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Low water activity (aw) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, peanut and nut pastes, …
The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is …
Currently, there is no one book or textbook that covers all aspects of retail food safety. It is becoming apparent that a number of issues relating to retail food safety have come …
Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the abattoir along the processing chain to the …
Cases of viral foodborne outbreaks are on the rise in part due to the increases in population, scarcity of clean water, and changes in eating habits. Outbreaks attributed to toxic, …
The approach to study microorganisms in food has changed. In the last few years the field of food fermentations has experienced a very fast development, thanks to the application …
A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, a clinical response to the same or similar protein. How harmless food protein …
Microbiologists are being challenged as foodborne outbreaks are increasingly being observed worldwide. Most of these outbreaks are associated with viral and bacterial pathogens …
Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment provides proven approaches and suggestions for finding sources of microbiological …