Microbiological Safety and Quality of Food by Barbara Lund, Anthony C. Baird-Parker, Grahame W. Gould

By Barbara Lund, Anthony C. Baird-Parker, Grahame W. Gould

This authoritative two-volume reference offers helpful, important info at the rules underlying the construction of microbiologically secure and reliable meals. The paintings starts with an assessment after which addresses 4 significant parts: 'Principles and software of foodstuff maintenance innovations' covers the categorical recommendations that defeat development of destructive microorganisms, how these options paintings, how they're used, and the way their effectiveness is measured. 'Microbial ecology of alternative sorts of nutrients' presents a food-by-food accounting of nutrients composition, evidently taking place microflora, results of processing, how spoiling can ensue, and upkeep. 'Foodborne pathogens' profiles an important and the main risky microorganisms that may be present in meals, together with micro organism, viruses, parasites, mycotoxins, and 'mad cow disease.' The part additionally seems on the fiscal points and long term outcomes of foodborne disorder. 'Assurance of the microbiological protection and caliber of meals' scrutinizes all features of caliber coverage, together with HACCP, hygienic manufacturing facility layout, equipment of detecting organisms, danger evaluate, laws, and the layout and accreditation of nutrition microbiology laboratories. Tables, images, illustrations, chapter-by-chapter references, and a thorough index whole each one quantity. This reference is of price to all educational, learn, business and laboratory libraries assisting meals courses; and all associations all in favour of meals defense, microbiology and nutrients microbiology, caliber coverage and evaluation, nutrients laws, and usually meals technological know-how and expertise.

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35. C. and Roberts, D. (1993) Pood Poisoning and Food Hygiene, 6th ed. Edward Arnold, London. 36. B. II (1984) A history of government regulation of adulteration and misbranding of food. Food Drug Cosm. Law J. 39, 2-73. 37. IFST. (1993) Listing of Codes of Practice Applicable to Foods. Institute of Food Science and Technology, London. 38. ILSI Europe. (1998) Food Safety Management Tools. International Life Science Institute (European Branch), Brussels. 39. International Commission on Microbiological Specifications for Foods (ICMSF).

The wide range of microbial associations and metabolites that lead to the spoilage of foods is considered in detail in the food commodity chapters (Chap- ters 17-36) and some of the main metabolites are listed in Table 1-1. Although it was not until the mid- 19th century that microorganisms were finally shown to cause food spoilage by Louis Pasteur and others, thousands of years before this, man had developed means of preventing spoilage based on the use of empiricism to identify suitable methods.

Bentham, G. and Langford, LH. (1995) Climatic change and the incidence of food poisoning in England and Wales. Int. J. BiometeoroL 39, 81-86. 14. R. and Ryu, J-H. (1997) Produce handling and process practices. Emerg. Infect. Dis. 3, 459-465. 15. Bryan, F. L. (1988) Risks of practices and procedures that lead to outbreaks of foodborne diseases. /. Food Prot. 51, 663-673. 16. , et al. (1998) Potential application of risk assessment techniques to microbiological issues related to international trade in food and food products.

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