Synopses & Reviews
The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties, and the availability and effectiveness of different preventative measures.
This book focuses on the control of microbial spoilage. The first part looks at tools, techniques, and methods for the detection and analysis of microbial food spoilage with chapters concentrating on analytical methods, predictive modeling, and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms, and methods for control are considered by product type. The following three parts are then dedicated to yeasts, molds, and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. Each chapter includes a discussion on the taxonomy, spoilage characteristics, growth, survival, and death characteristics, methods for detection, and control options for yeasts, molds and bacteria.
About the Author
Clive Blackburn worked at Unilever Research Colworth, and has published widely on the control of foodborne pathogens.