Micro-Organisms in Foods

Microbial Ecology of Food Commodities

  • Authors
  • ICMSF

Table of contents

  1. Front Matter
    Pages iii-xvii
  2. ICMSF
    Pages 1-74
  3. ICMSF
    Pages 75-129
  4. ICMSF
    Pages 130-189
  5. ICMSF
    Pages 190-214
  6. ICMSF
    Pages 215-251
  7. ICMSF
    Pages 252-273
  8. ICMSF
    Pages 313-355
  9. ICMSF
    Pages 356-378
  10. ICMSF
    Pages 390-417
  11. ICMSF
    Pages 418-439
  12. ICMSF
    Pages 461-474
  13. ICMSF
    Pages 475-520
  14. ICMSF
    Pages 521-576
  15. Back Matter
    Pages 598-615

About this book

Introduction

Microbiology of Foods 6: Microbial Ecology of Food Commodities was written by the ICMSF, compris­ ing 19 scientists from II countries, plus 12 consultants and 12 chapter contributors. This book brings up to date Microbial Ecology of Foods, Volume 2: Food Commodities (1980, Academic Press), taking account of developments in food processing and packaging, new ranges of products, and foodborne pathogens that have emerged since 1980. The overall structure of each of the chapters has been retained, viz. they cover: (i) the important properties of the food commodity that affect its microbial content; (ii) the initial microbial flora at slaughter or harvest; (iii) the effect of harvesting, transportation, processing and storage on the microbial content; and (iv) the means of controlling processes and the microbial content. The section on Choice of Case has not been included in this 2nd edition, reflecting the changed emphasis in ensuring the microbi­ ological safety of foods. At the time of publication of Microbial Ecology of Foods, Volume 2: Food Commodities, control of food safety was largely by inspection and compliance with hygiene regulations, coupled with end-product testing. Such testing was put on a sound statistical basis through sampling plans introduced in Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (2nd edition 1986, University of Toronto Press).

Keywords

ecology food food processing food safety hygiene microbiology microorganism processing

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-5307-6
  • Copyright Information ICMSF 1998
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-7422-0
  • Online ISBN 978-1-4615-5307-6
  • About this book