By William H. Sperber (auth.), William H. Sperber, Michael P. Doyle (eds.)
The Compendium of the Microbiological Spoilage of meals and drinks is, to our wisdom, the 1st significant ebook dedicated solely to this subject. entire insurance of microbiological spoilage has been supplied by means of 28 participants, so much of whom have had lengthy and winning careers within the foodstuff undefined. Their entire adventure and information of the microbiological spoilage of meals and drinks and its technique of keep watch over and prevention were gathered and arranged into 12 chapters that come with the entire significant meals and beverage categories.
This Compendium might be an invaluable source for lots of audiences. it is going to support educational and nutrients researchers within the improvement of goods and production approaches that may reduce or hinder product spoilage. it's going to help caliber coverage and engineering body of workers within the operation of producing vegetation in order that spoilage is minimized. it truly is anticipated that the Compendium may be an incredible textual content ebook for complicated nutrients microbiology periods. it's also most likely that public well-being and non-governmental companies which are operating in constructing international locations might be capable of use info from the Compendium to reduce meals spoilage in the course of transportation and garage of foodstuffs, thereby offering their goal populations with elevated nutrition security.
William H. Sperber
With undergraduate majors in zoology and chemistry, William Sperber earned M.S. and Ph..D. levels in microbiology on the collage of Wisconsin. whereas operating for greater than 40 years with 3 significant meals businesses, top meals, Pillsbury, and Cargill, he turned one of many world’s specialists in designing and controlling the microbiological caliber and protection of meals. lengthy lively in specialist and governmental corporations, he's the writer of various shows and guides. Now retired, he works part-time as Cargill’s worldwide Ambassador for nutrition defense, the place he originated the assumption and maintains to advertise the formation of a brand new United international locations association, the foodstuff safeguard association, to raised safeguard the standard and safeguard of the worldwide foodstuff supply.
Michael P. Doyle
With B.S., M.S. and Ph.D. levels in bacteriology/food microbiology earned on the collage of Wisconsin-Madison, Michael Doyle is a Regents Professor of meals Microbiology and Director of the guts for nutrients protection on the college of Georgia. He has served as a systematic consultant on foodstuff microbiology themes to many nationwide and foreign companies, together with the area future health association, foodstuff and Agriculture association of the United international locations, the overseas existence Sciences Institute-North the USA and plenty of federal nutrients firms. he's an lively researcher on interventions to manage microbes in meals, with greater than 350 clinical courses on microbiology topics.
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Additional info for Compendium of the Microbiological Spoilage of Foods and Beverages
W. ), The microbiological safety and quality of food (pp. 146–174). Gaithersburg, MD: Aspen Publishers. Chung, K. , & Goepfert, J. M. (1970). Growth of Salmonella at low pH. Journal of Food and Science, 35, 326–328. Code of Federal Regulations. (2008a). Title 21, part 113. Thermally processed low-acid foods packaged in hermetically sealed containers. Washington, DC: Government Printing Office. html, accessed Dec. 8, 2008. Code of Federal Regulations. (2008b). Title 21, part 114. Acidified foods.
The proportion of undissociated acid can be calculated by the Henderson–Hasselbalch equation (Lund & Eklund, 2000) pH = pK a + log10 [A− ]/[HA] where [HA] is the concentration of undissociated acid and [A− ] is the concentration of dissociated acid (or anion concentration). When [A− ] = [HA], pH = pKa and the acid is 50% dissociated, that is, 50% of the added compound is effective as a preservative. The proportion of fat and water in the food further affects the antimicrobial activity of organic acids.
Considerably higher doses are required to inactivate bacterial spores compared to vegetative cells. High doses are required to inactivate small targets such as viruses or enzymes, whereas low doses will inactivate large targets such as parasitic worms. Vegetative microbes are inactivated by an intermediate irradiation dose. Regulatory approvals have been granted for use of ionizing irradiation with a variety of fruits and vegetables, and meat and poultry products. H. Sperber Table 11 Ionizing irradiation D values of representative organisms (derived from Silverman, 1991) Organism Clostridium botulinum Enterococcus faecium Bacillus subtilis Saccharomyces cerevisiae Salmonella serovar Typhimurium Pseudomonas spp.