Listeria: A practical approach to the organism and its control in foods: The Practical Food Microbiology Series
Autor Chris Bell, Alex Kyriakidesen Limba Engleză Paperback – noi 2012
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Specificații
ISBN-13: 9781461359180
ISBN-10: 146135918X
Pagini: 164
Ilustrații: IX, 150 p.
Dimensiuni: 155 x 235 x 9 mm
Greutate: 0.24 kg
Ediția:1998
Editura: Springer Us
Colecția Springer
Seria The Practical Food Microbiology Series
Locul publicării:New York, NY, United States
ISBN-10: 146135918X
Pagini: 164
Ilustrații: IX, 150 p.
Dimensiuni: 155 x 235 x 9 mm
Greutate: 0.24 kg
Ediția:1998
Editura: Springer Us
Colecția Springer
Seria The Practical Food Microbiology Series
Locul publicării:New York, NY, United States
Public țintă
ResearchCuprins
1 Background.- Taxonomy of Listeria spp..- Listeriosis: the illness.- Sources of Listeria species.- 2 Outbreaks: causes and lessons to be learnt.- Coleslaw: Canada.- Vacherin Mont d’Or cheese: Switzerland.- Belgian pâté: UK.- Pork tongue in aspic: France.- Smoked mussels: New Zealand.- Chocolate milk: USA.- 3 Factors affecting the growth and survival of Listeria monocytogenes.- General.- Temperature.- pH, water activity and other factors.- 4 Industry focus: control of Listeria monocytogenes.- Raw-milk mould-ripened soft cheese.- Cold-smoked fish.- Cooked sliced meat and pâté.- Cooked ready meals.- Raw dried and fermented meats.- Processed fresh dairy desserts.- Generic control ofListeria.- 5 Industry action and reaction.- Legislation and Standards.- Guidelines.- Specifications.- Monitoring for Listeria spp. and L. monocytogenes.- 6 Test methods.- Conventional methods.- Alternative methods.- 7 The future.- Glossary of terms.- Appendix: National centres for typing Listeria cultures.- References.