Micro-Organisms in Foods

Micro-Organisms in Foods

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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).North, M.O. (1984) Maintaining hatching egg quality, in Commercial Chicken Production Manual, 3rd edn. AVI Pub. Co, Inc. Westport, CN, pp. 71a€“84. Northolt, M.D., Wiegersma, N. and van Schothorst, M. (1978) Pasteurization of dried egganbsp;...

Title:Micro-Organisms in Foods
Author:International Commission on Microbiological Specifications for Foods Staff
Publisher:Springer Science & Business Media - 2012-12-06


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