Compendium of the Microbiological Spoilage of Foods and Beverages

1. Front Matter

   Pages i-xii

   PDF

2. Introduction to the Microbiological Spoilage of Foods and Beverages

   • William H. Sperber

   Pages 1-40

3. Microbiological Spoilage of Dairy Products

   • Loralyn H. Ledenbach, Robert T. Marshall

   Pages 41-67

4. Microbiological Spoilage of Meat and Poultry Products

   • John Cerveny, Joseph D. Meyer, Paul A. Hall

   Pages 69-86

5. Microbiological Spoilage of Fish and Seafood Products

   • Lone Gram

   Pages 87-119

6. Microbiological Spoilage of Eggs and Egg Products

   • Joseph R. Shebuski, Timothy A. Freier

   Pages 121-134

7. Microbiological Spoilage of Fruits and Vegetables

   • Margaret Barth, Thomas R. Hankinson, Hong Zhuang, Frederick Breidt

   Pages 135-183

8. Microbiological Spoilage of Canned Foods

   • George M. Evancho, Suzanne Tortorelli, Virginia N. Scott

   Pages 185-221

9. Microbiological Spoilage of Cereal Products

   • Frederick K. Cook, Billie L. Johnson

   Pages 223-244

10. Microbiological Spoilage of Beverages

    • Kathleen A. Lawlor, James D. Schuman, Peter G. Simpson, Peter J. Taormina

    Pages 245-284

11. Microbiological Spoilage of Acidified Specialty Products

    • William H. Sperber

    Pages 285-299

12. Microbiological Spoilage of High-Sugar Products

    • Sterling Thompson

    Pages 301-324

13. Microbiological Spoilage of Spices, Nuts, Cocoa, and Coffee

    • Joan M. Pinkas, Karen Battista, Theodora Morille-Hinds

    Pages 325-350

14. Erratum to: Introduction to the Microbiological Spoilage of Foods and Beverages

    • William H. Sperber

    Pages E1-E1

15. Back Matter

    Pages 351-367

    PDF

The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial issue that affects the pro?t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in?uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve,but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.

• Seafood
• food industry
• food science
• food spoilage
• microbiology

“For this Compendium, the editors have succeeded in bringing together a team of highly competent authors comprising 28 experts from the fields of university research, regulation, and legislation. …For the first time, general information on the prevention and  avoidance of food spoilage has been published in one comprehensive book devoted to this topic.  …In summary, this is an excellent and highly topical publication on ‘food microbiology and safety’ that is enthusiastically recommended to all those interested in the subject.” (Leopold Jirovetz, University of Vienna, in Die Ernährung/Nutrition)

• Cargill, Inc. - Microbiology, Minnetonka, USA

  William H. Sperber

• Center of Food Safety, University of Georgia , Griffin, USA

  Michael P. Doyle

Policies and ethics