The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this.
The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival and death characteristics, methods for detection and control options are discussed.
Food spoilage microorganisms takes an applied approach to the subject and is an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations.
- Looks at tools, techniques and methods for the detection and analysis of microbial food spoilage
- Discusses the management control of microbial food spoilage
- Looks in detail at yeasts, moulds and bacteria
Microbiologists and non-specialists, particularly those whose role involves microbial quality in food processing operations
Part 1 Detection and analysis of food spoilage: Quantitative detection and identification methods for microbial spoilage; Detection, identification and enumeration methods for spoilage yeasts; Detection, identification and enumeration methods for spoilage moulds; Modelling microbial spoilage; Determining the stability and shelf-life of foods. Part 2 Managing food spoilage: Managing microbial food spoilage: An overview; Managing microbial spoilage in the dairy industry; Managing microbial spoilage in cereal and baking products; Managing microbial spoilage in the meat industry. Part 3 Spoilage yeasts: Zygosaccharomyces and related genera; Saccharomyces and related genera; Candida and related genera; Dekkera/Brettanomyces spp. Part 4 Spoilage moulds: General characteristics of moulds; Zygomycetes; Penicillium and related genera; Aspergillus and related teleomorphs; Other types of spoilage moulds. Part 5 Spoilage bacteria: Pseudomonas and related genera; Lactic acid bacteria; Spore-forming bacteria; Enterobacteriaceae; Other spoilage bacteria.
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- © Woodhead Publishing 2006
- 21st March 2006
- Woodhead Publishing
- eBook ISBN:
- Hardcover ISBN:
…an indispensable guide both for the microbiologist and the non-specialist., Food and Drink Network UK