E-Book Overview
A reference and support manual for the production of safely fermented foods, offering help for food preparation in the home and in the industrial sector. Covers all major food groups, from dairy to meats, and discusses such issues as chemical hazards and their control, toxic nitrogen compounds during processing, and the control of microbiological hazards. DLC: Fermented foods.
E-Book Content
Fermentation and Food Safety Editors Martin R.Adams, MSc, PhD Reader in Food Microbiology School of Biomedical and Life Sciences University of Surrey Guildford, United Kingdom
M. J. Robert Nout, PhD Associate Professor Laboratory of Food Microbiology Wageningen University Wageningen, The Netherlands
AN ASPEN PUBLICATION® Aspen Publishers, Inc. Gaithersburg, Maryland 2001
The author has made every effort to ensure the accuracy of the information herein. However, appropriate information sources should be consulted, especially for new or unfamiliar procedures. It is the responsibility of every practitioner to evaluate the appropriateness of a particular opinion in the context of actual clinical situations and with due considerations to new developments. The author, editors, and the publisher cannot be held responsible for any typographical or other errors found in this book. Aspen Publishers, Inc., is not affiliated with the American Society of Parenteral and Enteral Nutrition.
Library of Congress Cataloging-in-Publication Data Fermentation and food safety/ Martin R. Adams and MJ. Robert Nout p. cm. Includes bibliographical references and index. ISBN 0-8342-1843-7 1. Fermented foods. 2. Food industry and trade—Safety measures. I. Nout, M. J. Robert. II. Adams, Martin, R. TP371.44.F472001 660'.28448—dc21 00-051087 Copyright © 2001 by Aspen Publishers, Inc. A Walters Kluwer Company www.aspenpublishers.com All rights reserved.
Aspen Publishers, Inc