Microbiological Safety and Quality of FoodBarbara M. Lund, Tony C. Baird-Parker, Grahame W. Gould 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. |
Contents
PART IPRINCIPLES AND APPLICATION OF FOOD PRESERVATION TECHNIQUES | 3 |
Grahame W Gould | 19 |
Bacillus species 1029 | 24 |
Chapter 3 | 27 |
1 | 36 |
Irradiation | 65 |
Chill Storage | 101 |
Freezing | 122 |
Fermented and Acidified Plant Foods | 685 |
Fresh and Processed Fruits | 738 |
Cereals and Cereal Products | 759 |
Staphylococcus aureus 1317 | 776 |
Yellow Fat Products Butter Margarine Dairy and Nondairy Spreads | 784 |
Mayonnaise Dressings Mustard MayonnaiseBased Salads and Acid Sauces | 807 |
Fruit Juices Fruit Drinks and Soft Drinks | 836 |
Bottled Water | 870 |
Drying and Reduction of Water Activity | 146 |
Control of pH and Use of Organic Acids | 175 |
Sulfite and Nitrite | 200 |
Modified Atmospheres | 214 |
The Effect of Redox Potential | 235 |
Microorganisms and Their Products in the Preservation of Foods | 251 |
New and Emerging Physical Methods of Preservation | 277 |
Use of Combined Preservative Factors in Foods of Developing Countries | 294 |
Injured Bacteria | 315 |
Principles and Application of Predictive Modeling of the Effects | 342 |
PART IIMICROBIAL ECOLOGY OF DIFFERENT TYPES OF FOOD | 359 |
Processed Meat Products | 389 |
Fermented Meats | 420 |
Fresh and FurtherProcessed Poultry | 445 |
Fresh and Processed Fish and Shellfish | 472 |
Milk and Unfermented Milk Products | 507 |
Fermented Milk Products | 535 |
Eggs and Egg Products | 590 |
Fresh and Processed Vegetables | 620 |
Protozoa 1420 | 889 |
Spices and Herbs | 897 |
Nuts and Nut Products | 919 |
Sugars Honey Cocoa Chocolate and Confectionery Products | 941 |
Teas Herbal Teas and Coffee | 960 |
971 | |
1-1 | |
1-9 | |
1-24 | |
1-25 | |
1-32 | |
1-37 | |
1-39 | |
1-43 | |
1-52 | |
1-57 | |
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1-66 | |
Other editions - View all
Microbiological Safety and Quality of Food Barbara M. Lund,Tony C. Baird-Parker,Grahame W. Gould No preview available - 2000 |
Common terms and phrases
aerobic anaerobic antimicrobial Appl Bacillus bacte bacteriocins Bacteriol beef Campylobacter carbon dioxide carcasses cause cells cheese chilled Clostridium botulinum concentration contamination cooked Dairy effect Environ enzymes Escherichia coli factors fermented sausages fish flora Food Microbiol Food Preservation Food Prot Food Sci Food Technol foodborne freezing frozen Gram-negative heat hurdle inactivation increase infection inhibition irradiation lactic acid bacteria Lactobacillus levels Listeria monocytogenes meat products medium membrane mesophilic metabolic microbial Microbiology microflora microorganisms modified atmosphere molds NaCl nisin nitrite numbers organisms oxygen packed pasteurized pathogens pork poultry pressure protein Pseudomonas psychrophilic psychrotrophic raw milk reduced resistance ripening safety Salmonella salt samples shelf sodium sorbic sorbic acid species spoilage spores Staphylococcus aureus starter cultures sterilization storage strains sulfite surface survival temperature tion toxin treatment ture unconditional vacuum packaging vegetative Vibrio water activity yeasts Yersinia enterocolitica