Control of Foodborne Microorganisms

Herausgeber: Juneja, Vijay K; Sofos, John N

• Broschiertes Buch

Produktbeschreibung

Offering numerous illustrations and tables, this comprehensive resource explores the control of foodborne pathogens. It emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality. Highlighting state-of-the-art methods to diminish microbi

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Produktdetails

• Verlag: Taylor & Francis Ltd (Sales)
• Seitenzahl: 552
• Erscheinungstermin: 2. Dezember 2019
• Englisch
• Abmessung: 229mm x 152mm x 29mm
• Gewicht: 735g
• ISBN-13: 9780367455125
• ISBN-10: 0367455129
• Artikelnr.: 58441838

Autorenporträt

Juneja, Vijay K.; Sofos, John N.

Inhaltsangabe

Microbial control in foods - needs and concerns
thermal control of micro-organisms
microbial control with cold temperature
microbial control by irradiation
microwave control of pathogens
control of micro-organisms by chemicals
microbial control by packaging
control of foodborne micro-organisms with carbon dioxide under elevated pressure
control of microbial growth by low pressure and ambient pressure gases
control with naturally occurring antimicrobial systems including bacteriolytic enzymes
perspectives for application of bacteriocins as food preservatives
formulating low-acid foods for botulinal safety
reduction of microbial contaminants on carcases
control by high-intensity pulsed electric fields
magnetic fields as a potential nonthermal technology for the control of micro-organisms
microbial control by high pressure
ohmic heating
modelling acid control of foodborne micro-organisms
management of microbial control in HACCP systems
hurdle technology
overview - summary and future prospects.