Microorganisms in Foods 5: Characteristics of Microbial

Condition - Very Good
The item shows wear from consistent use, but it remains in good condition and functions properly. Item may arrive with damaged packaging or be repackaged. It may be marked, have identifying markings on it, or have minor cosmetic damage. It may also be missing some parts/accessories or bundled items.

Microorganisms in Foods 5: Characteristics of Microbial Pathogens (Food Safety S) (v. 5)

The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment. Detailed information about each of the main organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series of tables detailing the response of the organism under a range of variable conditions. This information has been prepared by the International Commission for the Microbiological Specifications of Foods (ICMSF).

Country	USA
Author	International Commission on Microbiological Specifications for Foods (ICMSF)
Binding	Hardcover
EAN	9780412473500
Edition	1996
ISBN	041247350X
IsEligibleForTradeIn	1
Label	Springer
Manufacturer	Springer
NumberOfItems	1
NumberOfPages	514
PublicationDate	1996-06-30
Publisher	Springer
Studio	Springer
ReleaseDate	0000-00-00

Microorganisms in Foods 5: Characteristics of Microbial Pathogens (Food Safety S) (v. 5)