Edited By: Rhea Fernandes
1500 pages, b/w illustrations
The Microbiology Handbook will provide a key resource exploring microbiological food safety issues in different sectors - dairy products, fish and seafood and meat. Each of the three books has been thoroughly revised and will provide food microbiologists and scientists with an easy-to-use reference. The coverage includes: initial micro-flora along with sources of contamination; effects of processing on the survival and growth of micro-organisms; spoilage associated with these products; and hazards identified with the consumption of these products. Authored by international experts in the field, these books will prove invaluable to food safety personnel working in the industries covered.
Microbiology Handbook - Dairy Products; Introduction/Types of Dairy Product/HACCP/Legislation/Contacts/Appendix: Pathogen Profile; Microbiology Handbook - Fish and Seafood; Contributors/Foreword/Introduction/Fish and Shellfish Products/Fish and Shellfish Toxins/HACCP/Legislation/Contacts/Appendix: Pathogen Profile; Microbiology Handbook - Meat.
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