Overview

The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial issue that affects the pro?t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in?uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve,but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.

Full Product Details

Author:   William H. Sperber ,  Michael P. Doyle ,  Michael P. Doyle
Publisher:   Springer-Verlag New York Inc.
Imprint:   Springer-Verlag New York Inc.
Edition:   2010 ed.
Dimensions:   Width: 15.50cm , Height: 2.20cm , Length: 23.50cm
Weight:   1.560kg
ISBN:  

9781441908254

ISBN 10:   1441908250
Pages:   369
Publication Date:   05 October 2009
Audience:   College/higher education ,  Professional and scholarly ,  Postgraduate, Research & Scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

to the Microbiological Spoilage of Foods and Beverages.- Microbiological Spoilage of Dairy Products.- Microbiological Spoilage of Meat and Poultry Products.- Microbiological Spoilage of Fish and Seafood Products.- Microbiological Spoilage of Eggs and Egg Products.- Microbiological Spoilage of Fruits and Vegetables.- Microbiological Spoilage of Canned Foods.- Microbiological Spoilage of Cereal Products.- Microbiological Spoilage of Beverages.- Microbiological Spoilage of Acidified Specialty Products.- Microbiological Spoilage of High-Sugar Products.- Microbiological Spoilage of Spices, Nuts, Cocoa, and Coffee.

Reviews

Aus den Rezensionen: Das Editorenduo konnte fur dieses Kompedium ein ausserst kompetentes Autorenteam von 28 Experten aus den Bereichen der universitaren Grundlagenforschung, der Regulierung und Gesetzgebung zusammenstellen. ! Allgemeine Angaben zur Vorbeugung bzw. Vermeidung des Lebensmittelbefalls sind erstmals in einem Kompendium zu dieser Thematik umfangreich publiziert. ... Zusammenfassend ist dieses Buch als ausserst gelungene und aktuelle Publikation uber 'Lebensmittelmikrobiologie und --sicherheit' anzusehen, die allen Interessierten warmstens empfohlen werden kann. (SperberW H , Doyle M P, in: Die Ernahrung Nutrition)

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