Microbiology of Thermally Preserved Foods

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Microbiology of Thermally Preserved Foods is written by Tibor Deák and published by DEStech Publications, Inc. It's available with International Standard Book Number or ISBN identification 1605950335 (ISBN 10) and 9781605950334 (ISBN 13).

While introducing the principles and processes of industrial-level food canning, the volume clarifies the effects of microorganisms, their ecology, fate, and prevention in canning operations, as well as in other thermal processing techniques, such as aseptic packaging. It covers microbial spoilage and detection for vegetables, fruits, milk, meat and seafood from the raw food materials through individual unit operations, facility sanitation, and packaging. It thus offers a practical introduction to understanding, preventing and destroying microbe-based hazards in food plants that use thermal processes to preserve and package foods. The text surveys major spoilage and pathogenic microbes of interest, explaining their toxicity, product and safety effects, and the conditions of their destruction by heat treatment.