Bøker av Elaine Perkins

The authors of this book discuss the most recent advancements in food microbiologyresearch. Chapters include a review on the factors which help to choose the conditions thatassure food microbial stability and contribute to food safety and quality; an examination ofthe prevalence of one of the most important food-borne pathogens, L. monocytogenes,particularly in fruits and vegetables; emerging bacteria detection methods in food and culturemedia using mass spectrometry (MS); detection techniques of Salmonella, of which infectionsfrom animal food play an important role in public health and particularly in food safety; andcase studies of yeasts in fruit wine fermentations, which can have important implications fordeveloping fruit wine and can contribute to an important advancements in any fermentationproducts.