The Microbiological Quality of Food: Foodborne Spoilers covers the microbiological spoilage of foods, with a focus on the spoilers, the foods themselves, and the signs of spoilage. The book addresses traditional spoilers (filamentous fungi, spore-forming bacteria, yeasts, SSO in fish), as well as some emerging spoilers (Pseudomonas), now recognized as primary targets. Sections also provide a brief overview of important foods (vegetables, milk and dairy products, meat, and fish) and addresses safety and economic loss. Details on the signs of spoilage, how to prevent spoilers, and methods of detecting spoilage and spoilage microorganisms in foods are also presented.
This is an authoritative reference for researchers, scientists and students who need to understand microbial spoilage, the impact of biofilm on the quality and safety of many foods, and the implications of biofilm for spoilage and shelf life. Hot topics covered by this book include the possible link between food spoilage and food safety as a consequence of antibiotic resistance spreading all over the world.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. ix 7. Preface - p. xi 8. Woodhead Publishing Series in Food Science, Technology and Nutrition - p. xiii 9. Chapter 1. Microbial spoilage of foods: fundamentals - p. 1 10. The genus Pseudomonas - p. 23 11. Chapter 3. Specific spoilage organisms and other spoiling microorganisms of fish - p. 57 12. Chapter 4. Enterobacteria - p. 99 13. Chapter 5. Lactic acid bacteria as spoilage microorganisms - p. 119 14. Alicyclobacillus spp.: a spore-forming and spoiling microorganism with thermoacidophilic traits - p. 145 15. Chapter 7. Spore-forming bacteria - p. 157 16. Chapter 8. Fungi - p. 175 17. Chapter 9. Spoilage of milk and dairy products - p. 197 18. Chapter 10. Spoilage of meat and fish - p. 221 19. Chapter 11. Sourdough and bread spoilage microorganisms - p. 249 20. Chapter 12. Canned and heat preserved foods - p. 261 21. Chapter 13. Wine and other alcoholic beverages - p. 273 22. Chapter 14. Vegetables: fermented vegetables and minimally processed vegetables - p. 299 23. Chapter 15. Shelf life definition and predictive approaches—modeling strategies for an effective control of food spoilage - p. 321 24. Chapter 16. The impact of biofilms on food spoilage - p. 365 25. Chapter 17. Nonthermal approaches to increase the shelf life and safety of vegetable puree: technical aspects of ultra high pressure homogenization processes and case studies - p. 381 26. Index - p. 397
The Microbiological Quality of Food: Foodborne Spoilers covers the microbiological spoilage of foods, with a focus on the spoilers, the foods themselves, and the signs of spoilage. The book addresses traditional spoilers (filamentous fungi, spore-forming bacteria, yeasts, SSO in fish), as well as some emerging spoilers (Pseudomonas), now recognized as primary targets. Sections also provide a brief overview of important foods (vegetables, milk and dairy products, meat, and fish) and addresses safety and economic loss. Details on the signs of spoilage, how to prevent spoilers, and methods of detecting spoilage and spoilage microorganisms in foods are also presented.
This is an authoritative reference for researchers, scientists and students who need to understand microbial spoilage, the impact of biofilm on the quality and safety of many foods, and the implications of biofilm for spoilage and shelf life. Hot topics covered by this book include the possible link between food spoilage and food safety as a consequence of antibiotic resistance spreading all over the world.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. ix 7. Preface - p. xi 8. Woodhead Publishing Series in Food Science, Technology and Nutrition - p. xiii 9. Chapter 1. Microbial spoilage of foods: fundamentals - p. 1 10. The genus Pseudomonas - p. 23 11. Chapter 3. Specific spoilage organisms and other spoiling microorganisms of fish - p. 57 12. Chapter 4. Enterobacteria - p. 99 13. Chapter 5. Lactic acid bacteria as spoilage microorganisms - p. 119 14. Alicyclobacillus spp.: a spore-forming and spoiling microorganism with thermoacidophilic traits - p. 145 15. Chapter 7. Spore-forming bacteria - p. 157 16. Chapter 8. Fungi - p. 175 17. Chapter 9. Spoilage of milk and dairy products - p. 197 18. Chapter 10. Spoilage of meat and fish - p. 221 19. Chapter 11. Sourdough and bread spoilage microorganisms - p. 249 20. Chapter 12. Canned and heat preserved foods - p. 261 21. Chapter 13. Wine and other alcoholic beverages - p. 273 22. Chapter 14. Vegetables: fermented vegetables and minimally processed vegetables - p. 299 23. Chapter 15. Shelf life definition and predictive approaches—modeling strategies for an effective control of food spoilage - p. 321 24. Chapter 16. The impact of biofilms on food spoilage - p. 365 25. Chapter 17. Nonthermal approaches to increase the shelf life and safety of vegetable puree: technical aspects of ultra high pressure homogenization processes and case studies - p. 381 26. Index - p. 397
