The Microbiological Quality of Food (eBook, ePUB)

Foodborne Spoilers
Redaktion: Bevilacqua, Antonio; Sinigaglia, Milena; Corbo, Maria Rosaria

• Format: ePub

Produktbeschreibung

The Microbiological Quality of Food: Foodborne Spoilers covers the microbiological spoilage of foods, with a focus on the spoilers, the foods themselves, and the signs of spoilage. The book addresses traditional spoilers (filamentous fungi, spore-forming bacteria, yeasts, SSO in fish), as well as some emerging spoilers (Pseudomonas), now recognized as primary targets. Sections also provide a brief overview of important foods (vegetables, milk and dairy products, meat, and fish) and addresses safety and economic loss. Details on the signs of spoilage, how to prevent spoilers, and methods of detecting spoilage and spoilage microorganisms in foods are also presented. This is an authoritative reference for researchers, scientists and students who need to understand microbial spoilage, the impact of biofilm on the quality and safety of many foods, and the implications of biofilm for spoilage and shelf life. Hot topics covered by this book include the possible link between food spoilage and food safety as a consequence of antibiotic resistance spreading all over the world. - Presents Definitions: taxonomy, definition of food spoilage according to the literature and regulatory frameworks - Provides Case Studies: for some foods and emerging spoilers, along with examples of how to prolong the shelf life - Includes Calculations/worked examples: models and practical examples to calculate the shelf life of foods and to design and effective method to inhibit spoilers

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Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 348
• Erscheinungstermin: 25. Oktober 2024
• Englisch
• ISBN-13: 9780323911313
• Artikelnr.: 72251219

Inhaltsangabe

1. Microbial Spoilage of Foods: Fundamentals Part I: The Spoilers 2.
Pseudomonas and Related Genera 3. Specific Spoilage Organisms (SSOs) in
Fish 4. Spore-Forming Bacteria 5. Yeasts 6. Molds Part II: A Focus on Food
Spoilage 7. Spoilage of Milk and Dairy Products 8. Spoilage of Meat and
Fish 9. Review of Vegetable Fermentations With Particular Emphasis on
Processing Modifications, Microbial Ecology, and Spoilage 10. Wine Spoiling
Phenomena Part III: Future Trends in Food Spoilers 11. The Impact of
Biofilms on Food Spoilage 12. Food Spoilage and Food Safety: Is There a
Link?