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Food Preservation for Scientists

The book 'Food Biodeterioration and Preservation' explores the breakdown of food by microbiological agents and the industrial methods used to control this process to ensure food safety and shelf life. It details the microorganisms involved in food deterioration across various food types and discusses preservation techniques, including HACCP and food safety legislation. Aimed at food scientists and technologists, the book provides comprehensive insights into preservation methods relevant to the food manufacturing industry.

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5 views1 page

Food Preservation for Scientists

The book 'Food Biodeterioration and Preservation' explores the breakdown of food by microbiological agents and the industrial methods used to control this process to ensure food safety and shelf life. It details the microorganisms involved in food deterioration across various food types and discusses preservation techniques, including HACCP and food safety legislation. Aimed at food scientists and technologists, the book provides comprehensive insights into preservation methods relevant to the food manufacturing industry.

Uploaded by

abdelatifmohamed91
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as TXT, PDF, TXT or read online on Scribd
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Biodeterioration can be defined as the breakdown of food by agents of

microbiological origin, either directly or from products of their metabolism.


Microbiological sources can be present in foods prior to packaging or on the
surfaces of packaging materials. The shelf life and safety of the food will depend
on the type and quantity of microorganism, as well as the hurdles to their growth
offered by various preservation techniques. This book discusses how the agents of
food biodeterioration operate, and examines the commercially-used industrial
methods available to control them, allowing the production of safe and wholesome
foods. There is an emphasis on the equipment employed to carry out the various
methods of preservation. The introductory chapter describes in detail the
microorganisms and mechanisms of food breakdown intrinsic to various key food
types; dairy, meat and fish, fruit, and vegetables. Direct microorganism action
will be covered in addition to enzymatic breakdown. The second chapter addresses
HACCP, including food safety legislation. Subsequent chapters outline the
principal, commercially-used methods of preserving foods. These chapters follow a
common structure: theoretical background; flow sheets of operations; food
preparation/processing equipment; special features of hygiene; packaging; shelf
life; and product safety. Food Biodeterioration and Preservation is directed at
food scientists and technologists in industry and academia. Since it covers all the
commonly-used methods of food preservation, it will be relevant across the entire
food manufacturing industry.. Tucker, G.s. (2008). Food Biodeterioration and
Preservation. 10.1002/9780470697849. Biodeterioration can be defined as the
breakdown of food by agents of microbiological origin, either directly or from
products of their metabolism. Microbiological sources can be present in foods prior
to packaging or on the surfaces of packaging materials. The shelf life and safety
of the food will depend on the type and quantity of microorganism, as well as the
hurdles to their growth offered by various preservation techniques. This book
discusses how the agents of food biodeterioration operate, and examines the
commercially-used industrial methods available to control them, allowing the
production of safe and wholesome foods. There is an emphasis on the equipment
employed to carry out the various methods of preservation. The introductory chapter
describes in detail the microorganisms and mechanisms of food breakdown intrinsic
to various key food types; dairy, meat and fish, fruit, and vegetables. Direct
microorganism action will be covered in addition to enzymatic breakdown. The second
chapter addresses HACCP, including food safety legislation. Subsequent chapters
outline the principal, commercially-used methods of preserving foods. These
chapters follow a common structure: theoretical background; flow sheets of
operations; food preparation/processing equipment; special features of hygiene;
packaging; shelf life; and product safety. Food Biodeterioration and Preservation
is directed at food scientists and technologists in industry and academia. Since it
covers all the commonly-used methods of food preservation, it will be relevant
across the entire food manufacturing industry.

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