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 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

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  • Author : Antonio Bevilacqua
  • Publisher : Woodhead Publishing
  • Pages : 348 pages
  • ISBN : 0081005032
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKThe Microbiological Quality of Food

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 BOOKThe 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 Quality of Foods

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

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 : 19 October 2021
GET THIS BOOKMicrobiological 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,

An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients

An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients
  • Author : National Research Council
  • Publisher : Franklin Classics Trade Press
  • Release : 10 November 2018
GET THIS BOOKAn Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients

This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to

Microbiological Analysis of Food and Water

Microbiological Analysis of Food and Water
  • Author : N.F. Lightfoot,E.A. Maier
  • Publisher : Elsevier
  • Release : 22 April 1998
GET THIS BOOKMicrobiological Analysis of Food and Water

With the help of leading Quality Assurance (QA) and Quality Control (QC) microbiology specialists in Europe, a complete set of guidelines on how to start and implement a quality system in a microbiological laboratory has been prepared, supported by the European Commission through the Measurement and Testing Programme. The working group included food and water microbiologists from various testing laboratories, universities and industry, as well as statisticians and QA and QC specialists in chemistry. This book contains the outcome of

The Microbiology of Safe Food

The Microbiology of Safe Food
  • Author : Stephen J. Forsythe
  • Publisher : John Wiley & Sons
  • Release : 15 April 2008
GET THIS BOOKThe Microbiology of Safe Food

The book will provide an overview of the important issues in food safety, which shows no sign of diminishing as a topic of huge concern from industry to consumer. The book does not set out to compete with large standard food microbiology titles that are well established, but will be a companion text with less scientific background detail and more information for those actually going into jobs where a practical knowledge of food safety issues is necessary. The companion website

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 BOOKCompendium 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

Statistical Aspects of the Microbiological Examination of Foods

Statistical Aspects of the Microbiological Examination of Foods
  • Author : Basil Jarvis
  • Publisher : Academic Press
  • Release : 12 July 2016
GET THIS BOOKStatistical Aspects of the Microbiological Examination of Foods

Statistical Aspects of the Microbiological Examination of Foods, Third Edition, updates some important statistical procedures following intensive collaborative work by many experts in microbiology and statistics, and corrects typographic and other errors present in the previous edition. Following a brief introduction to the subject, basic statistical concepts and procedures are described including both theoretical and actual frequency distributions that are associated with the occurrence of microorganisms in foods. This leads into a discussion of the methods for examination of foods

Microbiological Examination Methods of Food and Water

Microbiological Examination Methods of Food and Water
  • Author : Neusely da Silva,Marta H. Taniwaki,Valéria C.A. Junqueira,Neliane Silveira,Margarete Midori Okazaki,Renato Abeilar Romeiro Gomes
  • Publisher : CRC Press
  • Release : 13 November 2018
GET THIS BOOKMicrobiological Examination Methods of Food and Water

Microbiological Examination Methods of Food and Water (2nd edition) 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

Scientific Criteria to Ensure Safe Food

Scientific Criteria to Ensure Safe Food
  • Author : National Research Council,Institute of Medicine,Division on Earth and Life Studies,Board on Agriculture and Natural Resources,Food and Nutrition Board,Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food
  • Publisher : National Academies Press
  • Release : 29 September 2003
GET THIS BOOKScientific Criteria to Ensure Safe Food

Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating

Food Microbiology

Food Microbiology
  • Author : Osman Erkmen,T. Faruk Bozoglu
  • Publisher : John Wiley & Sons
  • Release : 13 June 2016
GET THIS BOOKFood Microbiology

This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified

Processing Effects on Safety and Quality of Foods

Processing Effects on Safety and Quality of Foods
  • Author : Enrique Ortega-Rivas
  • Publisher : CRC Press
  • Release : 08 October 2009
GET THIS BOOKProcessing Effects on Safety and Quality of Foods

Covers a Host of Groundbreaking Techniques Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside―it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically safe foods, while maintaining their sensory and nutritive properties. Addresses the Entire Food Processing Industry With an