The Microbiological Quality of Food

Foodborne Spoilers

Nonfiction, Science & Nature, Science, Biological Sciences, Microbiology, Technology, Food Industry & Science
Cover of the book The Microbiological Quality of Food by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780081005033
Publisher: Elsevier Science Publication: December 1, 2016
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9780081005033
Publisher: Elsevier Science
Publication: December 1, 2016
Imprint: Woodhead Publishing
Language: English

The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions.

Divided into four sections, the first section defines microbial spoilage of food, with special emphasis on methods for the evaluation of spoiling phenomena and the status of their regulatory framework, examining both existing regulations and possible gaps. The second section examines spoiling microorganisms, covering a range of common spoilage microorganisms, including pseudomonas, yeasts, and molds and spore formers, as well as less-common spoilers, including lactic acid bacteria and specific spoilage organisms in fish.

The third section highlights spoiling phenomena within certain food types. Chapters cover dairy, fish, meat, and vegetables, and other products. The final section investigates emerging topics which point to future trends in the research of food spoilers. There is insight into microorganisms resistant to preservation, the role of biofilms in food quality, and the link between food safety and food spoilage, with a special emphasis on certain spoiling microorganisms which could be opportunistic pathogens. Written by an international team of leading authors, this book provides state-of-the-art coverage of this topic, which is essential to the shelf-life and quality of food.

  • Provides in-depth coverage of the different spoilers which cause the deterioration of foods, including less common spoilers not covered in other publications
  • Includes dedicated chapters covering the spoilage of specific products, making this book ideal for those working in the food industry
  • Presents a framework for future research in the area of foodborne spoilers
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions.

Divided into four sections, the first section defines microbial spoilage of food, with special emphasis on methods for the evaluation of spoiling phenomena and the status of their regulatory framework, examining both existing regulations and possible gaps. The second section examines spoiling microorganisms, covering a range of common spoilage microorganisms, including pseudomonas, yeasts, and molds and spore formers, as well as less-common spoilers, including lactic acid bacteria and specific spoilage organisms in fish.

The third section highlights spoiling phenomena within certain food types. Chapters cover dairy, fish, meat, and vegetables, and other products. The final section investigates emerging topics which point to future trends in the research of food spoilers. There is insight into microorganisms resistant to preservation, the role of biofilms in food quality, and the link between food safety and food spoilage, with a special emphasis on certain spoiling microorganisms which could be opportunistic pathogens. Written by an international team of leading authors, this book provides state-of-the-art coverage of this topic, which is essential to the shelf-life and quality of food.

More books from Elsevier Science

Cover of the book Recrystallization and Related Annealing Phenomena by
Cover of the book Functional integration and quantum physics by
Cover of the book Evolution and Development by
Cover of the book Oxoacidity: Reactions of Oxo-compounds in Ionic Solvents by
Cover of the book Lasers for Medical Applications by
Cover of the book Beyond Mentoring by
Cover of the book Future Energy by
Cover of the book Ocular Transporters and Receptors by
Cover of the book Pain Syndromes in Neurology by
Cover of the book Spatially Resolved Operando Measurements in Heterogeneous Catalytic Reactors by
Cover of the book How to Define and Build an Effective Cyber Threat Intelligence Capability by
Cover of the book Virtual Research Environments by
Cover of the book Neuropathology of Drug Addictions and Substance Misuse Volume 1 by
Cover of the book Epigenetics by
Cover of the book Regulatory Mechanisms in Transcriptional Signaling by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy