Microbial ecology of foods 2: Food commodities

Front Cover......Page 1
Food Commodities......Page 4
Copyright Page......Page 5
Table of Contents......Page 8
Dedication......Page 6
Preface......Page 14
Acknowledgments......Page 16
Introduction: The Evolution of Processing Techniques......Page 22
Contents of Volume I......Page 23
I. Introduction......Page 24
III. Primary Processing......Page 30
IV. Raw Chilled Meat......Page 40
V. Frozen Raw Meat......Page 63
VI. Low-Temperature Rendered Meat......Page 67
VII. Dried Meats......Page 69
VIII. Raw Cured Meats, Including Fermented and Dried Products......Page 74
IX. Cooked, Uncured Meats......Page 85
X. Cooked, Cured Meats......Page 91
XI. Choice of Case......Page 98
I. Introduction......Page 101
II. Initial Microflora......Page 102
III. Chilled Raw Poultry and Poultry Meat Products......Page 110
IV. Frozen Raw Poultry and Poultry Meat Products......Page 138
V. Heat-Processed Poultry Meat Products......Page 141
VI. Dehydrated Poultry Meat Products......Page 144
VII. Cured and Smoked Poultry Meat Products......Page 145
VIII. Irradiated Poultry Meat Products......Page 146
IX. Choice of Case......Page 148
II. Meals Derived from Warm-Blooded Animals......Page 150
III. Meals Derived from Fish......Page 154
IV. Pet Foods......Page 157
V. Choice of Case......Page 160
I. Introduction......Page 161
II. Raw Milk......Page 162
III. Market Milks......Page 169
IV. Condensed and Dried Milk Products......Page 177
V. Ice Cream and Edible Ices (Frozen Dairy Desserts)......Page 185
VI. Cheese......Page 190
VII. Fermented Milks......Page 204
VIII. Choice of Case......Page 210
I. Introduction......Page 212
II. Initial Microflora......Page 214
III. Shell Eggs......Page 217
IV. Liquid and Frozen Eggs......Page 231
V. Dried Eggs......Page 252
VI. Further Processed Egg Products......Page 257
I. Introduction......Page 258
II. Initial Microflora......Page 263
III. Chilled Raw Seafoods......Page 270
IV. Frozen Raw Seafoods......Page 287
V. Cooked Crustaceae (Frozen or Chilled Cooked Shrimp, Lobster Meat, and Crabmeat)......Page 289
VI. Canned Seafoods......Page 292
VII. Cured and Smoked Seafoods......Page 293
VIII. Fermented Fish Products......Page 294
IX. Choice of Case......Page 295
II. Vegetables......Page 297
III. Fruits......Page 313
IV. Nuts......Page 326
I. Introduction......Page 334
II. Initial Microflora......Page 341
III. Processing......Page 342
IV. Choice of Case......Page 359
I. Introduction......Page 360
II. Initial Microflora (Microflora of Grains in the Field)......Page 362
III. Harvesting, Transporting, and Storing Grains......Page 364
IV. Flours, Meals, and Dry Mixes......Page 385
V. Doughs......Page 398
VI. Breads......Page 403
VII. Pasta......Page 408
IX. Pastries......Page 411
X. Choice of Case......Page 419
I. Introduction......Page 422
II. Initial Microflora......Page 428
III. Effects of Processing on Microorganisms......Page 430
IV. Spoilage......Page 438
V. Pathogens......Page 439
VI. Control......Page 441
VII. Choice of Case......Page 442
I. Introduction......Page 443
II. Mayonnaise and Salad Dressings......Page 444
III. Peanut Butter......Page 451
IV. Margarine......Page 454
V. Butter......Page 458
I. Introduction......Page 469
II. Sugar......Page 470
III. Cocoa Beans, Cocoa, and Chocolate......Page 494
IV. Confectionery......Page 509
II. Dry Soup and Gravy Mixes......Page 513
III. Salads......Page 515
IV. Precooked Frozen Foods......Page 519
V. Froglegs......Page 520
VI. Meat Pies......Page 521
II. Initial Microflora......Page 525
I. Introduction......Page 529
III. Effects of Processing on Microorganisms......Page 526
IV. Choice of Case......Page 528
III. Effects of Storage, Preparation, and Serving on Microorganisms......Page 534
IV. Summary......Page 552
References......Page 553
History and Purpose......Page 636
Membership and Subcommissions......Page 637
Accomplishments......Page 638
Financing......Page 641
Appendix II: Contributors to the Sustaining Fund of ICMSF......Page 642
Members of the ICMSF......Page 644
Latin-American Subcommission......Page 645
Consultants for This Book......Page 646
Appendix IV: Choice of Case......Page 649
Index......Page 652