LEADER 03386nam 2200505I 450 001 9910165052403321 005 20181224161442.0 010 $a1-315-36888-9 010 $a1-315-35188-9 035 $a(CKB)3710000001060359 035 $a(MiAaPQ)EBC4807046 035 $a(OCoLC)973325247 035 $a(FlBoTFG)9781315368887 035 $a(EXLCZ)993710000001060359 100 $a20181224d2017 uy 0 101 0 $aeng 135 $aur||| ||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 00$aFood Spoilage Microorganisms $eEcology and Control /$fedited by Yanbo Wang, Wangang Zhang and Linglin Fu 205 $aFirst edition. 210 1$aBoca Raton, FL :$cTaylor and Francis, an imprint of CRC Press,$d2017. 215 $a1 online resource (204 pages) $cillustrations 225 1 $aFood Microbiology Series 311 $a1-4987-4458-3 311 $a1-4987-4459-1 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $tSpoilage Microorganisms in Cereal Product--Wenjian Yang, Dapeng Li, Alfred Mugambi Mariga -- $tSpoilage Microorganisms in Bean Products--Hui Zhou, Yun Tian, Rongrong Wang -- $tSpoilage Microorganisms in Fruit Product--Liang Gong, Yueming Jiang, Xuewu Duan -- $tSpoilage Microorganisms in Vegetable--Tianjia Jiang, Hangjun Chen, Haiyan Gao, Zhiqin Zhou -- $tSpoilage Microorganisms in Meat--Wangang Zhang, Yimin Zhang -- $tSpoilage Microorganisms in Poultry Product--Qiuqin Zhang, Jinxuan Cao, Lingzhi Cheong -- $tSpoilage Microorganisms in Sea Food--Feifei Wang, Junda Lin, Deqing Zhou, Yan Zhang, Qing Gu, Yanbo Wang, Linglin Fu -- $tSpoilage Microorganisms in Powdered Milk--Yingwang Ye -- $tSpoilage Microorganisms in Egg Products--Hammad Hamed Hammad Mohammed, Putri Widyanti Harlina, Shugang Li, Yongguo Jin. 330 3 $aFood Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing countries where food hygiene in storage requires special care. The first part of the book looks at spoilage microorganisms in plant origin foods, such as cereals, beans, fruits, and vegetables, and the second part tackles the spoilage microorganisms in animal origin foods like meat, poultry, seafood, powdered milk, and egg products. In each chapter, the taxonomy of spoilage microorganisms, spoilage characteristics, consequences and possible mechanisms, and specific methods for detection and evaluation are discussed based on the basis surface introduction. The control, prevention, and management options for spoilage microorganisms are also presented. In addition, opportunities and challenges are summarized and predicted in the last part of each chapter. 410 0$aFood microbiology series. 606 $aFood$xMicrobiology 606 $aFood contamination 615 0$aFood$xMicrobiology. 615 0$aFood contamination. 676 $a664.001/579 702 $aWang$b Yanbo 702 $aZhang$b Wangang 702 $aFu$b Linglin 801 0$bFlBoTFG 801 1$bFlBoTFG 906 $aBOOK 912 $a9910165052403321 996 $aFood spoilage microorganisms$9731125 997 $aUNINA