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Micro-Organisms in Foods 6

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The second edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities is intended for those primarily interested in applied aspects of food microbiology. For 17 commodity areas, it describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, typical spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens and limit spoilage. Those control measures are presented in a standardized format in line with international developments in risk management., a comprehensive index has also been added in this fully revised and much-anticipated edition.

Written for:

Food industry, government agencies involved in food safety and public health, agricultural industry., food science, agricultural, microbiology departments, possibly medical and veterinary departments

Keywords:
ICMSF
food science
microbial ecology
microorganisms

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Micro-Organisms in Foods 6
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