Compendium of the Microbiological Spoilage of Foods and Beverages PDF

Michael Patrick Doyle ist emeritierter Professor für Mikrobiologie, Mikrobiologe und Autor. Er ist emeritierter Regents-Professor für Lebensmittelmikrobiologie am College für Agrar- und Umweltwissenschaften der University of Georgia und ehemaliger Direktor des College-Zentrums für Lebensmittelsicherheit, wo er bakterielle Krankheitserreger durch Lebensmittel erforschte. Er entwickelte Patente für mehrere Interventionen zur Lebensmittelsicherheit, darunter eine, die als Fleischwäsche verwendet wurde. Doyle schloss sein Studium an der University of Wisconsin-Madison mit einem B.S. Abschluss in Bakteriologie (1973), gefolgt von einem M.S. (1975) und Ph.D. (1977) in Lebensmittelmikrobiologie unter der Leitung von UW-Professor und Berater Dr. Elmer Marth.
Doyle ist Mitglied der American Academy of Microbiology; die American Association for the Advancement of Science; die Amerikanische Gesellschaft für Mikrobiologie; die Internationale Vereinigung für Lebensmittelschutz; das Institut für Medizin der National Academies; die Nationale Akademie der Erfinder; Phi Kappa Phi; Sigma Xi; und Gamma-Sigma-Delta.

Compendium of the Microbiological Spoilage of Foods and Beverages pdf von Michael Patrick Doyle

The Compendium of the Microbiological Spoilage of Foods and Beverages is, to our knowledge, the first major publication devoted exclusively to this topic. Comprehensive coverage of microbiological spoilage has been provided by 28 contributors, most of whom have had long and successful careers in the food industry. Their comprehensive experience and knowledge of the microbiological spoilage of foods and beverages and its means of control and prevention have been collected and organized into 12 chapters that include all of the principal food and beverage categories.
This Compendium will be a useful resource for many audiences. It will assist academic and food industry researchers in the development of products and manufacturing processes that will minimize or prevent product spoilage. It will assist quality assurance and engineering personnel in the operation of manufacturing plants so that spoilage is minimized. It is expected that the Compendium will be an important text book for advanced food microbiology classes. It is also likely that public health and non-governmental organizations that are working in developing countries will be able to use information from the Compendium to minimize food spoilage during transportation and storage of foodstuffs, thereby providing their target populations with increased food security.