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Microbiology of Thermally Preserved Foods

Canning and Novel Physical Methods

Tibor Deak, Ph.D., University of Economics, Budapest, Hungary
József Farkas, Ph.D., Corvinus University, Budapest, Hungary

978-1-60595-033-4, ©2013, 326 pages, 6×9, Soft cover

 

Tibor Deak, Ph.D., University of Economics, Budapest, Hungary
József Farkas, Ph.D., Corvinus University, Budapest, HungaryForeword by Michael Doyle, Center for Food Safety, University of Georgia978-1-60595-033-4, ©2013, 326 pages, 6×9, Soft cover
  • Explains microbiological hazards in food canning, aseptic packaging, MAP
  • Covers microbial hazards from raw foods through unit operations and packaging

While introducing the principles and processes of industrial-level food canning, the volume clarifies the effects of microorganisms, their ecology, fate, and prevention in canning operations, as well as in other thermal processing techniques, such as aseptic packaging. It covers microbial spoilage and detection for vegetables, fruits, milk, meat and seafood from the raw food materials through individual unit operations, facility sanitation, and packaging. It thus offers a practical introduction to understanding, preventing and destroying microbe-based hazards in food plants that use thermal processes to preserve and package foods. The text surveys major spoilage and pathogenic microbes of interest, explaining their toxicity, product and safety effects, and the conditions of their destruction by heat treatment.

Foreword
Preface

1. Introduction
1.1 Pathogenic and Spoilage Microorganisms and Their Prevention in Food
1.2 History of Food Microbiology and Canning
1.3 Microbial Ecology of Foods
1.4 References

2. Overview of Microorganisms
2.1 The Bacteria
2.2 Eukaryotes
2.3 Spoilage Organisms
2.4 Foodborne Pathogens
2.5 References

3. Thermal Destruction of Microorganisms
3.1 Fundamentals of Thermal Death of Microorganisms
3.2 Determination of Heat Process Requirement
3.3 Modes of Heat Treatment
3.4 Non-Thermal Physical Preservation Treatments
3.5 Combined Methods
3.6 References

4. Equipment for Heat Treatment
4.1 Autoclaves
4.2 Hydrostatic Sterilizer
4.3 Pasteurizers
4.4 Aseptic Processing and Packaging Systems
4.5 Containers
4.6 References

5. Microbiology of Raw Materials
5.1 Meat
5.2 Poultry Meat
5.3 Fish Meat and Seafood
5.4 Fruits and Vegetables
5.5 Auxiliary Materials
5.6 References

6. Unit Operations
6.1 Primary Production of Raw Materials
6.2 Pre-Treatment
6.3 Heat Processing
6.4 Filling, Sealing
6.5 Heat Preservation
6.6 Post-Process Operations
6.7 Microbiology of Unit Operations
6.8 Cleaning and Sanitary Operations
6.9 References

7. Microbiology of Canned Products and Other Thermally Processed Foods
7.1 Meat, Poultry, Fish
7.2 Vegetables
7.3 Tomato Products
7.4 Fruit Products
7.5 Fruit Juices, Soft Drinks and Other Beverages
7.6 Milk and Dairy Products
7.7 Spoilage of Canned Foods
7.8 References

8. Safety and Quality Control of Canned Foods
8.1 Regulatory Issues
8.2 Control of Manufacturing
8.3 Inspection and Investigation of Canning
8.4 References

Index of Taxonomic Names
Subject Index
About the Authors

Microbiology of Thermally Preserved Foods (Entire eBook)
$95.00 Save: $34.50
Chapter 1: Introduction
$25.00
Chapter 2: Overview of Microorganisms
$25.00
Chapter 3: Thermal Destruction of Microorganisms
$25.00
Chapter 4: Equipment for Heat Treatment
$25.00
Chapter 5: Microbiology of Raw Materials
$25.00
Chapter 6: Unit Operations
$25.00
Chapter 7: Microbiology of Canned Products and Other Thermally Processed Foods
$25.00
Chapter 8: Safety and Quality Control of Canned Foods
$25.00

978-1-60595-033-4, ©2013, 326 pages, 6×9, Soft cover

 

Tibor Deak, Ph.D., University of Economics, Budapest, Hungary
József Farkas, Ph.D., Corvinus University, Budapest, HungaryForeword by Michael Doyle, Center for Food Safety, University of Georgia978-1-60595-033-4, ©2013, 326 pages, 6×9, Soft cover
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