Compendium of the Microbiological Spoilage of Foods and Beverages pdf

Michael Patrick Doyle es profesor emérito de microbiología, microbiólogo y autor. Es profesor emérito de Microbiología de Alimentos en la Facultad de Ciencias Agrícolas y Ambientales de la Universidad de Georgia y ex director del Centro de Seguridad Alimentaria de la facultad, donde investigó los patógenos bacterianos transmitidos por los alimentos. Desarrolló patentes para varias intervenciones de seguridad alimentaria, incluida una utilizada como lavado de carne. Doyle se graduó de la Universidad de Wisconsin-Madison con un B.S. Licenciado en Bacteriología (1973), seguido de un M.S. (1975) y doctorado. (1977) en Microbiología Alimentaria bajo la dirección del profesor y asesor de la Universidad de Washington, el Dr. Elmer Marth.
Doyle es miembro de la Academia Estadounidense de Microbiología; la Asociación Estadounidense para el Avance de la Ciencia; la Sociedad Americana de Microbiología; la Asociación Internacional para la Protección de los Alimentos; el Instituto de Medicina de las Academias Nacionales; la Academia Nacional de Inventores; Phi Kappa Phi; Sigma Xi; y Gamma Sigma Delta.

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