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Author: Clive de W. Blackburn
Publisher:
ISBN: 9781855739666
Category : Science
Languages : en
Pages : 712
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Book Description
Annotation Action by microorganisms is a common means of food spoilage and ensuring that a product has a suitable shelf-life is a critical factor in food quality. With current trends towards less-severe processing techniques, reduced use of preservatives and higher consumption of perishable foods such as fresh fruit and vegetables, the deterioration of foods by microbial spoilage is an increasing problem for the food industry. Methods to detect, analyse and manage food spoilage are reviewed in the opening parts of this collection. The following chapters focus on important yeasts, moulds and bacteria, their classification, growth characteristics and detection and the implications of these factors for their control in food products. CONTENTS Part 1 Detection and analysis of food spoilage: Quantitative detection and identification methods for microbial spoilage; Detection, identification and enumeration methods for spoilage yeasts; Detection, identification and enumeration methods for spoilage moulds; Modelling microbial spoilage; Determining the stability and shelf-life of foods. Part 2 Managing food spoilage: Managing microbial spoilage in the dairy industry; Managing microbial spoilage in cereal and baking products; Managing microbial spoilage in the meat industry. Part 3 Spoilage yeasts: Zygosaccharomyces; Saccharomyces; Candida; Dekkera/Brettanomyces spp.. Part 4 Spoilage moulds: Zygomycetes; Penicillium and related genera; Aspergillus and related teleomorphs. Part 5 Spoilage bacteria: Pseudomonas; Enterobacteriaceae; Lactic acid bacteria; Spore-forming bacteria.
Author: Clive de W. Blackburn
Publisher:
ISBN: 9781855739666
Category : Science
Languages : en
Pages : 712
Get Book
Book Description
Annotation Action by microorganisms is a common means of food spoilage and ensuring that a product has a suitable shelf-life is a critical factor in food quality. With current trends towards less-severe processing techniques, reduced use of preservatives and higher consumption of perishable foods such as fresh fruit and vegetables, the deterioration of foods by microbial spoilage is an increasing problem for the food industry. Methods to detect, analyse and manage food spoilage are reviewed in the opening parts of this collection. The following chapters focus on important yeasts, moulds and bacteria, their classification, growth characteristics and detection and the implications of these factors for their control in food products. CONTENTS Part 1 Detection and analysis of food spoilage: Quantitative detection and identification methods for microbial spoilage; Detection, identification and enumeration methods for spoilage yeasts; Detection, identification and enumeration methods for spoilage moulds; Modelling microbial spoilage; Determining the stability and shelf-life of foods. Part 2 Managing food spoilage: Managing microbial spoilage in the dairy industry; Managing microbial spoilage in cereal and baking products; Managing microbial spoilage in the meat industry. Part 3 Spoilage yeasts: Zygosaccharomyces; Saccharomyces; Candida; Dekkera/Brettanomyces spp.. Part 4 Spoilage moulds: Zygomycetes; Penicillium and related genera; Aspergillus and related teleomorphs. Part 5 Spoilage bacteria: Pseudomonas; Enterobacteriaceae; Lactic acid bacteria; Spore-forming bacteria.
Author: Yanbo Wang
Publisher: CRC Press
ISBN: 1315351889
Category : Technology & Engineering
Languages : en
Pages : 176
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Book Description
Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing countries where food hygiene in storage requires special care. The first part of the book looks at spoilage microorganisms in plant origin foods, such as cereals, beans, fruits, and vegetables, and the second part tackles the spoilage microorganisms in animal origin foods like meat, poultry, seafood, powdered milk, and egg products. In each chapter, the taxonomy of spoilage microorganisms, spoilage characteristics, consequences and possible mechanisms, and specific methods for detection and evaluation are discussed based on the basis surface introduction. The control, prevention, and management options for spoilage microorganisms are also presented. In addition, opportunities and challenges are summarized and predicted in the last part of each chapter.
Author: Michael P. Doyle
Publisher: Springer Science & Business Media
ISBN: 1441908269
Category : Technology & Engineering
Languages : en
Pages : 369
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Book Description
The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial issue that affects the pro?t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in?uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve, but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.
Author: Osman Erkmen
Publisher: John Wiley & Sons
ISBN: 1119237769
Category : Technology & Engineering
Languages : en
Pages : 940
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Book Description
This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.
Author: Rajeev Bhat
Publisher: John Wiley & Sons
ISBN: 0470655852
Category : Technology & Engineering
Languages : en
Pages : 661
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Book Description
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.
Author: Clive de W Blackburn
Publisher: Woodhead Publishing
ISBN: 1845691415
Category : Technology & Engineering
Languages : en
Pages : 737
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Book Description
The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this.The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival and death characteristics, methods for detection and control options are discussed.Food spoilage microorganisms takes an applied approach to the subject and is an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations. Looks at tools, techniques and methods for the detection and analysis of microbial food spoilage Discusses the management control of microbial food spoilage Looks in detail at yeasts, moulds and bacteria
Author: Antonio Bevilacqua
Publisher: Woodhead Publishing
ISBN: 0081005032
Category : Technology & Engineering
Languages : en
Pages : 348
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Book Description
The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions. Divided into four sections, the first section defines microbial spoilage of food, with special emphasis on methods for the evaluation of spoiling phenomena and the status of their regulatory framework, examining both existing regulations and possible gaps. The second section examines spoiling microorganisms, covering a range of common spoilage microorganisms, including pseudomonas, yeasts, and molds and spore formers, as well as less-common spoilers, including lactic acid bacteria and specific spoilage organisms in fish. The third section highlights spoiling phenomena within certain food types. Chapters cover dairy, fish, meat, and vegetables, and other products. The final section investigates emerging topics which point to future trends in the research of food spoilers. There is insight into microorganisms resistant to preservation, the role of biofilms in food quality, and the link between food safety and food spoilage, with a special emphasis on certain spoiling microorganisms which could be opportunistic pathogens. Written by an international team of leading authors, this book provides state-of-the-art coverage of this topic, which is essential to the shelf-life and quality of food. Provides in-depth coverage of the different spoilers which cause the deterioration of foods, including less common spoilers not covered in other publications Includes dedicated chapters covering the spoilage of specific products, making this book ideal for those working in the food industry Presents a framework for future research in the area of foodborne spoilers
Author: Neelam Garg
Publisher: Springer
ISBN: 3319252771
Category : Science
Languages : en
Pages : 362
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Book Description
This book gives an overview of the physiology, health, safety and functional aspects of microorganisms present in food and fermented foods. A particular focus is on the health effects of probiotics and non-dairy functional foods. The book deals also with microbes that cause food spoilage and produce toxins, and the efficiency of edible biofilm in the protection of packaged foods. Several chapters are devoted to the occurrence of Listeria pathogens in various food sources. Further topics are fortified foods, the role of trace elements, and the preservation of food and extension of food shelf life by a variety of measures.
Author: John F. T. Spencer
Publisher: Springer Science & Business Media
ISBN: 1592590292
Category : Science
Languages : en
Pages : 482
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Book Description
Two of the recent books in the Methods in Molecular Biology series, Yeast Protocols and Pichia Protocols, have been narrowly focused on yeasts and, in the latter case, particular species of yeasts. Food Microbiology Pro- cols, of necessity, covers a very wide range of microorganisms. Our book treats four categories of microorganisms affecting foods: (1) Spoilage organisms; (2) pathogens; (3) microorganisms in fermented foods; and (4) microorganisms p- ducing metabolites that affect the flavor or nutritive value of foods. Detailed information is given on each of these categories. There are several chapters devoted to the microorganisms associated with fermented foods: these are of increasing importance in food microbiology, and include one bacteriophage that kills the lactic acid bacteria involved in the manufacture of different foods—cottage cheese, yogurt, sauerkraut, and many others. The other nine chapters give procedures for the maintenance of lactic acid bacteria, the isolation of plasmid and genomic DNA from species of Lac- bacillus, determination of the proteolytic activity of lactic acid bacteria, det- mination of bacteriocins, and other important topics.
Author: John I. Pitt
Publisher: Springer Science & Business Media
ISBN: 1461563917
Category : Technology & Engineering
Languages : en
Pages : 599
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Book Description
This book is designed as a laboratory guide for the food microbiologist, to assist in the isolation and identification of common food-borne fungi. We emphasise the fungi which cause food spoilage, but also devote space to the fungi commonly encountered in foods at harvest, and in the food factory. As far as possible, we have kept the text simple, although the need for clarity in the descriptions has necessitated the use of some specialised mycological terms. The identification keys have been designed for use by microbiologists with little or no prior knowledge of mycology. For identification to genus level, they are based primarily on the cultural and physiological characteristics of fungi grown under a standardised set of conditions. The microscopic features of the various fungi become more important when identifying isolates at the species level. Nearly all of the species treated have been illustrated with colony photographs, together with photomicrographs or line drawings. The photomicrographs were taken using a Zeiss WL microscope fitted with Nomarski interference contrast optics. We are indebted to Mr W. Rushton and Ms L. Burton, who printed the many hundreds of photographs used to make up the figures in this book. We also wish to express out appreciation to Dr D.L. Hawksworth, Dr A.H.S.
