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This volume provides step-by-step protocols for enumeration of heat resistant microorganisms. Chapters guide readers through conducting experiments to determine microbial heat resistance, performing heat penetration studies, validation of thermal processes, and design of static and continuous processes. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols and contain notes on how to avoid and solve typical problems.
Authoritative and cutting-edge, Heat Resistant Microorganisms in Food Safety and Spoilage aims to be valuable to undergraduate and graduate students, industry researchers, scientists interested in microbial inactivation and designing more stable and safe foods.
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