A Guide to Microorganisms And Their Control

Guideline 68 - PDF

Author:

Dr Greg Jones

Publisher:

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

Contents include:

• Table of food types and microorganisms of concern

• Pasteurisation and heat treatments

• Glossary of terms

• Indicator groups

• A-Z list of microorganisms

Extent	60 pages	ISBN	9780117080881
Size	792Kb	Price	£95.00
Format	PDF	Published	16 Mar 2012
Availability	Available Immediately