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
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
Pathogens Surviving Low Temperatures
CONTROL BY LOW TEMPERATURES
Refrigeration and Freezing