The Microbiological Quality of Food: Foodborne Spoilers (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Author: Bevilacqua, Antonio

Edition: 2

ISBN: 9780323911603

Release Date: 12-11-2024

Package Dimensions: 9.2 x 7.5 x 0.9 inches

Languages: English

Binding: paperback

Number Of Pages: 348

Details: 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. Presents Definitions: taxonomy, definition of food spoilage according to the literature and regulatory frameworks Provides Case Studies: for some foods and emerging spoilers, along with examples of how to prolong the shelf life Includes Calculations/worked examples: models and practical examples to calculate the shelf life of foods and to design and effective method to inhibit spoilers