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Food Microbiology and Hygiene / Edition 2

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Product Details

  • ISBN-13: 9780412539800
  • Publisher: Springer US
  • Publication date: 12/31/1992
  • Edition description: 2nd ed. 1995
  • Edition number: 2
  • Pages: 516
  • Product dimensions: 1.25 (w) x 6.14 (h) x 9.21 (d)

Table of Contents

Preface to the Second Edition
Preface to the First Edition
Ch. 1Fundamental Principles of Microbiology1
1.2Characteristics of Bacteria2
1.3Types of Bacteria Important in Foods7
1.4Characteristics of Fungi11
1.5Characteristics of Viruses16
1.6The Growth Curve of Bacteria17
1.7Factors Influencing Bacterial Growth19
Ch. 2Food Poisoning and Other Food-borne Hazards26
2.2Bacterial Food Poisoning27
2.3Bacterial Food Poisoning30
2.4Mycotoxicoses76
2.5Virus Food Poisoning82
2.6Animal Toxins and Parasitic Infections86
2.7Poisonous Plants93
2.8Chemical Poisoning94
Ch. 3Food Spoilage106
3.2Spoilage of Fresh Meats108
3.3Spoilage of Cured Meats116
3.4Spoilage of Vacuum-Packed Meats120
3.5Spoilage of Poultry126
3.6Spoilage of Fish and Shellfish129
3.7Dairy Products137
3.8Eggs and Egg Products144
3.9Vegetables and Fruits146
3.10Cereal Based Products150
3.11Beer151
3.12Wine152
3.13Sauerkraut153
3.14Canned Foods153
3.15Frozen Foods162
3.16Dehydrated Foods166
3.17Irradiated Foods169
Ch. 4Microbiological Examining Methods184
4.1The Rationale of Microbiological Testing184
4.2Sampling185
4.3Microbiological Test Procedures in Common Usage189
4.4Compilation of Specifications215
Ch. 5Factory Design and Construction224
5.1The Factory Site224
5.2General Design Principles and Structural Techniques225
5.3Construction of Ceilings, Walls and Floors229
5.4Ventilation and Air Conditioning235
5.5Noise and Vibration237
Ch. 6Factory Layout239
6.1Handling of Food Materials239
6.2Layout and Integration of Different Work Areas242
Ch. 7Design of Food Processing Equipment260
7.2Legislation262
7.3Construction Materials265
7.4Growth 'Pockets'271
7.5Ease of Dismantling and Reassembly of Equipment272
7.6Accessibility and the Supporting Framework274
7.7External Surfaces276
7.8Design Features for Individual Items of Equipment276
Ch. 8Quality Assurance and Production Control312
8.1Aspects of Quality Assurance312
8.2Hazard Analysis of Food315
8.3Raw Material Control320
8.4Process Control324
8.5Packaging336
8.6Finished Product Storage338
8.7Transport and Distribution339
Ch. 9Cleaning and Disinfection: Methods344
9.2Definitions345
9.3Types of Soil346
9.4Removal of Gross Soil347
9.5Detergents348
9.6Chemical Disinfectants360
9.7Use of Heat374
9.8Dry Cleaning375
9.9Cleaning-in-Place (CIP)376
9.10Mechanical Aids for Cleaning381
9.11Foam Cleaning385
9.12Cleaning Small Equipment385
9.13Paper and Fabric Wipers386
Ch. 10Cleaning and Disinfection: Practical Application388
10.1Aims388
10.2Cleaning Schedules390
10.3Use of Labour391
10.4The Role of Management392
10.5Miscellaneous Problems Encountered393
10.6Assessment of Cleaning Efficiency394
Ch. 11Water and Waste Treatment397
11.2Water: Its Pollution, Purification, Distribution and Examination398
11.3Liquid Waste and Its Treatment408
11.4Liquid Waste Treatment Methods410
11.5Solid Waste Disposal428
Ch. 12
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