Книга: Microbiology Handbook: Vol. 1: Dairy products Vol. 2: Fish and Seafood Vol. 3: Meat Products

Microbiology Handbook: Dairy Products provides readers with an easy-to-use reference to microorganisms found in milk and dairy products. The handbook covers: initial microflora sources of contamination effects of processing on the survival and growth of microorganisms spoilage and hazards identified with the consumption of these products. First published in 1995, the book is now in its 3rd edition, underlining its usefulness as a reference guide. As with the previous editions, this fully updated book presents the information under the following key product categories: Liquid Milk Products Concentrated and Dried Milk Cream Butter and Spreads Cheese Fermented Milks Ice-cream Products HACCP and contact information for various food authorities sections have also been revised. Further, this new edition now contains: Commission Regulations on hygiene rules for food of animal origin (EC 853/ 2004) and microbiological criteria for Foodstuffs (EC 2073/ 2005) A key pathogen - Enterobacter sakazakii, associated with the use of powdered infant formulas and linked to outbreaks of meningitis, septicemia, and necrotizing enterocolitis. Microbiology Handbook: Fish and Seafood provides food microbiologists and food scientists with ready reference to information on food-poisoning pathogens, and spoilage microorganisms associated with these products. This 2nd edition follows the same format as the 1st edition, being divided into the following product sections: Chilled and Frozen Raw Fish Chilled and Frozen Prepared Fish Products Cured, Smoked and Dried Fish Crustacean Shellfish Molluscan Shellfish Fermented Fish Fish and Shellfish Toxins and the following general sections: HACCP Commission Regulations on hygiene rules for food of animal origin (EC 853/ 2004) and microbiological criteria for Foodstuffs (EC 2073/ 2005) Contacts - information for various food authorities.