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Psychrotrophic Bacteria in Foods: Disease and Spoilage.

Every reader will be well aware that frozen and chilled foods are becoming more and more popular and the food products being treated in this manner are becoming ever more diverse. Add to this the current move towards the less-processed foods and one can see the need for refrigeration. All these foods have specific chemical and physical attributes affecting the growth or survival of many types of cold-tolerant bacteria. Whilst attention has been given to psychrotrophic bacteria that cause spoilage of foods, only recently has concern been shown for psychrotrophic pathogenic bacteria, primarily because of the recognition of the foodborne disease outbreaks from such

organisms.

This book emphasizes the health hazards and potential danger from bacterial pathogens in foods held at low temperatures compared with the spoilage of foods by psychrotrophic bacteria that produce off-odours, flavours and texture changes or other evidence of food deterioration. One objective is to distinguish between food spoilage types and foodborne pathogens in their possibilities for growth or survival and subsequent activity in refrigerated and frozen foods in frozen-defrosted products. This present book is not concerned specifically with enzymes but with psychrotrophic bacteria as they relate to food spoilage and to foodborne disease.

Section A of the book provides an overview on low temperatures, spoilage organisms, pathogens and food. It is divided into nine chapters with titles: Health hazards vs. food spoilage; Psychrotrophic spoilage bacteria, meat spoilage; Spoilage of cured meats and other meat items; Poultry spoilage; Spoilage of eggs and fish; Spoilage of dairy products, vegetables, fruits and other foods; Manifestations of spoilage by psychrotrophic bacteria, spoilage changes in foods of animal origin; Psychrotrophic pathogens; and Pathogens surviving low temperatures. Section B is on control by low temperatures and has a single chapter entitled Refrigeration and freezing.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Sep 1, 1993
Words:293
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