Basic food microbiology
1979
Banwart, George J.
Abstract: Fundamental concepts in food microbiology are presented in a text which emphasizes new information and reviews the science of food microbiology for the reader with some biological background. The necessity for maintaining food in a safe and wholesome manner becomes more important as world population increases, and creates a need for a text to bring food microbiology up to date. Subjects discussed include general aspects of food and its associated microorganisms; methods of estimating numbers of microbes; conditions influencing microbial growth; sources of microorganisms; food borne illnesses; food spoilage; indicator organisms; useful microorganisms; and microorganism control, with special attention to methods of bacterial destruction and growth retardation. As new foods are marketed, the microbiology of processed foods becomes more significant. Regulations for food standards and safety are described. Bibliographies follow each chapter, so the reader has access to many references in the literature.
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Издатель AVI Pub. Co. | Westport, Conn. : AVI Pub. Co., ©1979
Эту запись предоставил National Agricultural Library
