Microbial Contamination and Food Degradation

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Microbial Contamination and Food Degradation by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780128112632
Publisher: Elsevier Science Publication: November 3, 2017
Imprint: Academic Press Language: English
Author:
ISBN: 9780128112632
Publisher: Elsevier Science
Publication: November 3, 2017
Imprint: Academic Press
Language: English

Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested together with contaminated food, or indirectly by producing harmful toxins and factors that can cause food borne illness. This resource discusses the potential sources of contamination, the latest advances in contamination research and strategies to prevent contamination using key methods of analysis and evaluation.

  • Presents modern alternatives for avoiding microbial spoilage and food degradation using preventative and intervention technologies
  • Provides key methods for addressing microbial contamination and preventing food borne illness through research and risk assessment analysis
  • Includes detailed information on bacterial contamination problems in different environmental environments and the methodologies to help solve those problems
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested together with contaminated food, or indirectly by producing harmful toxins and factors that can cause food borne illness. This resource discusses the potential sources of contamination, the latest advances in contamination research and strategies to prevent contamination using key methods of analysis and evaluation.

More books from Elsevier Science

Cover of the book Advances in Food and Nutrition Research by
Cover of the book Advances in Heterocyclic Chemistry by
Cover of the book Adhesives Technology for Electronic Applications by
Cover of the book RF Circuit Design by
Cover of the book Solid/Liquid Separation: Equipment Selection and Process Design by
Cover of the book Microbial Forensics by
Cover of the book Accurate Results in the Clinical Laboratory by
Cover of the book Advances in Heat Transfer by
Cover of the book Chemical Contaminants and Residues in Food by
Cover of the book Security Risk Assessment by
Cover of the book Handbook of Environmental and Sustainable Finance by
Cover of the book Pharmacy Education in the Twenty First Century and Beyond by
Cover of the book Fault Diagnosis and Sustainable Control of Wind Turbines by
Cover of the book Biomaterials and Tissue Engineering in Urology by
Cover of the book Physicochemical and Environmental Plant Physiology by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy