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Canning and Preserving, of Food Products With Bacteriological Technique

Canning and Preserving, of Food Products With Bacteriological Technique

1225 руб.
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Excerpt from Canning and Preserving, of Food Products With Bacteriological Technique: A Practical and Scientific Hand Book, for Manufacturers of Food Products, Bacteriologists, Chemists and Students of Food Problems; Also for Processors and Managers of Food Product Manufactories

There are many valuable works written on the general subject of bacteriology, but nearly all such text-books apply the science either directly or indirectly to the field of medicine and surgery. Few authors have given any considerable space to the study of non-pathogenic bacteria, and very little attempt has been made to describe these species, beyond a few typical forms mentioned by the old authors.

While the pathogenic bacteria are occasionally found associated with the spoilage of food products, the non-pathogenic bacteria are far more common. Some of the pathogenic bacteria produce ptomaines and toxins in various food products, having gained entrance through contamination with diseased persons and animals, but these cases are extremely rare, owing to the rigid inspection of such products as are most liable to infection. Putrefactive bacteria are more commonly active agents in the production of ptomaines.

In this work we have endeavored to outline a course of study in bacteriology which will be particularly useful to the manufacturer and the student of food products. The causes of spoilage are defined, and the first volume is designed particularly to enable the student to gain a general knowledge of bacteriology which may be applied directly to solving problems of spoilage.

In the general plan have been introduced various well-known species of bacteria for comparative study, because the descriptions are given fully in nearly all text-books and the beginner will be better fitted for isolating and studying new species after he has completed a study of the well-known species.

There has been no attempt to classify or name many of the new species which were found associated with food spoilage, but the author has been satisfied to describe the action of these species on various food substances and has endeavored to ascertain the heat-resisting power of various spores.

The first volume of this work is designed especially to assist the student in a laboratory course in bacteriology applied to the manufacture of food products, particularly Canning and Preserving. The half-tones introduced as illustrations were made from photomicrographs taken by the author from specimens, stained and mounted, which were either isolated directly from spoiled food products or obtained through the courtesy of co-workers.

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