Microorganisms in Foods 6: Microbial Ecology of Food Commodities (Microorganisms in Foods)

The second edition of __**Microorganisms in Foods 6: Microbial Ecology of Food Commodities**__ is intended for those primarily in applied aspects of food microbiology. For 17 commodity areas it describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, typical spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens and limit spoilage. The control measures are presented in a standardized format in line with international developments in risk management. A comprehensive index has also been added. Microorganisms in Foods 5, 7, and the second edition of Microorganisms in Foods 6 are for anyone using microbiological testing and/or engaged in setting Microbiological Criteria, whether for the purpose of Governmental Food Inspection and Control or in Industry, and for those identifying the most effective use of microbiological testing in the food chain. The contents are essential reading for food processors, food microbiologists, food technologists, veterinarians, public health workers and regulatory officials. For students in Food Science and Technology they offer a wealth of information on Food Microbiology and Food Safety Management, with many references for further study. The information has been prepared by the International Commission on Microbiological Specifications for Foods (ICMSF). The ICMSF was formed in response to the need for internationally acceptable and authoritative decisions on microbiological limits for foods moving in international commerce. Currently the membership consists of eighteen food microbiologists from eleven countries, drawn from governmental laboratories in public health, agriculture, and food technology, from universities and from the food industry.

Aimed at specialists in applied aspects of food microbiology, this reference describes for 17 commodity areas the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, typical spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens and limit spoilage. The control measures are presented in a standardized format in line with international developments in risk management. A comprehensive index has been added to this second edition. The information was prepared by the International Commission on Microbiological Specifications for Foods, a group of 18 food microbiologists who make internationally acceptable and authoritative decisions on microbiological limits for foods moving in international commerce. Annotation © 2006 Book News, Inc., Portland, OR

Meat and meat products....Pages 1-106 Poultry products....Pages 107-173 Fish and fish products....Pages 174-249 Feeds and pet foods....Pages 250-276 Vegetables and vegetable products....Pages 277-325 Fruits and fruit products....Pages 326-359 Spices, dry soups, and oriental flavorings....Pages 360-391 Cereals and cereal products....Pages 392-439 Nuts, oilseeds, and dried legumes....Pages 440-466 Cocoa, chocolate, and confectionery....Pages 467-479 Oil- and fat-based foods....Pages 480-521 Sugar, syrups, and honey....Pages 522-543 Soft drinks, fruit juices, concentrates, and fruit preserves....Pages 544-573 Water....Pages 574-596 Eggs and egg products....Pages 597-642 Milk and dairy products....Pages 643-715 Fermented beverages....Pages 716-724 Covering 17 commodity areas, this work describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, typical spoilage patterns, episodes implicating those commodities with food borne illness, and measures to control pathogens and limit spoilage. It also includes a comprehensive index. Red meat is derived from a number of animal species (e.g. cattle, sheep, goat, camel, deer, buffalo, horse, and pig).