Psychotropic Bacteria in FoodsDisease and Spoilage
Author:   Allen A. Kraft
Publisher:   Taylor & Francis Inc
ISBN:  

9780849348723


Pages:   288
Publication Date:   06 July 1992
Format:   Hardback
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Psychotropic Bacteria in FoodsDisease and Spoilage


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Overview

"Psychrotrophic Bacteria in Foods: Disease and Spoilage presents a comprehensive review of psychrotrophic bacteria and other pathogens and their role in causing food spoilage in refrigerated and frozen foods. The book focuses on the growth, survival, and subsequent activity of these organisms, especially in meat and poultry products. Metabolic products of bacterial growth in foods as indicators of spoilage are described. The book also discusses the potential microbiological hazard posed to ""new generation"" minimally processed refrigerated foods. Psychrotrophic Bacteria in Foods: Disease and Spoilage is an informative reference for food microbiologists and other food scientists working in industry and academia. It will also be useful to researchers and personnel in regulatory agencies."

Full Product Details

Author:   Allen A. Kraft
Publisher:   Taylor & Francis Inc
Imprint:   CRC Press Inc
Weight:   0.610kg
ISBN:  

9780849348723


ISBN 10:   0849348722
Pages:   288
Publication Date:   06 July 1992
Audience:   College/higher education ,  Professional and scholarly ,  Undergraduate ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Table of Contents

OVERVIEW, LOW TEMPERATURES, SPOILAGE ORGANISMS, PATHOGENS AND FOODS Health Hazards vs. Food Spoilage Psychrotrophic Spoilage Bacteria, Meat Spoilage Spoilage of Cured Meats and Other Meat Items Poultry Spoilage Spoilage of Eggs and Fish Spoilage of Dairy Products, Vegetables, Fruits, and Other Foods Manifestations of Spoilage by Psychrotrophic Bacteria, Spoilage Changes in Foods of Animal Origin Psychrotrophic Pathogens Pathogens Surviving Low Temperatures CONTROL BY LOW TEMPERATURES Refrigeration and Freezing

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Allen A. Kraft

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