Description
Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing countries where food hygiene in storage requires special care. The first part of the book looks at spoilage microorganisms in plant origin foods, such as cereals, beans, fruits, and vegetables, and the second part tackles the spoilage microorganisms in animal origin foods like meat, poultry, seafood, powdered milk, and egg products.
In each chapter, the taxonomy of spoilage microorganisms, spoilage characteristics, consequences and possible mechanisms, and specific methods for detection and evaluation are discussed based on the basis surface introduction. The control, prevention, and management options for spoilage microorganisms are also presented. In addition, opportunities and challenges are summarized and predicted in the last part of each chapter.
Table of Contents
Spoilage Microorganisms in Cereal Product
Wenjian Yang, Dapeng Li, Alfred Mugambi Mariga
Spoilage Microorganisms in Bean Products
Hui Zhou, Yun Tian, Rongrong Wang
Spoilage Microorganisms in Fruit Product
Liang Gong, Yueming Jiang, Xuewu Duan
Spoilage Microorganisms in Vegetable
Tianjia Jiang, Hangjun Chen, Haiyan Gao, Zhiqin Zhou
Spoilage Microorganisms in Meat
Wangang Zhang, Yimin Zhang
Spoilage Microorganisms in Poultry Product
Qiuqin Zhang, Jinxuan Cao, Lingzhi Cheong
Spoilage Microorganisms in Sea Food
Feifei Wang, Junda Lin, Deqing Zhou, Yan Zhang, Qing Gu, Yanbo Wang, Linglin Fu
Spoilage Microorganisms in Powdered Milk
Yingwang Ye
Spoilage Microorganisms in Egg Products
Hammad Hamed Hammad Mohammed, Putri Widyanti Harlina, Shugang Li, Yongguo Jin
