Download PDF by David Watson: Food science reviews: Food Hygiene and Safety

By David Watson

Bridging the distance among magazine articles and specialized books, nutrients technological know-how studies offers professional assurance of key parts of foodstuff technological know-how. Drawing completely on contributions from prime scientists, the collated essays confirmed themselves as a regular reference at the best present paintings within the box. This topical first quantity covers a space that is more and more within the public and medical eye. professional contributions on all elements of the microbiological and chemical defense of meals offer a key assessment of nutrients hygiene and protection.

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1987) Thermal resistance of Listeria monocytogenes in dairy products. Journal of Food Protection 50,543-544. Garayzabal, J. F. , Rodriguez, L. , Vazquez, J. A. , Boland Ferri, E. F. , Dieste, V. , Cancelo, J. L. B. and Femandez, G. S. (1987) Survival of Listeria monocytogenes in raw milk treated in a pilot plant size pasteurizer. Journal of Applied Bacteriology 63,533-537. Sheeran, M. R. , Kerr, K. , Hayes, P. R. and Lacey, R. W. (1989) Listeria survives microwave heating. Journal of Hospital Infection 14, 84-86.

However a wide variety of yeast species grow rapidly in wine, ciders and juices, especially those containing low preservative concentrations. Bottled wines are not sterile and many maintain a viable yeast population for many years, yet the wine remains clear. Hence there is often a difficulty in defining the point at which the product is spoiled. The spoilage may not become apparent to the consumer until there are lo5 yeast/ml (yeasts capable of clumping may be detected at 104/ml). Sediment formation in bottled wines depends upon the numbers of yeasts in the bottle, yeast buoyant 46 Antimicrobial agents in fermented and non-fermented fruit beverages density, flocculation and yeast death.

This problem is not capable of prospective experiment in man for obvious ethical reasons. Retrospective analysis is also fraught with K. G. Kerr and R. W. Lacey 27 difficulties. If, for example, a patient develops listeriosis it is probable that the food in question has been discarded by the time the illness is diagnosed. The time between eating the food and the onset of the illness varies from several days to 5 weeks. A further time of 1-3 days is needed to diagnose the illness. So if any food is still available, it will be examined perhaps 1 4 weeks after it caused the disease and the number of bacteria will have changed, by an extremely uncertain amount, from those that caused the infection and those that were recovered later.

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