International Commission on Microbiological Specifications for Foods
Published: 1980
Total Pages: 0
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Abstract: An information source to help interpret the analyses of food microbiology has been compiled from the specialized knowlege of 30 scientists, on both theroretical and practical levels. The first volume covers environmental influences on growth and death of microorganisms (temperature, irradiation, acidity, antibiotics, packaging, etc.), the interactions of microbes in mixed populations, and the effects of cell injury on microbial survival. The second volume focuses on specific groups of commodities, such as meats, poultry, milk, eggs, fish, vegetables, cereals, spices, oils, and sweets. Information for each group includes the properties of the food that affect microbial content; the presence of microflora at slaughter or harvest; the effects of harvest, transport, processing and storage on food microorganisms; and methods of controlling microbes at all stages.