Microbial Ecology Of Foods V1

Author : Unknown ICMSF
Publisher : Elsevier
Page : 348 pages
File Size : 55,5 Mb
Release : 2012-12-02
Category : Science
ISBN : 9780323154871

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Microbial Ecology of Foods V1 by Unknown ICMSF Pdf

Microbial Ecology of Foods, Volume I: Factors Affecting Life and Death of Microorganisms presents valuable background information on the theoretical aspects of food microbiology. It is divided into 14 chapters that focus on the environmental factors affecting food microorganisms. These factors are temperature, irradiation, water activity, pH, acidity, organic acids, curing salts, antibiotics, gases, packaging, and cleaning systems. Each chapter explores the scientific principles of the specific environmental factor; methods of measurement; and effects on growth and viability of spoilage organisms and pathogens. The chapters also look into the control measures and interrelationships with the other factors. Some of the chapters deal with the effects of cell injury on survival and recovery of microorganisms in food and the metabolic aspects of mixed microbial populations. In each chapter, the reader has been directed to appropriate key publications for further study. This volume is particularly suitable as an undergraduate or postgraduate textbook for students who have had at least one course in general microbiology.

Author : International Commission on Microbiological Specifications for Foods
Publisher : Unknown
Page : 0 pages
File Size : 42,6 Mb
Release : 1980
Category : Bacteria
ISBN : 0123635020

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Microbial Ecology of Foods by International Commission on Microbiological Specifications for Foods Pdf

Abstract: An information source to help interpret the analyses of food microbiology has been compiled from the specialized knowlege of 30 scientists, on both theroretical and practical levels. The first volume covers environmental influences on growth and death of microorganisms (temperature, irradiation, acidity, antibiotics, packaging, etc.), the interactions of microbes in mixed populations, and the effects of cell injury on microbial survival. The second volume focuses on specific groups of commodities, such as meats, poultry, milk, eggs, fish, vegetables, cereals, spices, oils, and sweets. Information for each group includes the properties of the food that affect microbial content; the presence of microflora at slaughter or harvest; the effects of harvest, transport, processing and storage on food microorganisms; and methods of controlling microbes at all stages.

Author : International Commission on Microbiological Specifications for Foods (ICMSF)
Publisher : Springer Science & Business Media
Page : 764 pages
File Size : 54,7 Mb
Release : 2006-06-18
Category : Technology & Engineering
ISBN : 9780387288017

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Microorganisms in Foods 6 by International Commission on Microbiological Specifications for Foods (ICMSF) Pdf

Intended for those interested in applied aspects of food microbiology, for 17 commodity areas, this book describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens.

Author : Unknown ICMSF
Publisher : Elsevier
Page : 687 pages
File Size : 52,7 Mb
Release : 2012-12-02
Category : Science
ISBN : 9780323143424

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Microbial Ecology of Foods V2 by Unknown ICMSF Pdf

Microbial Ecology of Foods, Volume II: Food Commodities is a comprehensive treatise on the microbiology of specific commodity groups. The commodity groups discussed include meat, milk, egg, fish, shellfish, and their products. Other groups included are feeds of animal origin and pet foods; agricultural crops and their products; fats and oils; beverages; confectioneries; miscellaneous foods; and natural mineral waters. Composed of 15 chapters, this book has chapters that cover the important properties of the food commodity that affects the microbial content. The initial microbial flora on flesh foods at slaughter or on vegetable foods at harvest and the effects of harvest, transport, processing, and storage on the microbial content are discussed as well. Furthermore, this text explains the means of controlling the process and the microbial content. Each chapter is a review of applied microbiology, compiled by leading authorities selected solely for their expert knowledge. The final chapter emphasizes factors that contribute to outbreaks of foodborne disease. This volume will greatly appeal to those interested primarily in applied aspects of food microbiology, such as food processors, microbiologists, and technologists; veterinarians; public health workers; and regulatory officials.

Author : International Commission on Microbiological Specifications for Foods Staff
Publisher : Springer Science & Business Media
Page : 630 pages
File Size : 44,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461553076

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Micro-Organisms in Foods by International Commission on Microbiological Specifications for Foods Staff Pdf

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).

Author : Icmsf
Publisher : Aspen Publishers
Page : 615 pages
File Size : 47,7 Mb
Release : 2000-01-01
Category : Medical
ISBN : 0834218259

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Micro-organisms in Foods 6 by Icmsf Pdf

Microorganisms in Foods 6: Microbial Ecology of Food Commodities is the sixth volume to be published by the International Commission for the Microbiological Specifications of Foods (ICMSF). It is a comprehensive review of the microbiology of specific commodity groups. Each chapter covers the important properties of the food commodity that affect the microbial contents; the initial microbial flora on flesh foods at slaughter or on vegetable foods at harvest; the effects of harvest, transport, processing, and storage on the microbial contents; and the means of controlling the processing and the microbial content. It will be an invaluable reference to those interested in applied aspects of food microbiology, namely food processors, food microbiologists, food technologists, quality safety managers, public health workers and regulatory officials.

Author : International Commission on Microbiological Specifications for Foods (ICMSF)
Publisher : Springer
Page : 764 pages
File Size : 55,5 Mb
Release : 2005-07-01
Category : Technology & Engineering
ISBN : 030648675X

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Microorganisms in Foods 6 by International Commission on Microbiological Specifications for Foods (ICMSF) Pdf

The second edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities is for those primarily interested in applied aspects of food microbiology. For 17 commodity areas, it describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, typical spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens and limit spoilage. Those control measures are presented in a standardized format in line with international developments in risk management; a comprehensive index has also been added in this fully revised and much-anticipated edition.

Author : International Commission on Microbiological Specifications for Foods Staff
Publisher : Springer
Page : 615 pages
File Size : 49,8 Mb
Release : 2013-01-11
Category : Technology & Engineering
ISBN : 1461553083

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Micro-Organisms in Foods by International Commission on Microbiological Specifications for Foods Staff Pdf

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).

Author : International Commission on Microbiological Specifications for Foods
Publisher : Aspen Publishers
Page : 650 pages
File Size : 51,6 Mb
Release : 1998
Category : Business & Economics
ISBN : UVA:X004174742

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Microbial Ecology of Food Commodities by International Commission on Microbiological Specifications for Foods Pdf

Since the publication of the second volume of Microorganisms in Foods, technological changes in food production and processing, increases in convenience and ready-to-eat foods, the globalization of the food industry and the recognition of new pathogenic microorganisms have necessitated an updated examination of the spoilage and safety aspects of foods. The recent escalation of media interest and public concern about food poisoning has highlighted the need for thorough and coherent, information to be provided to food microbiologists working in industry, government and education.

Author : International Commission on Microbiological Specifications for Foods (ICMSF)
Publisher : Springer Science & Business Media
Page : 403 pages
File Size : 42,8 Mb
Release : 2011-06-02
Category : Technology & Engineering
ISBN : 9781441993748

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Microorganisms in Foods 8 by International Commission on Microbiological Specifications for Foods (ICMSF) Pdf

Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance is written by the International Commission on Microbiological Specifications for Foods with assistance from a limited number of consultants. The purpose of this book is to provide guidance on appropriate testing of food processing environments, processing lines, and finished product to enhance the safety and microbiological quality of the food supply. Microorganisms in Foods 8 consists of two parts. Part I, Principles of Using Data in Microbial Control, builds on the principles of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management (2002), which illustrates how HACCP and Good Hygienic Practices (GHP) provide greater assurance of safety than microbiological testing, but also identifies circumstances where microbiological testing may play a useful role. Part II, Specific Applications to Commodities, provides practical examples of criteria and other tests and is an updated and expanded version of Part II of Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (2nd ed. 1986). Part II also builds on the 2nd edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities (2005) by identifying appropriate tests to evaluation the effectiveness of controls.

Author : International Commission on Microbiological Specifications for Foods
Publisher : Unknown
Page : 696 pages
File Size : 45,6 Mb
Release : 1980
Category : Science
ISBN : 0123635020

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Food Commodities by International Commission on Microbiological Specifications for Foods Pdf

Author : Anderson de Souza Sant'Ana
Publisher : John Wiley & Sons
Page : 611 pages
File Size : 54,8 Mb
Release : 2017-02-06
Category : Technology & Engineering
ISBN : 9781118756423

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Quantitative Microbiology in Food Processing by Anderson de Souza Sant'Ana Pdf

Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.

Author : International Commission for the Microbiological Specifications of Foods (ICMSF)
Publisher : Springer
Page : 0 pages
File Size : 55,6 Mb
Release : 2000-02-14
Category : Technology & Engineering
ISBN : 1461560950

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Micro-Organisms in Foods 6 by International Commission for the Microbiological Specifications of Foods (ICMSF) Pdf

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 foodbome 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 ofharvesting, 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). These sampling plans remain useful at port-of-entry, where there is no information on the conditions under which a food has been produced or processed.

Author : Anonim
Publisher : Unknown
Page : 0 pages
File Size : 55,5 Mb
Release : 1998
Category : Electronic
ISBN : OCLC:1431105377

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Microorganisms in Foods by Anonim Pdf

Author : Barbara M. Lund,Tony C. Baird-Parker,Grahame Warwick Gould
Publisher : Springer Science & Business Media
Page : 1080 pages
File Size : 49,9 Mb
Release : 2000
Category : Science
ISBN : 0834213230

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Microbiological Safety and Quality of Food by Barbara M. Lund,Tony C. Baird-Parker,Grahame Warwick Gould Pdf

This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.