Microbiology Handbook: Vol. 1: Dairy Products; Vol. 2: Fish and Seafood; Vol. 3: Meat (Hardcover)

• Category:  Books  »  Engineering & Technology  »  Food Science
• Format: Hardcover   Learn more about the Hardcover format using Tower WIKI.
• Publisher: Royal Society of Chemistry
• Number of Pages: 1500
• ISBN: 1847558569
• WAPI (Tower ID): 113103651
• Release Date: October 1, 2009
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• Tower.com Sales Rank: #2747464 in Books (See Top 100 Books Bestsellers)
• #32316 in Engineering & Technology (See Top 100 Engineering & Technology Bestsellers)
• #1037 in Food Science (See Top 100 Food Science Bestsellers)

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Microbiology Handbook: Dairy Products provides readers with an easy-to-use reference to microorganisms found in milk and dairy products. The handbook covers: initial microflora; sources of contamination; effects of processing on the survival and growth of microorganisms; spoilage; and hazards identified with the consumption of these products.

First published in 1995, the book is now in its 3rd edition, underlining its usefulness as a reference guide. As with the previous editions, this fully updated book presents the information under the following key product categories:

• Liquid Milk Products
• Concentrated and Dried Milk
• Cream
• Butter and Spreads
• Cheese
• Fermented Milks
• Ice-cream Products

HACCP and contact information for various food authorities sections have also been revised. Further, this new edition now contains:

• Commission Regulations on hygiene rules for food of animal origin (EC 853/ 2004) and microbiological criteria for Foodstuffs (EC 2073/ 2005)
• A key pathogen a" Enterobacter sakazakii, associated with the use of powdered infant formulas and linked to outbreaks of meningitis, septicemia, and necrotizing enterocolitis.

Microbiology Handbook: Fish and Seafood provides food microbiologists and food scientists with ready reference to information on food-poisoning pathogens, and spoilage microorganisms associated with these products.

This 2nd edition follows the same format as the 1st edition, being divided into the following product sections:

• Chilled and Frozen Raw Fish
• Chilled and Frozen Prepared Fish Products
• Cured, Smoked and Dried Fish
• Crustacean Shellfish
• Molluscan Shellfish
• Fermented Fish
• Fish and Shellfish Toxins

and the following general sections:

• HACCP
• Commission Regulations on hygiene rules for food of animal origin (EC 853/ 2004) and microbiological criteria for Foodstuffs (EC 2073/ 2005)
• Contacts a" information for various food authorities.

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