Microbiology Handbook Vol. 1: Dairy products; Vol. 2: Fish and Seafood; Vol. 3: Meat Products Fernandes, Rhea (Ed.)

The Microbiology Handbook will provide a key resource exploring microbiological food safety issues in different sectors: dairy products; fish and seafood; meat.

Each of the three books has been thoroughly revised and will provide food microbiologists and scientists with an easy-to-use reference. Coverage includes:

* Initial micro-flora along with sources of contamination;
* Effects of processing on the survival and growth of micro-organisms; spoilage associated with these products;
* Hazards identified with the consumption of these products.

Table of contentstableOfContents

I. Microbiology Handbook: Dairy Products

Introduction. Types of Dairy Product. Liquid Milk Products.- Concentrated and Dried Milk Products.- Cream.- Butter and Dairy Spreads.- Cheese.- Fermented Milks.- Ice cream and Related Products. HACCP. Introduction.- Definitions.- Applications of the HACCP System.- Stages of a HACCP Study.- Implementation of the HACCP Plan.- References. Legislation. Introduction.- Legislative Structure.- General Hygiene Legislation.- Vertical’ Hygiene Directives. Contacts. Addresses of Trade Associations and Professional Bodies.- Other Sources of Information.- Useful Websites. Appendix: Pathogen Profile. Bacillus cereus.- Campylobacter spp.- Clostridium botulinum.- Clostridium perfringens.- Enterobacter sakazakii.- Escherichia coli 0157.- Listeria monocytogenes.- Salmonella spp.- Staphylococcus aureus.- Yersinia spp.



II. Microbiology Handbook: Fish and Seafood

Introduction. Fish and ShellFish Products. Chilled and Frozen Raw Fish.- Chilled and Frozen Prepared Fish Products.- Molluscan Shellfish.- Crustacean Shellfish.- Cured, Smoked and Dried Fish.- Fermented Fish. Fish and Shellfish Toxins. Introduction.- Paralytic Shellfish Poisoning (PSP) Toxins.- Amnesic Shellfish Poisoning (ASP) Toxins.- Diarrhoetic Shellfish Poisoning (DSP) Toxins.- Neurotic Shellfish Poisoning (NSP) Toxins.- Ciguatera Toxins (CTX).- Tetrodotoxin (TTX).- References. HACCP. Introduction.- Definitions.- Applications of the HACCP System.- Stages of a HACCP Study.- Implementation of the HACCP Plan.- References. Legislation. Introduction.- Food Law. Contacts. Addresses of Trade Associations and Professional Bodies.- Other Sources of Information. Appendix: Pathogen Profile. Areomonas spp.- Clostridium botulinum.- Clostridium perfringens.- Listeria monocytogenes.- Plesiomonas.- Salmonella spp.- Staphylococcus aureus.- Vibrio cholerae.- Vibrio parahaemolyticus.- Vibrio vulnificus.



III. Microbiology Handbook: Meat

Introduction. Type of Meat Product. Chilled and Frozen Raw Meat, Poultry and Their Products.- Cooked Meats, Poultry and Products.- Dried Meats, Poultry and Related Products.- Cured Meats and Poultry, Including Cooked Cured Meats.- Fermented Meats.- Eggs. HACCP. Introduction.- Definitions.- Applications of the HACCP System.- Stages of a HACCP Study.- Implementation of the HACCP Plan.- References. Legislation. Introduction.- EU food hygiene legislation.- General hygiene.- Fresh meat hygiene.- Meat from domestic ungulates.- Meat from poultry and lagomorphs.- Meat of farmed game.- Wild game meat.- Minced meat, meat preparations and mechanically separated meat.- Meat Products.- Eggs and egg products.- Microbiological criteria. Contacts. Addresses of Trade Associations and Professional Bodies. Other Sources of Information. Appendix: Pathogen Profile. Campylobacter spp.- Clostridium botulinum.- Clostridium perfringens.- Escherichia coli O157.- Listeria monocytogenes.- Salmonella spp.- Staphylococcus aureus.- Yersinia spp.

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