Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation playsa major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.
Nyckelord: unit operations in food processing; foodborne pathogens; spoilage microorganisms; food safety; predictive microbiology; food omics; microbial quantitative risk assessment; microbial ecology; food preservation; food engineering, Food Processing, Production & Manufacture, Applied Microbiology, Food Processing, Production & Manufacture, Applied Microbiology