Fermentation and Food Safety (BOK)

Martin Adams, M. J. Robert Nout

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Fermentation and Food Safety covers the issues and processes that influence and affect the safety of fermented foods. Beginning with an explanation of fermented foods, basic safety issues, and the HACCP system, this contributed volume explores fermented foods associated with food-borne illnesses, including details of specific cases, causative agents, and the underlying reasons for their presence. The book deals individually with relevant chemical and microbiological hazards that may threaten public health, covering severity, rate of occurrence, introduction into foods, foods specifically at risk, and conditions that remove or inactivate these hazards. 'Fermentation and Food Safety' also looks at the impact of currently employed and novel fermentation processes and starters on hazards, with a specific focus on biotechnology issues. This unique reference is pertinent to the safe production of fermented foods at all scales, with all major food groups, and should be a valuable resource for anyone involved in research, processing, safety, or quality of fermented foods.


Språk Engelsk Engelsk Innbinding Innbundet
Utgitt 2001 Forfatter M. J. Robert Nout, Martin Adams
ISBN 9780834218437
Antall sider 400 Dimensjoner 17,8cm x 25,4cm x 1,9cm
Vekt 752 gram Leverandør Bertram Trading Ltd
Emner og form Food manufacturing & related industries, Food & beverage technology