03308nam 2200613Ia 450 991100660890332120200520144314.01-280-54464-397866105446461-61583-027-81-84569-141-5(CKB)1000000000336844(EBL)269423(OCoLC)457232269(SSID)ssj0000071987(PQKBManifestationID)11120418(PQKBTitleCode)TC0000071987(PQKBWorkID)10094287(PQKB)10089828(MiAaPQ)EBC1666693(MiAaPQ)EBC269423(Au-PeEL)EBL269423(OCoLC)69678658(EXLCZ)99100000000033684420060721d2006 uy 0engur|n|---|||||txtccrFood spoilage microorganisms /edited by Clive de W. BlackburnCambridge, England Woodhead Publishing ;Boca Raton CRC Press20061 online resource (736 p.)Woodhead Publishing in food science, technology and nutritionDescription based upon print version of record.1-85573-966-6 Includes bibliographical references and index.Contents; Detection and analysis of food spoilage; Detection, identification and enumeration methods for spoilage yeasts; Detection, enumeration and identification methods for spoilage molds; Modelling microbial food spoilage; Determining the stability and shelf-life of foods; Managing microbial food spoilage: an overview; Managing microbial spoilage in the dairy industry; Managing microbial spoilage in cereal and baking products; Managing microbial spoilage in the meat industry; Zygosaccharomyces and related genera; Saccharomyces and related genera; Candida and related generaDekkera/Brettanomyces spp.General characteristics of moulds; Zygomycetes; Penicillium and related genera; Aspergillus and related teleomorphs; Other types of spoilage moulds; Pseudomonas and related genera; Lactic acid bacteria; Spore-forming bacteria; Enterobacteriaceae; Other spoilage bacteria; IndexAction by microorganisms is a common means of food spoilage and ensuring that a product has a suitable shelf-life is a critical factor in food quality. With current trends towards less-severe processing techniques, reduced use of preservatives and higher consumption of perishable foods such as fresh fruit and vegetables, the deterioration of foods by microbial spoilage is an increasing problem for the food industry. Methods to detect, analyse and manage food spoilage are reviewed in the opening parts of this collection. The following chapters focus on important yeasts, moulds and bacteria, theWoodhead Publishing in food science, technology, and nutrition.FoodMicrobiologyFood contaminationFoodMicrobiology.Food contamination.664.07Blackburn Clive de W300010MiAaPQMiAaPQMiAaPQBOOK9911006608903321Food spoilage microorganisms4387610UNINA