Microbiology of Thermally Preserved Foods

Foreword
Preface

1. Introduction
1.1 Pathogenic and Spoilage Microorganisms and Their Prevention in Food
1.2 History of Food Microbiology and Canning
1.3 Microbial Ecology of Foods
1.4 References

2. Overview of Microorganisms
2.1 The Bacteria
2.2 Eukaryotes
2.3 Spoilage Organisms
2.4 Foodborne Pathogens
2.5 References

3. Thermal Destruction of Microorganisms
3.1 Fundamentals of Thermal Death of Microorganisms
3.2 Determination of Heat Process Requirement
3.3 Modes of Heat Treatment
3.4 Non-Thermal Physical Preservation Treatments
3.5 Combined Methods
3.6 References

4. Equipment for Heat Treatment
4.1 Autoclaves
4.2 Hydrostatic Sterilizer
4.3 Pasteurizers
4.4 Aseptic Processing and Packaging Systems
4.5 Containers
4.6 References

5. Microbiology of Raw Materials
5.1 Meat
5.2 Poultry Meat
5.3 Fish Meat and Seafood
5.4 Fruits and Vegetables
5.5 Auxiliary Materials
5.6 References

6. Unit Operations
6.1 Primary Production of Raw Materials
6.2 Pre-Treatment
6.3 Heat Processing
6.4 Filling, Sealing
6.5 Heat Preservation
6.6 Post-Process Operations
6.7 Microbiology of Unit Operations
6.8 Cleaning and Sanitary Operations
6.9 References

7. Microbiology of Canned Products and Other Thermally Processed Foods
7.1 Meat, Poultry, Fish
7.2 Vegetables
7.3 Tomato Products
7.4 Fruit Products
7.5 Fruit Juices, Soft Drinks and Other Beverages
7.6 Milk and Dairy Products
7.7 Spoilage of Canned Foods
7.8 References

8. Safety and Quality Control of Canned Foods
8.1 Regulatory Issues
8.2 Control of Manufacturing
8.3 Inspection and Investigation of Canning
8.4 References

Index of Taxonomic Names
Subject Index
About the Authors