Psychrotrophic bacteria in foods : disease and spoilage

The subject of perturbation expansions is a powerful analytical technique which can be applied to problems which are too complex to have an exact solution, for example, calculating the drag of an aircraft in flight. These techniques can be used in place of complicated numerical solutions. This book provides an account of the main techniques of perturbation expansions applied to both differential equations and integral expressions. Features include a non-rigorous treatment of the subject at undergraduate level not available in any other current text; contains computer programs to enable the student to explore particular ideas and realistic case studies of industrial applications; a number of practical examples are included in the text to enhance understanding of points raised, particularly in the areas of mechanics and fluid mechanics; presents the main techniques of perturbation expansion at a level accessible to the undergraduate student. "Psychrotrophic Bacteria in Foods: Disease and Spoilage presents a comprehensive review of psychrotrophic bacteria and other pathogens and their role in causing food spoilage in refrigerated and frozen foods. The book focuses on the growth, survival, and subsequent activity of these organisms, especially in meat and poultry products. Metabolic products of bacterial growth in foods as indicators of spoilage are described. The book also discusses the potential microbiological hazard posed to "new generation" minimally processed refrigerated foods. Psychrotrophic Bacteria in Foods: Disease and Spoilage is an informative reference for food microbiologists and other food scientists working in industry and academia. It will also be useful to researchers and personnel in regulatory agencies."--Provided by publisher

Psychrotrophic Bacteria in Foods: Disease and Spoilage presents a comprehensive review of psychrotrophic bacteria and other pathogens and their role in causing food spoilage in refrigerated and frozen foods. The book focuses on the growth, survival, and subsequent activity of these organisms, especially in meat and poultry products. Metabolic products of bacterial growth in foods as indicators of spoilage are described. The book also discusses the potential microbiological hazard posed to "new generation" minimally processed refrigerated foods.
Psychrotrophic Bacteria in Foods: Disease and Spoilage is an informative reference for food microbiologists and other food scientists working in industry and academia. It will also be useful to researchers and personnel in regulatory agencies.

This text provides an account of the main techniques of perturbation expansions applied to both differential equations and integral expressions. Computer programs are included to enable students to explore particular ideas, as well as realistic case studies of industrial applications Several investigators attribute the discovery of bacterial growth at low temperatures (near 0°C) to Forster in 1887.