Control of Foodborne Microorganisms
1st Edition
Published on 27. September 2001
Book
Hardback
558 pages
978-0-8247-0573-2 (ISBN)
Description
Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality.
More details
Language
English
Place of publication
Bosa Roca
United States
Publishing group
Taylor & Francis Inc
Target group
Professional and scholarly
Professional Reference
Dimensions
Height: 229 mm
Width: 152 mm
Weight
854 gr
ISBN-13
978-0-8247-0573-2 (9780824705732)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Vijay K. Juneja | John N. Sofos
Control of Foodborne Microorganisms
Book
12/2019
1st Edition
CRC Press
€95.90
Shipment within 15-20 days
Vijay K. Juneja | John N. Sofos
Control of Foodborne Microorganisms
E-Book
09/2001
CRC Press
€86.99
Available for download
Vijay K. Juneja | John N. Sofos
Control of Foodborne Microorganisms
E-Book
09/2001
1st Edition
CRC Press
€86.99
Available for download
Persons
Juneja, Vijay K.; Sofos, John N.
Content
Microbial control in foods - needs and concerns; thermal control of micro-organisms; microbial control with cold temperature; microbial control by irradiation; microwave control of pathogens; control of micro-organisms by chemicals; microbial control by packaging; control of foodborne micro-organisms with carbon dioxide under elevated pressure; control of microbial growth by low pressure and ambient pressure gases; control with naturally occurring antimicrobial systems including bacteriolytic enzymes; perspectives for application of bacteriocins as food preservatives; formulating low-acid foods for botulinal safety; reduction of microbial contaminants on carcases; control by high-intensity pulsed electric fields; magnetic fields as a potential nonthermal technology for the control of micro-organisms; microbial control by high pressure; ohmic heating; modelling acid control of foodborne micro-organisms; management of microbial control in HACCP systems; hurdle technology; overview - summary and future prospects.