The Microbiological Quality of Food: Foodborne Spoilers

The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions. Divided into four sections, the first section defines microbial spoilage of food, with special emphasis on methods for the evaluation of spoiling phenomena and the status of their regulatory framework, examining both existing regulations and possible gaps. The second section examines spoiling microorganisms, covering a range of common spoilage microorganisms, including pseudomonas, yeasts, and molds and spore formers, as well as less-common spoilers, including lactic acid bacteria and specific spoilage organisms in fish. The third section highlights spoiling phenomena within certain food types. Chapters cover dairy, fish, meat, and vegetables, and other products. The final section investigates emerging topics which point to future trends in the research of food spoilers. There is insight into microorganisms resistant to preservation, the role of biofilms in food quality, and the link between food safety and food spoilage, with a special emphasis on certain spoiling microorganisms which could be opportunistic pathogens. Written by an international team of leading authors, this book provides state-of-the-art coverage of this topic, which is essential to the shelf-life and quality of food. Provides in-depth coverage of the different spoilers which cause the deterioration of foods, including less common spoilers not covered in other publicationsIncludes dedicated chapters covering the spoilage of specific products, making this book ideal for those working in the food industryPresents a framework for future research in the area of foodborne spoilers INDICE: Part I: Food Spoilage - Identification and Analysis 1. What is Microbiological Spoilage? 2. How to Assess Microbiological Spoilage 3. Existing and Emerging Detection Methods for Food Spoilage 4. Modeling the Growth/Inactivation of Spoilers in Food 5. Data Analysis of Spoilers in Food 6. Food Spoilage and Food Waste 7. The Genetic Analysis of Spoilage Microbes Part II: The Spoilers 8. Pseudomonas and Related Genera 9. Lactic Acid Bacteria as Spoiling Microorganisms 10. Specific Spoilage Organisms (SSO) in Fish 11. Spore-forming Bacteria 12. Other Spoilage Bacteria 13. Yeasts 14. Moulds 15. EB/Coliform Part III: A Focus on Food Spoilage 16. Spoilage of Milk and Dairy Products 17. Spoilage of Meat and Fish 18. Spoilage of Vegetables and Vegetable Products 19. Spoilage of Fruit and Fruit Products 20. Other Spoiling Phenomena Part IV: Future Trends in Food Spoilers 21. Spoilers and Regulatory Agencies 22. Microbial Markers of Occurring Spoilage - New Quality Markers 23. Identification and Quantification of Food Spoilage 24. The Impact of Biofilms on Food Spoilage 25. Spoilers Resistant to Preservatives and Physical Treatments 26. Food spoilage and Food Safety: What is the Link?

• ISBN: 978-0-08-100502-6
• Editorial: Woodhead Publishing
• Encuadernacion: Cartoné
• Páginas: 576
• Fecha Publicación: 01/12/2016
• Nº Volúmenes: 1
• Idioma: Inglés