Compendium of the Microbiological Spoilage of Foods and Beverages pdf

迈克尔·帕特里克·道尔 是微生物学名誉教授、微生物学家和作家。他是佐治亚大学农业与环境科学学院的食品微生物学名誉教授，也是该学院食品安全中心的前任主任，他在那里研究食源性细菌病原体。他为几项食品安全干预措施开发了专利，包括一项用作肉类清洗剂的专利。 Doyle 毕业于威斯康星大学麦迪逊分校，获得学士学位。细菌学学位（1973 年），随后获得硕士学位。 （1975）和博士学位。 （1977 年）在 UW 教授和顾问 Elmer Marth 博士的指导下获得食品微生物学。
Doyle 是美国微生物学会的成员；美国科学促进会；美国微生物学会；国际食品保护协会；国家科学院医学研究所；美国国家发明家学院；Phi Kappa Phi；西格玛西；和 Gamma Sigma Delta。

Compendium of the Microbiological Spoilage of Foods and Beverages pdf 迈克尔·帕特里克·道尔

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.