- 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
Table of Contents
- 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.
- No. of pages: 736
- Language: English
- Copyright: © Woodhead Publishing 2006
- Published: March 21, 2006
- Imprint: Woodhead Publishing
- eBook ISBN: 9781845691417
About the Editor
Clive de Blackburn
Affiliations and Expertise
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