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Viac informácií o knihe Antimicrobial Methods for the Use in Contact with Food

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• Anotácia kniha
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Anotácia knihy

Silver and ionization are used in many applications involving contact with perishable food. Their general antimicrobial activity at standard conditions (e.g. JIS Z 2801) is described in several publications. However, the specific conditions encountered in the perishable food supply chain, such as low temperatures or prevalent microorganisms are not considered in these tests. Furthermore, studies on the influence of food residuals on the rate of bactericidal activity are rare. Thus, the objective of this thesis was the assessment of antimicrobial methods with regard to their ability to reduce airborne and surface bacteria during processing and storage of perishable food. In particular, possible influencing factors on the rate of antimicrobial activity were investigated, such as temperature, food residuals and microflora. Based on the results, an evaluation scheme was developed for the assessment of antimicrobial techniques with regard to the prevailing requirement profiles for the respectively application area.

Parametre knihy

Zaradenie knihy Książki po angielsku Mathematics & science Biology, life sciences Microbiology (non-medical)

• Celý názov: Antimicrobial Methods for the Use in Contact with Food
• Autor: Yvonne Ilg
• Jazyk: Angličtina
• Väzba: Brožovaná
• Počet strán: 104
• EAN: 9783838121437
• ISBN: 3838121430
• ID: 06969985
• Nakladateľ: Sudwestdeutscher Verlag Fur Hochschulschriften AG
• Hmotnosť: 163 g
• Rozmery: 229 × 152 × 6 mm
• Dátum vydania: 02. November 2010

Obľúbené z iného súdka

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