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Introductory Food Microbiology

H A Modi

Published by Aavishkar, Jaipur, 2007
Condition: As New Hardcover
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Contents Preface. I. Microorganisms and food 1. The scope and development of food microbiology. 2. Foods nutrients and human nutrition. 3. Characteristics of food associated microorganisms. 4. Factors influencing microbial growth in foods. 5. Sources of microorganisms in food. 6. Incidence and significance of microorganisms in foods. 7. Microbial metabolism of food components. 8. Microbiological examination of food. II. Microbial spoilage of foods 9. Principles of microbial spoilage of foods. 10. Spoilage of meats and meat products. 11. Spoilage of poultry and eggs. 12. Spoilage of fish and other seafoods. 13. Spoilage of dairy products. 14. Vegetables fruits and their products. 15. Spoilage of cereal products. 16. Spoilage of canned foods. 17. Spoilage of frozen foods. 18. Indicators of microbial food spoilage. III. Food borne illnesses 19. Principles of food borne diseases and food poisoning. 20. Bacterial food borne diseases. 21. Mycotoxins and mycotoxicoses. 22. Other food borne hazards. IV. Food preservation 23. Principles of microbial control. 24. Principles and practice of cleaning and sanitation. 25. Use of high temperature in food preservation. 26. Use of low temperature in food preservation. 27. Microbial control by drying (Reducing Aw). 28. Use of irradiation in food preservation. 29. Use of organic acid preservatives in food preservation. 30. Use of antimicrobial preservatives in food preservation. 31. Microbial control by modified atmosphere. 32. Microbial control by physical removal. 33. Microbial control by new nonthermal methods. 34. Hurdle concept. V. Beneficial activities of microbes in foods 35. Fermented foods. 36. Microbial surfactants in food applications. 37. Health benefits of beneficial bacteria. VI. Microbial quality control and safety of foods 38. Hazards Analysis Critical Control Points (HACCP). 39. Quality criteria for foods. 40. Quality assurance and production control. Appendices. Selected bibliography. The contents of this book will be also useful to the students of food technology biotechnology public health veterinary science food and nutrition environmental studies hotel and catering management and other food related courses. This book will be proved as an useful reference to get first hand information of food microbiology for the people who are working in food processing industries state and local government agencies and in academic institutions. The book includes forty chapters and four appendices. The contents of the book have been divided thematically in seven units. The theme of Unit I is Microorganisms and Food covering chapters 1 to 8 elaborating interactions between microorganisms and foods leading to the development of food microbiology. The Unit II has ten chapters (No. 9 to 18) dealing with microbial spoilage of different types of foods. The Unit III describes Food borne Illness covering four chapters (No. 19 to 22). The theme of Unit IV is food preservation covering total 12 chapters (No. 23 to 34) explaining various methods of food preservation. Beneficial activities of Microbes in foods theme is described in Unit V with three chapters (No. 35 to 37). The theme of Unit VI is Microbial Quality Control and Safety of Foods covered in three chapters (No. 38 to 40) discussing various aspects as well as recent issues of food quality control. Unit VII includes four appendices which can be used as additional reading materials. 426 pp. Bookseller Inventory # 65249

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Bibliographic Details

Title: Introductory Food Microbiology

Publisher: Aavishkar, Jaipur

Publication Date: 2007

Binding: Hardbound

Book Condition:As New

Edition: New

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