Microbial Contamination of Food Products

Gabriel-Danut Mocanu, Ph.D. and Oana Emilia Constantin (Editors)
Department of Food Science and Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, Galați, România

Series: Food Science and Technology
BISAC: TEC012000

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Microorganisms are involved in numerous useful transformations in foods, but are also implicated in food spoilage or foodborne illnesses, which affect food safety and quality. Microorganisms are evolving and constantly adapting to environmental conditions. This book represents a resource for food industry and academia, both focused on food safety and quality in recent years. Microbial Contamination of Food Products includes seven chapters. Each chapter presents important information concerning food microbiologists, food technologists, food processors, regulatory officials and public health workers. Furthermore, the book can be a source of valuable information on food microbiology for the students in the field of food science and technology, food control and engineering, and management in public food.

Preface

Chapter 1. Microbial Contaminants of Meat, Poultry and Related Products
(Oana Emilia Constantin and Corina Neagu, Department of Food Science and Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunãrea de Jos University of Galați, Galați, România)

Chapter 2. Microbial Contaminants of Fish and Fish Products
(Angelica Docan and Iulia Rodica Grecu, Department of Food Science and Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunãrea de Jos University of Galați, Galați, România)

Chapter 3. Microbial Contaminants of Eggs and Egg Products
(Oana Emilia Constantin, Department of Food Science and Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunãrea de Jos University of Galați, Galați, România)

Chapter 4. Microbial Contaminants of Fruits and Vegetables
(Oana-Viorela Nistor. Department of Food Science and Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunãrea de Jos University of Galați, Galați, România)

Chapter 5. Microbial Contaminants of Alcoholic and Nonalcoholic Beverages
(Gabriel–Dãnuț Mocanu, Department of Food Science and Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunãrea de Jos University of Galați, Galați, România)

Chapter 6. Microbial Contaminants of Cereals and Cereal Products
(Corina Neagu and Oana Emilia Constantin, Department of Food Science and Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunãrea de Jos University of Galați, Galați, România)

Chapter 7. Microbial Contaminants of Acidified Specialty Products
(Gabriel–Dãnuț Mocanu and Elisabeta Botez, Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunãrea de Jos University of Galați, Galați, România)

Index

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