Microorganisms in Foods

Since the publication of the second volume of "Microorganisms in Foods", technological changes in food production and processing, increases in convenience and ready-to-eat foods, the globalization of the food industry and the recognition of new pathogenic microorganisms have necessitated an updated examination of the spoilage and safety aspects of foods. The recent escalation of media interest and public concern about food poisoning has highlighted the need for thorough and coherent, information to be provided to food microbiologists working in industry, government and education.;This volume provides an updated and complete assessment of the microbial properties of every major food commodity. Each chapter examines the specific properties that effect the microbial content of different food items and the subsequent effects of harvest, transport, processing and storage. The means of controlling microbial content are also assessed.;The information has been prepared by the International Commission on Microbiological Specifications for Foods (ICMSF). The ICMSF was formed in reponse to the need for internationally acceptable and authoritative decisions on microbiological limits for foods moving in international commerce. Currently the membership consists of 19 food microbiologists from 11 countries, drawn from governmental laboratories in public health, agriculture and food technology, from universities and from the food industry.;This book should be of interest to food microbiologists; food processors; food technologists; public health workers; and regulatory officials.