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Microbiology Handbook of Meat Products / Rhea Fernandes

By: Material type: TextTextPublication details: New Delhi, Medtech Publication : 2017.Description: 297 Pages : hbk. 25 cmISBN:
  • 9789385998195
Other title:
  • First edition
Subject(s): DDC classification:
  • 664.9 FER
Summary: The Microbiology Handbook of Meat Products provides a compact guide to the microorganisms that affect meat safety and quality, covering major pathogens (like Salmonella, Listeria, and E. coli), spoilage microbes, and the points where contamination can occur during slaughtering, processing, and packaging. It explains how factors such as temperature, pH, moisture, and oxygen influence microbial growth and outlines essential control measures—sanitation, refrigeration, heat treatment, curing, fermentation, and modified-atmosphere packaging. The book also highlights industry methods for monitoring microbiological hazards to ensure safe, high-quality meat products.
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Item type Current library Call number Status Date due Barcode
Books Govt. Graduate College Gulberg, Lahore - Central Library 664.9 FER (Browse shelf(Opens below)) Available 14482

include index.

The Microbiology Handbook of Meat Products provides a compact guide to the microorganisms that affect meat safety and quality, covering major pathogens (like Salmonella, Listeria, and E. coli), spoilage microbes, and the points where contamination can occur during slaughtering, processing, and packaging. It explains how factors such as temperature, pH, moisture, and oxygen influence microbial growth and outlines essential control measures—sanitation, refrigeration, heat treatment, curing, fermentation, and modified-atmosphere packaging. The book also highlights industry methods for monitoring microbiological hazards to ensure safe, high-quality meat products.

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