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Microbial Contamination of Food Products

Author: Gabriel-Dǎnuţ Mocanu; Oana Emilia Constantin
Publisher: New York, NY : Nova Science Publishers, 2018.
Series: Food science and technology (Academic Press)
Edition/Format:   eBook : Document : EnglishView all editions and formats
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Genre/Form: Electronic books
Additional Physical Format: (OCoLC)1028882854
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Gabriel-Dǎnuţ Mocanu; Oana Emilia Constantin
ISBN: 9781536135251 1536135259
OCLC Number: 1031090645
Notes: Includes index.
Description: 1 online resource.
Contents: Intro; Contents; Preface; Chapter 1; Microbial Contaminants of Meat, Poultry and Related Products; Abstract; Introduction; Spoilage Microorganisms; Type of Spoilage Microorganisms; Fresh and Refrigerated Raw Meat; Vacuum and Modified Atmosphere Packaging (MAP) Meat; Canned Meat Products; Dry-Cured Meats; Fermented Meat and Poultry; Biochemistry of Spoilage; Pathogenic Microorganisms in Meat; Salmonella spp.; Campylobacter spp.; Yersinia spp.; Listeria spp.; E. coli; Clostridium spp.; Staphylococcus aureus; EU Regulations; Conclusion; References; Chapter 2 Microbial Contaminants of Fish and Fish ProductsAbstract; Introduction; Spoilage Microorganisms; Sources and Type of Spoilage Microorganisms; Biochemical Activity and Metabolites in Bacterial Spoilage; Pathogens in Fish; Types of Pathogens; Sources of Pathogens; Survival of Pathogens in Fish; Acknowledgments; References; Chapter 3; Microbial Contaminants of Eggs and Egg Products; Abstract; Introduction; Egg Structure; Shell and Shell Membrane; Albumen; Egg Yolk; Microbial Contamination of Eggs; Spoilage Microorganisms; Shell Eggs; Egg Products; Pathogens in Egg and Egg Products Eggs Quality and SafetyConclusion; References; Chapter 4; Microbial Contaminants of Fruits and Vegetables; Abstract; Introduction; Spoilage Microorganisms; Types of Spoilage Microorganisms; Microbiological Spoilage of Fresh-Cut Fruits and Vegetables; Microbiological Spoilage of Fermented Fruits and Vegetables; Microbiological Spoilage of Fruit and Vegetable Juices; Sources of Spoilage Microorganisms; Possible Action Mechanisms; Pathogens in Fruits and Vegetables; Type of Pathogens; Types of Pathogens Associated with Fresh-Cut Fruits and Vegetables Types of Pathogens Associated with Pickled Fruits and VegetablesTypes of Pathogens Associated with Fruit and Vegetable Juices; Types of Pathogens Associated with Canned Fruits and Vegetables; Sources of Pathogens; Soil Amendments; Irrigation Water; Intestinal Tract of Humans and Animals; Survival of Pathogens in Fruits and Vegetables; Methods to Reduce Microbial Contamination; EU Regulations; Conclusion; References; Chapter 5; Microbial Contaminants of Alcoholic and Nonalcoholic Beverages; Abstract; Introduction; Types and Sources of Spoilage Microorganisms; Bottled Water; Soft Drinks Fruit and Vegetable JuiceWine; Beer; Pathogens in Alcoholic and Nonalcoholic Beverages; Conclusion; References; Chapter 6; Microbial Contaminants of Cereals and Cereal Products; Abstract; Introduction; Microbial Contamination of Cereals; Microbial Contamination of Flour; Microbial Contamination of Bakery Products; Bacterial Spoilage; Yeast Spoilage; Mold Spoilage; Conclusion; References; Chapter 7; Microbial Contaminants of Acidified Specialty Products; Abstract; Introduction; Spoilage Microorganisms; Possible Factors Affecting Microbial Spoilage; pH and Acidulant Type; Water Activity
Series Title: Food science and technology (Academic Press)
Responsibility: Gabriel-Dǎnuţ Mocanu and Oana Emilia Constantin, editors.

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