Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce is a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and delivery process. The premise…
The ways of sterilisation begin as far back as biblical and roman times, from early beginnings to standardization. Sterilisation evolution has gone through a series of trials and wizardry before it achieved the status of science. And even with a scientific approach, some of its …
The ways of sterilisation begin as far back as biblical and roman times, from early beginnings to standardization. Sterilisation evolution has gone through a series of trials and wizardry before it achieved the status of science. And even with a scientific approach, some of its …
Extrait de la 4ème de couverture : "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…
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 cau…
"The importance of quality assurance in the production, storage and use of manufactured preparations is widely recognized. This book encapsulates the issues involved in the manufacture of non-steriles, such as creams, ointments, herbal remedies, shampoos, soaps and toiletry prod…
Viruses can be highly infectious and can cause widespread disease outbreaks. The dangers of viral pathogens in food and waterborne illness are increasingly being recognized and viruses transferred by these vectors are currently important areas of research. The editor and contrib…
Discusses bacteria, yeasts, molds, factors influencing the growth of spoilage microorganisms, food poisoning, and the microbiology of fresh fruits and vegetables, red meats, poultry meat, fish and seafood, eggs and egg products, dehydrated fruits, vegetables, and cereals, canned…
