La sécurité et la qualité microbiologiques des produits alimentaires.

The microbiological safety and quality of food.

Auteurs : LUND B. M., BAIRD-PARKER T. C., GOULD G. W.

Type de monographie : Ouvrage

Résumé

This book explores critical aspects of foodborne pathogens and disease and presents the essentials of microbiological safety and quality of food. Extract from the table of contents: Volume 1: principles and application of food preservation techniques (including: heat treatment; irradiation; chill storage; freezing; drying and reduction of water activity; modified atmospheres; microorganisms and their by-products; new and emerging physical methods of preservation); microbial ecology of different types of food (fresh and processed products). Volume 2: foodborne pathogens (surveillance; Aeromonas hydrophila, Bacillus species, Campylobacter, Clostridium botulinum and C. perfringens, Escherichia coli, Listeria monocytogenes, Salmonella, Shigella species, Staphylococcus aureus, Vibrio and Yersinia species; less recognized and suspected foodborne bacterial pathogens; protozoa; foodborne viruses; toxigenic fungi and mycotoxins; fish and shellfish poisoning; long-term consequences and economic costs of foodborne disease; transmissible spongiform encephalopathies); microbiological safety and quality assistance (good manufacturing practice, HACCP and quality systems; hygienic design of factories and equipment; sampling for analysis and detection; risks).

Détails

Titre original : The microbiological safety and quality of food.
Identifiant de la fiche : 2002-1116
Langues : Anglais
Sujet : Réglementation
Édition : Aspen - Etats-unis/Etats-unis
Date d'édition : 2000
ISBN : 0834213230
Source : Source : 2 vol.; 1981 p. (22 x 28.5); fig.; tabl.; ref.; index; GBP 343/USD 490.
Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Indexation