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Microbiological Quality of Foods - 1st Edition - ISBN: 9780123956316, 9780323157063

Microbiological Quality of Foods

1st Edition

Editor: L Slanetz
eBook ISBN: 9780323157063
Imprint: Academic Press
Published Date: 1st January 1963
Page Count: 298
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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.

Table of Contents


Other Participants


Introductory Remarks

Introductory Remarks

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


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


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



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


No. of pages:
© Academic Press 1963
1st January 1963
Academic Press
eBook ISBN:

About the Editor

L Slanetz

Ratings and Reviews