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Essentials of the microbiology of foods : a textbook for advanced studies / David A. Mossel... [et al.] ; with the collaboration of Anthony C. Baird-Parker... [et al.].
AUTOR:
David Alexander Antonius Mossel
ISBN:
0471930369
EDITOR:
Wiley
IDIOMA:
eng
PÁGINAS:
XXXVI, 699
AÑO:
1995
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RESUMEN
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This volume presents the fundamentals of modern food microbiology. Emphasis is placed on the assurance of foods of quality and consumer acceptibility, attained by safety measures based on hazard analysis and critical point control. Introductory chapters cover the fundamental taxonomy of the pertinent classes of organism: bacteria, moulds, yeast, viruses, protozoa, helminths and nematodes; and the most important aspects of microbial physiology as applied to foods, including growth, metabolism, death and injury. These basic chapters are followed by more detailed treatment of the occurrence and prevention of food-borne diseases of microbial aetiology and of the microbial deterioration of food. The final section is concerned with the microbial examination of foods. |
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INDICE
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Contributors
Preface
Foreword by R. J. Gilbert
Acknowledgements
Abbreviations Frequently Used in this Book
1 General Principles of Assuring the Microbiological Safety, Quality and Acceptability of Foods 3
2 Major Taxonomic and Determinative Characteristics of Organisms of Importance in Foods 10
3 Factors Affecting the Fate and Activities of Microorganisms in Foods 63
4 Diseases of Microbial Origin Transmitted by Foods 111
5 The Mechanism and Principles of Control of Microbial Spoilage of Foods 175
6 The Control of Microbial Safety and Quality of Foods 217
7 The Microbiological Monitoring of Foods 268
8 Evaluation of the Efficacy of Measures to Ensure Wholesomeness and Quality of Food by Assessing Compliance With Reference Values ('Standards') 343
9 Recommended Routine Procedures for the Microbiological Examination of Foods 405
References 447
Index 651
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