Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
28.02.2001
Abbildungen
XI, 290 p.
Verlag
Springer UsSeitenzahl
290
Maße (L/B/H)
26/18.3/2.2 cm
Gewicht
716 g
Auflage
2001
Sprache
Englisch
ISBN
978-0-8342-1843-7
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.
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