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Microbiological Quality of Foods contains the proceedings of a conference held in Franconia, New Hampshire, on August 27-29, 1962. Contributors review the state of knowledge of foodborne diseases and discuss the use and efficiency of microbiological tests and standards for food quality from the academic, regulatory, and industrial standpoints. Problems related to the use of microorganisms as an index of food quality are given special attention. This book includes a consideration of total counts, coliforms, fecal streptococci, and the detection of specific pathogens.
This text is organized into 26 chapters and begins with an overview of the status of microbiological tests and standards that have been developed to ensure food quality. The book then discusses the concerns of regulators at the federal and local levels concerning food microbiology, particularly the safety or wholesomeness of foods. The next chapters focus on industry perspectives regarding food safety; the role of universities in food microbiological research; and problems and challenges presented by foodborne diseases. The book also introduces the reader to staphylococcal enterotoxins, halophilic bacteria, botulism, and Clostridium perfringens that causes food poisoning. This book is a valuable resource for those involved in food microbiology, science and technology, and industry; bacteriology; and public health.
Current Status of Microbiological Tests and Standards for Food Quality
Food Microbiological Problems from the Federal Regulatory Standpoint
Food Microbiological Problems from a Local Regulatory Standpoint
Food Microbiological Problems from the Standpoint of Industry
The Role of Universities in Food Microbiological Research Open
Problems in Foodborne Diseases
The Nature and Detection of Staphylococcal Enterotoxin
Halophilic Bacteria as a Cause of Food Poisoning
The Problem of Type Ε Botulism in Japan
Clostridium Perfringens Food Poisoning
The Role of Salmonellae in Foodborne Diseases
Total Counts as Indexes of Food Quality
Microbial Indexes of Food Quality: The Coliform Group
Microbial Indexes of Food Quality: Fecal Streptococci
Low Temperature Organisms as Indexes of Quality of Fresh Meat
Detection of Microbial Pathogens in Foods
Limitation of Microbial Levels in Chilled and Frozen Foods
A Discussion of the Microbiology of Various Dehydrated Foods
Microbial Spoilage Problems of Fresh and Refrigerated Foods
Microbial Spoilage of Canned Foods
The Limits of Edibility of Defrosted Chicken Pot Pies
Microbiological Spoilage Problems of Dehydrated Foods
Research Needs in Food Microbiology—Food Spoilage
Research Needs in Food Microbiology—Food Processing
Research Needs in Food Microbiology—Industry
Research Needs in Food Microbiology—Public Health
- No. of pages:
- © Academic Press 1963
- 1st January 1963
- Academic Press
- eBook ISBN:
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