Fundamental Food Microbiology, Third Edition - Fuad Fathir

CONTENTS
269
CHAPTER 19
Spoilage of Specific Food Groups
I. Introduction ..............................................................................................270
II. Fresh and Ready-to-Eat Meat Products ...................................................270
A. Raw Meat .........................................................................................270
B. Ready-to-Eat Meat Products ............................................................272
III. Eggs and Egg Products ............................................................................274
A. Shell Eggs ........................................................................................274
B. Egg Products ....................................................................................274
IV. Fish, Crustaceans, and Mollusks ..............................................................275
A. Fish ...................................................................................................275
B. Crustaceans .......................................................................................276
C. Mollusks ...........................................................................................276
V. Milk and Milk Products ........................................................................... 276
A. Raw Milk ..........................................................................................276
B. Pasteurized Milk ..............................................................................277
C. Concentrated Liquid Products .........................................................278
D. Butter ................................................................................................278
VI. Vegetables and Fruits ...............................................................................278
A. Vegetables .........................................................................................278
B. Fruits .................................................................................................279
VII. Soft Drinks, Fruit Juices and Preserves, and Vegetable Juices ...............279
VIII. Cereals and Their Products ......................................................................280
A. Grains and Seeds ..............................................................................280
B. Refrigerated Dough ..........................................................................281
C. Breads ...............................................................................................281
D. Pastas ................................................................................................281
E. Pastries .............................................................................................281
IX. Liquid Sweeteners and Confectioneries ...................................................282
X. Mayonnaise, Salad Dressings, and Condiments ......................................282