Books And Book Chapters2021-02-18T16:02:28+00:00

Books Edited

Food Safety and Quality-Based Shelf Life of Perishable Foods

Published: January 5, 2021 by Springer International Publishing – 161 Pages
Editors: Peter J. Taormina, Etna Consulting Group, Jacksonville, FL, USA and Margaret D. Hardin, IEH Laboratories and Consulting Group, Lake Forest Park, WA, USA

Microbiological Research and Development for the Food Industry

Published: September 05, 2012 by CRC Press – 368 Pages
Editor: Peter J. Taormina, Cincinnati, Ohio, USA

Book Chapters

Book Chapters (11):

  • Taormina, P. J. Purposes and Principles of Shelf Life Determination. Ch. 1. in Food Safety and Quality-Based Shelf Life of Perishable Foods, Food Microbiology, and Food Safety. P.J. Taormina, M.D. Hardin (eds). Springer Nature Switzerland AG.
  • Taormina, P. J. Microbial Growth and Spoilage. Ch. 3. in Food Safety and Quality-Based Shelf Life of Perishable Foods, Food Microbiology, and Food Safety. P.J. Taormina, M.D. Hardin (eds). Springer Nature Switzerland AG.
  • David, J.R., and P. J. Taormina. 2020. Applications of antimicrobials to foods – a food industry perspective. Ch. 22. In Antimicrobials in Food, 4th ed. P.M. Davidson, T.M. Taylor, and J.R.D. David (Eds), CRC Press, Boca Raton, FL.
  • Tompkin, R.B., P. J. Taormina, A. M. McNamara, and G. R. Acuff.  Meat and poultry products, Ch. 45. In Compendium of Methods for the Microbiological Examination of Foods.  F. P. Downes and K. Ito (Eds), APHA, Washington, DC. (in preparation)
  • Taormina, P. J. and J. N. Sofos.  2014.  Low Water Activity Meat Products, Ch. 9. In The Microbiological Safety of Low Water Activity Foods and Spices. J. Gurtler, M.P. Doyle, J.L. Kornacki (Eds). Springer, New York, NY.
  • Taormina, P. J., 2014. Meat and Poultry: Curing of Meat. In Batt, C. A., Tortorello, M. L. (Eds.), Encyclopedia of Food Microbiology, vol 2.  Elsevier Ltd, Academic Press, pp. 501-507.
  • Gibbs, P. A., P. J. Taormina, E. Komitopoulou. 2012. The case for microbiological research and development, Ch 1. In: Microbiological research and development for the food industry. P. J. Taormina (Ed), CRC Press/Taylor & Francis, Boca Raton, FL.
  • P. J. Taormina. 2012. Building research and development capabilities, Ch 2. In: Microbiological research and development for the food industry. P. J. Taormina (Ed), CRC Press/Taylor & Francis, Boca Raton, FL.
  • P. J. Taormina. 2012. Food product validations, Ch 4. In: Microbiological research and development for the food industry. P. J. Taormina (Ed), CRC Press/Taylor & Francis, Boca Raton, FL.
  • Perez, K. L., T. M. Taylor P. J. Taormina. 2012. Competitive research and development on antimicrobials and food preservatives, Ch 5. In: Microbiological research and development for the food industry. P. J. Taormina (Ed), CRC Press/Taylor & Francis, Boca Raton, FL.
  • Lawlor, K. A., J. D. Schuman, P. G. Simpson, and P. J. Taormina.  2009.  Microbiological spoilage of beverages, Ch 9. In: Compendium of the Microbiological Spoilage of Foods and Beverages. W.H. Sperber and M.P. Doyle (Eds). Springer, New York, NY.

Non-Refereed Publications (3):

The Latest From The Etna Food Safety Blog

See More
Go to Top