Microorganisms in Foods 5: Characteristics of Microbial 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 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. ) systems and other systems that identify hazards and define processes for controlling them. These systems demand that operators and regulators thoroughly understand the properties of microbial microbial pertaining to or emanating from a microbe. microbial digestion the breakdown of organic material, especially feedstuffs, by microbial organisms. pathogens under all conditions that could be found in foods and food-processing environments. In an accessible and systematic way, Microorganisms in Foods 5 presents detailed information about the main organisms responsible for 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 . An overview of key properties for each organism is followed by a series of tables detailing the responses of the organism under a range of conditions. This compilation of high-quality, reliable data on the behavior of food-poisoning organisms is an essential information source for food technologists, product developers, food microbiologists and regulators. 513 pages, hardcover. Member: $165. Nonmember: $192.50. |
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