000			04174nam a22005415i 4500
001			978-0-387-28801-7
003			DE-He213
005			20161121231056.0
007			cr nn 008mamaa
008			100922s2005 xxu| s |||| 0|eng d
020			_a9780387288017 _9978-0-387-28801-7
024	7		_a10.1007/0-387-28801-5 _2doi
050		4	_aTP248.65.F66
072		7	_aTDCT _2bicssc
072		7	_aTEC012000 _2bisacsh
082	0	4	_a641.3 _223
082	0	4	_a664 _223
245	1	0	_aMicro-Organisms in Foods 6 _h[electronic resource] : _bMicrobial Ecology of Food Commodities / _cedited by T. A. Roberts{roJoint Chairman}, J.-L. Cordier, L. Gram, R. B. Tompkin, J. I. Pitt{roJoint Chairman}, L. G. M. Gorris, K. M. J. Swanson.
264		1	_aBoston, MA : _bSpringer US, _c2005.
300			_aXVI, 764 p. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
505	0		_aMeat and meat products -- Poultry products -- Fish and fish products -- Feeds and pet foods -- Vegetables and vegetable products -- Fruits and fruit products -- Spices, dry soups, and oriental flavorings -- Cereals and cereal products -- Nuts, oilseeds, and dried legumes -- Cocoa, chocolate, and confectionery -- Oil- and fat-based foods -- Sugar, syrups, and honey -- Soft drinks, fruit juices, concentrates, and fruit preserves -- Water -- Eggs and egg products -- Milk and dairy products -- Fermented beverages.
520			_aThe 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.
650		0	_aChemistry.
650		0	_aMicrobiology.
650		0	_aFood _xBiotechnology.
650		0	_aOrganic chemistry.
650	1	4	_aChemistry.
650	2	4	_aFood Science.
650	2	4	_aApplied Microbiology.
650	2	4	_aOrganic Chemistry.
700	1		_aRoberts{roJoint Chairman}, T. A. _eeditor.
700	1		_aCordier, J.-L. _eeditor.
700	1		_aGram, L. _eeditor.
700	1		_aTompkin, R. B. _eeditor.
700	1		_aPitt{roJoint Chairman}, J. I. _eeditor.
700	1		_aGorris, L. G. M. _eeditor.
700	1		_aSwanson, K. M. J. _eeditor.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9780306486753
856	4	0	_uhttp://dx.doi.org/10.1007/0-387-28801-5
912			_aZDB-2-CMS
950			_aChemistry and Materials Science (Springer-11644)
999			_c508192 _d508192