Microbiological Quality of Foods

Microbiological Quality of Foods

1st Edition - January 1, 1963

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  • Editor: L Slanetz
  • eBook ISBN: 9780323157063

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Description

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.

Table of Contents


  • Contributors

    Other Participants

    Preface

    Introductory Remarks

    Introductory Remarks

    Current Status of Microbiological Tests and Standards for Food Quality

    Food Microbiological Problems from the Federal Regulatory Standpoint

    Discussion

    Food Microbiological Problems from a Local Regulatory Standpoint

    Discussion

    Food Microbiological Problems from the Standpoint of Industry

    Discussion

    The Role of Universities in Food Microbiological Research Open

    Discussion

    Problems in Foodborne Diseases

    The Nature and Detection of Staphylococcal Enterotoxin

    Discussion

    Open Discussion

    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

    Discussion

    Open Discussion

    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

    Discussion

    Discussion

    Open Discussion

    Limitation of Microbial Levels in Chilled and Frozen Foods

    A Discussion of the Microbiology of Various Dehydrated Foods

    Open Discussion

    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

    Open Discussion

    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

    Open Discussion

    Conference Summary

    Subject Index






Product details

  • No. of pages: 298
  • Language: English
  • Copyright: © Academic Press 1963
  • Published: January 1, 1963
  • Imprint: Academic Press
  • eBook ISBN: 9780323157063

About the Editor

L Slanetz

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