{"product_id":"the-microbiological-quality-of-food-foodborne-spoilers-hardback-9780081005026","title":"The Microbiological Quality of Food; Foodborne Spoilers (Hardback) 9780081005026","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eThe Microbiological Quality of Food\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eFoodborne Spoilers\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cp\u003ePresents new coverage of food spoilage, an essential component in determining the shelf-life and quality of food and their impact on consumer acceptability \u003c\/p\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eAntonio Bevilacqua (Edited by), Maria Rosaria Corbo (Edited by), Milena Sinigaglia (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780081005026\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 11 November 2016\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e348 pages\u003cbr\u003e22.9 x 15.1 x 2.2 cm, 0.49 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003eThe Microbiological Quality of Food: Foodborne Spoilers\u003c\/i\u003e specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions. \u003c\/p\u003e  \u003cp\u003eDivided into four sections, the first section defines microbial spoilage of food, with special emphasis on methods for the evaluation of spoiling phenomena and the status of their regulatory framework, examining both existing regulations and possible gaps. The second section examines spoiling microorganisms, covering a range of common spoilage microorganisms, including pseudomonas, yeasts, and molds and spore formers, as well as less-common spoilers, including lactic acid bacteria and specific spoilage organisms in fish. \u003c\/p\u003e  \u003cp\u003eThe third section highlights spoiling phenomena within certain food types. Chapters cover dairy, fish, meat, and vegetables, and other products. The final section investigates emerging topics which point to future trends in the research of food spoilers. There is insight into microorganisms resistant to preservation, the role of biofilms in food quality, and the link between food safety and food spoilage, with a special emphasis on certain spoiling microorganisms which could be opportunistic pathogens. Written by an international team of leading authors, this book provides state-of-the-art coverage of this topic, which is essential to the shelf-life and quality of food.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eChapter 1. Microbial Spoilage of Foods: Fundamentals\u003c\/p\u003e \u003cp\u003ePart I: The Spoilers\u003c\/p\u003e \u003cp\u003eChapter 2. \u003ci\u003ePseudomonas\u003c\/i\u003e and Related Genera\u003c\/p\u003e \u003cp\u003eChapter 3. Specific Spoilage Organisms (SSOs) in Fish\u003c\/p\u003e \u003cp\u003eChapter 4. Spore-Forming Bacteria\u003c\/p\u003e \u003cp\u003eChapter 5. Yeasts\u003c\/p\u003e \u003cp\u003eChapter 6. Molds\u003c\/p\u003e \u003cp\u003ePart II: A Focus on Food Spoilage\u003c\/p\u003e \u003cp\u003eChapter 7. Spoilage of Milk and Dairy Products\u003c\/p\u003e \u003cp\u003eChapter 8. Spoilage of Meat and Fish\u003c\/p\u003e \u003cp\u003eChapter 9. Review of Vegetable Fermentations With Particular Emphasis on Processing Modifications, Microbial Ecology, and Spoilage\u003c\/p\u003e \u003cp\u003eChapter 10. Wine Spoiling Phenomena\u003c\/p\u003e \u003cp\u003ePart III: Future Trends in Food Spoilers\u003c\/p\u003e \u003cp\u003eChapter 11. The Impact of Biofilms on Food Spoilage\u003c\/p\u003e \u003cp\u003eChapter 12. Food Spoilage and Food Safety: Is There a Link?\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e], Microbiology [\u003ca title=\"See our other books on Microbiology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Microbiology%20%5Bnon-medical%5D%20%5BPSG%5D%22\"\u003enon-medical PSG\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Freshly Printed Books","offers":[{"title":"Default Title","offer_id":46649108267288,"sku":"9780081005026","price":125.88,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780081005026_eb39c766-c215-4d1c-9e81-7e2759ff4582.jpg?v=1695004131","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/the-microbiological-quality-of-food-foodborne-spoilers-hardback-9780081005026","provider":"Freshly Printed Books","version":"1.0","type":"link"}