- 552 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Control of Foodborne Microorganisms
About this book
Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality.
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Yes, you can access Control of Foodborne Microorganisms by Vijay K. Juneja,John N. Sofos in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Cover
- Half Title
- Title Page
- Copyright Page
- Preface
- Table of Contents
- Contributors
- 1. Microbial Control in Foods: Needs and Concerns
- 2. Thermal Inactivation of Microorganisms
- 3. Microbial Control with Cold Temperatures
- 4. Inactivation by Irradiation
- 5. Microwave Inactivation of Pathogens
- 6. Control of Microorganisms with Chemicals
- 7. Microbial Control by Packaging
- 8. Control of Foodborne Microorganisms with Carbon Dioxide Under Elevated Pressure
- 9. Inhibition of Microbial Growth by Low-Pressure and Ambient Pressure Gases
- 10. Control with Naturally Occurring Antimicrobial Systems Including Bacteriolytic Enzymes
- 11. Perspectives for Application of Bacteriocins as Food Preservatives
- 12. Formulating Low-Acid Foods for Botulinal Safety
- 13. Reduction of Microbial Contaminants on Carcasses
- 14. Inactivation by High-Intensity Pulsed Electric Fields
- 15. Magnetic Fields as a Potential Nonthermal Technology for the Inactivation of Microorganisms
- 16. Microbial Inactivation by High Pressure
- 17. Ohmic Heating
- 18. Modeling Acid Inactivation of Foodborne Microorganisms
- 19. Management of Microbial Control in HACCP Systems
- 20. Hurdle Technology
- 21. Summary and Future Prospects
- Index