Compendium of the Microbiological Spoilage of Foods and Beverages

by Sperber, William H.; Doyle, Michael P.; Tompkin, R. Bruce

• ISBN13: 9781441908254
• ISBN10: 1441908250
• Format: Hardcover
• Copyright: 2009-09-01
• Publisher: Springer Verlag

Summary

Though much of our collective knowledge on microbiological spoilage has accrued over the past century and is still valid today, there is no one place to find this information. Compendium of the Microbiological Spoilage of Foods and Beverages is the first book to collect this important information. This book is edited by William H. Sperber and Michael P. Doyle, two of the best researchers in this field.

Author Biography

William H. Sperber With undergraduate majors in zoology and chemistry, William Sperber earned M.S. and Ph.,D. degrees in microbiology at the University of Wisconsin. While working for more than forty years with three major food companies, Best Foods, Pillsbury, and Cargill, he became one of the world's experts in designing and controlling the microbiological quality and safety of foods. Long active in professional and governmental organizations, he is the author of numerous presentations and publications. Now retired, he works part-time as Cargill's Global Ambassador of a new United Nations organization, the Food Protection Organization, to better protect the quality and safety of the global food supply. Michael P. Doyle With B.S., M.S. and Ph.D. degrees in bacteriology/food microbiology earned at the University of Wisconsin-Madison, Michael Doyle is a Regents Professor of Food Microbiology and Director of the Center for Food Safety at the University of Georgia. He has served as a scientific advisor on food microbiology topics to many national and international organizations, including the World Health Organization, Food and Agriculture Organization of the United Nations, the International Life Sciences Institute-North America and many federal food agencies. He is an active researcher on interventions to control microbes in foods, with more than 350 scientific publications on microbiology topics.

Table of Contents

Foreword	p. v
Preface	p. vii
Contributors	p. xi
Introduction to the Microbiological Spoilage of Foods and Beverages	p. 1
Microbiological Spoilage of Dairy Products	p. 41
Microbiological Spoilage of Meat and Poultry Products	p. 69
Microbiological Spoilage of Fish and Seafood Products	p. 87
Microbiological Spoilage of Eggs and Egg Products	p. 121
Microbiological Spoilage of Fruits and Vegetables	p. 135
Microbiological Spoilage of Canned Foods	p. 185
Microbiological Spoilage of Cereal Products	p. 223
Microbiological Spoilage of Beverages	p. 245
Microbiological Spoilage of Acidified Specialty Products	p. 285
Microbiological Spoilage of High-Sugar Products	p. 301
Microbiological Spoilage of Spices, Nuts, Cocoa, and Coffee	p. 325
Index	p. 351
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