Microorganisms in Foods 6: Microbial Ecology of Food Commodities / Edition 2

Microorganisms in Foods 6: Microbial Ecology of Food Commodities / Edition 2

by International Commission on Microbiological Specifications for Foods (ICMSF)
     
 

ISBN-10: 030648675X

ISBN-13: 9780306486753

Pub. Date: 07/01/2005

Publisher: Springer US

The second edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities is for those primarily interested in applied aspects of food microbiology. For 17 commodity areas, it describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, typical spoilage patterns, episodes implicating those

Overview

The second edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities is for those primarily interested in applied aspects of food microbiology. For 17 commodity areas, it describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, typical spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens and limit spoilage. Those control measures are presented in a standardized format in line with international developments in risk management; a comprehensive index has also been added in this fully revised and much-anticipated edition.

Product Details

ISBN-13:
9780306486753
Publisher:
Springer US
Publication date:
07/01/2005
Series:
Microorganisms in Foods Series
Edition description:
2nd ed. 2005
Pages:
764
Sales rank:
942,400
Product dimensions:
7.01(w) x 10.00(h) x 0.28(d)

Table of Contents

Preface/Introduction.- Meat and meat products.- Poultry and poultry products.- Fish and fish products.- Feeds and pet foods.- Vegetables and vegetable products.- Fruits and fruit products.- Spices, dry soups and oriental flavourings.- Cereals and cereal products.- Nuts, oilseeds and dried legumes.- Cocoa, chocolate and confectionery.- Oil-based and fat-based foods.- Sugar, syrups, and honey.- Soft drinks, fruit juices, concentrates and fruit preserves.- Eggs and egg products.- Milk and dairy products.- Preventing abuse of foods after processing.

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