Microbiological Safety and Quality of Food

This book PDF is perfect for those who love Science genre, written by Barbara M. Lund and published by Springer Science & Business Media which was released on 29 March 2024 with total hardcover pages 1082. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Microbiological Safety and Quality of Food books below.

Microbiological Safety and Quality of Food
Author : Barbara M. Lund
File Size : 54,5 Mb
Publisher : Springer Science & Business Media
Language : English
Release Date : 29 March 2024
ISBN : 0834213230
Pages : 1082 pages
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Microbiological Safety and Quality of Food by Barbara M. Lund Book PDF Summary

This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.

Microbiological Safety and Quality of Food

This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how

Get Book
Microbiological Safety and Quality of Food

This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how

Get Book
The Microbiological Safety and Quality of Food

Download or read online The Microbiological Safety and Quality of Food written by Tony C. Baird-Parker,Grahame Warwick Gould,Barbara M. Lund, published by Unknown which was released on 2000. Get The Microbiological Safety and Quality of Food Books now! Available in PDF, ePub and Kindle.

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An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients

This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and

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The Microbiological Quality of Food

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

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Microbial Food Safety and Preservation Techniques

In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in many of these advances, Microbial Food Safety and

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Microbiological Quality of Foods

Microbiological Quality of Foods contains the proceedings of a conference held in Franconia, New Hampshire, on August 27-29, 1962. Contributors review the state of knowledge of foodborne diseases and discuss the use and efficiency of microbiological tests and standards for food quality from the academic, regulatory, and industrial standpoints. Problems related

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Scientific Criteria to Ensure Safe Food

Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set

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