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Thread: The Microbiological Safety and Quality of Food

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    Thumbs up The Microbiological Safety and Quality of Food

    Microbiological Safety and Quality of Food
    Barbara Lund (Author), Anthony C. Baird-Parker (Author), Grahame W. Gould (Author)





    Price: $629.00








    Product Details
    Hardcover: 2080 pages
    Publisher: ; 1 edition (December 31, 1999)
    Language: English
    ISBN-10: 0834213230
    ISBN-13: 978-0834213234
    Product Dimensions: 11.3 x 8.8 x 4 inches
    Shipping Weight: 5 pounds


    Product Description
    This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.








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    The Microbiological Safety and Quality of Food
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