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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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Altri autori: Bevilacqua, Antonio (Redattore), Corbo, Maria Rosaria (Redattore), Sinigaglia, Milena (Redattore)
Natura: Elettronico eBook
Lingua:inglese
Pubblicazione: Cambridge, MA : Woodhead Publishing is an imprint of Elsevier, [2025]
Edizione:Second edition.
Serie:Woodhead Publishing in food science, technology, and nutrition.
Soggetti:
Food > Microbiology.
Food spoilage.
Aliments > Altération.
Food > Microbiology
Food > Quality
Accesso online:ScienceDirect
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Sommario:
  • 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

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