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Compendium of the Microbiological Spoilage of Foods and Beverages

:	William H. Sperber, Michael P. Doyle
:	William H. Sperber, Michael P. Doyle
:	Compendium of the Microbiological Spoilage of Foods and Beverages
:	Springer-Verlag
:	9781441908261
:	1
:	CHF 161.50
:

:	Chemische Technik
:	English

:	376
:	Wasserzeichen/DRM
:	PC/MAC/eReader/Tablet
:	PDF

The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial issue that affects the pro?t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in?uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve, but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.

	978-1-4419-0826-1_Book_OnlinePDF.pdf	1
	Foreword	6
	Preface	8
	Contents	1
	Contributors	12
	Introduction to the Microbiological Spoilage of Foodsand Beverages	14
	Introduction	14
	Food Loss Data	15
	Microorganisms and Mechanisms Involved in Spoilage	17
	Sources of Contamination	17
	Preharvest Contamination	17
	Postharvest Contamination	18
	Ecology of Microbiological Spoilage	19
	Microorganisms Involved in Spoilage	19
	Means to Characterize and Differentiate Microorganisms	19
	Groups of Microorganisms Involved in Spoilage	21
	Microbiological Food Spoilage Mechanisms	23
	Quorum Sensing	25
	Associations Between Groups of Spoilage Microorganisms	26
	Antagonisms	26
	Synergisms	26
	Metabiosis	27
	Intrinsic Factors to Control Microbiological Spoilage	27
	Water Activity	28
	pH	30
	Chemical Preservatives	31
	Chemical Properties of Organic Acids	31
	Chemical Food Preservatives	32
	Oxidation--Reduction Potential	34
	Extrinsic Factors to Control Microbiological Spoilage	35
	Thermal Processes	35
	Thermal Destruction of Microorganisms	35
	Sterilization	36
	Pasteurization	37
	Nonthermal Processes	38
	Ionizing Irradiation	38
	High Hydrostatic Pressure	39
	Pulsed Electric Fields	39
	High-Intensity Ultrasound	39
	Ultraviolet Irradiation	40
	Filtration	40
	Sterilizing Gases	40
	Refrigeration	40
	Food Preservation by Refrigerated Storage	41
	Food Preservation by Frozen Storage	41
	Vacuum and Modified Atmosphere Packaging	42
	Vacuum Packaging	42
	Modified Atmosphere Packaging	42
	Food Plant Sanitation	43
	Detection of Microbiological Spoilage	44
	Organoleptic Methods for Spoilage Detection	44
	Odor	44
	Visual	44
	Taste	45
	Microbiological Methods for Spo