Microbial ecology of food commodities
Author(s)
Bibliographic Information
Microbial ecology of food commodities
（Microorganisms in foods, 6）
Blackwell Scientific, 1998
- hbk.
Available at / 4 libraries
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University Library for Agricultural and Life Sciences, The University of Tokyo図
hbk.613.65:I575019924629
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Note
Includes bibliographies and index
Description and Table of Contents
Description
Since the publication of the second volume of "Microorganisms in Foods", technological changes in food production and processing, increases in convenience and ready-to-eat foods, the globalization of the food industry and the recognition of new pathogenic microorganisms have necessitated an updated examination of the spoilage and safety aspects of foods. The recent escalation of media interest and public concern about food poisoning has highlighted the need for thorough and coherent, information to be provided to food microbiologists working in industry, government and education. This volume provides an updated and complete assessment of the microbial properties of every major food commodity. Each chapter examines the specific properties that effect the microbial content of different food items and the subsequent effects of harvest, transport, processing and storage. The means of controlling microbial content are also assessed. The information has been prepared by the International Commission on Microbiological Specifications for Foods (ICMSF).
The ICMSF was formed in reponse to the need for internationally acceptable and authoritative decisions on microbiological limits for foods moving in international commerce. Currently the membership consists of 19 food microbiologists from 11 countries, drawn from governmental laboratories in public health, agriculture and food technology, from universities and from the food industry. This book should be of interest to food microbiologists; food processors; food technologists; public health workers; and regulatory officials.
Table of Contents
- Meats and meat products
- poultry and poultry products
- eggs and egg products
- milk and milk products
- fish and shellfish
- fruit and fruit products
- vegetables and vegetable products
- soft drinks, fruit juices, concentrates and fruit preserves
- cereals and cereal products
- nuts and oilseeds
- oils and fat based foods
- sugar and syrups
- spices and other flavourings
- natural mineral waters and other water
- feeds and pet foods
- cocoa, chocolate and confectionary
- preventing abuse of foods after processing.
by "Nielsen BookData"
