Microbial Food Safety and Preservation Techniques

Microbial Food Safety and Preservation Techniques PDF Author: V Ravishankar Rai
Publisher: CRC Press
ISBN: 1466593075
Category : Technology & Engineering
Languages : en
Pages : 534

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Book Description
In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in many of these advances, Microbial Food Safety and P

Microbial Food Safety and Preservation Techniques

Microbial Food Safety and Preservation Techniques PDF Author: V Ravishankar Rai
Publisher: CRC Press
ISBN: 1466593075
Category : Technology & Engineering
Languages : en
Pages : 534

Get Book Here

Book Description
In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in many of these advances, Microbial Food Safety and P

Food Safety and Preservation

Food Safety and Preservation PDF Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128149574
Category : Technology & Engineering
Languages : en
Pages : 698

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Book Description
Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings together the significant, evidence-based scientific progress of various approaches to improve the safety and quality of foods, also offering solutions to help address food industry challenges. Recent studies and technological advancements in biological control are presented to control foodborne pathogens. In addition, analytical methods for reducing potential biological hazards make this book essential to researchers, scientists, technologists and grad students. - Covers all aspects of food contamination, from food degradation, to food-borne diseases - Examines validated, biological control approaches to reduce microbial and chemical contamination - Includes detailed discussions of risk and safety assessments in food preservation

Novel Food Preservation and Microbial Assessment Techniques

Novel Food Preservation and Microbial Assessment Techniques PDF Author: Ioannis S. Boziaris
Publisher: CRC Press
ISBN: 1466580763
Category : Science
Languages : en
Pages : 466

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Book Description
Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (

Microbial Control and Food Preservation

Microbial Control and Food Preservation PDF Author: Vijay K. Juneja
Publisher: Springer
ISBN: 1493975560
Category : Science
Languages : en
Pages : 438

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Book Description
This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.

Microbiological Safety and Quality of Food

Microbiological Safety and Quality of Food PDF Author: Barbara M. Lund
Publisher: Springer Science & Business Media
ISBN: 9780834213234
Category : Science
Languages : en
Pages : 1080

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Book Description
This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.

Food Safety and Protection

Food Safety and Protection PDF Author: V Ravishankar Rai
Publisher: CRC Press
ISBN: 1351649450
Category : Technology & Engineering
Languages : en
Pages : 520

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Book Description
This book provides an overview of issues associated primarily with food safety, shelf-life assessment and preservation of foods. Food safety and protection is a multidisciplinary topic that focuses on the safety, quality, and security aspects of food. Food safety issues involve microbial risks in food products, foodborne infections, and intoxications and food allergenicity. Food protection deals with trends and risks associated with food packaging, advanced food packaging systems for enhancing product safety, the development and application of predictive models for food microbiology, food fraud prevention, and food laws and regulations with the aim to provide safe foods for consumers. Food Safety and Protection covers various aspects of food safety, security, and protection. It discusses the challenges involved in the prevention and control of foodborne illnesses due to microbial spoilage, contamination, and toxins. It starts with documentation on the microbiological and chemical hazards, including allergens, and extends to the advancements in food preservation and food packaging. The book covers new and safe food intervention techniques, predictive food microbiology, and modeling approaches. It reviews the legal framework, regulatory agencies, and laws and regulations for food protection. The book has five sections dealing with the topics of predictive microbiology for safe foods; food allergens, contaminants, and toxins; preservation of foods; food packaging; and food safety laws.

Microbiologically Safe Foods

Microbiologically Safe Foods PDF Author: Norma L. Heredia
Publisher: John Wiley & Sons
ISBN: 0470439068
Category : Technology & Engineering
Languages : en
Pages : 697

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Book Description
This book focuses on state of the art technologies to produce microbiologically safe foods for our global dinner table. Each chapter summarizes the most recent scientific advances, particularly with respect to food processing, pre- and post-harvest food safety, quality control, and regulatory information. The book begins with a general discussion of microbial hazards and their public health ramifications. It then moves on to survey the production processes of different food types, including dairy, eggs, beef, poultry, and fruits and vegetables, pinpointing potential sources of human foodborne diseases. The authors address the growing market in processed foods as well novel interventions such as innovative food packaging and technologies to reduce spoilage organisms and prolong shelf life. Each chapter also describes the ormal flora of raw product, spoilage issues, pathogens of concern, sources of contamination, factors that influence survival and growth of pathogens and spoilage organisms, indicator microorganisms, approaches to maintaining product quailty and reducing harmful microbial populations, microbial standards for end-product testing, conventional microbiological and molecular methods, and regulatory issues. Other important topics include the safety of genetically modified organisms (GMOs), predictive microbiology, emerging foodborne pathogens, good agricultural and manufacturing processes, avian influenza, and bioterrorism.

Techniques to Measure Food Safety and Quality

Techniques to Measure Food Safety and Quality PDF Author: Mohidus Samad Khan
Publisher: Springer Nature
ISBN: 3030686361
Category : Technology & Engineering
Languages : en
Pages : 478

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Book Description
This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It is divided into four parts: Part A - sources of contaminants in foods, their associated health risks, and integrated management and alternative options to minimize contaminants; Part B - Technological assessment of conventional methods and selected advanced methods for the detection, identification and enumeration of microbial contaminates; Part C - Technological assessment of different chemical measurements techniques; and Part D – Technological assessment of different instrumental techniques to assess sensory properties of foods. Food safety is a growing concern due to the increase in food-borne illnesses caused by food adulteration, excessive use of pesticides, use of chemical preservatives and artificial fruit ripening agents, microbial contaminations, and improper food handling. Chemical contaminants in food could be transferred from environmental or agrochemical sources, personal care products, and other by-products of water disinfects. In addition, microbial food safety can be threatened due to the presence of many pathogens, such as Salmonella, Escherichia coli, Clostridium botulinum, Staphylococcus aureus, and Listeria monocytogenes in foods. Globally, strict regulations are imposed to limit the potential contaminants in foods. Development of accurate, rapid, and inexpensive approaches to test food contamination and adulteration would be highly valued to ensure global food safety. There are existing processes to ensure safety of food products from chemical and microbial contaminants. Apart from the existing measurement technologies, varieties of new techniques are also being emerged and these could be potential to ensure food safety and quality. In addition to chemical and microbial properties, sensory properties such as texture, mouth feel, flavor, and taste, are among the most important attributes of food products to ensure their acceptability by consumers. Two approaches are available to evaluate sensory properties of food products, namely subjective and objective analyses. The responses are perceived by all five senses: smell, taste, sight, touch, and hearing. The approach used in sensory evaluation varies depending on the types of foods and the ultimate goal of the testing. Sensory attributes are the most important quality parameters after ensuring the safety of foods.

Microbial Contamination and Food Degradation

Microbial Contamination and Food Degradation PDF Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128112638
Category : Technology & Engineering
Languages : en
Pages : 516

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Book Description
Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested together with contaminated food, or indirectly by producing harmful toxins and factors that can cause food borne illness. This resource discusses the potential sources of contamination, the latest advances in contamination research and strategies to prevent contamination using key methods of analysis and evaluation. - Presents modern alternatives for avoiding microbial spoilage and food degradation using preventative and intervention technologies - Provides key methods for addressing microbial contamination and preventing food borne illness through research and risk assessment analysis - Includes detailed information on bacterial contamination problems in different environmental environments and the methodologies to help solve those problems

Food Microbiology, 2 Volume Set

Food Microbiology, 2 Volume Set PDF 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.