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Item Details
Title: MICROBIOLOGY OF FRESH PRODUCE
By: Michael P. Doyle, Karl R. Matthews
Format: Hardback

List price: £72.00


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 1555813577
ISBN 13: 9781555813574
Publisher: AMERICAN SOCIETY FOR MICROBIOLOGY
Pub. date: 20 December, 2005
Series: 500 Tips
Pages: 252
Description: Designed for a broad audience with a strong interest in the latest science and unique perspectives for achieving microbiological quality in fresh produce. Microorganisms associated with human illness linked to consumption of contaminated produce are highlighted, but the general microbiology of fresh produce is discussed throughout.
Synopsis: Presents the latest research and industry practices promoting microbiological safety of fruits and vegetables. * Examines key issues of microbiological safety of fresh produce, from production to consumption, and focuses on the unique challenges the specialists encounter in controlling microorganisms found on produce. * Highlights microorganisms associated with human illness and linked to consumption of contaminated produce. * Discusses industry trends and topical issues, including the microbiology of imported and domestic produce, good agricultural practices, irradiation, edible films, and diagnostic techniques used in the field. * Features a chapter devoted to the practices related to the safety of seed sprouts, covering valuable information relevant to the producer, researcher, and extension specialist. This title is published by the American Society for Microbiology Press and distributed by Taylor and Francis in rest of world territories.
Illustrations: 0
Publication: US
Imprint: American Society for Microbiology
Returns: Returnable
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FOOD MICROBIOLOGY (PB)
FOOD MICROBIOLOGY: AN INTRODUCTION (HB)
FOOD SAFETY RISKS FROM WILDLIFE (HB)
FOOD-BORNE VIRUSES (HB)
FOODBORNE PARASITES (HB)
FOODBORNE PATHOGENS (HB)
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JOURNEY TO EPIPHANY
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PREPARING CHEMISTS AND CHEMICAL ENGINEERS FOR A GLOBALLY ORIENTED WORKFORCE (PB)
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PRINCIPLES OF MICROBIOLOGICAL TROUBLESHOOTING IN THE INDUSTRIAL FOOD PROCESSING ENVIRONMENT (PB)
THE MICROBIOLOGICAL SAFETY OF LOW WATER ACTIVITY FOODS AND SPICES (HB)
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