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Microorganisms in Foods 5: Characteristics of Microbial Pathogens (Food Safety S) 1996th Edition
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The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment. Detailed information about each of the main organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series of tables detailing the response of the organism under a range of variable conditions. This information has been prepared by the International Commission for the Microbiological Specifications of Foods (ICMSF).
- ISBN-10041247350X
- ISBN-13978-0412473500
- Edition1996th
- PublisherSpringer
- Publication dateJune 30, 1996
- LanguageEnglish
- Dimensions6.54 x 1.31 x 9.46 inches
- Print length520 pages
Editorial Reviews
From the Back Cover
The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing equipment. Detailed information about each of the main organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series of tables detailing the response of the organism under a range of variable conditions.
Product details
- Publisher : Springer
- Publication date : June 30, 1996
- Edition : 1996th
- Language : English
- Print length : 520 pages
- ISBN-10 : 041247350X
- ISBN-13 : 978-0412473500
- Item Weight : 2.35 pounds
- Dimensions : 6.54 x 1.31 x 9.46 inches
- Best Sellers Rank: #1,844,754 in Books (See Top 100 in Books)
- #435 in Organic Chemistry (Books)
- #630 in Microbiology (Books)
- #1,220 in Biology (Books)
- Customer Reviews:
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- Reviewed in the United States on November 25, 2019Format: HardcoverVerified Purchase
- Reviewed in the United States on December 4, 2011Format: HardcoverVerified PurchaseFor a professional food scientist, this is the only microbiology book that you will need. It carefully and in great detail covers the sensitivity of all the pathogens found in foods to different processing treatments to inactivate them.
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Reviewed in the United States on December 18, 2012Format: HardcoverVerified PurchaseMe gustó mucho el libro y llego bien. Exelente servicio y calidad, que sigan a delante y sigan mejorando, saludos.