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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 DetailsAuthor: Allen A. KraftPublisher: Taylor & Francis Inc Imprint: CRC Press Inc Weight: 0.610kg ISBN: 9780849348723ISBN 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  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 ContentsOVERVIEW, 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 FreezingReviewsAuthor InformationAllen A. Kraft Tab Content 6Author Website:Countries AvailableAll regions |
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