5 edition of Microbiology of meats found in the catalog.
|Statement||by L. B. Jensen ...|
|LC Classifications||QR117 .J4 1945|
|The Physical Object|
|Pagination||xiv, 389 p. incl. illus., tables, diagrs.|
|Number of Pages||389|
|LC Control Number||45018531|
The Bad Bug Book 2nd Edition, released in , provides current information about the major known agents that cause foodborne illness. Each chapter in this book is . Understand and compare various chemicals used to control microbial growth, including their uses, advantages and disadvantages, chemical structure, and mode of action. In addition to physical methods of microbial control, chemicals are also used to control microbial growth. A wide variety of chemicals can be used as disinfectants or antiseptics.
The author has done extensive research in the field of bacteriology of meats, and this book contains the results of much of his own research. The introduction and history in chapter 1 covers in a scholarly manner much interesting material from ancient times. positive test determines ability of an organism to reduce nitrate (NO3) to nitrite (NO2) and nitrogen gas (N2). After addition of reagents N,N-dimethyl-a-naphthylamine and sulfanic acid, a pink color is positive for reduction of NO3 to NO2.
Meat Microbiology. Chapter April In book: Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite Alternatives, pp Chicken meats obtained from these three methods of. Condition: Poor. This is an ex-library book and may have the usual library/used-book markings book has soft covers. In poor condition, suitable as a reading copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,grams, ISBNX. Seller Inventory #
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This book is an ideal reference source for industry and quality assurance personnel, and for use in undergraduate courses in food science or microbiology. It will be useful to students, microbiologists, food technologists, and any producer, distributor, or.
Microbiology Handbook Meat Products provides readers with an easy-to-use reference to microorganisms found in various categories of meat products, including chilled and frozen meats, cooked meats, dried meats, cured meats, fermented meats and : Rhea Fernandes.
This book provides an up-to-date review of the subject, with coverage including the physiology of bacteria, yeasts and molds associated with meat and poultry products; the microbiology of industrial slaughtering, processing, packaging and storage technologies; food safety and quality control.
It will be an invaluable reference source for microbiologists and technologists in the. Introduction to the Microbiology of Food Processing United States Department of Agriculture 5 Unfortunately, microorganisms also can be detrimental. hey are the cause of many diseases in humans, animals, and plants.
Disease-causing microorganisms are called pathogens. A pathogen, or the substances itFile Size: 2MB. Microbiology of Meats Hardcover – January 1, by Lloyd B. Jensen (Author) See all 3 formats and editions Hide other formats and editions.
Price New from Used from Hardcover "Please retry" $ $ $ Hardcover, Author: Lloyd B. Jensen. Microbiology of meats. Champaign, Ill., Garrard Press, (OCoLC) Document Type: Book: All Authors / Contributors: L B Jensen; Katherine Golden Bitting Collection on Gastronomy (Library of Congress).
Additional Physical Format: Online version: Jensen, Lloyd B., Microbiology of meats. Champaign, Ill., Garrard Press, (OCoLC) Document Type. II FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF POULTRY fr' 4;z' #11 4 \, 41 at (A) (B) FIG. 3 Salmonella with multiple flagella (A) and in the crypts of the intestine (B).(From Meyerholz et al.,with permission.) control point in carcass processing.
Thus, low infectious dose for humans ( CFU). Meat and Meat Products integrates the fundamental disciplines of food science, such as chemistry and microbiology, with processing technology and product - related aspects such as criteria for acceptability.
The book provides thoroughly integrated and up-to-date coverage of this important food group and by careful use of learning objectives, tables, figures, boxes and Reviews: 3.
Written by a team of international experts, Microbiological analysis of red meat, poultry and eggs is certain to become a standard reference in the important area of food microbiology. Show less Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage.
Microbiology of Cooked Meats. Aubrey F. Mendonca. Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA. Search for more papers by this author. Book Editor(s): C. Lynn Knipe. The Ohio State University, Food Science and Technology, Columbus, OH, USA.
Search for more papers by this author. Robert E. Rust. Iowa Cited by: 1. The phenolic compound triclosan, found in antibacterial soaps, plastics, and textiles is technically an antibiotic because of its specific mode of action of inhibiting bacterial fatty-acid synthesis.
Surfactants, including soaps and detergents, lower the surface tension of water to create emulsions that mechanically carry away microbes.
Soaps. The purpose of this book is to present a collection of chapters written by specialists on particular aspects of meat microbiology. I hope the structure will present the reader with chapters which, read singly, present a clear account of one aspect, but taken together present a practical and coherent survey of meat microbiology.
The book deals with the industrial microbiology of meat foods While it contains numerous original observations, for the main part it is a summary of the various papers and reports dealing with this subject The field is vast and in many cases the problems have been but superficially surveyed or not at all The author is well aware of this and states that no pretence to completeness on any Cited by: The book is well documented with references to the literature.
It should be in the libraries of all food technologists and especially of all those who work for meat preservation concerns. It is also a fine example of the art of book making. TANNER Microbiology of Meats-By L. Jensen. Champaign, Ill.: GarrardPress, pp. Price. The book is divided into 12 chapters dealing with the history of meat operations; the effects of sodium nitrate "on bacteria in meat; gaseous fermentation in meat products by the genus Bacillus; the bacteriology of green discolorations on meats; the action of microorganisms on fats; the bacteriology of normal tissues of swine ante- and post-mortem; the microbiology of beef; the Cited by: A muscle food, including meat, poultry, and seafood, is described as spoiled when it is considered unacceptable by consumers based on its sensory characteristics.
Economic losses as well as the food wasted and loss of consumer confidence due to spoilage, however, are of major significance. Among bacteria, genera in the family Enterobacteriaceae, Photobacterium phosphoreum, Cited by: The book includes 12 chapters, 8 of which might be of direct interest to the poultry research worker interested in the microbiology of poultry meats.
Of particular interest to the poultry worker would be the chapters on the bacteriology of green discoloration in meats, the action of microorganisms on fats, the control of microorganisms, and a. The Microbiology Handbook series includes Dairy Products, Fish and Seafood, and Meat Products, published by Leatherhead Food International and RSC Publishing.
The books in the series are designed as easy-to-use guides to the microorganisms found in foods. Each book provides a brief overview of the. The microbial types and numbers on the meat can be affected by the pre slaughter conditions of the animals. Pathogenic microbial species contaminating meat from the gastrointestinal tract are Salmonella enteric strains, Yersinia enterocolitica, Campylobacter jejuni, Aeromonas hydrophila, Listeria monocytogenes, and Escherichia meat storage in.
The Meat Processing Technology Series is a project of the American Meat Science Association designed to create a resource for the industry on the principles of meat processing technology. When completed, the series will include over 20 chapters and will eventually be published as a single volume.
As chapters are completed, they are published as monographs that can be .Microbiology of Meats Microbiology of Meats F.
C. Blanck Comminuted Meats (Sausage) Microbiology of Beef and of Bacon Microbial Aspects of Ice, Freezing, an Freezer Storage Action of Microorganisms on Fats Chemical Tests for Sanitary Quality Bacterial Spores and Canned Meats Gaseous Fermentation in Meat Products b the Genus Bacillus .As public concerns over food safety and quality mount, this long-awaited volume presents the single most authoritative book for scientific information on food microbiology.
With subjects ranging from public heath and biodefense to Salmonella and mad cow disease, this heavily updated volume brings together renowned researchers and practitioners who detail the latest .