Microbiological Safety and Quality of FoodBarbara M. Lund, Tony C. Baird-Parker, Grahame W. Gould Springer Science & Business Media, 2000 - 2024 pages This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology. |
Contents
CLI | 435 |
CLII | 437 |
445 | |
CLV | 447 |
CLVII | 451 |
CLVIII | 461 |
CLIX | 464 |
CLX | 466 |
XV | 21 |
XVI | 25 |
XVII | 26 |
XVIII | 31 |
36 | |
XXII | 38 |
XXIII | 43 |
XXIV | 46 |
XXV | 50 |
XXVI | 60 |
XXVII | 64 |
65 | |
XXX | 67 |
XXXI | 68 |
XXXII | 69 |
XXXIII | 74 |
XXXIV | 78 |
XXXV | 81 |
XXXVI | 82 |
XXXVII | 83 |
XXXVIII | 89 |
101 | |
XL | 102 |
XLI | 103 |
XLII | 104 |
XLIII | 105 |
XLIV | 108 |
XLV | 109 |
XLVI | 116 |
122 | |
XLVIII | 123 |
XLIX | 126 |
L | 128 |
LI | 132 |
LII | 136 |
LIII | 137 |
LIV | 140 |
LV | 141 |
146 | |
LVII | 147 |
LVIII | 148 |
LIX | 150 |
LX | 154 |
LXI | 156 |
LXII | 157 |
LXIII | 158 |
LXIV | 159 |
LXV | 165 |
LXVI | 167 |
175 | |
LXIX | 176 |
LXX | 187 |
LXXI | 192 |
LXXII | 194 |
LXXIII | 196 |
200 | |
LXXVI | 205 |
LXXVII | 210 |
214 | |
LXXIX | 215 |
LXXX | 216 |
LXXXI | 219 |
LXXXII | 223 |
LXXXIII | 226 |
LXXXIV | 228 |
LXXXVI | 229 |
235 | |
LXXXIX | 239 |
XC | 243 |
XCI | 248 |
251 | |
XCV | 252 |
XCVI | 258 |
XCVII | 268 |
277 | |
CII | 283 |
CIII | 286 |
CIV | 287 |
CVI | 288 |
294 | |
CX | 295 |
CXI | 297 |
CXII | 310 |
315 | |
CXIV | 316 |
CXVI | 321 |
CXVII | 327 |
CXVIII | 330 |
CXIX | 331 |
CXX | 334 |
CXXI | 335 |
342 | |
CXXIV | 343 |
CXXV | 347 |
CXXVI | 354 |
CXXVII | 359 |
361 | |
CXXXI | 364 |
CXXXII | 366 |
CXXXIII | 374 |
CXXXIV | 380 |
CXXXV | 383 |
389 | |
CXL | 390 |
CXLI | 395 |
CXLII | 396 |
CXLIII | 409 |
420 | |
CXLVII | 423 |
CXLVIII | 425 |
CXLIX | 429 |
CL | 431 |
472 | |
CLXIV | 473 |
CLXV | 475 |
CLXVI | 478 |
CLXVII | 488 |
CLXVIII | 497 |
507 | |
CLXXII | 508 |
CLXXIII | 510 |
CLXXIV | 511 |
CLXXV | 518 |
CLXXVI | 519 |
CLXXVII | 520 |
CLXXVIII | 521 |
CLXXIX | 526 |
CLXXX | 527 |
535 | |
CLXXXIV | 536 |
CLXXXV | 537 |
CLXXXVI | 548 |
CLXXXVII | 566 |
CLXXXVIII | 569 |
CLXXXIX | 572 |
CXC | 584 |
590 | |
CXCIII | 591 |
CXCIV | 592 |
CXCV | 593 |
CXCVI | 594 |
CXCVII | 597 |
CXCVIII | 606 |
CXCIX | 614 |
620 | |
CCI | 621 |
CCII | 637 |
CCIII | 639 |
CCIV | 649 |
CCV | 664 |
CCVI | 667 |
685 | |
CCIX | 686 |
CCX | 703 |
CCXI | 718 |
CCXII | 732 |
738 | |
CCXIV | 740 |
CCXVI | 743 |
CCXVII | 746 |
CCXVIII | 748 |
CCXIX | 750 |
CCXXI | 752 |
CCXXII | 754 |
759 | |
CCXXVI | 760 |
CCXXVII | 763 |
CCXXVIII | 766 |
CCXXX | 777 |
784 | |
CCXXXIV | 785 |
CCXXXV | 792 |
CCXXXVI | 798 |
CCXXXVII | 800 |
CCXXXVIII | 803 |
807 | |
CCXL | 808 |
CCXLI | 820 |
CCXLII | 822 |
CCXLIII | 824 |
CCXLIV | 828 |
CCXLV | 830 |
836 | |
CCXLVII | 837 |
CCXLVIII | 841 |
CCXLIX | 845 |
CCL | 850 |
CCLI | 858 |
CCLII | 859 |
870 | |
CCLVI | 872 |
CCLVII | 874 |
CCLVIII | 875 |
CCLIX | 878 |
CCLX | 885 |
CCLXI | 890 |
897 | |
CCLXIII | 898 |
CCLXV | 899 |
CCLXVII | 902 |
CCLXVIII | 903 |
CCLXIX | 905 |
CCLXXI | 912 |
CCLXXII | 913 |
919 | |
CCLXXV | 921 |
CCLXXVI | 923 |
CCLXXVII | 925 |
CCLXXVIII | 930 |
CCLXXIX | 932 |
CCLXXXI | 934 |
CCLXXXII | 935 |
CCLXXXIII | 936 |
941 | |
CCLXXXV | 942 |
CCLXXXVI | 948 |
CCLXXXVII | 949 |
CCLXXXVIII | 951 |
960 | |
CCXCI | 964 |
CCXCII | 967 |
970 | |
1-1 | |
Other editions - View all
Microbiological Safety and Quality of Food Barbara M. Lund,Tony C. Baird-Parker,Grahame W. Gould No preview available - 2000 |
Common terms and phrases
aerobic anaerobic antimicrobial Appl Bacillus bacte bacteriocins Bacteriol beef Campylobacter carbon dioxide carcasses cause cells cheese chilled Clostridium botulinum concentration contamination cooked cream Dairy effect eggs Environ enzymes Escherichia coli factors fish flora Food Microbiol Food Preservation Food Prot Food Sci Food Technol foodborne freezing frozen Gram-negative growth heat hurdle inactivation infection inhibition irradiation isolated lactic acid bacteria Lactobacillus levels Listeria monocytogenes meat products medium membrane mesophilic microbial Microbiology microflora microorganisms modified atmosphere molds NaCl nisin nitrite numbers organisms oxygen packaging pasteurized pathogens pork potential poultry pressure protein Pseudomonas psychrophilic psychrotrophic raw milk redox reduced resistance ripening safety Salmonella salt samples shelf sodium sorbic sorbic acid species spoilage spores Staphylococcus aureus starter cultures sterilization storage strains surface survival temperature tion toxin treatment ture unconditional vacuum packed vegetative Vibrio water activity yeasts Yersinia enterocolitica