01195nam a2200193 i 4500 251212s2017 |||||||| |||| 001 0 eng d 9789385998195 GCL 664.9 FER Fernandes, Rhea Microbiology Handbook of Meat Products / Rhea Fernandes First edition. New Delhi, Medtech Publication : 2017. 297 Pages : hbk. 25 cm. 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. Home Economics ddc 0 0 ddc 0 664_900000000000000_FER 0 6878 LPL LPL 2025-12-12 0 664.9 FER 14482 2025-12-12 09:32:35 2025-12-12 BK 5659 5659