Food Spoilage Microorganisms focuses on the control of microbial spoilage and covers the following:

• tools, techniques, and methods for the detection and analysis of microbial food spoilage
• analytical methods, predictive modeling, and stability and shelf life assessment
• the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms, and methods for control are considered by product type
• yeasts, molds, and bacteria

In each chapter the taxonomy, spoilage characteristics, growth, survival, and death characteristics, methods for detection, and control options are discussed.

Food Spoilage Microorganisms takes an applied approach to the subject and will be an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations.

Contents

Detection and Analysis of Food Spoilage

• Quantitative Detection and Identification Methods for Microbial Spoilage
• Detection, Identification and Enumeration Methods for Spoilage Yeasts
• Detection, Identification and Enumeration Methods for Spoilage Moulds
• Modelling Microbial Spoilage
• Determining the Stability and Shelf-Life of Foods

Managing Food Spoilage

• Managing Microbial Food Spoilage: An Overview
• Managing Microbial Spoilage in the Dairy Industry
• Managing Microbial Spoilage in Cereal and Baking Products
• Managing Microbial Spoilage in the Meat Industry

Spoilage Yeasts

• Zygosaccharomyces and Related Genera
• Saccharomyces and Related Genera
• Candida and Related Genera
• Dekkera/Brettanomyces spp.

Spoilage Moulds

• General Characteristics of Moulds
• Zygomycetes
• Penicillium and Related Genera
• Aspergillus and Related Teleomorphs
• Other Types of Spoilage Moulds

Spoilage Bacteria

• Pseudomonas and Related Genera
• Lactic Acid Bacteria
• Spore-Forming Bacteria
• Enterobacteriaceae
• Other Spoilage Bacteria

Index

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