Modern Food Microbiology - Rilegato

Jay, James M.

Rilegato

ISBN 10: 083421671X ISBN 13: 9780834216716

Casa editrice: Aspen Publishers Inc.,U.S., 2000

Riassunto

An Aspen Food Science Text Series Book. A new, sixth edition brings benefits to professors and students alike who will find new chapters on food preservation by modified atmosphere, high pressure and pulsed electric field processing, and foodborne pathogens; additional sections covering new food regulations, fresh-cut produce, new food products, and risk assessment and analysis; and thorough updating of taxonomies, text, illustrations, and references throughout. Coverage includes: historical background; overview of microorganisms in food and what allows them to grow; specific microorganisms in fresh, fermented, and processed meats, poultry, seafood, dairy products, fruits, vegetables, and other products; scientific methods for finding and measuring microorganisms and their products in foods; scientific methods for preserving foods; food safety and quality controls; foodborne diseases; and in-depth references following each chapter, appendixes, and index. A helpful Instructor's manual is available to adopting professors.

Su questo libro

Contenuti:

Historical Background. History of Microorganisms in Food. HABITATS, TAXONOMY, AND GROWTH PARAMETERS. Taxonomy, Role, and Significance of Microorganisms in Foods . Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth. MICROORGANISMS IN FOODS. Fresh Meats and Poultry. Processed Meats. Seafoods. Fermentation and Fermented Dairy Products. Fruit and Vegetable Products: Whole, Fresh-Cut, and Fermented. Miscellaneous Food Products. DETERMINING MICROORGANISMS AND/OR THEIR PRODUCTS IN FOODS. Culture, Microscopic, and Sampling Methods. Physical, Chemical, Molecular, and Immunologic Methods. Bioassay and Related Methods. FOOD PRESERVATION AND SOME PROPERTIES OF PSYCHROTROPHS, THERMOPHILES, AND RADIATION-RESISTANT BACTERIA. Food Preservation with Chemicals. Food Preservation with Modified Atmospheres. Radiation Preservation of Foods and Nature of Microbial Radiation Resistance. Low-Temperature Food Preservation and Characteristics of Psychrotrophic Microorganisms. High-Temperature Food Preservation and Characteristics of Thermophilic Microorganisms. Preservation of Foods by Drying. Other Food Preservation Methods. INDICATORS OF FOOD SAFETY AND QUALITY, PRINCIPLES OF QUALITY CONTROL, AND MICROBIAL CRITERIA. Indicators of Food Microbial Quality and Safety. The HACCP System and Food Safety. FOODBORNE DISEASES. Introduction to Foodborne Pathogens. Staphylococcal Gastroenteritis. Food Poisoning Caused by Gram-Positive Sporeforming Bacteria. Foodborne Listeriosis. Foodborne Gastroenteritis Caused by Salmonella & Shigella. Foodborne Gastroenteritis Caused by Escherichia Coli. Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species. Foodborne Animal Parasites. Mycotoxins. Viruses and Some Other Proven and Suspected Foodborne Biohazards. Appendixes. Index

Product Description:

Book by Jay James M

Su questa edizione

• Editore: Aspen Publishers Inc.,U.S.
• Data di pubblicazione: 2000
• ISBN 10: 083421671X
• ISBN 13: 9780834216716
• Rilegatura: Copertina rigida
• Numero edizione: 6
• Numero di pagine: 720