New techniques in food and beverage microbiology



Publisher: Blackwell Scientific Publications in Oxford [England], Boston

Written in English
Published: Pages: 302 Downloads: 911
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Subjects:

  • Food -- Microbiology -- Methodology.,
  • Beverages -- Microbiology -- Methodology.

Edition Notes

Includes bibliographical references and index.

Statementedited by R.G. Kroll, A. Gilmour, M. Sussman.
SeriesTechnical series / The Society for Applied Bacteriology ;, no. 31, Technical series (Society for Applied Bacteriology) ;, no. 31.
ContributionsKroll, R. G., Gilmour, A., Sussman, Max.
Classifications
LC ClassificationsQR115 .N45 1993
The Physical Object
Paginationxv, 302 p. :
Number of Pages302
ID Numbers
Open LibraryOL1406881M
ISBN 100632037555
LC Control Number93015223

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New Techniques in Food and Beverage Microbiology (Soc Applied Bacteriology) 1st Edition by R. Kroll (Editor), A.

Gilmour (Editor), Max Sussman (Editor) & 0. ISBN: OCLC Number: Description: xv, pages: illustrations ; 24 cm. Contents: Contributors --Preface Extraction and Concentration of Foodborne Pathogenic Bacteria by Lectin Magnetic Separation Immunomagnetic Separation Techniques for the Detection of Pathogenic Bacteria in Foods Rapid Separation and Detection of Foodborne Yeasts and Moulds by.

This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and.

Book: New techniques in food and beverage microbiology. + pp. Abstract: This book is based on a Society for Applied Biology Demonstration Meeting held at King's College, London, UK, in Sept.

Microbiology Quality Control in Food and Beverage There are two categories of foodborne diseases. First, food poisoning is caused by the presence of microbial toxins in food products, e.g. by Staphylococcus aureus, Clostridium perfringens (both produce enterotoxins which elicit enteric disease such as diarrhea), and Clostridium botulinum.

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New techniques in food and beverage microbiology Kroll, R. G ; Sussman, M. (Max) ; Gilmour, A ; Society for Applied Bacteriology Throughout the western world there is an increasing public demand for safer foods of higher quality.

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Donaghy’s previous role was a Senior Food Safety Microbiologist in Nestlé R&D. Prior to joining Nestlé, he worked as Project Leader in Food Safety Microbiology at Agri-Food & Biosciences Institute (AFBI), N. Ireland, on projects funded by FSA (UK), FSAI, Government, Industry and European Union.

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III - Microorganisms Important in Food Microbiology - Radomir Lasztity ©Encyclopedia of Life Support Systems (EOLSS) 2. Molds The term mold is applied to certain multicellular, filamentous fungi whose growth on foods is usually readily recognized by its fuzzy or cottony appearance.

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