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A Guide to Microorganisms And Their Control
- Dr Greg Jones
- Campden BRI
A guide to microorganisms and their control supplements existing work on food microbiology, presenting information in an easy to read format, making it accessible to non-microbiologists.
The Guideline answers common microbiological questions, making it an essential reference for new product development and during the reformulation of existing products. It contains a series of monographs on the pathogens and spoilage organisms of most concern to the food and drink industry.
Each monograph contains:
A brief introduction to the organism
Minimum conditions for growth and destruction
A list of its sources
An outline of foods particularly at risk
Guidelines or legislative limits for the organism in food
Key methods of control
Likely defects or illnesses caused by the organism
Table of food types and microorganisms of concern
Pasteurisation and heat treatments
Glossary of terms
A-Z list of microorganisms
eBook Format You can now download this Guideline from your device’s eBook store.
|Format||Paperback||Published||27 Feb 2012|
|Availability||Out of stock - available to order||Delivery||Delivery options and charges|