Bøger i Chapman & Hall Food Science Bo serien

1 Fundamental Principles of Microbiology.- 1.1 Introduction.- 1.2 Characterisitics of Bacteria.- 1.2.1 Shape and size.- 1.2.2 Reproduction.- 1.2.3 Bacterial structure.- 1.2.4 Gram reaction.- 1.3 Types of Bacteria Important in Foods.- 1.3.1 Gram negative bacteria.- 1.3.2 Gram positive bacteria.- 1.4 Characteristics of Fungi.- 1.4.1 Moulds.- 1.4.2 Yeasts.- 1.5 Characteristics of Viruses and Prions.- 1.6 The Growth Curve of Bacteria.- 1.7 Factors Influencing Bacterial Growth.- 1.7.1 Nutrients.- 1.7.2 Temperature.- 1.7.3 Moisture.- 1.7.4 Oxygen.- 1.7.5 Hydrogen ion concentration (pH).- 1.7.6 Inhibitory substances.- References.- 2 Food Poisoning and Other Food-borne Hazards.- 2.1 Introduction.- 2.2 Incidence of Food Poisoning.- 2.2.1 The bacteria responsible.- 2.2.2 Type of food.- 2.3 Bacterial Food Poisoning.- 2.3.1 Salmonellas.- 2.3.2 Enteritis due to Campylobacter spp.- 2.3.3 Staphylococcus aureus.- 2.3.4 Bacillus cereus.- 2.3.5 Vibrio parahaemolyticus.- 2.3.6 Botulism.- 2.3.7 Listeriosis.- 2.3.8 Clostridium perfringens.- 2.3.9 Escherichia coli.- 2.3.10 Miscellaneous bacterial food poisoning and new variant CJD.- 2.4 Mycotoxicoses.- 2.4.1 Aflatoxins.- 2.4.2 Miscellaneous mycotoxins.- 2.5 Virus Food Poisoning.- 2.5.1 Small round structured viruses (SRSV).- 2.5.2 Infective hepatitis.- 2.5.3 Rotaviruses.- 2.5.4 Bovine spongiform encephalopathy and new variant CJD.- 2.5.5 General control measures.- 2.6 Animal Toxins and Parasitic Infections.- 2.6.1 Animals that are naturally toxic to man.- 2.6.2 Secondary toxicity.- 2.6.3 Parasitic infections.- 2.7 Poisonous Plants.- 2.8 Chemical Poisoning.- References.- 3 Food Spoilage.- 3.1 Introduction.- 3.2 Spoilage of Fresh Meats.- 3.2.1 Contamination of tissues by microorganisms.- 3.2.2 Control of microbial growth.- 3.2.3 Effect of storage temperature.- 3.2.4 Chemical changes produced by bacteria in chilled meats.- 3.3 Spoilage of Cured Meats.- 3.3.1 Curing agents.- 3.3.2 The curing process.- 3.3.3 The microbiology and spoilage of bacon and ham.- 3.4 Spoilage of Vacuum-Packed Meats.- 3.4.1 Types of packaging materials.- 3.4.2 Influence of packaging materials on the microbiological flora.- 3.4.3 Spoilage of packed fresh meats.- 3.4.4 Spoilage of vacuum-packed bacon.- 3.4.5 Modified atmospheric packaging.- 3.4.6 Sous vide.- 3.5 Spoilage of Poultry.- 3.5.1 Effects of processing on the microbiological flora.- 3.5.2 Spoilage of chickens held at chill temperatures.- 3.6 Spoilage of Fish and Shellfish.- 3.6.1 Bacteriology of the newly caught fish.- 3.6.2 The effect of initial processing and storage in ice on board ship.- 3.6.3 The effect of handling ashore.- 3.6.4 Chemical changes induced by bacteria in fish.- 3.6.5 Salted fish.- 3.6.6 Smoked fish.- 3.6.7 Packaged fish.- 3.6.8 Shellfish.- 3.7 Dairy Products.- 3.7.1 Milk.- 3.7.2 Butter.- 3.7.3 Cheese.- 3.7.4 Yoghurt.- 3.8 Eggs and Egg Products.- 3.8.1 The chicken's egg and its spoilage.- 3.8.2 Egg products.- 3.9 Vegetables and Fruits.- 3.9.1 Spoilage by fungi.- 3.9.2 Spoilage by bacteria.- 3.9.3 Control of microbial spoilage.- 3.10 Cereal Based Products.- 3.11 Beer.- 3.12 Wine.- 3.13 Sauerkraut.- 3.14 Canned Foods.- 3.14.1 Leaker spoilage.- 3.14.2 Spoilage due to inadequate heat treatment.- 3.15 Frozen Foods.- 3.15.1 Influence of sub-zero temperatures on microorganisms.- 3.15.2 Factors affecting viability of microorganisms during freezing.- 3.15.3 Effect of cold storage.- 3.15.4 Freezing injury to cells.- 3.15.5 Thawed foods and their spoilage.- 3.16 Dehydrated Foods.- 3.16.1 Methods of drying.- 3.16.2 Influence of drying and freeze drying on microorganisms.- 3.16.3 Storage stability of dried foods.- 3.16.4 Rehydration.- 3.16.5 Intermediate moisture foods.- 3.17 Irradiated Foods 13.- 3.17.1 Types of radiation.- 3.17.2 Effect of radiation on microorganisms.- 3.17.3 High dose applicatons.- 3.17.4 Low dose applications and the spoilage of foods so treated.- References.- 4 Microbiological Examining Methods.- 4.1 The Rational of Microbiological Testing....

The successful first edition of HACCP: A Practical Approach has established itself as the definitive text on HACCP for the food industry. In an easy-to-read style, it gives a step-by-step approach to developing an effective HACCP system. In this new edition authors bring us up to date with current thinking, including the use of more modular HACCP systems and even generic HACCP in some sectors. Greater attention is paid to planning and implementation, and the theory is illustrated with a completely new set of case studies from UK, Ireland, USA, Canada, South America and Asia. It is an invaluable text for everyone who needs to know what HACCP really is, what it can do for a food business, and the best way to build an effective system.