E. Perkins – Food Microbiology (2016)

Автор: E. Perkins
Название книги: Food Microbiology
Формат: PDF
Жанр: Пищевая микробиология
Страницы: 217
Качество: Изначально компьютерное, E-book

The authors of this book discuss the most recent advancements in food microbiology research. Chapters include a review on the factors which help to choose the conditions that assure food microbial stability and contribute to food safety and quality; an examination of the prevalence of one of the most important food-borne pathogens, L. monocytogenes, particularly in fruits and vegetables; emerging bacteria detection methods in food and culture media using mass spectrometry (MS); detection techniques of Salmonella, of which infections from animal food play an important role in public health and particularly in food safety; and case studies of yeasts in fruit wine fermentations, which can have important implications for developing fruit wine and can contribute to an important advancements in any fermentation products.
Contents.
Effect of Food Structure on Microbial Growth and on the Activity of Stress Factors.
The Effect of Soil Type on the Occurrence of L. Monocytogenes in Fruits and Vegetables.
Emerging Trends of Bacteria Detection from Food Using Phage-Based Mass Spectrometry.
Culture Based Methods to Detect Salmonella from Different Poultry Products.
Salmonella‘s Contamination in Egg.
Impacts of Allochthonous and Autochthonous Yeast Starters:
Case Studies in Fruit Wine Fermentations.
Traditional Cheeses Produced in Brazil: Characterisation, Production Technologies and Health Implications.