Introduction -- Overview of microrganisms -- Thermal destruction of microorganisms -- Equipment for heat treatment -- Microbiology of raw materials -- Unit operations -- Microbiology of canned products and other thermally processed foods -- Safety and quality control of canned foods
Summary
"Offers a practical introduction to understanding, preventing and destroying microbe-based hazards in food plants that use thermal processes to preserve and package foods. The text surveys major spoilage and pathogenic microbes of interest, explaining their toxicity, product and safety effects, and the conditions of their destruction by heat treatment"--Publisher
