Psychotropic Bacteria in FoodsDisease and Spoilage: 1st Edition (Hardback) book cover

Psychotropic Bacteria in FoodsDisease and Spoilage

1st Edition

By Allen A. Kraft

CRC Press

288 pages

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Hardback: 9780849348723
pub: 1992-07-06
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Description

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.

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

Subject Categories

BISAC Subject Codes/Headings:
SCI045000
SCIENCE / Life Sciences / Biology / Microbiology
TEC012000
TECHNOLOGY & ENGINEERING / Food Science