The microbiological quality of food : foodborne spoilers /
The Microbiological Quality of Food: Foodborne Spoilers covers the microbiological spoilage of foods, with a focus on the spoilers, the foods themselves, and the signs of spoilage. The book addresses traditional spoilers (filamentous fungi, spore-forming bacteria, yeasts, SSO in fish), as well as so...
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| その他の著者: | , , |
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| フォーマット: | 電子媒体 eBook |
| 言語: | 英語 |
| 出版事項: |
Cambridge, MA :
Woodhead Publishing is an imprint of Elsevier,
[2025]
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| 版: | Second edition. |
| シリーズ: | Woodhead Publishing in food science, technology, and nutrition.
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| 主題: | |
| オンライン･アクセス: | ScienceDirect |
| タグ: |
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| 001 | on1468434103 | ||
| 003 | OCoLC | ||
| 005 | 20260915095207.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 241112s2025 mau o 000 0 eng d | ||
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| 015 | |a GBC4B3369 |2 bnb | ||
| 016 | 7 | |a 300294831 |2 Uk | |
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| 020 | |z 9780323911603 | ||
| 020 | |a 9780323911313 |q electronic book | ||
| 020 | |a 0323911315 |q electronic book | ||
| 024 | 8 | |a CIPO000134960 | |
| 035 | |a (OCoLC)1468434103 |z (OCoLC)1482675379 | ||
| 050 | 4 | |a QR115 | |
| 082 | 0 | 4 | |a 664.001/579 |2 23/eng/20241112 |1 https://id.oclc.org/worldcat/ddc/E34rK98KG7BDfMk7f6VHh9xCGm |
| 245 | 0 | 4 | |a The microbiological quality of food : |b foodborne spoilers / |c edited by Antonio Bevilacqua, Maria Rosaria Corbo and Milena Sinigaglia. |
| 250 | |a Second edition. | ||
| 264 | 1 | |a Cambridge, MA : |b Woodhead Publishing is an imprint of Elsevier, |c [2025] | |
| 300 | |a 1 online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing Series in Food Science, Technology and Nutrition | |
| 520 | |a The Microbiological Quality of Food: Foodborne Spoilers covers the microbiological spoilage of foods, with a focus on the spoilers, the foods themselves, and the signs of spoilage. The book addresses traditional spoilers (filamentous fungi, spore-forming bacteria, yeasts, SSO in fish), as well as some emerging spoilers (Pseudomonas), now recognized as primary targets. Sections also provide a brief overview of important foods (vegetables, milk and dairy products, meat, and fish) and addresses safety and economic loss. Details on the signs of spoilage, how to prevent spoilers, and methods of detecting spoilage and spoilage microorganisms in foods are also presented. This is an authoritative reference for researchers, scientists and students who need to understand microbial spoilage, the impact of biofilm on the quality and safety of many foods, and the implications of biofilm for spoilage and shelf life. Hot topics covered by this book include the possible link between food spoilage and food safety as a consequence of antibiotic resistance spreading all over the world. | ||
| 588 | 0 | |a Online resource; title from PDF title page (ScienceDirect, viewed November 12, 2024). | |
| 505 | 8 | |a Front Cover -- The Microbiological Quality of Food -- Copyright Page -- Contents -- List of contributors -- Preface -- 1 Food spoilage: why a book -- 2 The characters -- 3 The stage -- 4 The plot -- Woodhead Publishing Series in Food Science, Technology and Nutrition -- 1 Microbial spoilage of foods: fundamentals* -- 1.1 Introduction -- 1.2 Microbial food spoilage: overview -- 1.3 Factors affecting microbial spoilage -- 1.3.1 Food structure -- 1.3.2 Food composition -- 1.3.3 Water activity -- 1.3.4 pH -- 1.3.5 Temperature -- 1.3.6 Gaseous conditions -- 1.4 Major microorganisms involved in food spoilage -- 1.4.1 Bacteria -- 1.4.2 Yeasts -- 1.4.3 Molds -- 1.5 Detection and quantification of food-spoilage microorganisms -- 1.5.1 Classical and innovative methods -- 1.5.2 Microbial metabolites as spoilage indicators -- 1.5.3 Limits and perspectives of detection/quantification methods -- 1.5.4 Statistical tools and predictive microbiology |7 Generated by AI | |
| 504 | |a Includes bibliographical references and index. | ||
| 532 | 1 | |3 EBSCOhost |a "EBSCO evaluates our products based on the Web Content Accessibility Guidelines (WCAG) and the related Section 508 and EN 301 549 regulations in the US and EU. Most EBSCO products are substantially conformant with WCAG 2.2 level AA." Source: https://connect.ebsco.com/s/article/EBSCO-VPATs?language=en_US. Last accessed April 22, 2025. | |
| 650 | 0 | |a Food |x Microbiology. | |
| 650 | 0 | |a Food spoilage. | |
| 650 | 6 | |a Aliments |x Altération. |0 (CaQQLa)201-0034164 | |
| 650 | 7 | |a Food |x Microbiology |2 fast |0 (OCoLC)fst00930535 | |
| 650 | 7 | |a Food |x Quality |2 fast |0 (OCoLC)fst00930583 | |
| 700 | 1 | |a Bevilacqua, Antonio, |e editor. |1 https://id.oclc.org/worldcat/entity/E39PCjHQcHybvCbPJ8RqtB39tC | |
| 700 | 1 | |a Corbo, Maria Rosaria, |e editor. |1 https://id.oclc.org/worldcat/entity/E39PCjBmtJXcMCBDTd9rVrQJcP | |
| 700 | 1 | |a Sinigaglia, Milena, |e editor. |1 https://id.oclc.org/worldcat/entity/E39PCjqVBpv6qhCdvDJxm6RGBP | |
| 776 | 0 | 8 | |i Print version : |z 9780323911603 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |3 ScienceDirect |u https://www.sciencedirect.com/science/book/9780323911603 |