Ebook239 pages6 hours
Microbiological Quality of Foods
Rating: 0 out of 5 stars
()
About this ebook
Microbiological Quality of Foods contains the proceedings of a conference held in Franconia, New Hampshire, on August 27-29, 1962. Contributors review the state of knowledge of foodborne diseases and discuss the use and efficiency of microbiological tests and standards for food quality from the academic, regulatory, and industrial standpoints. Problems related to the use of microorganisms as an index of food quality are given special attention. This book includes a consideration of total counts, coliforms, fecal streptococci, and the detection of specific pathogens. This text is organized into 26 chapters and begins with an overview of the status of microbiological tests and standards that have been developed to ensure food quality. The book then discusses the concerns of regulators at the federal and local levels concerning food microbiology, particularly the safety or wholesomeness of foods. The next chapters focus on industry perspectives regarding food safety; the role of universities in food microbiological research; and problems and challenges presented by foodborne diseases. The book also introduces the reader to staphylococcal enterotoxins, halophilic bacteria, botulism, and Clostridium perfringens that causes food poisoning. This book is a valuable resource for those involved in food microbiology, science and technology, and industry; bacteriology; and public health.
Related to Microbiological Quality of Foods
Related ebooks
Dietary Fibers: Chemistry and Nutrition Rating: 4 out of 5 stars4/5Bacteriocins of Lactic Acid Bacteria Rating: 5 out of 5 stars5/5FAO Guide to Ranking Food Safety Risks at the National Level Rating: 0 out of 5 stars0 ratingsFood Hygiene and Toxicology in Ready-to-Eat Foods Rating: 0 out of 5 stars0 ratingsPrinciples and Practices for the Safe Processing of Foods Rating: 5 out of 5 stars5/5Quality Control in the Food Industry V1 Rating: 0 out of 5 stars0 ratingsFoodborne Infections and Intoxications Rating: 5 out of 5 stars5/5Rapid Detection of Food Adulterants and Contaminants: Theory and Practice Rating: 0 out of 5 stars0 ratingsSanitation in Food Processing Rating: 0 out of 5 stars0 ratingsFood Safety and Human Health Rating: 0 out of 5 stars0 ratingsMicrobiological Guidelines: Support for Interpretation of Microbiological Test Results of Foods Rating: 0 out of 5 stars0 ratingsFSMA and Food Safety Systems: Understanding and Implementing the Rules Rating: 0 out of 5 stars0 ratingsSanitation in Food Processing Rating: 4 out of 5 stars4/5Introduction to Food Toxicology Rating: 5 out of 5 stars5/5Ensuring Global Food Safety: Exploring Global Harmonization Rating: 0 out of 5 stars0 ratingsPulse Foods: Processing, Quality and Nutraceutical Applications Rating: 4 out of 5 stars4/5Oats Nutrition and Technology Rating: 0 out of 5 stars0 ratingsFood and Drink - Good Manufacturing Practice: A Guide to its Responsible Management (GMP7) Rating: 0 out of 5 stars0 ratingsClimate Change: Unpacking the Burden on Food Safety Rating: 0 out of 5 stars0 ratingsModeling in Food Microbiology: From Predictive Microbiology to Exposure Assessment Rating: 0 out of 5 stars0 ratingsNovel Thermal and Non-Thermal Technologies for Fluid Foods Rating: 0 out of 5 stars0 ratingsStructure-Function Properties of Food Proteins Rating: 5 out of 5 stars5/5Food Structure and Functionality Rating: 0 out of 5 stars0 ratingsFood Safety and Quality Systems in Developing Countries: Volume II: Case Studies of Effective Implementation Rating: 0 out of 5 stars0 ratingsEssentials for Food Safety: The Fight Against Microorganisms Rating: 0 out of 5 stars0 ratingsFood Safety in the Seafood Industry: A Practical Guide for ISO 22000 and FSSC 22000 Implementation Rating: 0 out of 5 stars0 ratingsStarter Cultures in Food Production Rating: 0 out of 5 stars0 ratingsHazard Analysis and Risk Based Preventive Controls: Building a (Better) Food Safety Plan Rating: 3 out of 5 stars3/5Food Fraud: A Global Threat with Public Health and Economic Consequences Rating: 5 out of 5 stars5/5
Food Science For You
Starter Guide for Food Truck Business: Food Truck Business and Restaurants, #1 Rating: 5 out of 5 stars5/5The Craft and Science of Coffee Rating: 5 out of 5 stars5/5Meathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsThiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals Rating: 0 out of 5 stars0 ratingsNovel Thermal and Non-Thermal Technologies for Fluid Foods Rating: 0 out of 5 stars0 ratingsUltraviolet LED Technology for Food Applications: From Farms to Kitchens Rating: 0 out of 5 stars0 ratingsThe Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsMouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsSwindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5Bread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Present Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsBaked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5The Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5Wild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsHow to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5Survival 101: Food Storage A Step by Step Beginners Guide on Preserving Food and What to Stockpile While Under Quarantine Rating: 0 out of 5 stars0 ratingsThe Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5The End of Craving: Recovering the Lost Wisdom of Eating Well Rating: 4 out of 5 stars4/5The American Plate: A Culinary History in 100 Bites Rating: 4 out of 5 stars4/5The Kitchen as Laboratory: Reflections on the Science of Food and Cooking Rating: 4 out of 5 stars4/5Kitchen Mysteries: Revealing the Science of Cooking Rating: 4 out of 5 stars4/5An Overview of FDA Regulated Products: From Drugs and Cosmetics to Food and Tobacco Rating: 5 out of 5 stars5/5Canning and Preserving Guide including Recipes (Boxed Set) Rating: 5 out of 5 stars5/5
Reviews for Microbiological Quality of Foods
Rating: 0 out of 5 stars
0 ratings
0 ratings0 reviews
Book preview
Microbiological Quality of Foods - L Slanetz
Enjoying the preview?
Page 1 of 1