Microorganisms in Foods 6, Second Edition provides an updated and complete assessment of the microbial properties of every major food commodity, written by acknowledged experts in the field.

The second edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities is intended for those primarily interested in applied aspects of food microbiology.

For each commodity area in Microorganisms in Foods 6, Second Edition there is a description of the following:

• the initial microbial flora and the prevalence of pathogens
• the microbiological consequences of processing
• typical spoilage patterns
• episodes implicating those commodities with foodborne illness
• measures to control pathogens and limit spoilage

Those control measures are presented in a standardized format in line with international developments in risk management; a comprehensive index has also been added in this fully revised and much-anticipated edition.

Contents

• Meat and meat products
• Poultry and poultry products
• Fish and fish products
• Feeds and pet foods
• Vegetables and vegetable products
• Fruits and fruit products
• Spices, dry soups and oriental flavourings
• Cereals and cereal products
• Nuts, oilseeds and dried legumes
• Cocoa, chocolate and confectionery
• Oil-based and fat-based foods
• Sugar, syrups, and honey
• Soft drinks, fruit juices, concentrates and fruit preserves
• Eggs and egg products
• Milk and dairy products
• Preventing abuse of foods after processing

Index

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