Food MicrobiologyAbstract: 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. |
Contents
Microorganisms Important in Food Microbiology | 17 |
Contamination of Foods | 65 |
Chemical Changes | 77 |
Copyright | |
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acetic acid acetic acid bacteria aerobic aflatoxin Alcaligenes alcohol amylases anaerobic antibiotic Appl Aspergillus Bacillus botulinum botulism bread brine carbon dioxide cause cells cheese chemical chilling Clostridium coliform bacteria color concentration conidia contamination cream culture curing dairy diseases dried drying effect eggs enzymes fish flavor Food Res food-borne freezing frozen fruits genera genus grow heat process heat resistance heat treatment infection juice kill kinds lactic acid bacteria Lactobacillus Leuconostoc meat mesophilic method microbial Microbiol microbiology Micrococcus microorganisms Milk Food Technol moisture mold rot mycotoxins numbers numbers of microorganisms ochratoxin outbreaks oxidation packaging pasteurization pathogens patulin Pediococcus Penicillium percent pickles plant poultry present preservation protein proteolysis Pseudomonas refrigeration result Salmonella salt sanitation sauerkraut sausage sirups sodium soft rot sour species spoilage spoilage organisms spores staphylococci sterile storage strains Streptococcus sugar surface temperature thermophilic toxin types of spoilage usually vegetables vinegar wine yeasts