Stress Responses of Listeria Monocytogenes to Antimicrobial Substances from Lactic Acid Bacteria PDF Download
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Author: Girum Tadesse Tessema
Publisher:
ISBN: 9788257509606
Category :
Languages : en
Pages :
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Book Description
Author: Girum Tadesse Tessema
Publisher:
ISBN: 9788257509606
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: Effie Tsakalidou
Publisher: Springer Science & Business Media
ISBN: 0387927719
Category : Technology & Engineering
Languages : en
Pages : 540
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Book Description
Beginning with the basics of lactic acid bacteria and stress response, then working into specific fields of research and current developments, Stress Responses of Lactic Acid Bacteria will serve as an essential guidebook to researchers in the field, industry professionals, and advanced students in the area. The exploration of stress responses in lactic acid bacteria began in the early 90s and revealed the differences that exist between LAB and the classical model microorganisms. A considerable amount of work has been performed on the main genera / species of LAB regarding the genes implicated and their actual role and regulation, and the mechanisms of stress resistance have also been elucidated. Recent genome and transcriptome analyses complement the proteome and genetic information available today and shed a new light on the perception of and the responses to stress by lactic acid bacteria.
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: Ram Lakhan Singh
Publisher: Academic Press
ISBN: 0128163348
Category : Medical
Languages : en
Pages : 402
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Book Description
Food Safety and Human Health provides a framework to manage food safety risks and insure safe food system. This reference takes a reader-friendly approach in presenting the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. It provides the basic principles of food toxicology and its processing and safety for human health to help professionals and students better understand the real problems of toxic materials. This essential resource will help readers address problems regarding food contamination and safety. It will be particularly useful for graduate students, researchers and professionals in the agri-food industry. Encompasses the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods Features areas of vital concern to consumers, such as the toxicological implications of food, implications of food processing and its safety to human health Focuses on the safety aspects of genetically modified foods currently available
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: Carlos M. Franco
Publisher: MDPI
ISBN: 3039360485
Category : Science
Languages : en
Pages : 322
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Book Description
The world is full of plants and animals that have their own defenses, producing various substances in their daily fight against bacteria, fungi, or other agents. These products are alternatives to conventional antimicrobials that have a poor reputation with consumers. Many of these compounds are well known; however, the multiple types of structures together with the variable responses depending of the type of biocontrol needed in a wide range of applications, such as clinical, agricultural, general hygiene, and food, necessitates the continuous search for specific applications and the continuous study of how to use these substances. The present book provides a summary of reviews and original research works that explore the multiple alternatives for the use of these compounds.
Author: Jorge Barros-Velazquez
Publisher: Academic Press
ISBN: 0128008105
Category : Technology & Engineering
Languages : en
Pages : 678
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Book Description
Antimicrobial Food Packaging takes an interdisciplinary approach to provide a complete and robust understanding of packaging from some of the most well-known international experts. This practical reference provides basic information and practical applications for the potential uses of various films in food packaging, describes the different types of microbial targets (fungal, bacteria, etc.), and focuses on the applicability of techniques to industry. Tactics on the monitoring of microbial activity that use antimicrobial packaging detection of food borne pathogens, the use of biosensors, and testing antimicrobial susceptibility are also included, along with food safety and good manufacturing practices. The book aims to curtail the development of microbiological contamination of food through anti-microbial packaging to improve the safety in the food supply chain. Presents the science behind anti-microbial packaging and films reflecting advancements in chemistry, microbiology, and food science Includes the most up-to-date information on regulatory aspects, consumer acceptance, research trends, cost analysis, risk analysis and quality control Discusses the uses of natural and unnatural compounds for food safety and defense
Author: Lorena Ruiz
Publisher: Frontiers Media SA
ISBN: 288945293X
Category :
Languages : en
Pages : 295
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Book Description
Throughout the food processing chain and after ingestion by the host, food associated bacteria have to cope with a range of stress factors such as thermal and/or non-thermal inactivation treatments, refrigeration temperatures, freeze-drying, high osmolarity, acid pH in the stomach or presence of bile salts in the intestine, that threaten bacterial survival. The accompanying plethora of microbial response and adaptation phenomena elicited by these stresses has important implications for food technology and safety. Indeed, while resistance development of pathogenic and spoilage microorganisms may impose health risks for the consumer and impart great economic losses to food industries, reduced survival of probiotic bacteria may strongly compromise their claimed health benefit attributes. As a result, substantial research efforts have been devoted in the last decades to unravel the mechanisms underlying stress response and resistance development in food associated microorganisms in order to better predict and improve (i) the inactivation of foodborne pathogens and spoilage microorganisms on the one hand and (ii) the robustness and performance of beneficial microorganisms on the other. Moreover, the recent implementation of system-wide omics and (single-)cell biology approaches is greatly boosting our insights into the modes of action underlying microbial inactivation and survival. This Research Topic aims to provide an avenue for dissemination of recent advances within the field of microbial stress response and adaptation, with a particular focus not only on food spoilage and pathogenic microorganisms but also on beneficial microbes in foods.
Author: Wei Chen
Publisher: Springer
ISBN: 9811315590
Category : Technology & Engineering
Languages : en
Pages : 310
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Book Description
This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathogens, heavy metal pollution, biotoxin contamination and foodâbased allergies. While highlighting the mechanisms responsible for these biological effects, it also addresses the challenges and opportunities that lactic acid bacteria represent in food safety management. It offers a valuable resource for researchers, graduate students, nutritionists and product developers in the fields of food science and microbiology.
Author: Omar A. Oyarzabal
Publisher: Springer Science & Business Media
ISBN: 1461411777
Category : Technology & Engineering
Languages : en
Pages : 260
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Book Description
In this book, some of the most qualified scientists review different food safety topics, ranging from emerging and reemerging foodborne pathogens, food regulations in the USA, food risk analysis and the most important foodborne pathogens based on food commodities. This book provides the reader with the necessary knowledge to understand some of the complexities of food safety. However, anybody with basic knowledge in microbiology will find in this book additional information related to a variety of food safety topics.
