Covering 17 commodity areas, this work describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, typical spoilage patterns, episodes implicating those commodities with food borne illness, and measures to control pathogens and limit spoilage. It also includes a comprehensive index.
The second edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities is intended for those primarily in applied aspects of food microbiology. For 17 commodity areas it describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, typical spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens and limit spoilage. The control measures are presented in a standardized format in line with international developments in risk management. A comprehensive index has also been added.
Microorganisms in Foods 5, 7, and the second edition of Microorganisms in Foods 6 are for anyone using microbiological testing and/or engaged in setting Microbiological Criteria, whether for the purpose of Governmental Food Inspection and Control or in Industry, and for those identifying the most effective use of microbiological testing in the food chain. The contents are essential reading for food processors, food microbiologists, food technologists, veterinarians, public health workers and regulatory officials. For students in Food Science and Technology they offer a wealth of information on Food Microbiology and Food Safety Management, with many references for further study.
The information has been prepared by the International Commission on Microbiological Specifications for Foods (ICMSF). The ICMSF was formed in response to the need for internationally acceptable and authoritative decisions on microbiological limits for foods moving in international commerce. Currently the membership consists of eighteen food microbiologists from eleven countries, drawn from governmental laboratories in public health, agriculture, and food technology, from universities and from the food industry.
