Food spoilage microorganisms [1 ed.] 9780849391569, 0849391563, 1855739666, 9781855739666, 9781845691417

The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of poss

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Table of contents :
Contents......Page 6
Detection and analysis of food spoilage......Page 26
Detection, identification and enumeration methods for spoilage yeasts......Page 53
Detection, enumeration and identification methods for spoilage molds......Page 80
Modelling microbial food spoilage......Page 111
Determining the stability and shelf-life of foods......Page 144
Managing microbial food spoilage: an overview......Page 172
Managing microbial spoilage in the dairy industry......Page 196
Managing microbial spoilage in cereal and baking products......Page 219
Managing microbial spoilage in the meat industry......Page 238
Zygosaccharomyces and related genera......Page 314
Saccharomyces and related genera......Page 331
Candida and related genera......Page 361
Dekkera/Brettanomyces spp.......Page 379
General characteristics of moulds......Page 426
Zygomycetes......Page 440
Penicillium and related genera......Page 462
Aspergillus and related teleomorphs......Page 476
Other types of spoilage moulds......Page 513
Pseudomonas and related genera......Page 532
Lactic acid bacteria......Page 566
Spore-forming bacteria......Page 604
Enterobacteriaceae......Page 649
Other spoilage bacteria......Page 693
Index......Page 719

Food spoilage microorganisms [1 ed.]
 9780849391569, 0849391563, 1855739666, 9781855739666, 9781845691417

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