Fermentation and Food Safety

M. J. R. Nout

ISBN 10: 0834218437 / ISBN 13: 9780834218437

Published by Springer US, Copernicus, 2001

About this Item

Druck auf Anfrage Neuware - Printed after ordering - Fermentation and Food Safety covers the issues and processes that influence and affect the safety of fermented foods. Beginning with an explanation of fermented foods, basic safety issues, and the HACCP system, this contributed volume explores fermented foods associated with food-borne illnesses, including details of specific cases, causative agents, and the underlying reasons for their presence. The book deals individually with relevant chemical and microbiological hazards that may threaten public health, covering severity, rate of occurrence, introduction into foods, foods specifically at risk, and conditions that remove or inactivate these hazards. 'Fermentation and Food Safety' also looks at the impact of currently employed and novel fermentation processes and starters on hazards, with a specific focus on biotechnology issues. This unique reference is pertinent to the safe production of fermented foods at all scales, with all major food groups, and should be a valuable resource for anyone involved in research, processing, safety, or quality of fermented foods.

Seller Inventory # 9780834218437

Bibliographic Details

• Title: Fermentation and Food Safety
• Publisher: Springer US, Copernicus
• Publication Date: 2001
• Language: English
• ISBN 10: 0834218437
• ISBN 13: 9780834218437
• Binding: Buch
• Condition: Neu
• Dimensions: 260W x 183H x 22D millimeters 260 millimeters width by 183 millimeters height by 22 millimeters depth
• Weight: 780 grams

About this title

Synopsis

Fermentation and Food Safety covers the issues and processes that influence and affect the safety of fermented foods. Beginning with an explanation of fermented foods, basic safety issues, and the HACCP system, this contributed volume explores fermented foods associated with food-borne illnesses, including details of specific cases, causative agents, and the underlying reasons for their presence. The book deals individually with relevant chemical and microbiological hazards that may threaten public health, covering severity, rate of occurrence, introduction into foods, foods specifically at risk, and conditions that remove or inactivate these hazards. 'Fermentation and Food Safety' also looks at the impact of currently employed and novel fermentation processes and starters on hazards, with a specific focus on biotechnology issues. This unique reference is pertinent to the safe production of fermented foods at all scales, with all major food groups, and should be a valuable resource for anyone involved in research, processing, safety, or quality of fermented foods.