Microbial Ecology of Foods V1 - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Microbial Ecology of Foods V1 write by International Commission on Microbiological Specifications for Foods. This book was released on 2012-12-02. Microbial Ecology of Foods V1 available in PDF, EPUB and Kindle. Microbial Ecology of Foods, Volume I: Factors Affecting Life and Death of Microorganisms presents valuable background information on the theoretical aspects of food microbiology. It is divided into 14 chapters that focus on the environmental factors affecting food microorganisms. These factors are temperature, irradiation, water activity, pH, acidity, organic acids, curing salts, antibiotics, gases, packaging, and cleaning systems. Each chapter explores the scientific principles of the specific environmental factor; methods of measurement; and effects on growth and viability of spoilage organisms and pathogens. The chapters also look into the control measures and interrelationships with the other factors. Some of the chapters deal with the effects of cell injury on survival and recovery of microorganisms in food and the metabolic aspects of mixed microbial populations. In each chapter, the reader has been directed to appropriate key publications for further study. This volume is particularly suitable as an undergraduate or postgraduate textbook for students who have had at least one course in general microbiology.
Quantitative Microbiology in Food Processing
Quantitative Microbiology in Food Processing - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Quantitative Microbiology in Food Processing write by Anderson de Souza Sant'Ana. This book was released on 2017-02-06. Quantitative Microbiology in Food Processing available in PDF, EPUB and Kindle. Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.
Microorganisms in Foods 6
Microorganisms in Foods 6 - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Microorganisms in Foods 6 write by International Commission on Microbiological Specifications for Foods (ICMSF). This book was released on 2006-06-18. Microorganisms in Foods 6 available in PDF, EPUB and Kindle. Intended for those interested in applied aspects of food microbiology, for 17 commodity areas, this book describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens.
Micro-Organisms in Foods
Micro-Organisms in Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Micro-Organisms in Foods write by International Commission on Microbiological Specifications for Foods Staff. This book was released on 2012-12-06. Micro-Organisms in Foods available in PDF, EPUB and Kindle. Microbiology of Foods 6: Microbial Ecology of Food Commodities was written by the ICMSF, compris ing 19 scientists from II countries, plus 12 consultants and 12 chapter contributors. This book brings up to date Microbial Ecology of Foods, Volume 2: Food Commodities (1980, Academic Press), taking account of developments in food processing and packaging, new ranges of products, and foodborne pathogens that have emerged since 1980. The overall structure of each of the chapters has been retained, viz. they cover: (i) the important properties of the food commodity that affect its microbial content; (ii) the initial microbial flora at slaughter or harvest; (iii) the effect of harvesting, transportation, processing and storage on the microbial content; and (iv) the means of controlling processes and the microbial content. The section on Choice of Case has not been included in this 2nd edition, reflecting the changed emphasis in ensuring the microbi ological safety of foods. At the time of publication of Microbial Ecology of Foods, Volume 2: Food Commodities, control of food safety was largely by inspection and compliance with hygiene regulations, coupled with end-product testing. Such testing was put on a sound statistical basis through sampling plans introduced in Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (2nd edition 1986, University of Toronto Press).
Molecular Techniques in the Microbial Ecology of Fermented Foods
Molecular Techniques in the Microbial Ecology of Fermented Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Molecular Techniques in the Microbial Ecology of Fermented Foods write by Luca Cocolin. This book was released on 2007-12-15. Molecular Techniques in the Microbial Ecology of Fermented Foods available in PDF, EPUB and Kindle. With the application of new analytical techniques, the field of food fermentation has grown in recent years. This book provides the latest information and relevant advances on the microbial ecology of fermented foods and the application of molecular methods. This book serves as a guide for students and researchers on the most advanced techniques to identify bacteria and helps in choosing the most appropriate tools to study fermented food from a microbiological point of view.
