Microbiology Handbook of Meat Products / Rhea Fernandes

By:

Fernandes, Rhea

Material type: Text

TextPublication details: New Delhi, Medtech Publication : 2017.Description: 297 Pages : hbk. 25 cmISBN:

9789385998195

Other title:

First edition

Subject(s):

Home Economics

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

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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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Microbiology Handbook of Meat Products / Rhea Fernandes

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