Control of foodborne microorganisms
著者
書誌事項
Control of foodborne microorganisms
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 114）
M. Dekker, c2002
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality.
目次
- Microbial control in foods - needs and concerns
- thermal control of micro-organisms
- microbial control with cold temperature
- microbial control by irradiation
- microwave control of pathogens
- control of micro-organisms by chemicals
- microbial control by packaging
- control of foodborne micro-organisms with carbon dioxide under elevated pressure
- control of microbial growth by low pressure and ambient pressure gases
- control with naturally occurring antimicrobial systems including bacteriolytic enzymes
- perspectives for application of bacteriocins as food preservatives
- formulating low-acid foods for botulinal safety
- reduction of microbial contaminants on carcases
- control by high-intensity pulsed electric fields
- magnetic fields as a potential nonthermal technology for the control of micro-organisms
- microbial control by high pressure
- ohmic heating
- modelling acid control of foodborne micro-organisms
- management of microbial control in HACCP systems
- hurdle technology
- overview - summary and future prospects.
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