Psychrotropic bacteria in foods : disease and spoilage / Allen A. Kraft.
By: Kraft, Allen A
.
Material type: 
BookPublisher: Boca Raton, FL : CRC, 1992Description: 274 p ; 24 cm. + hbk.ISBN: 0849348722.Subject(s): Food -- Microbiology | Psychrophilic bacteria | Food spoilageDDC classification: 664.001579 | Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
| General Lending | MTU Bishopstown Library Lending | 664.001579 (Browse shelf(Opens below)) | 1 | Available | 00076110 |
Enhanced descriptions from Syndetics:
Psychrotrophic Bacteria in Foods: Disease and Spoilage presents a comprehensive review of psychrotrophic bacteria and other pathogens and their role in causing food spoilage in refrigerated and frozen foods. The book focuses on the growth, survival, and subsequent activity of these organisms, especially in meat and poultry products. Metabolic products of bacterial growth in foods as indicators of spoilage are described. The book also discusses the potential microbiological hazard posed to "new generation" minimally processed refrigerated foods.
Psychrotrophic Bacteria in Foods: Disease and Spoilage is an informative reference for food microbiologists and other food scientists working in industry and academia. It will also be useful to researchers and personnel in regulatory agencies.
Includes bibliographical references and index.
Section A: Overview, low temperatures, spoilage organisms, pathogens and foods -- Health hazards vs. Food spoilage -- Psychotrophic spoilage bacteria, meat spoilage -- Spoilage of cured meats and other meat items -- Poultry spoilage -- Spoilage of eggs and fish -- Spoilage of dairy products, vegetables, fruits and other foods -- Manifestations of spoilage by psychrotophic bacteria, spoilage changes in foods of animal origin -- Psychrotrophic pathogens -- Pathogens surviving low temperatures -- Section B: Control by low temperatures -- Refrigeration and freezing.