Principles of microbiology for students of food technology
1979
Parry, Thelma J. | Pawsey, Rosa K.
Abstract: Students are presented with a basic introduction to food microbiology for use in catering, dietetics, home economics, and food preparation practices. The growth and biochemical activity of microorganisms in food chemistry is described, along with sterilization and disinfection techniques which destroy them. Microbes play a significant role in causing food poisoning and foodborne infections. Cross-contamination or bad storage practices may transfer food poisoning organisms to susceptible foods; preventive measures and standards of cleanliness break this chain of events. The principles of microbial spoilage, food preservation and food fermentation are reviewed. Pests which consume and contaminate stored food transmit harmful microorganisms. Prevention and control procedures are needed whenever foods are handled to ensure food sanitation. An appendix summarizes legislation related to food hygiene and the microbiological quality of food.
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