A survey of Salmonella serovars and most probable numbers in rendered-animal-protein meals: inferences for animal and human health.With entire chapters dedicated to salmonellae, along with other microorganisms that cause foodborne diseases, these books make a good addition to your resource library. Modern Food Microbiology--Sixth Edition James M. Jay (1996) The sixth edition of this highly acclaimed text explores the fundamental elements affecting the presence, activity, and control of microorganisms in food. It includes new chapters on food preservation food preservation, methods of preparing food so that it can be stored for future use. Because most foods remain edible for only a brief period of time, people since the earliest ages have experimented with methods for successful food preservation. by modified atmospheres and high-pressure and pulsed-electric-field processing, as well as an introduction to foodborne pathogens. 679 pages, hardcover. Member: $59.95. Nonmember: $69.90. Catalog #578. Microorganisms in Foods 5: Characteristics of Microbial microbial pertaining to or emanating from a microbe. microbial digestion the breakdown of organic material, especially feedstuffs, by microbial organisms. Pathogens International Commission on Microbiological Specifications for Foods (1996) The control of food safety in modern food processing Food processing is the set of methods and techniques used to transform raw ingredients into food for consumption by humans or animals. The food processing industry utilises these processes. relies on the hazard analysis A hazard analysis is a process used to characterize the elements of risk. The results of a hazard analysis is the identification of unacceptable risks and the selection of means of controlling or eliminating them. critical control point (HACCP HACCP hazard analysis critical control points. ) system and other systems that identify hazards and define processes to control them. These approaches demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food-processing environment. Microorganisms in Foods 5 presents detailed information in an accessible and systematic way about each of the main organisms responsible for causing microbial food poisoning food poisoning, acute illness following the eating of foods contaminated by bacteria, bacterial toxins, natural poisons, or harmful chemical substances. It was once customary to classify all such illnesses as "ptomaine poisoning," but it was later discovered that . For each organism, it gives an overview of key properties followed by a series of tables detailing the responses of the organism under a range of variable conditions. This compilation of high-quality, reliable data on the behavior of food-poisoning organisms is an essential source of information for food technologists, product developers, food microbiologists, and regulators. 513 pages, hardcover. Member: $165. Nonmember: $192.50. Catalog #579. |
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