Released on = April 22, 2007, 8:46 pm

Press Release Author = Bharat Book Bureau

Industry = Marketing

Press Release Summary = The control of microbiological spoilage requires an
understanding of a number of factors including the knowledge of possible hazards,
their likely occurrence in different products

Press Release Body =
Food spoilage microorganisms

Edited by C Blackburn, Safety and Environmental Assurance Centre, Unilever, UK

Key Features of Food spoilage microorganisms :

- looks at tools, techniques and methods for the detection and analysis of
microbial food spoilage
- discusses the management control of microbial food spoilage
- looks in detail at yeasts, moulds and bacteria
The control of microbiological spoilage requires an understanding of a number of
factors including the knowledge of possible hazards, their likely occurrence in
different products, their physiological properties and the availability and
effectiveness of different preventative measures. Food spoilage microorganisms
focuses on the control of microbial spoilage and provides an understanding necessary
to do this.

The first part of this essential new book looks at tools, techniques and methods for
the detection and analysis of microbial food spoilage with chapters focussing on
analytical methods, predictive modelling and stability and shelf life assessment.
The second part tackles the management of microbial food spoilage with particular
reference to some of the major food groups where the types of spoilage, the
causative microorganisms and methods for control are considered by product type. The
following three parts are then dedicated to yeasts, moulds and bacteria in turn, and
look in more detail at the major organisms of significance for food spoilage. In
each chapter the taxonomy, spoilage characteristics, growth, survival and death
characteristics, methods for detection and control options are discussed.

Food spoilage microorganisms takes an applied approach to the subject and will be an
indispensable guide both for the microbiologist and the non-specialist, particularly
those whose role involves microbial quality in food processing operations.

For more information, Please visit : http://www.bharatbook.com/bookdetail.asp?bookid

Web Site = www.bharatbook.com

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