Compendium of the Microbiological Spoilage of Foods and Beverages
edited by William H. Sperber

A comprehensive guide to spoilage information not currently documented.

The Compendium of the Microbiological Spoilage of Foods and Beverages is a major publication devoted exclusively to this topic. Comprehensive coverage of microbiological spoilage has been provided by 28 contributors, most of whom have had long and successful careers in the food industry. Their comprehensive experience and knowledge of the microbiological spoilage of foods and beverages and its means of control and prevention have been collected and organized into 12 chapters that include all of the principal food and beverage categories.

This Compendium will assist in the development of products and manufacturing processes that will minimize or prevent product spoilage. It will assist quality assurance and engineering personnel in the operation of manufacturing plants so that spoilage is minimized. The book also provides information that will help minimize food spoilage during transportation and storage of foodstuffs.

Contents

1. Introduction to the Microbiological Spoilage of Foods and Beverages
2. Microbiological Spoilage of Dairy Products
3. Microbiological Spoilage of Meat and Poultry Products
4. Microbiological Spoilage of Fish and Seafood Products
5. Microbiological Spoilage of Eggs and Egg Products
6. Microbiological Spoilage of Fruits and Vegetables
7. Microbiological Spoilage of Canned Foods
8. Microbiological Spoilage of Cereal Products
9. Microbiological Spoilage of Beverages
10. Microbiological Spoilage of Acidified Specialty Products
11. Microbiological Spoilage of High-Sugar Products
12. Microbiological Spoilage of Spices, Nuts, Cocoa, and Coffee

Index

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