne Illness And Food Fermentation And Gives Balanced Attention To Both The Positive And Negative Aspect Which Result. It Also

Microbiological Safety and Quality of Food

Microbiological Safety and Quality of Food
  • Author : Barbara Lund,Anthony C. Baird-Parker,Grahame W. Gould
  • Publisher : Springer
  • Release : 31 December 1999
GET THIS BOOK Microbiological Safety and Quality of Food

This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora,

Compendium of the Microbiological Spoilage of Foods and Beverages

Compendium of the Microbiological Spoilage of Foods and Beverages
  • Author : Michael P. Doyle,William H. Sperber
  • Publisher : Springer Science & Business Media
  • Release : 23 September 2009
GET THIS BOOK Compendium of the Microbiological Spoilage of Foods and Beverages

The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial issue that affects the pro?t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability

Microbiological Guidelines

Microbiological Guidelines
  • Author : Collective,
  • Publisher : Die Keure Publishing
  • Release : 04 April 2018
GET THIS BOOK Microbiological Guidelines

Food plays an essential part in everyday life. Food should be tasty, healthy, sustainable and preferably not too expensive. But food should also be safe and with sufficient guarantees on maintaining good quality aspects until the end of shelf life. The various actors in the food supply chain have an interest in verifying the expected quality and safety by means of microbiological analyses of food. Measurement brings knowledge and microbiological guidelines help in the decision-making process for judging the acceptability

Food Microbiology

Food Microbiology
  • Author : Martin R Adams,Maurice Moss
  • Publisher : Royal Society of Chemistry
  • Release : 31 October 2007
GET THIS BOOK Food Microbiology

This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive and

Food Microbiology

Food Microbiology
  • Author : Karl R. Matthews,Kalmia E. Kniel,Thomas J. Montville
  • Publisher : John Wiley & Sons
  • Release : 09 December 2019
GET THIS BOOK Food Microbiology

Authoritative coverage presented in a format designed to facilitate teaching and learning.

Principles of Microbiology

Principles of Microbiology
  • Author : Thelma J. Parry,Rosa K. Pawsey
  • Publisher : Food & Nutrition Press
  • Release : 21 September 1973
GET THIS BOOK Principles of Microbiology

Abstract: Students are presented with a basic introduction to food microbiology for use in catering, dietetics, home economics, and food preparation practices. The growth and biochemical activity of microorganisms in food chemistry is described, along with sterilization and disinfection techniques which destroy them. Microbes play a significant role in causing food poisoning and foodborne infections. Cross-contamination or bad storage practices may transfer food poisoning organisms to susceptible foods; preventive measures and standards of cleanliness break this chain of events. The

Microorganisms in Foods 8

Microorganisms in Foods 8
  • Author : International Commission on Microbiological Specifications for Foods (ICMSF)
  • Publisher : Springer
  • Release : 08 June 2011
GET THIS BOOK Microorganisms in Foods 8

Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance is written by the International Commission on Microbiological Specifications for Foods with assistance from a limited number of consultants. The purpose of this book is to provide guidance on appropriate testing of food processing environments, processing lines, and finished product to enhance the safety and microbiological quality of the food supply. Microorganisms in Foods 8 consists of two parts. Part I, Principles of Using Data in Microbial Control,

Food Safety and Quality Based Shelf Life of Perishable Foods

Food Safety and Quality Based Shelf Life of Perishable Foods
  • Author : Peter J. Taormina,Margaret D. Hardin
  • Publisher : Springer Nature
  • Release : 21 September 2021
GET THIS BOOK Food Safety and Quality Based Shelf Life of Perishable Foods

This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption. Shelf life is determined by several factors, including microbiological, chemical, physical, and organoleptic deterioration. Often these factors are interrelated and interdependent. The editors of this volume focus specifically on the microbial factors related to shelf life of perishable foods and food commodities. This allows for more detailed coverage of foodborne bacterial