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120226s2007 flu eng |
| 020 |
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|a 1420043978 (hardback : alk. paper)
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| 020 |
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|a 1845690591 (hardback : alk. paper)
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| 020 |
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|a 1845692519 (e-book)
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| 020 |
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|a 9781420043976 (hardback : alk. paper)
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|a 9781845690595 (hardback : alk. paper)
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|a 9781845692513 (e-book)
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|a QR117
|b .M53 2007
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|a QR117
|b .M53 2007
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| 245 |
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|a Microbiological analysis of red meat, poultry and eggs
|c edited by G. C. Mead
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| 260 |
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|c Boca Raton, Florida :
|b CRC Press;
|a Cambridge :
|b Woodhead Publishing ,
|c c2007
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| 300 |
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|a xvi, 348 p. :
|b ill. ;
|c 24 cm.
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| 490 |
0 |
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|a Woodhead Publishing in food science, technology and nutrition
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
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|a 1. Microbiological testing in food safety and quality management -- 2. Legislation for red meat, poultry and eggs : which way forward? -- 3. Escherichia coli O157 and other VTEC in the meat industry -- 4. Fecal indicator organisms for red meat and poultry -- 5. Spoilage organisms of red meat and poultry -- 6. Sampling of red meat -- 7. Sampling methods for poultry-meat products -- 8. Microbiological monitoring of cleaning and disinfection in food plants -- 9. Microbiological analysis of eggs and egg products -- 10. Detection and enumeration of pathogens in meat, poultry and egg products -- 11. Techniques for identifying foodborne microorganisms -- 12. Validation of analytical methods used in food microbiology -- 13. Quality assurance in the food microbiology laboratory
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| 520 |
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|a Microbiological analysis is an established tool in controlling the safety and quality of foods. This work discusses the key aspects of microbiological analysis, such as sampling methods, use of fecal indicators, current approached to testing of foods, detection and enumeration of pathogens and microbial identification techniques
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| 650 |
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|a Eggs
|x Microbiology
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| 650 |
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|a Meat
|x Microbiology
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| 700 |
1 |
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|a Mead, G. C. ,
|e author
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| 999 |
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|a 1000147121
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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| 999 |
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|a 1000147122
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|