Abstract: Basic principles of food microbiology are explored for college students and workers in food industry related fields. Major topic areas are: food and microorganisms; principles of food preservation, contamination, preservation, and spoilage of different kinds of foods; foods and enzymes produced by microorganisms; foods in relation to disease; and food sanitation, control, and inspection.
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FOOD AND MICROORGANISMS
Microorganisms Important in Food Microbiology
Contamination of Foods
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acetic acid acetic acid bacteria aerobic Alcaligenes alcohol amylases anaerobic Appl ascospores Aspergillus Bacillus botulinum bread brine carbon dioxide cause cells cheese chemical chieﬂy chilling Clostridium coliform bacteria color concentration conidia conidiophores contamination cream culture curing dairy diseases dried drying eggs enzymes favor fermentation ﬁlm ﬁrst ﬁsh ﬂavor ﬂora ﬂour Food Res food-borne freezing frozen fruits genera Genus grow growth heat process heat resistance heat treatment hyphae infections inﬂuence juice kinds lactic acid bacteria Lactobacillus Leuconostoc meat mesophilic methods microbial Microbiol microbiology Micrococcus microorganisms Milk Food Technol moisture mold rot mycelium mycotoxins numbers numbers of microorganisms ochratoxin outbreaks oxidation packaging pasteurization pathogens Pediococcus Penicillium percent pickles plant poultry present preservation proteins Pseudomonas refrigeration result Salmonella salt sanitation sauerkraut sodium sour species spoilage spoilage organisms spores staphylococci sterile storage Streptococcus sugar surface temperature thermophilic toxin types of spoilage usually vegetables vinegar wine yeasts