By: K Longree and G Armbruster
468 pages, Tabs
This is a text which discusses the microbiological aspects of food prepared in quantity with thorough scientific documentation on the problems and solutions for microbial contamination of quantity food. This edition includes a chapter on microwave cooking and its effects on microbial life in foodservice applications. It also covers new research and developments, including sous vide (vacuum bag) and other recent developments in extended-shelf-life products.
Food Spoilage; Some Basic Facts on Microorganisms Important in Food Sanitation; Foodbourne Illnesses; Reservoirs of Microorganisms Causing Foodborne Gastroentric Outbreaks: Food Supply; Control: Procurement of Sound Food Supply and Appropriate Storage of Purchased Items; Contamination of Ingredients and Menu Items in the Foodservice Establishment; Control: Preventing Contamination of Cooked Ingredients and Menu Items in the Areas of Preparation, Service and Storage; Multiplication and Survival of Bacterial Contaminants in Ingredients and Menu Items; Microwave Heating; Time-Temperature Control: Preventing Multiplication and Achieving Death of Contaminants in Ingredients and Menu Items; Educating Foodservice Personnel in Food Sanitation.
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KARLA LONGREE, PhD, is Professor Emeritus in the Cornell University Division of Nutritional Sciences. She holds a doctorate in bacteriological aspects of quantity food preparation, a subject about which she is a recognized authority. GERTRUDE ARMBRUSTER, PhD, is an associate professor in the Cornell University Division of Nutritional Sciences.
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