Foodborne pathogens and antibiotic resistance - Singh, Om V. (Hoboken, New Jersey : John Wiley & Sons, 2017)
5.5 Use of Starter Cultures to Reduce Biological Hazards in Table Olives5.6 Hazard Analysis and Critical Control Point (HACCP) System As a Useful Tool to Improve Microbial Safety and Quality of Table Olives; 5.7 Conclusions; Acknowledgments; References; 6 The Problem of Spore-Forming Bacteria in Food Preservation and Tentative Solutions; 6.1 Introduction; 6.2 Sporulation; 6.3 Metabolic State of the Spore; 6.4 Spore Structure and Associated Mechanisms of Resistance; 6.5 Germination of Spore; 6.6 Problems of Spore-Forming Bacteria in Food Preservation; 6.7 Techniques of Spore Inactivation
Includes bibliographical references and index.
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Keywords: Foodborne diseases; Drug resistance in microorganisms; Foodborne Diseases; Electronic books