Publisher : Daya Publishing House Author : Neelam Khetarpaul, Anshu Sharma Language : English Edition : Latest By Publishers Book Cover : Hard Back ISBN : 9789359195377
Table of Content
1. Introduction 1 2. History and Development of Food Microbiology 5 3. The Role of Microorganismsin Foods 13 4. Effect of Food Preservation on Microorganisms 21 5. Microorganisms in Meat and Meat Products 57 6. Factors Influencing Growth of Microorganisms in Food Products 79 7. Bacterial Food Poisoning 103 8. Enumeration of Micro-organisms in Food 157 9. Modern Methods of Detecting Microorganisms 177 10. Non-Bacterial Illness 197 11. Food Hazards and Illness: Economic Burden 267 12. Food Spoilage and the Microflora 281 13. The Fermented Foods 335 14. Probiotic Fermented Foods: The New Face of an Old Tradition 389 15. Food Borne Diseases
Food Hygiene and Sanitation 411 16. Food Safety and Quality through Food Hygiene and Sanitation Practices 435 17. Cleaning and Sanitising Food Premises and Food Equipment 453 18. HACCP: A State-of-the-Art Approach to Food Safety 467 19. Food BorneIllness: Implications for the Future 479 20. Food Borne Disease Control: A Transnational Challenge 487 Bibliography 493 Index 547
