The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions.
Divided into four sections, the first section defines microbial spoilage of food, with special emphasis on methods for the evaluation of spoiling phenomena and the status of their regulatory framework, examining both existing regulations and possible gaps. The second section examines spoiling microorganisms, covering a range of common spoilage microorganisms, including pseudomonas, yeasts, and molds and spore formers, as well as less-common spoilers, including lactic acid bacteria and specific spoilage organisms in fish.
The third section highlights spoiling phenomena within certain food types. Chapters cover dairy, fish, meat, and vegetables, and other products. The final section investigates emerging topics which point to future trends in the research of food spoilers. There is insight into microorganisms resistant to preservation, the role of biofilms in food quality, and the link between food safety and food spoilage, with a special emphasis on certain spoiling microorganisms which could be opportunistic pathogens. Written by an international team of leading authors, this book provides state-of-the-art coverage of this topic, which is essential to the shelf-life and quality of food.
1. Cover image - p. Cover 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of Contributors - p. xiii 6. Woodhead Publishing Series in Food Science, Technology and Nutrition - p. xv 7. Food Spoilage: A New Threat? - p. xxxvii 8. Chapter 1. Microbial Spoilage of Foods: Fundamentals - p. 1 9. Part I: The Spoilers - p. 19 10. Chapter 2. Pseudomonas and Related Genera - p. 25 11. Chapter 3. Specific Spoilage Organisms (SSOs) in Fish - p. 61 12. Chapter 4. Spore-Forming Bacteria - p. 99 13. Chapter 5. Yeasts - p. 121 14. Chapter 6. Molds - p. 133 15. Part II: A Focus on Food Spoilage - p. 148 16. Chapter 7. Spoilage of Milk and Dairy Products - p. 151 17. Chapter 8. Spoilage of Meat and Fish - p. 179 18. Chapter 9. Review of Vegetable Fermentations With Particular Emphasis on Processing Modifications, Microbial Ecology, and Spoilage - p. 211 19. Chapter 10. Wine Spoiling Phenomena - p. 237 20. Part III: Future Trends in Food Spoilers - p. 253 21. Chapter 11. The Impact of Biofilms on Food Spoilage - p. 259 22. Chapter 12. Food Spoilage and Food Safety: Is There a Link? - p. 283 23. Index - p. 301
The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions.
Divided into four sections, the first section defines microbial spoilage of food, with special emphasis on methods for the evaluation of spoiling phenomena and the status of their regulatory framework, examining both existing regulations and possible gaps. The second section examines spoiling microorganisms, covering a range of common spoilage microorganisms, including pseudomonas, yeasts, and molds and spore formers, as well as less-common spoilers, including lactic acid bacteria and specific spoilage organisms in fish.
The third section highlights spoiling phenomena within certain food types. Chapters cover dairy, fish, meat, and vegetables, and other products. The final section investigates emerging topics which point to future trends in the research of food spoilers. There is insight into microorganisms resistant to preservation, the role of biofilms in food quality, and the link between food safety and food spoilage, with a special emphasis on certain spoiling microorganisms which could be opportunistic pathogens. Written by an international team of leading authors, this book provides state-of-the-art coverage of this topic, which is essential to the shelf-life and quality of food.
1. Cover image - p. Cover 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of Contributors - p. xiii 6. Woodhead Publishing Series in Food Science, Technology and Nutrition - p. xv 7. Food Spoilage: A New Threat? - p. xxxvii 8. Chapter 1. Microbial Spoilage of Foods: Fundamentals - p. 1 9. Part I: The Spoilers - p. 19 10. Chapter 2. Pseudomonas and Related Genera - p. 25 11. Chapter 3. Specific Spoilage Organisms (SSOs) in Fish - p. 61 12. Chapter 4. Spore-Forming Bacteria - p. 99 13. Chapter 5. Yeasts - p. 121 14. Chapter 6. Molds - p. 133 15. Part II: A Focus on Food Spoilage - p. 148 16. Chapter 7. Spoilage of Milk and Dairy Products - p. 151 17. Chapter 8. Spoilage of Meat and Fish - p. 179 18. Chapter 9. Review of Vegetable Fermentations With Particular Emphasis on Processing Modifications, Microbial Ecology, and Spoilage - p. 211 19. Chapter 10. Wine Spoiling Phenomena - p. 237 20. Part III: Future Trends in Food Spoilers - p. 253 21. Chapter 11. The Impact of Biofilms on Food Spoilage - p. 259 22. Chapter 12. Food Spoilage and Food Safety: Is There a Link? - p. 283 23. Index - p. 301
