Compendium of Analytical Methods: HPB methods of microbiological analysis of food PDF Download
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Author: Canada. Health and Welfare Canada
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 286
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Book Description
Author: Canada. Health and Welfare Canada
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 286
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 304
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Book Description
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 338
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Book Description
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 468
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Book Description
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 222
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Book Description
Author: Canada. Health and Welfare Canada
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 408
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Book Description
Author: Canada. Health and Welfare Canada
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 326
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Book Description
Author: OECD
Publisher: OECD Publishing
ISBN: 9264221646
Category :
Languages : en
Pages : 51
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Book Description
This document examines the establishment of acceptable limits of microbiological contamination in microbial pest control products.
Author: Canada
Publisher:
ISBN:
Category : Administrative agencies
Languages : en
Pages : 852
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Book Description
Author: Barbara M. Lund
Publisher: Springer Science & Business Media
ISBN: 9780834213234
Category : Science
Languages : en
Pages : 1080
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Book Description
This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.
