Microorganisms in Foods 6
Publication year: 2005
ISBN: 978-0-387-28801-7
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The second edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities is intended for those primarily in applied aspects of food microbiology. For 17 commodity areas it describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, typical spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens and limit spoilage. The control measures are presented in a standardized format in line with international developments in risk management. A comprehensive index has also been added.
Subject: Chemistry and Materials Science, Beverages, Fermented beveragesI, CMSF, Cereals, Ecology, Food science, Microbial Ecology, Microbiology, Microorganism, Microorganisms
