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Microbial Ecology of Foods V2
1st Edition - January 28, 1982
9 7 8 - 0 - 3 2 3 - 1 4 3 4 2 - 4
Microbial Ecology of Foods, Volume II: Food Commodities is a comprehensive treatise on the microbiology of specific commodity groups. The commodity groups discussed include meat,… Read more
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Microbial Ecology of Foods, Volume II: Food Commodities is a comprehensive treatise on the microbiology of specific commodity groups. The commodity groups discussed include meat, milk, egg, fish, shellfish, and their products. Other groups included are feeds of animal origin and pet foods; agricultural crops and their products; fats and oils; beverages; confectioneries; miscellaneous foods; and natural mineral waters. Composed of 15 chapters, this book has chapters that cover the important properties of the food commodity that affects the microbial content. The initial microbial flora on flesh foods at slaughter or on vegetable foods at harvest and the effects of harvest, transport, processing, and storage on the microbial content are discussed as well. Furthermore, this text explains the means of controlling the process and the microbial content. Each chapter is a review of applied microbiology, compiled by leading authorities selected solely for their expert knowledge. The final chapter emphasizes factors that contribute to outbreaks of foodborne disease. This volume will greatly appeal to those interested primarily in applied aspects of food microbiology, such as food processors, microbiologists, and technologists; veterinarians; public health workers; and regulatory officials.
Preface Acknowledgments Introduction: The Evolution of Processing Techniques Contents of Volume I15 Meats and Meat Products I. Introduction II. Initial Microflora III. Primary Processing IV. Raw Chilled Meat V. Frozen Raw Meat VI. Low-Temperature Rendered Meat VII. Dried Meats VIII. Raw Cured Meats, Including Fermented and Dried Products IX. Cooked, Uncured Meats X. Cooked, Cured Meats XI Choice of Case 16 Poultry and Poultry Meat Products I. Introduction II. Initial Microflora III. Chilled Raw Poultry and Poultry Meat Products IV. Frozen Raw Poultry and Poultry Meat Products V. Heat-Processed Poultry Meat Products VI. Dehydrated Poultry Meat Products VII. Cured and Smoked Poultry Meat Products VIII. Irradiated Poultry Meat Products IX. Choice of Case 17 Feeds of Animal Origin and Pet Foods I. Introduction II. Meals Derived from Warm-Blooded Animals III. Meals Derived from Fish IV. Pet Foods V. Choice of Case 18 Milk and Milk Products I. Introduction II. Raw Milk III. Market Milks IV. Condensed and Dried Milk Products V. Ice Cream and Edible Ices (Frozen Dairy Desserts) VI. Cheese VII. Fermented Milks VIII. Choice of Case19 Eggs and Egg Products I. Introduction II. Initial Microflora III. Shell Eggs IV. Liquid and Frozen Eggs V. Dried Eggs VI. Further Processed Egg Products20 Fish and Shellfish and Their Products I. Introduction II. Initial Microflora III. Chilled Raw Seafoods IV. Frozen Raw Seafoods V. Cooked Crustaceae (Frozen or Chilled Cooked Shrimp, Lobster Meat, and Crabmeat) VI. Canned Seafoods VII. Cured and Smoked Seafoods VIII. Fermented Fish Products IX. Choice of Case21 Vegetables, Fruits, Nuts, and Their Products I. Introduction II. Vegetables III. Fruits IV. Nuts 22 Soft Drinks, Fruit Juices, Concentrates, and Fruit Preserves I. Introduction II. Initial Microflora III. Processing IV. Choice of Case 23 Cereals and Cereal Products I. Introduction II. Initial Microflora (Microflora of Grains in the Field) III. Harvesting, Transporting, and Storing Grains IV. Flours, Meals, and Dry Mixes V. Doughs VI. Breads VII. Pasta VIII. Breakfast Cereals and Snack Foods IX. Pastries X. Choice of Case24 Spices I. Introduction II. Initial Microflora III. Effects of Processing on Microorganisms IV. Spoilage V. Pathogens VI. Control VII. Choice of Case 25 Fats and Oils I. Introduction II. Mayonnaise and Salad Dressings III. Peanut Butter IV. Margarine V. Butter 26 Sugar, Cocoa, Chocolate, and Confectioneries I. Introduction II. Sugar III. Cocoa Beans, Cocoa, and Chocolate IV. Confectionery 27 Miscellaneous Foods I. Introduction II. Dry Soup and Gravy Mixes III. Salads IV. Precooked Frozen Foods V. Froglegs VI. Meat Pies 28 Natural Mineral Waters I. Introduction II. Initial Microflora III. Effects of Processing on Microorganisms IV. Choice of Case29 Preventing Abuse of Foods after Processing I. Introduction II. Initial Microflora III. Effects of Storage, Preparation, and Serving on Microorganisms IV. SummaryBibliography Appendix I The ICMSF: Its Purposes and Accomplishments History and Purpose Membership and Subcommissions Accomplishments FinancingAppendix II Contributors to the Sustaining Fund of ICMSF Appendix III Members and Consultants of ICMSF and Its Subcommissions Members of the ICMSF Balkan and Danubian Subcommission Latin-American Subcommission Middle East-North African Subcommission Consultants for This Book Appendix IV Choice of Case Index