About the Book
Microbiology Handbook: Dairy Products provides readers with an easy-to-use reference to microorganisms found in milk and dairy products. The handbook covers: initial microflora; sources of contamination; effects of processing on the survival and growth of microorganisms; spoilage; and hazards identified with the consumption of these products.
First published in 1995, the book is now in its 3rd edition, underlining its usefulness as a reference guide. As with the previous editions, this fully updated book presents the information under the following key product categories:
- Liquid Milk Products
- Concentrated and Dried Milk
- Cream
- Butter and Spreads
- Cheese
- Fermented Milks
- Ice-cream Products
HACCP and contact information for various food authorities sections have also been revised. Further, this new edition now contains:
- Commission Regulations on hygiene rules for food of animal origin (EC 853/ 2004) and microbiological criteria for Foodstuffs (EC 2073/ 2005)
- A key pathogen – Enterobacter sakazakii, associated with the use of powdered infant formulas and linked to outbreaks of meningitis, septicemia, and necrotizing enterocolitis.
Microbiology Handbook: Fish and Seafood provides food microbiologists and food scientists with ready reference to information on food-poisoning pathogens, and spoilage microorganisms associated with these products.
This 2nd edition follows the same format as the 1st edition, being divided into the following product sections:
- Chilled and Frozen Raw Fish
- Chilled and Frozen Prepared Fish Products
- Cured, Smoked and Dried Fish
- Crustacean Shellfish
- Molluscan Shellfish
- Fermented Fish
- Fish and Shellfish Toxins
and the following general sections:
- HACCP
- Commission Regulations on hygiene rules for food of animal origin (EC 853/ 2004) and microbiological criteria for Foodstuffs (EC 2073/ 2005)
- Contacts – information for various food authorities.