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Food Microbiology: an introduction Key Topics in Food Science and Technology No. 12 (2006) |
 
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Overview The control of the microbial content of foods is a primary objective across the industry. Whether it be eliminating pathogens, reducing spoilage organisms or encouraging beneficial organisms to grow, an understanding of the microbiology of different food systems is imperative. Virtually all food raw materials are derived to some extent from the natural environment. This environment is a complex mixture of living and non-living material; microorganisms are a major part of it, and all primary food ingredients - such as raw fruits and vegetables, and raw meat and poultry - will initially contain microorganisms. These will have very different characteristics This book sets out to explain to those without expertise in food microbiology, these basic characteristics and how they impinge on methods of processing and preserving food. The book has a strong industrial slant. It uses examples from food manufacturing to put food microbiology into perspective, including examples of relative risk and safety assurance. It emphasises the ‘natural’ occurrence of microorganisms, including pathogens, and the steps that have to be taken to reduce or eliminate them from foods. Although food microbiology is a very large topic, this book attempts to deal in brief with all of the major aspects, including the characteristics, growth requirements and effects on the food (or those consuming it) of pathogens, spoilage organisms and ‘beneficial’ organisms. It also looks at the primary methods of reducing or eliminating unwanted organisms and preventing food recontamination, and the principal techniques for detecting, identifying and enumerating food microorganisms. Contents Introduction
The good guys
Prevention and removal of microbial contamination
Microbiological analysis Softcover - 140 pages |