Microbiological Safety and Quality of Food

Front Cover
Barbara Lund, Anthony C. Baird-Parker, Tony C. Baird-Parker, Grahame W. Gould, Grahame Warwick Gould
Springer Science & Business Media, 2000 - Science - 2024 pages
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.
 

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Contents

The Production of Microbiologically Safe and Stable Foods
3
Strategies for Food Preservation
19
Bacillus species 1029
24
Heat Treatment
36
Irradiation
65
Chill Storage
101
Freezing
122
Drying and Reduction of Water Activity
146
Fresh and Processed Vegetables
620
Fermented and Acidified Plant Foods 685 Chapter 26 Fermented and Acidified Plant Foods
685
Fresh and Processed Fruits
738
Cereals and Cereal Products
759
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

Control of pH and Use of Organic Acids
175
Escherichia coli 1136
177
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
Fresh Red Meats
361
Processed Meat Products
389
Fermented Meats
420
Fresh and FurtherProcessed Poultry 445 Chapter 20 Fresh and FurtherProcessed Poultry
445
Fresh and Processed Fish and Shellfish
472
Milk and Unfermented Milk Products
507
Fermented Milk Products
535
Vibrio species 1336
575
Eggs and Egg Products
590

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