Micro-Organisms in Foods 6 : Microbial Ecology of Food Commodities
The second edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities is intended for those primarily in applied aspects of food microbiology. For 17 commodity areas it describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of process...
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| Autor principal: | |
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| Autor Corporativo: | |
| Outros Autores: | , , , , , |
| Formato: | Livre numérique |
| Idioma: | Anglais |
| Publicado em: |
Boston, MA :
Springer US : Springer e-books
[20..].
Cham : Springer Nature |
| Edição: | Second Edition. |
| Acesso em linha: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Nota: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Microorganisms in foods, 6, Microbial ecology of food commodities, ICMSF, 2nd edition, New York, Kluwer Academic / Plenum Publishers, 2005, 1 vol. (xvi-763 p.), 0-306-48675-X |
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| 505 | 1 | |a Meat and meat products Poultry products Fish and fish products Feeds and pet foods Vegetables and vegetable products Fruits and fruit products Spices, dry soups, and oriental flavorings Cereals and cereal products Nuts, oilseeds, and dried legumes Cocoa, chocolate, and confectionery Oil- and fat-based foods Sugar, syrups, and honey Soft drinks, fruit juices, concentrates, and fruit preserves Water Eggs and egg products Milk and dairy products Fermented beverages | |
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| 506 | |a Conditions particulières de réutilisation pour les bénéficiaires des licences nationales. https://www.licencesnationales.fr/springer-nature-ebooks-contrat-licence-ln-2017 | ||
| 520 | |a The second edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities is intended for those primarily in applied aspects of food microbiology. For 17 commodity areas it describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, typical spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens and limit spoilage. The control measures are presented in a standardized format in line with international developments in risk management. A comprehensive index has also been added. Microorganisms in Foods 5, 7, and the second edition of Microorganisms in Foods 6 are for anyone using microbiological testing and/or engaged in setting Microbiological Criteria, whether for the purpose of Governmental Food Inspection and Control or in Industry, and for those identifying the most effective use of microbiological testing in the food chain. The contents are essential reading for food processors, food microbiologists, food technologists, veterinarians, public health workers and regulatory officials. For students in Food Science and Technology they offer a wealth of information on Food Microbiology and Food Safety Management, with many references for further study. The information has been prepared by the International Commission on Microbiological Specifications for Foods (ICMSF). The ICMSF was formed in response to the need for internationally acceptable and authoritative decisions on microbiological limits for foods moving in international commerce. Currently the membership consists of eighteen food microbiologists from eleven countries, drawn from governmental laboratories in public health, agriculture, and food technology, from universities and from the food industry | ||
| 700 | 1 | |a Cordier, J.-L. |4 edt | |
| 700 | 1 | |a Gram, L. |4 edt | |
| 700 | 1 | |a Tompkin, R. B. |4 edt | |
| 700 | 1 | |a Pitt{roJoint Chairman}, J. I. |4 edt | |
| 700 | 1 | |a Gorris, L. G. M. |4 edt | |
| 700 | 1 | |a Swanson, K. M. J. |4 edt | |
| 710 | 2 | |a ICMSF. |4 aut | |
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