Control of Foodborne Microorganisms

Summary

Offering numerous illustrations and tables, this comprehensive resource explores the control of foodborne pathogens. It emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality. Highlighting state-of-the-art methods to diminish microbi

Product details

• Assisted by: Sofos John N. (Editor), John N. Sofos (Editor), Vijay K. Juneja (Editor)
• Publisher: Taylor and Francis
• Content: Book
• Product form: Hardback
• Publication date: 27.09.2001
• Subject: Natural sciences, medicine, IT, technology > Medicine > Pharmacy
• EAN: 9780824705732
• ISBN: 978-0-8247-0573-2
• Pages: 558
• Dimensions (packing): 15.2 x 22.9 cm
• Weight (packing): 854 g
• Subjects: Hygiene, MEDICAL / Public Health, MEDICAL / Toxicology, Medical toxicology, Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General, Hurdle technology, Ohmic heating, microwave heating, HACCP Plan, Moisture Content, modified atmosphere packaging, thermal processing, HACCP Team, Pulsed Electric Fields, HACCP implementation, Log CFU, Sorbic Acid, Botulinal Toxin Production, beef carcass, Pasteurized Process Cheese, Pediocin AcH, Beta Rays, Process Cheese Spreads, Beef Carcass Surfaces, Pediocin PA-1, Cold Shock Proteins, Sodium Hexameta Phosphate, Carcass Surface, High Intensity Pulsed Electric Fields, Carcass Decontamination, Botulinum Spores, HACCP Program, irradiation technology, bacteriocins application, high pressure food preservation, Antimicrobial Enzymes, advanced microbial inactivation methods