Al momento, è presente un problema nel caricamento di questo menu. Compendium of Microbiological Criteria for Food, September 2018 Introduction Microbiological criteria are established to support decision making about a food or process based on microbiological testing. Inserisci un codice promozionale o un buono regalo. The second section examines spoiling microorganisms, covering a range of common spoilage microorganisms, including pseudomonas, yeasts, and molds and spore formers, as well as less-common spoilers, including lactic acid bacteria and specific spoilage organisms in fish. This book provides crucial information about food safety, for the use of students and professionals. This book is a valuable resource for those involved in food microbiology, science and technology, and industry; bacteriology; and public health. The Microbiological Quality of Food: Foodborne Spoilers (Woodhead Publishing Series in Food Science, Technology and Nutrition) (English Edition), Visualizza tutti i formati e le edizioni, Applicazioni di lettura gratuite per Kindle. Department of Veterinary Sciences, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5001-801 Vila Real, Portugal, CECAV—Animal and Veterinary Research Centre, University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5001-801 Vila Real, Portugal. K. Bradeeba and P. K. Sivakumaar, “Assessment of microbiological quality of beef, mutton and pork and its environment in retail shops in Chidambaram, Tamil Nadu,”, D. Muleta and M. Ashenafi, “Some street vended foods from Addis Ababa: microbiological and socio-economic considerations,”, T. Mezgebu and A. Mogessie, “Microbial load and incidence of, N. Cohen, H. Ennaji, M. Hassa, and H. Karib, “The bacterial quality of red meat and offal in Casablanca (Morocco),”, M. Kammenou, J. Metaxopoulos, and E. H. Drosinos, “Microbiological quality of minced beef from butcher shops and supermarkets,”, Ö. Çetin, E. B. Bingöl, H. Çolak, Ö. Ergün, and C. Demir, “The microbiological, serological and chemical qualities of mincemeat marketed in İstanbul,”, T. Bekele, G. Zewde, G. Tefera, A. Feleke, and K. Zerom, “, H. Ayalew, A. Berhanu, B. Sibhat, and B. Serda, “Microbiological assessment of meat contact surfaces at abattoir and retail houses in Jigjig town Somalia national regional state of Ethiopia,”, C. L. Little and J. de Louvois, “The microbiological examination of butchery products and butchers’ premises in the United Kingdom,”, A. Dabassa and K. Bacha, “The prevalence and antiprogram of, M. O. Odey, E. O. Mboso, U. P. Ujong, J. T. Johnson, B. Gauje, and M. A. Ategwu, “Microflora analysis of sellected meat and meat products from Calabar, Cross River State-Nigeria,”, H. Tassew, A. Abdissa, G. Beyene, and S. Gebre-Selassie, “Microbial flora and food borne pathogens on minced meat and their susceptibility to antimicrobial agents,”, B. Ferede, F. Desissa, A. Feleke, G. Tadesse, and N. Moje, “Prevalence and antimicrobial susceptibility of, G. Pesavento, B. Ducci, N. Comodo, and A. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment. It provides an ideal text companion for an undergraduate or graduate laboratory course, offering professors an authoritative frame of reference for their own supplementary materials and to the food processing industry personnel, Government and private organization linked with food processing and microbial quality of the processed product. Copyright © 1963 Elsevier Inc. All rights reserved. Problems related to the use of microorganisms as an index of food quality are given special attention. The third section highlights spoiling phenomena within certain food types. Currently, food waste represents an important issue due to its negative economic, social and environmental impact. This book reviews the production of food and the level of microorganisms that humans ingest, covering both food pathogens and food spoilage organisms. Per calcolare la valutazione complessiva in stelle e la ripartizione percentuale per stella, non usiamo una media semplice. [Very short version:--11/6/91 WR] Making Safe Food is a concise, practical text which focuses on the design and implementation of microbiological practices in the food industry. The final section is an in-depth look at advanced and traditional methods of microbial detection and food safety. This book can be consulted to provide quick answers on the expected microbiological contamination of foodstuff. By continuing you agree to the use of cookies. can purchase separate chapters directly from the table of contents Visualizza o modifica la cronologia di navigazione, Pubblicità definita in base agli interessi, Provides in-depth coverage of the different spoilers which cause the deterioration of foods, including less common spoilers not covered in other publications, Includes dedicated chapters covering the spoilage of specific products, making this book ideal for those working in the food industry, Presents a framework for future research in the area of foodborne spoilers. Food plays an essential part in everyday life. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to detect foodborne pathogens. 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. Measurement brings knowledge and microbiological guidelines help in the decision-making process for judging the acceptability of food or food production processes. She has built over twenty years of experience by executing, initiating and coordinating various projects in this research discipline dealing with sampling and testing to collect baseline data on the microbial contamination of foods, looking into the virulence of food-borne pathogens, elaborating challenge testing to study the behavior of food-borne pathogens. Per maggiori dettagli, vai ai Termini & Condizioni delle specifiche promozioni. The Microbiological Quality of Food: Foodborne Spoilers (Woodhead Publishing Series in Food Science, Technology and Nutrition) (English Edition) eBook: Bevilacqua, Antonio, Corbo, Maria Rosaria, Sinigaglia, Milena: Amazon.it: Kindle Store Chichester, ... Z.J. The third section highlights spoiling phenomena within certain food types. You seem to have javascript disabled. Al momento dell'acquisto potrebbero essere applicate delle promozioni.
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