Meat Microbiology

Author : A.R. Davies,R.J. Board,R. G. Board
Publisher : Springer Science & Business Media
Page : 364 pages
File Size : 43,7 Mb
Release : 1998-08-31
Category : Science
ISBN : 0751403989

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Microbiology of Meat and Poultry by A.R. Davies,R.J. Board,R. G. Board Pdf

This book provides an up-to-date review of the subject, with coverage including the physiology of bacteria, yeasts and molds associated with meat and poultry products; the microbiology of industrial slaughtering, processing, packaging and storage technologies; food safety and quality control. It will be an invaluable reference source for microbiologists and technologists in the meat industry, research workers in private and government laboratories, and for food scientists in academic research institutions.

Author : A. Varnam,Jane P. Sutherland
Publisher : Springer Science & Business Media
Page : 448 pages
File Size : 43,6 Mb
Release : 1995-12-31
Category : Business & Economics
ISBN : 0412495600

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Meat and Meat Products: Technology, Chemistry and Microbiology by A. Varnam,Jane P. Sutherland Pdf

Provides integrated and up-to-date coverage of this important food group

Author : Lloyd Bryan Jensen
Publisher : Unknown
Page : 450 pages
File Size : 54,8 Mb
Release : 1954
Category : Meat
ISBN : UCAL:B4211037

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Microbiology of Meats by Lloyd Bryan Jensen Pdf

Author : F Cunningham
Publisher : Elsevier
Page : 370 pages
File Size : 41,9 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323153713

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The Microbiology of Poultry Meat Products by F Cunningham Pdf

The Microbiolology of Poultry Meat Products presents scientific knowledge on poultry meat and its products and covers various disciplines required in the determination of poultry meat microbiology. This volume is the first single-source compilation of research in this segment of the food industry. After a brief introduction to prevalence of poultry meat contamination, chapters 2 to 4 examine various types of microorganisms affecting poultry meat and their classification and identification. Chapter 5 describes the contamination of poultry meat in various stages of processing, including in scalding methods, picking, evisceration, and chilling. The book goes on to discuss the United States Department of Agriculture standards for processed poultry and poultry products. The latter chapters cover refrigerated, frozen, and canned storage problems, as well as proven methods of poultry and poultry products preservation, including radiation, heating, use of antibiotics and sanitizers, salting, and smoking. This book is an ideal reference source for industry and quality assurance personnel, and for use in undergraduate courses in food science or microbiology. It will be useful to students, microbiologists, food technologists, and any producer, distributor, or retailer of poultry meat products.

Author : Rhea Fernandes
Publisher : Royal Society of Chemistry
Page : 328 pages
File Size : 46,6 Mb
Release : 2009
Category : Science
ISBN : WISC:89106770316

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Microbiology Handbook by Rhea Fernandes Pdf

and food scientists responsible for food safety." --Book Jacket.

Author : G Mead
Publisher : Woodhead Publishing
Page : 365 pages
File Size : 42,9 Mb
Release : 2006-11-30
Category : Technology & Engineering
ISBN : 9781845692513

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Microbiological Analysis of Red Meat, Poultry and Eggs by G Mead Pdf

Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage. Consequently, monitoring the safety and quality of these products remains a primary concern. Microbiological analysis is an established tool in controlling the safety and quality of foods. Recent advances in preventative and risk-based approaches to food safety control have reinforced the role of microbiological testing of foods in food safety management. In a series of chapters written by international experts, the key aspects of microbiological analysis, such as sampling methods, use of faecal indicators, current approaches to testing of foods, detection and enumeration of pathogens and microbial identification techniques, are described and discussed. Attention is also given to the validation of analytical methods and Quality Assurance in the laboratory. Because of their present importance to the food industry, additional chapters on current and developing legislation in the European Union and the significance of Escherichia coli 0157 and other VTEC are included. Written by a team of international experts, Microbiological analysis of red meat, poultry and eggs is certain to become a standard reference in the important area of food microbiology. Reviews key issues in food microbiology Discusses key aspects of microbiological analysis such as sampling methods, detection and enumeration of pathogens Includes chapters on the validation on analytical methods and quality assurance in the laboratory

Author : M. H. Brown
Publisher : Elsevier Applied Science
Page : 529 pages
File Size : 41,6 Mb
Release : 1982-01-01
Category : Science
ISBN : 0853341389

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Meat Microbiology by M. H. Brown Pdf

Author : United States. Food Safety and Inspection Service. Microbiology Division
Publisher : Unknown
Page : 556 pages
File Size : 43,5 Mb
Release : 1998
Category : Agricultural microbiology
ISBN : MINN:31951D017531255

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Microbiology Laboratory Guidebook by United States. Food Safety and Inspection Service. Microbiology Division Pdf

Author : James M. Jay,Martin J. Loessner,David A. Golden
Publisher : Springer Science & Business Media
Page : 789 pages
File Size : 41,5 Mb
Release : 2008-02-05
Category : Technology & Engineering
ISBN : 9780387234137

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Modern Food Microbiology by James M. Jay,Martin J. Loessner,David A. Golden Pdf

With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern food microbiology. This authoritative book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing. It further covers food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.

Author : Fidel Toldrá
Publisher : Springer Science & Business Media
Page : 701 pages
File Size : 52,5 Mb
Release : 2009-04-21
Category : Medical
ISBN : 9780387890265

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Safety of Meat and Processed Meat by Fidel Toldrá Pdf

Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the abattoir along the processing chain to the final product. To achieve this goal, the editor uses five approaches. The first part deals with the main biological contaminants like pathogen microorganisms, specially E. coli and L. monocytogenes, toxins and biogenic amines that can be present either in meat or its derived products. The second part focuses on main technologies for meat decontamination as well as developments like active packaging or bioprotective cultures to extend the shelf life. The third part presents non-biological contaminants and residues in meat and meat products including nitrosamines, PAH, veterinary drugs and environmental compounds. The fourth part discusses current methodologies for the detection of microorganisms, its toxins, veterinary drugs, environmental contaminants and GMOs, and the final part deals with predictive models, risk assessment, regulations on meat safety, consumer perception, and other recent trends in the field. This book is written by distinguished international contributors with excellent experience and reputation. In addition, brings together advances in different safety approaches.

Author : Richard Hayes
Publisher : Springer Science & Business Media
Page : 546 pages
File Size : 45,7 Mb
Release : 1992-12-31
Category : Technology & Engineering
ISBN : 0412539802

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Food Microbiology and Hygiene by Richard Hayes Pdf

The aims of this book remain the same, that is, that it should be of in terest to all those people concerned with, or about, food hygiene in the broadest sense. There was clearly a need for a book of this sort and its success has necessitated a second edition. It will, I hope, answer criticisms that were justifiably made about certain omissions and shortcomings levelled at the earlier edition. The whole book has been thoroughly revised with the introduction of several new sections to various chapters. During the time that has elapsed since the earlier edition appeared there has been much publicity about newer forms of 'food poisoning'. Thus listeriosis is discussed in some detail whilst the problems of salmonellas in eggs and BSE are also considered. Interest in irradiated foods has waxed and waned but it is rightly included in the relevant chapter. There has been much progress in methodology with the advent of advanced molecular techniques such as gene probes and that of PCR; these are discussed briefly. I have included sections on HACCP which has come into great prominence in recent years thus answering a specific criticism made of the earlier edition. The chapter on water and waste disposal contains material on Legionnaires' disease and cryptosporidiosis, infections of much concern at the present time. Finally, the chapter on legislation has undergone a major revision with far greater emphasis being placed on EC food hygiene legislation.

Author : Fidel Toldrá
Publisher : Springer Science & Business Media
Page : 495 pages
File Size : 51,6 Mb
Release : 2008-09-03
Category : Technology & Engineering
ISBN : 9780387793825

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Meat Biotechnology by Fidel Toldrá Pdf

Meat and meat products constitute one of the most important foods in western societies. However, the area of meat biotechnology is not as comprehensively covered as other areas of food biotechnology. Missing from this area are the recent developments for better sensory and nutritional quality as well as improved safety. The main goal of this book is to provide the reader with the recent developments in biotechnology and their applications in the meat processing chain. To achieve this goal, the book is divided into four parts. The first part deals with the use of modern biotechnology applied to farm animals. The second part focuses on the recent biotechnological developments in starter cultures for better meat fermentation. The third part discusses current approaches to improve the quality and nutritional properties of meats. The final part presents the latest advances in protection against foodborne pathogens, and other recent trends in the field. Written by distinguished international contributors, this book brings together the advances in such varied and different biotechnological topics.

Author : Osman Erkmen,T. Faruk Bozoglu
Publisher : John Wiley & Sons
Page : 940 pages
File Size : 48,8 Mb
Release : 2016-06-13
Category : Technology & Engineering
ISBN : 9781119237761

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Food Microbiology, 2 Volume Set by Osman Erkmen,T. Faruk Bozoglu Pdf

This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.

Author : Albert Marchant Pearson,Thayne R. Dutson
Publisher : A V I Publishing Company
Page : 464 pages
File Size : 50,6 Mb
Release : 1986
Category : Food
ISBN : CORNELL:31924003310517

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Meat and Poultry Microbiology by Albert Marchant Pearson,Thayne R. Dutson Pdf

Author : A. H. Varnam
Publisher : Unknown
Page : 430 pages
File Size : 40,6 Mb
Release : 1995
Category : Meat
ISBN : OCLC:1310735960

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Meat and Meat Products by A. H. Varnam Pdf