001433386 000__ 04840cam\a2200577\a\4500
001433386 001__ 1433386
001433386 003__ OCoLC
001433386 005__ 20230309003603.0
001433386 006__ m\\\\\o\\d\\\\\\\\
001433386 007__ cr\un\nnnunnun
001433386 008__ 210109s2021\\\\sz\\\\\\o\\\\\000\0\eng\d
001433386 019__ $$a1229071346$$a1236296983$$a1238201602
001433386 020__ $$a9783030543754$$q(electronic bk.)
001433386 020__ $$a3030543757$$q(electronic bk.)
001433386 020__ $$z9783030543747
001433386 020__ $$z3030543749
001433386 0247_ $$a10.1007/978-3-030-54375-4$$2doi
001433386 035__ $$aSP(OCoLC)1229927893
001433386 040__ $$aEBLCP$$beng$$epn$$cEBLCP$$dGW5XE$$dOCLCO$$dYDX$$dDCT$$dSFB$$dOCLCF$$dN$T$$dOCLCQ$$dOCLCO$$dOCLCQ
001433386 049__ $$aISEA
001433386 050_4 $$aTP374.5
001433386 08204 $$a664/.09$$223
001433386 08204 $$a664.001579$$223
001433386 24500 $$aFood safety and quality-based shelf life of perishable foods /$$cPeter J. Taormina, Margaret D. Hardin, editors.
001433386 260__ $$aCham :$$bSpringer,$$c2021.
001433386 300__ $$a1 online resource (167 pages)
001433386 336__ $$atext$$btxt$$2rdacontent
001433386 337__ $$acomputer$$bc$$2rdamedia
001433386 338__ $$aonline resource$$bcr$$2rdacarrier
001433386 347__ $$atext file
001433386 347__ $$bPDF
001433386 4901_ $$aFood Microbiology and Food Safety
001433386 5050_ $$aChapter1. Purposes and Principles of Shelf Life Determination -- Chapter2. Food Safety Factors Determining Shelf Life -- Chapter3. Microbial Growth and Spoilage -- Chapter4:Impact of Sanitation on Product Shelf Life -- Chapter5. Advanced Processing Techniques for Extending the Shelf Life of Foods -- Chaptet6. Packaging of Perishable Food Products -- Chapter7. Beyond the Standard Plate Count: Genomic Views into Microbial Food Ecology -- Chapter8. The Changing Shelf Life of Chilled, Vacuum-Packed Red Meat.
001433386 506__ $$aAccess limited to authorized users.
001433386 520__ $$aThis book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption. Shelf life is determined by several factors, including microbiological, chemical, physical, and organoleptic deterioration. Often these factors are interrelated and interdependent. The editors of this volume focus specifically on the microbial factors related to shelf life of perishable foods and food commodities. This allows for more detailed coverage of foodborne bacterial pathogens and spoilage microorganisms of concern. The initial part of the book covers the why and how of shelf life determination as well as the specific microbial pathogens and spoilage microorganisms of concern for perishable foods. Contributors address topics such as the techniques utilized for determination of shelf life, the frequency of shelf life testing for different products, the interpretation of data to make shelf life determinations, and management of shelf life of food products from the perspective of the food producer, distributor, retailer, and regulator. Three key areas impacting shelf life are addressed in detail: sanitation, processing, and packaging. The sanitation chapter explains the necessary components of cleaning and sanitizing to assure a hygienic processing environment and why that is critical to shelf life control. Traditional processing procedures are reviewed and advanced processing technologies are explored. Materials used in food packaging and the utilization of traditional and activated food packaging by product type are covered in detail. The latter two chapters of the book delve into newer techniques of analysis and explore the microbiome of food products. Implications of microbial ecology and microbial quantification in food products are discussed in chapters on genomics and in the changing dogma of meat shelf life. The primary audience for this work includes food industry quality and food safety technicians, managers, directors, and executives responsible for shelf life. Academicians and governmental researchers involved in research and teaching about food safety and quality will also find the material relevant and useful.
001433386 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed March 5, 2021).
001433386 650_0 $$aFood$$xShelf-life dating.
001433386 650_0 $$aFood$$xSafety measures.
001433386 650_6 $$aAliments$$xDatage.
001433386 650_6 $$aAliments$$xSécurité$$xMesures.
001433386 655_0 $$aElectronic books.
001433386 7001_ $$aTaormina, Peter J.
001433386 7001_ $$aHardin, Margaret D.
001433386 77608 $$iPrint version:$$aTaormina, Peter J.$$tFood Safety and Quality-Based Shelf Life of Perishable Foods.$$dCham : Springer International Publishing AG, ©2021$$z9783030543747
001433386 830_0 $$aFood microbiology and food safety series.
001433386 852__ $$bebk
001433386 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-030-54375-4$$zOnline Access$$91397441.1
001433386 909CO $$ooai:library.usi.edu:1433386$$pGLOBAL_SET
001433386 980__ $$aBIB
001433386 980__ $$aEBOOK
001433386 982__ $$aEbook
001433386 983__ $$aOnline
001433386 994__ $$a92$$bISE