Micro-Organisms in Foods

Microbial Ecology of Food Commodities

International Commission on Microbiological Specifications for Foods (ICMSF) (Herausgeber)

Buch | Softcover

615 Seiten

2012 | Softcover reprint of the original 1st ed. 1998
Springer-Verlag New York Inc.
978-1-4613-7422-0 (ISBN)

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Microbiology of Foods 6: Microbial Ecology of Food Commodities was written by the ICMSF, compris- ing 19 scientists from II countries, plus 12 consultants and 12 chapter contributors. This book brings up to date Microbial Ecology of Foods, Volume 2: Food Commodities (1980, Academic Press), taking account of developments in food processing and packaging, new ranges of products, and foodborne pathogens that have emerged since 1980. The overall structure of each of the chapters has been retained, viz. they cover: (i) the important properties of the food commodity that affect its microbial content; (ii) the initial microbial flora at slaughter or harvest; (iii) the effect of harvesting, transportation, processing and storage on the microbial content; and (iv) the means of controlling processes and the microbial content. The section on Choice of Case has not been included in this 2nd edition, reflecting the changed emphasis in ensuring the microbi- ological safety of foods. At the time of publication of Microbial Ecology of Foods, Volume 2: Food Commodities, control of food safety was largely by inspection and compliance with hygiene regulations, coupled with end-product testing.
Such testing was put on a sound statistical basis through sampling plans introduced in Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (2nd edition 1986, University of Toronto Press).

1 Meat and meat products.- 2 Poultry and poultry products.- 3 Fish and fish products.- 4 Feeds and pet foods.- 5 Vegetables and vegetable products.- 6 Fruits and fruit products.- 7 Spices, dry soups and oriental flavourings.- 8 Cereals and cereal products.- 9 Nuts, oilseeds and dried legumes.- 10 Cocoa, chocolate and confectionery.- 11 Oil- and fat-based foods.- 12 Sugar, syrups and honey.- 13 Soft drinks, fruit juices, concentrates and fruit preserves.- 14 Water.- 15 Eggs and egg products.- 16 Milk and dairy products.- 17 Preventing abuse of foods after processing.- Appendix I Objectives and accomplishments of the ICMSF.- History and purpose.- Membership.- Subcommissions.- Methods-testing programme.- Accomplishments.- Financing.- Appendix II ICMSF participants.- Members of the ICMSF.- Past members of the ICMSF.- Members of the Balkan-Danubian Subcommission.- Former members of the Balkan-Danubian Subcommission.- Members of the Latin-American Subcommission.- Former members of the Latin-American Subcommission.- Members of the South-East Asian Subcommission.- Members of the Middle-East North African Subcommission.- Former member of the Middle-East North African Subcommission.- Microorganisms in Food 6: Consultants and Contributors.- Contributors to other ICMSF publications.- Appendix III Contributors to the ICMSF Sustaining Fund.- Appendix IV Publications of the ICMSF.- Books.- Papers on Methods Studies.- WHO publications.- Other ICMSF technical papers.- Translations.- About the ICMSF.

Zusatzinfo	biography
Verlagsort	New York
Sprache	englisch
Maße	189 x 246 mm
Gewicht	1234 g
Einbandart	Paperback
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-4613-7422-7 / 1461374227
ISBN-13	978-1-4613-7422-0 / 9781461374220
Zustand	Neuware