The Microbiological Quality of Food

The Microbiological Quality of Food: Foodborne Spoilers is written by well-known experts from across the globe linking various expertise and research trends, to address the latest information on microbiological spoilage in food science. This book covers the microbiological spoilage of foods, with a focus on the spoilers, the foods themselves, and the signs of spoilage. It addresses some traditional spoilers (filamentous fungi, spore-forming bacteria, yeasts, SSO in fish), as well as some emerging spoilers (Pseudomonas), now recognized as primary targets in some foods due to some recent spoiling phenomena (e.g., blue mozzarella cheese in Europe. The Microbiological Quality of Food: Foodborne Spoilers provides a brief overview of some important foods (vegetables, milk and dairy products, meat, and fish), and addresses the practical implications of spoilage such as safety and economic loss. Details on the signs of spoilage, how to prevent spoilers, and the methods of detecting spoilage and spoilage microorganisms in foods are well presented. This is an authoritative reference for researchers, scientists and students who need to understand microbial spoilage, the impact of biofilm on the quality and safety of many foods, and the implications of biofilm for spoilage and shelf life. Hot topics covered by this book include the possible link between food spoilage and food safety as a consequence of antibiotic resistance spreading all over the world.  Presents Definitions: taxonomy, definition of food spoilage according to the literature and regulatory frameworks Provides Case Studies: for some foods and emerging spoilers, examples of how to prolong the shelf life Includes Calculations / worked examples: models and practical examples to calculate the shelf life of foods and to design and effective method to inhibit spoilers