By Ernest R. Vieira
An Aspen nutrition technological know-how textual content sequence e-book. Following the good fortune of the former versions, this renowned introductory textual content keeps to supply thorough, updated details overlaying a extensive variety of subject matters in foodstuff technology, with emphasis on nutrition processing and dealing with and the technique of particular meals. offering a large number of easy-to-understand figures, tables, illustrated thoughts and strategies, this article keeps the strengths of the former variation whereas including new details. The e-book opens with a revised bankruptcy on what foodstuff technology really is, detailing the development of nutrition technology from starting to destiny. Succeeding chapters contain the newest info on foodstuff chemistry and nutritional thoughts, nutrition borne ailments and microbial task. an entire revision of HACCP is defined, followed by way of quite a few examples of stream charts and purposes, in addition to significant additions on meals labeling. wide updates were made on processing tools and dealing with of meals, resembling new tactics on: sweet making; espresso and tea creation; beer and wine creation; tender beverages; extremely extreme temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. moreover, there's a thoroughly new part which include security and sanitation besides as laboratory workouts in sensory, microbiological, chemical caliber try, and processing equipment for numerous the meals defined in past chapters.
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Additional info for Elementary Food Science
Bacillus cereus and Clostridium perfringens). ), where it actually invades the tissues and grows to numbers large enough to cause disease. Salmonellosis Salmonellosis is caused when foods contaminated with Salmonella bacteria are eaten. At the present time, approximately 42,000 cases of salmonellosis are reported yearly. About 150 deaths annually are due to this disease. However, it is considered that only about 1% of acute digestive illnesses are reported in this country, so that actually there may be many more cases of this disease.
In food processing and foodservice, there are a number of concerns regarding chemicals that must be controlled by foodservice managers and food processors. These include: (1) contamination with chemicals such as detergents and sanitizers; (2) excessive use of food additives, preservatives, and spices; (3) chemical action with containers such as acids with metal-lined containers; and (4) toxic metals such as lead (not to be used in food production areas), copper from water lines exposed to carbonated or other acidic beverages, and cadmium from uncovered meats that come in extended contact with refrigerator shelves which contain the metal.
Other bacteria are spherical in shape (cocci). Some cocci exist mainly as a grapelike cluster of cells, the staphylococci, others as a cubelike cluster of spherical cells, the sarcina. Some cocci occur in groups of two, the diplococci, or in chains, the streptococci. Some disease-causing bacteria are included in the cocci group. Some bacteria are curved or comma-shaped rods, the vibrios, and others are long, slender, corkscrew-shaped cells, the spirochaetes. Other bacterial groups either are not important to changes in food or are disease-causing types.
Elementary Food Science by Ernest R. Vieira