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

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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.

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Product Details

  • ISBN-13: 9780306486753
  • Publisher: Springer US
  • Publication date: 7/1/2005
  • Series: Microorganisms in Foods Series
  • Edition description: 2nd ed. 2005
  • Edition number: 2
  • Pages: 736
  • Product dimensions: 1.63 (w) x 10.00 (h) x 7.00 (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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