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Author: Fernando Pérez-Rodríguez
Publisher: Springer
ISBN: 331968177X
Category : Technology & Engineering
Languages : en
Pages : 306
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Book Description
This book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitative methods that could be applied to the vegetable industry for food safety and quality, and suggests ways in which such methods can be applied for risk assessment. Examples of application of food safety objectives and other risk metrics for microbial risk management in the vegetable industry are presented. The work also introduces readers to new preservation and packaging methods, advanced oxidative processes (AOPs) for disinfection, product shelf-life determination methods, and rapid analytic methods for quality assessment based on chemometrics applications, thus providing a quantitative basis for the most important aspects concerning safety and quality in the vegetable sector.
Author: Fernando Pérez-Rodríguez
Publisher: Springer
ISBN: 331968177X
Category : Technology & Engineering
Languages : en
Pages : 306
Get Book Here
Book Description
This book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitative methods that could be applied to the vegetable industry for food safety and quality, and suggests ways in which such methods can be applied for risk assessment. Examples of application of food safety objectives and other risk metrics for microbial risk management in the vegetable industry are presented. The work also introduces readers to new preservation and packaging methods, advanced oxidative processes (AOPs) for disinfection, product shelf-life determination methods, and rapid analytic methods for quality assessment based on chemometrics applications, thus providing a quantitative basis for the most important aspects concerning safety and quality in the vegetable sector.
Author: Leonardo Sepúlveda Torre
Publisher: CRC Press
ISBN: 1000565025
Category : Technology & Engineering
Languages : en
Pages : 304
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Book Description
This volume provides up-to-date and detailed scientific information on recent developments and new approaches in food microbiology, focusing on microbial food pathogens. The volume presents the fundamental aspects of food and microorganisms, and also addresses food systems and measures to prevent and control food, foodborne diseases, etc. According to the editors, every minute, there are about 50,000 cases of gastrointestinal diseases from food-mediated infections and food poisoning, and many individuals, especially children, die from these infections. The most important preventive measures are for the development and continuous implementation of effective interventions to improve overall food safety. The book helps to meet the challenge of food safety issues by focusing on the fundamental aspects of food and microorganisms. Each section consists of detailed information on the particular aspects of each topic, including basic microbiology, safety, pathogenic microorganisms, food conservation, sanitization, and hygiene procedures. The microbial diversity found in food is described from the classification by kingdoms and the main groups of microorganisms present in them. Although the main issue is microbial food pathogens, the book also covers another important aspect of food microbiology: food systems and measurements to prevent and control food, foodborne diseases, etc. Quantitative Methods Quantitative Methods and Analytical Techniques in Food Microbiology: Challenges and Health Implications will be a valuable resource for scientists, researchers, faculty, students, and others in various sectors in food science and technology. The scope of food microbiology is highly inclusive, as it interacts with all subdisciplines of microbiology, such as public health microbiology, microbial genetics, fermentation technologies, microbial physiology and biochemistry, and food microbiologists have been at the forefront of many microbiological concepts and advances.
Author: Ismail Mohamed Al Bulushi
Publisher:
ISBN: 9781536124736
Category : Food
Languages : en
Pages : 0
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Book Description
THE Handbook of Food Microbiological Analytical Methods includes 31 topics and experiments distributed throughout five chapters, namely basic microbial skills, the enumeration of different microorganisms in foods, identification techniques and determination of microbial activities. Besides, the handbook includes useful sources in food microbial analyses such as the Food Microbiology E-sources and the primers for identification of common microbial pathogens. This handbook aims to provide and develop concerning food microbial skills in the users with simple steps to follow along with the theoretical explanation for better understanding. The uniqueness of this handbook includes topics that are rarely addressed in current food microbiology manuals and handbooks such as the enumeration of special bacterial groups such as marine and Gram-positive bacteria, introducing: A selective medium for enumeration of Gram-positive bacteria from marine sources for the first time; a technique for bacterial colonies randomisation; a technique for recovery of injured/stressed bacteria; techniques to study bacterial potential such as spoiling foods; a technique that forms biogenic amines; and the production of antimicrobial activity and providing the specific specie primer pairs for common pathogens. The principles and procedures of some routinely used identification techniques namely vitek, sequencing of 16S rRNA gene and specific genus and specie primers for bacterial identification are provided with simple procedures. Enumeration and identification techniques of common pathogens and spoilers, namely Staphylococcus aureus, Enterobacteriaceae, Escherichia coli, Salmonella spp., Listeria monocytogenes, Vibrio parahaemolyticu, Bacillus cereus and Shewanella putrefaciens enumeration and identification techniques are also covered. These techniques are based on the International Standards such as ISO and U.S. Food and Drug Administration Standards and the medias manufacture instructions. This handbook is needed to conduct microbial analyses to determine food microbial quality and safety, food hygienic status and the microbial potential to spoil food, lose food safety and produce antimicrobial activity. This handbook was prepared to be used by students and young researchers. Therefore, it can be used in the universities as a practical manual in biology, microbiology, food microbiology, food safety, and food hygiene courses, as well in food laboratories which determine food microbial safety and quality. It is expected that this handbook will be a good and practical guide for students and researchers as well.
Author: Basil Jarvis
Publisher: Academic Press
ISBN: 0128039744
Category : Technology & Engineering
Languages : en
Pages : 354
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Book Description
Statistical Aspects of the Microbiological Examination of Foods, Third Edition, updates some important statistical procedures following intensive collaborative work by many experts in microbiology and statistics, and corrects typographic and other errors present in the previous edition. Following a brief introduction to the subject, basic statistical concepts and procedures are described including both theoretical and actual frequency distributions that are associated with the occurrence of microorganisms in foods. This leads into a discussion of the methods for examination of foods and the sources of statistical and practical errors associated with the methods. Such errors are important in understanding the principles of measurement uncertainty as applied to microbiological data and the approaches to determination of uncertainty. The ways in which the concept of statistical process control developed many years ago to improve commercial manufacturing processes can be applied to microbiological examination in the laboratory. This is important in ensuring that laboratory results reflect, as precisely as possible, the microbiological status of manufactured products through the concept and practice of laboratory accreditation and proficiency testing. The use of properly validated standard methods of testing and the verification of 'in house' methods against internationally validated methods is of increasing importance in ensuring that laboratory results are meaningful in relation to development of and compliance with established microbiological criteria for foods. The final chapter of the book reviews the uses of such criteria in relation to the development of and compliance with food safety objectives. Throughout the book the theoretical concepts are illustrated in worked examples using real data obtained in the examination of foods and in research studies concerned with food safety. - Includes additional figures and tables together with many worked examples to illustrate the use of specific procedures in the analysis of data obtained in the microbiological examination of foods - Offers completely updated chapters and six new chapters - Brings the reader up to date and allows easy access to individual topics in one place - Corrects typographic and other errors present in the previous edition
Author: United States. Food and Drug Administration. Division of Microbiology
Publisher:
ISBN:
Category : Microbiology
Languages : en
Pages : 180
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Book Description
Author: Anderson de Souza Sant'Ana
Publisher: John Wiley & Sons
ISBN: 1118756428
Category : Technology & Engineering
Languages : en
Pages : 611
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Book Description
Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.
Author: P. Patel
Publisher: Springer Science & Business Media
ISBN: 1461526620
Category : Technology & Engineering
Languages : en
Pages : 303
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Book Description
The food industry, with its diverse range of products (e.g. short shelf-life foods, modified atmosphere packaged products and minimally processed products) is governed by strict food legislation, and microbiological safety has become a key issue. Legally required to demonstrate 'due diligence', food manufacturers are demanding analytical techniques that are simple to use, cost effective, robust, reliable and can provide results in 'real time'. The majority of current microbiological techniques (classical or rapid), particularly for the analysis of foodborne pathogens, give results that are only of retrospective value and do not allow proactive or reactive measures to be imple mented during modem food production. Rapid methods for microbial analysis need to be considered in the context of modem Quality Assurance (QA) systems. This book addresses microbiologists, biochemists and immunologists in the food industry, the public health sector, academic and research institutes, and manufacturers of kits and instruments. This volume is an up-to-date account of recent developments in rapid food microbiological analysis, current approaches and problems, rapid methods in relation to QA systems, and future perspectives in an intensely active field. P.D.P. Contributors Public Health Laboratory, Royal Preston Hospital, PO Box F.J. Bolton 202, Sharoe Green Lane North, Preston PR2 4HG, UK. D. M. Gibson Ministry of Agriculture, Fisheries and Food, Torry Research Station, 135 Abbey Road, Aberdeen AB9 8DG, Scotland. P.A. Hall Microbiology and Food Safety, Kraft General Foods, 801 Waukegan Road, Glenview, Illinois 60025, USA.
Author: Osman Erkmen
Publisher: Academic Press
ISBN: 0323972217
Category : Technology & Engineering
Languages : en
Pages : 602
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Book Description
Microbiological Analysis of Foods and Food Processing Environments is a well-rounded text that focuses on food microbiology laboratory applications. The book provides detailed steps and effective visual representations with microbial morphology that are designed to be easily understood. Sections discuss the importance of the characteristics of microorganisms in isolation and enumeration of microorganisms. Users will learn more about the characteristics of microorganisms in medicine, the food industry, analysis laboratories, the protection of foods against microbial hazards, and the problems and solutions in medicine and the food industry. Food safety, applications of food standards, and identification of microorganisms in a variety of environments depend on the awareness of microorganisms in their sources, making this book useful for many industry professionals. - Includes basic microbiological methods used in the counting of microbial groups from foods and other samples - Covers the indicators of pathogenic and spoilage microorganisms from foods and other samples - Incorporates identification of isolated microorganisms using basic techniques - Provides expressed isolation, counting and typing of viruses and bacteriophages - Explores the detection of microbiological quality in foods
Author: Abhishek Chauhan
Publisher: Springer Nature
ISBN: 3030520242
Category : Science
Languages : en
Pages : 515
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Book Description
This book provides a broad account of various applied aspects of microbiology for quality and safety evaluations in food, water, soil, environment and pharmaceutical sciences. The work is timely, as the safety and quality of various commodities such as water and wastewater, food, pharmaceutical medications and medical devices are of paramount concern in developing countries globally for improved public health quality in areas ranging from food security to disease exposure. The book offers an introduction to basic concepts of biosafety and related microbiological practices and applies these methodologies to a multitude of disciplines in subject-focused chapters. Each chapter offers experiments and exercises pertaining to the specific area of interest in microbiological research, which will allow readers to apply the knowledge gained in a laboratory or classroom setting to see the microbiological methods discussed in practice. The book will be useful for industrialists, researchers, academics and undergraduate/graduate students of microbiology, biotechnology, botany and pharmaceutical sciences. The text aims to be a significant contribution in effectively guiding scientists, analysts, lab technicians and quality managers working with microbiology in industrial and commercial fields.
Author: Leonardo Sepúlveda Torre
Publisher: CRC Press
ISBN: 1000565491
Category : Technology & Engineering
Languages : en
Pages : 292
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Book Description
This volume provides up-to-date and detailed scientific information on recent developments and new approaches in food microbiology, focusing on microbial food pathogens. The volume presents the fundamental aspects of food and microorganisms, and also addresses food systems and measures to prevent and control food, foodborne diseases, etc. According to the editors, every minute, there are about 50,000 cases of gastrointestinal diseases from food-mediated infections and food poisoning, and many individuals, especially children, die from these infections. The most important preventive measures are for the development and continuous implementation of effective interventions to improve overall food safety. The book helps to meet the challenge of food safety issues by focusing on the fundamental aspects of food and microorganisms. Each section consists of detailed information on the particular aspects of each topic, including basic microbiology, safety, pathogenic microorganisms, food conservation, sanitization, and hygiene procedures. The microbial diversity found in food is described from the classification by kingdoms and the main groups of microorganisms present in them. Although the main issue is microbial food pathogens, the book also covers another important aspect of food microbiology: food systems and measurements to prevent and control food, foodborne diseases, etc. Quantitative Methods Quantitative Methods and Analytical Techniques in Food Microbiology: Challenges and Health Implications will be a valuable resource for scientists, researchers, faculty, students, and others in various sectors in food science and technology. The scope of food microbiology is highly inclusive, as it interacts with all subdisciplines of microbiology, such as public health microbiology, microbial genetics, fermentation technologies, microbial physiology and biochemistry, and food microbiologists have been at the forefront of many microbiological concepts and advances.
