Food spoilage microorganisms

著者

• Blackburn, Clive de W.

書誌事項

Food spoilage microorganisms

edited by Clive de W. Blackburn

（Woodhead Publishing in food science, technology and nutrition）

CRC , Woodhead, 2006

• : CRC Press
• : Woodhead

注記

Includes bibliographical references and index

内容説明・目次

巻冊次

: CRC Press ISBN 9780849391569

内容説明

The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties, and the availability and effectiveness of different preventative measures. Food Spoilage Microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this. The first part of this essential new book looks at tools, techniques, and methods for the detection and analysis of microbial food spoilage with chapters focusing on analytical methods, predictive modeling, and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms, and methods for control are considered by product type. The following three parts are then dedicated to yeasts, molds, and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival, and death characteristics, methods for detection, and control options are discussed. Food Spoilage Microorganisms takes an applied approach to the subject and will be an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations.

目次

Introduction DETECTION AND ANALYSIS OF FOOD SPOILAGE Quantitative Detection and Identification Methods for Microbial Spoilage Detection, Identification and Enumeration Methods for Spoilage Yeasts Detection, Identification and Enumeration Methods for Spoilage Moulds Modelling Microbial Spoilage Determining the Stability and Shelf-Life of Foods MANAGING FOOD SPOILAGE Managing Microbial Food Spoilage: An Overview Managing Microbial Spoilage in the Dairy Industry Managing Microbial Spoilage in Cereal and Baking Products Managing Microbial Spoilage in the Meat Industry SPOILAGE YEASTS Zygosaccharomyces and Related Genera Saccharomyces and Related Genera Candida and Related Genera Dekkera/Brettanomyces spp. SPOILAGE MOULDS General Characteristics of Moulds Zygomycetes Penicillium and Related Genera Aspergillus and Related Teleomorphs Other Types of Spoilage Moulds SPOILAGE BACTERIA Pseudomonas and Related Genera Lactic Acid Bacteria Spore-Forming Bacteria Enterobacteriaceae Other Spoilage Bacteria

巻冊次

: Woodhead ISBN 9781855739666

内容説明

The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this.The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival and death characteristics, methods for detection and control options are discussed.Food spoilage microorganisms takes an applied approach to the subject and is an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations.

目次

• Part 1 Detection and analysis of food spoilage: Quantitative detection and identification methods for microbial spoilage
• Detection, identification and enumeration methods for spoilage yeasts
• Detection, identification and enumeration methods for spoilage moulds
• Modelling microbial spoilage
• Determining the stability and shelf-life of foods. Part 2 Managing food spoilage: Managing microbial food spoilage: An overview
• Managing microbial spoilage in the dairy industry
• Managing microbial spoilage in cereal and baking products
• Managing microbial spoilage in the meat industry. Part 3 Spoilage yeasts: Zygosaccharomyces and related genera
• Saccharomyces and related genera
• Candida and related genera
• Dekkera/Brettanomyces spp. Part 4 Spoilage moulds: General characteristics of moulds
• Zygomycetes
• Penicillium and related genera
• Aspergillus and related teleomorphs
• Other types of spoilage moulds. Part 5 Spoilage bacteria: Pseudomonas and related genera
• Lactic acid bacteria
• Spore-forming bacteria
• Enterobacteriaceae
• Other spoilage bacteria.

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BA8656970X
• ISBN:
  • 0849391563
  • 9781855739666
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Boca Raton,Cambridge
• ページ数/冊数: xxiii, 712 p.
• 大きさ: 25 cm
• 分類:
  • DC22 : 664.001579
• 件名:
  • LCSH : Food -- Microbiology
  • LCSH : Food contamination
• 親書誌ID:
  • BA78933126