Editor in Chief: Catherine J. Moir
ISBN 0-9578907-0-2, July 2001
Published by the Food Microbiology Group of the Australian Institute of Food Science and Technology (AIFST) Inc. (NSW Branch), this landmark publication is now available.
This publication covers a full range of foods, processing methods and spoilage organisms with contributions from more than 40 of Australia’s leading food scientists and microbiologists from research and teaching institutions, laboratories and the food industry.
Following an Introduction on food spoilage, Section 2 reviews the technologies, aspects of the preservation of foods using heat, chilling, water activity, fermentation, preservatives, non-thermal processes and packaging. Section 3 covers the spoilage of various food classes and includes 14 major food groups. Section 4 deals with procedures for investigating and interpreting both microbial and non-microbial spoilage. The final section looks at the organisms themselves, and covers the physiology, ecology and taxonomy of spoilage organisms and methods for their detection and identification. Ten different microbial groups are covered.
This book is a must on the shelf of every food microbiologist and food quality practitioner.
The Book is available from:
AIFST Incorporated
PO Box 6436,
Alexandria NSW 2015
Phone: (02) 8399 3996;
Fax (02) 8399 3997
Email:
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AIFST is a national association representing individuals like you from all sectors of the Australian food and allied industries, giving you exposure to all aspects of the agrifood sector.