Fernandes, Rhea creator text New Delhi Medtech Publication 2017 monographic eng

print

297 Pages : hbk. 25 cm. 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. Rhea Fernandes include index. Home Economics 664.9 FER 9789385998195 GCL 251212