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Full Description
This volume provides step-by-step protocols for enumeration of heat resistant microorganisms. Chapters guide readers through conducting experiments to determine microbial heat resistance, performing heat penetration studies, validation of thermal processes, and design of static and continuous processes. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols and contain notes on how to avoid and solve typical problems.
Authoritative and cutting-edge, Heat Resistant Microorganisms in Food Safety and Spoilage aims to be valuable to undergraduate and graduate students, industry researchers, scientists interested in microbial inactivation and designing more stable and safe foods.
Contents
Enumeration of Heat-Resistant Microorganisms: Bacteria.- Enumeration of heat resistant microorganisms: fungi.- Determining the cause of spoilage of heat-processed foods.- Conducting test of commercial sterility.- Preparation of suspensions of bacterial vegetative cells.- Preparation of suspensions of bacterial spores.- Preparation of suspensions of filamentous fungi and yeasts.- Determination of heat resistance of microorganisms.- Estimating inactivation kinetic parameters of microorganisms log-linear kinetics.- Estimating inactivation kinetic parameters of microorganisms non-log-linear kinetics.- Calibration of thermocouples for temperature measurement during thermal processes.- Temperature measurements using thermocouples.- Performing heat penetration studies in commercially sterile foods.- Protocol for estimating heat penetration parameters of foods.- Preparing biological indicators for validation of thermal processes.- Conducting a validation study of thermal processing with biological indicators.- Designing and checking static thermal processes of foods.- Designing and qualifying continuous thermal processes of foods.
