Microbiological Quality of Food

This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption. Shelf life is determined by several factors, including microbiological, chemical, physical, and organoleptic deterioration. Often these factors are interrelated and interdependent.

This volume focuses on the quality of various foods, and centers on how different technological treatments affect the quality of food.

Editor(s): Uyttendaele Mieke
Food should be tasty, healthy, sustainable and preferably not too expensive. But food should also be safe and with sufficient guarantees on maintaining good quality aspects until the end-of-shelf life