Compendium of the Microbiological Spoilage of Foods and Beverages pdf

Michael Patrick Doyle is an emeritus professor of microbiology, microbiologist, and author. He is an emeritus Regents Professor of Food Microbiology at the University of Georgia's College of Agricultural and Environmental Sciences and the former director of the college's Center for Food Safety, where he researched foodborne bacterial pathogens. He developed patents to several food safety interventions, including one used as a meat wash. Doyle graduated from the University of Wisconsin-Madison with a B.S. degree in Bacteriology (1973), followed by an M.S. (1975) and Ph.D. (1977) in Food Microbiology under the direction of UW professor and adviser Dr. Elmer Marth.
Doyle is a member of the American Academy of Microbiology; the American Association for the Advancement of Science; the American Society for Microbiology; the International Association for Food Protection; the Institute of Medicine of the National Academies; the National Academy of Inventors;Phi Kappa Phi; Sigma Xi; and Gamma Sigma Delta.

Compendium of the Microbiological Spoilage of Foods and Beverages pdf by 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.