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简介
This book gives complete coverage of the field: the important reservoirs of the various microorganisms and pathogens causing foodborne illnesses; conditions leading to contamination of ingredients and menu items while being prepared, stored, and served; conditions favoring multiplication of contaminating microorganisms in food; and appropriate measures of control.
目录
Preface
Food Spoilage p. 1
Some Basic Facts on Microorganisms Important in Food Sanitation p. 6
Foodborne Illnesses p. 28
Foodborne Illnesses p. 57
Reservoirs of Microorganisms Causing Foodborne Gastroenteric Outbreaks: People, Animals, Environment p. 117
Reservoirs of Microorganisms Causing Foodborne Gastroenteric Outbreaks: Food Supply p. 136
Control: Procurement of Sound Food Supply and Appropriate Storage of Purchased Items p. 195
Contamination of Ingredients and Menu Items in the Foodservice Establishment p. 226
Control: Preventing Contamination of Cooked Ingredients and Menu Items in the Areas of Preparation, Service, and Storage p. 239
Multiplication and Survival of Bacterial Contaminants in Ingredients and Menu Items p. 273
Multiplication and Survival of Bacterial Contaminants in Ingredients and Menu Items p. 297
Microwave Heating p. 348
Time-Temperature Control: Preventing Multiplication and Achieving Death of Contaminants in Ingredients and Menu Items p. 355
Microbiological Considerations in Connection with Some Specific Categories of Foodservice Systems p. 397
Educating Foodservice Personnel in Food Sanitation p. 432
Appendix A: Manager, Training and Certification Programs in Food Protection, Regions p. 451
Appendix B: Temperature Conversion Table p. 454
Index p. 457
Food Spoilage p. 1
Some Basic Facts on Microorganisms Important in Food Sanitation p. 6
Foodborne Illnesses p. 28
Foodborne Illnesses p. 57
Reservoirs of Microorganisms Causing Foodborne Gastroenteric Outbreaks: People, Animals, Environment p. 117
Reservoirs of Microorganisms Causing Foodborne Gastroenteric Outbreaks: Food Supply p. 136
Control: Procurement of Sound Food Supply and Appropriate Storage of Purchased Items p. 195
Contamination of Ingredients and Menu Items in the Foodservice Establishment p. 226
Control: Preventing Contamination of Cooked Ingredients and Menu Items in the Areas of Preparation, Service, and Storage p. 239
Multiplication and Survival of Bacterial Contaminants in Ingredients and Menu Items p. 273
Multiplication and Survival of Bacterial Contaminants in Ingredients and Menu Items p. 297
Microwave Heating p. 348
Time-Temperature Control: Preventing Multiplication and Achieving Death of Contaminants in Ingredients and Menu Items p. 355
Microbiological Considerations in Connection with Some Specific Categories of Foodservice Systems p. 397
Educating Foodservice Personnel in Food Sanitation p. 432
Appendix A: Manager, Training and Certification Programs in Food Protection, Regions p. 451
Appendix B: Temperature Conversion Table p. 454
Index p. 457
Quantity food sanitation 4th
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