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Microbial Ecology of Food Commodities - 2nd edition
Edited by ICMSF
Springer
2005
Hardcover 738 pp ISBN 030648675X
£88.00
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Published for the ; International Commission for the Microbiological Specifications of Foods (ICMSF) this
second edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities is intended 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.
Written for food industry, government agencies involved in food safety and public health, agricultural industry; food
science, agricultural, microbiology departments, possibly medical and veterinary departments
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.
To find similar publications, click on a keyword below:
International Commission for the Microbiological Specifications of Foods
: Springer
: bacteriology
: food safety
: human health
: microbiology
: mycology
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