Food Microbiology Book
Score: 4
From 1 Ratings

Food Microbiology


  • Author : Thomas J. Montville
  • Publisher : Amer Society for Microbiology
  • Release Date : 2008
  • Genre: Medical
  • Pages : 428
  • ISBN 10 : 1555813968

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Food Microbiology Excerpt :

Following up on the critical success of the first edition, this textbook presents a classroom-friendly adaptation that has been student tested for level and depth of coverage. This new edition offers a straightforward approach to learning the core principles without sacrificing depth, clarity, or rigor. It introduces the genetics and mechanisms important to specific issues in food microbiology. This textbook encourages today's students to acquire the understanding and skills necessary for practicing food safety in the future. The textbook has been completely updated based on student input and on new discoveries in food microbiology. Organized into five major sections, which can be taught in any order, this new edition adds important new details, including expanded coverage of food fermentations. Additionally, this student-friendly textbook employs attractive instructive material such as text boxes, case studies, chapter summaries, questions for critical thought, and a glossary. The first section, "Basics of Food Microbiology," cements foundational material, while the next four sections detail specific food-borne organisms and strategies for controlling them. Descriptions of outbreaks of food-related infections inject life into the coverage of pathogens.

Fundamental Food Microbiology  Fifth Edition Book
Score: 3
From 1 Ratings

Fundamental Food Microbiology Fifth Edition


  • Author : Bibek Ray
  • Publisher : CRC Press
  • Release Date : 2013-11-26
  • Genre: Technology & Engineering
  • Pages : 663
  • ISBN 10 : 9781466564442

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Fundamental Food Microbiology Fifth Edition Excerpt :

The golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to detect foodborne pathogens. Capturing these developments, Fundamental Food Microbiology, Fifth Edition broadens coverage of foodborne diseases to include new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. Written by experts with approximately fifty years of combined experience, the book provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different types of foods. See What’s New in the Fifth Edition: New chapter on microbial attachment and biofilm formation Bacterial quorum sensing during bacterial growth in food Novel application of bacteriophage in pathogen control and detection Substantial update on intestinal beneficial microbiota and probiotics to control pathogens, chronic diseases, and obesity Nanotechnology in food preservation Description of new pathogens such as Cronobacter sakazaki, E. coli O104:H4, Clostridium difficile, and Nipah Virus Comprehensive list of seafood-related toxins Updates on several new anti-microbial compounds such as polylysine, lactoferrin, lactoperoxidase, ovotransferrin, defensins, herbs, and spices Updates on modern processing technologies such as infrared heating and plasma technology Maintaining the high standard set by the previous bestselling editions, based feedback from students and professors, the new edition includes many more easy-to-follow figures and illustrations. The chapters are presented in a logical sequence that connects the information and allow students to easily understand and retain the concepts presented. These features and more

Food Microbiology and Biotechnology Book

Food Microbiology and Biotechnology


  • Author : Guadalupe Virginia Nevárez-Moorillón
  • Publisher : CRC Press
  • Release Date : 2020-05-27
  • Genre: Science
  • Pages : 478
  • ISBN 10 : 9781000449013

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Food Microbiology and Biotechnology Excerpt :

Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems. Chapters cover broad research areas that offer original and novel highlights in microbiology and biotechnology and other related sciences. The authors discuss food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro-technology, innovative processes/bioprocesses for utilization of by-products, alternative processes requiring less energy or water, among other topics. The volume relates some of the current developments in food microbiology that address the relationship between the production, processing, service and consumption of foods and beverages with the bacteriology, mycology, virology, parasitology, and immunology. Demonstrating the potential and actual developments across the innovative advances in food microbiology and biotechnology, this volume will be of great interest to students, teachers, and researchers in the areas of biotechnology and food microbiology.

Modern Food Microbiology Book

Modern Food Microbiology


  • Author : James M. Jay
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Genre: Technology & Engineering
  • Pages : null
  • ISBN 10 : 9781461574767

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Modern Food Microbiology Excerpt :

This fifth edition of Modern Food Microbiology places special emphasis on foodborne microorganisms, as the previous four editions attempted to do. A good understanding of the basic biology offoodborne organisms is more critical for food scientists now than in previous decades. With so many microbiologists in the 1990s devoting their attention to genes and molecules, one objective of this text is to provide a work that places emphasis on entire microbial cells as well as their genes and molecules. For textbook usage, this edition is best suited for a second or subsequent course in microbiology. Although organic chemistry is a desirable prerequisite, those with a good grasp of general biology and chemistry should not find this book difficult. In addition to its use as a course text, this edition, like the previous, contains material that goes beyond what normally is covered in a one-term course. For use as a food microbiology text, suggested starting points are the sections in Chapter 2 that deal with the sources and types of microorganisms in foods followed by the principles outlined in Chapter 3. The food product chapters (Chaps. 4-9) may be covered to the extent that one wishes, but the principles from Chapters 2 and 3 should be stressed during this coverage. A somewhat logical next step would be food preservation methods as outlined in Chapters 13-17 where again the principles from Chapter 3 come into play.

Food Microbiology Book

Food Microbiology


  • Author : Nancy Khardori
  • Publisher : CRC Press
  • Release Date : 2016-01-05
  • Genre: Medical
  • Pages : 195
  • ISBN 10 : 9781498708791

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Food Microbiology Excerpt :

A broad overview of foodborne infectious diseases, this book covers recent outbreaks, highlighting the food sources and pathogens involved. It also examines foodborne infectious diseases in travelers that are not commonly seen in the United States, outbreak investigation, sources and vehicles of foodborne pathogens as well as diagnosis, treatment,

Food Molecular Microbiology Book

Food Molecular Microbiology


  • Author : Spiros Paramithiotis
  • Publisher : CRC Press
  • Release Date : 2019-02-14
  • Genre: Science
  • Pages : 252
  • ISBN 10 : 9781351615099

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Food Molecular Microbiology Excerpt :

With the advances in the field of molecular biology, new tools make it possible to conduct in-depth studies in food microbial communities from a molecular perspective. Information from genomic, transcriptomic, proteomic and metabolomic studies can be integrated through bioinformatic applications, thereby improving our understanding of the interactions between biotic and abiotic factors and concomitantly the physiology of starter cultures, spoilage and pathogenic microbiota. Improvements in the speed, accuracy and reliability of food quality and safety assessment have made the foundation stronger for future developments including the exploitation of gene networks and applications of nanotechnology and systems biology. This book reviews all these developments, provides an integrated view of the subject and helps in identifying areas of future development.

Modeling in Food Microbiology Book

Modeling in Food Microbiology


  • Author : Jeanne-Marie Membré
  • Publisher : Elsevier
  • Release Date : 2016-01-22
  • Genre: Technology & Engineering
  • Pages : 102
  • ISBN 10 : 9780081009819

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Modeling in Food Microbiology Excerpt :

Predictive microbiology primarily deals with the quantitative assessment of microbial responses at a macroscopic or microscopic level, but also involves the estimation of how likely an individual or population is to be exposed to a microbial hazard. This book provides an overview of the major literature in the area of predictive microbiology, with a special focus on food. The authors tackle issues related to modeling approaches and their applications in both microbial spoilage and safety. Food spoilage is presented through applications of best-before-date determination and commercial sterility. Food safety is presented through applications of risk-based safety management. The different modeling aspects are introduced through probabilistic and stochastic approaches, including model and data uncertainty, but also biological variability. Features an extensive review of modelling terminology Presents examples of all available microbial models (i.e., growth, inactivation, growth/no growth) and applicable software Revisits all statistical aspects related to exposure assessment Describes realistic examples of implementing microbial spoilage and safety modeling approaches

Encyclopedia of Food Microbiology Book
Score: 5
From 1 Ratings

Encyclopedia of Food Microbiology


  • Author : Carl A. Batt
  • Publisher : Academic Press
  • Release Date : 2014-04-02
  • Genre: Technology & Engineering
  • Pages : 3248
  • ISBN 10 : 9780123847331

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Encyclopedia of Food Microbiology Excerpt :

Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products

Food Microbiology Book

Food Microbiology


  • Author : Osman Erkmen
  • Publisher : John Wiley & Sons
  • Release Date : 2016-06-13
  • Genre: Medical
  • Pages : 944
  • ISBN 10 : 9781119237761

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Food Microbiology Excerpt :

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.

Laboratory Methods in Microbiology Book

Laboratory Methods in Microbiology


  • Author : W. F. Harrigan
  • Publisher : Academic Press
  • Release Date : 2014-06-28
  • Genre: Science
  • Pages : 374
  • ISBN 10 : 9781483274348

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Laboratory Methods in Microbiology Excerpt :

Laboratory Methods in Microbiology is a laboratory manual based on the experience of the authors over several years in devising and organizing practical classes in microbiology to meet the requirements of students following courses in microbiology at the West of Scotland Agricultural College. The primary object of the manual is to provide a laboratory handbook for use by students following food science, dairying, agriculture and allied courses to degree and diploma level, in addition to being of value to students reading microbiology or general bacteriology. It is hoped that laboratory workers in the food manufacturing and dairying industries will find the book useful in the microbiological aspects of quality control and production development. The book is organized into two parts. Part I is concerned with basic methods in microbiology and would normally form the basis of a first year course. Abbreviated recipes and formulations for a number of typical media and reagents are included where appropriate, so that the principles involved are more readily apparent. Part II consists of an extension of these basic methods into microbiology as applied in the food manufacturing, dairying and allied industries. In this part, the methods in current use are given in addition to, or in place of, the ""classical"" or conventional techniques.

Nanotechnological Approaches in Food Microbiology Book

Nanotechnological Approaches in Food Microbiology


  • Author : Sanju Bala Dhull
  • Publisher : CRC Press
  • Release Date : 2020-12-27
  • Genre: Science
  • Pages : 494
  • ISBN 10 : 9781000283044

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Nanotechnological Approaches in Food Microbiology Excerpt :

Nanotechnology has gained attention in all aspects of modern science, having vital applications in the food chain, storage, quality monitoring, processing, preservation, and packaging. The global population is increasing rapidly, therefore there is a requirement to produce food products in a more proficient, non-toxic, and sustainable way. Food scientists and microbiologists are interested in food safety and quality assurance to produce excellent-quality food free of food pathogens Nanotechnological Approaches in Food Microbiology provides a systematic introduction and comprehensive information about practical approaches and characteristic features related to the significant applications of nanotechnology in food microbiology, including, nano-starch films, nanoemulsions, biogenic nanoparticles, and nanocapsules. The book will explore details about metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies, and their antimicrobial approaches. Key Features: Includes comprehensive knowledge on metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies and their antimicrobial approaches Lays out concepts of essential oil nanoemulsion and their potential antimicrobial applications Deals with the latest development in nano-starch composite biofilms containing bioactive constituents to inhibit pathogenic microbes Explores the nanocapsules as potential antimicrobial agents in food. Provides information regarding new biogenic nano-antimicrobials developed for the food safety and quality assurance This book will educate readers on the aspects of nanotechnology in food safety and quality assurance. Nanoemulsions, nanohydrogels, metal nanoparticles, nano-starch films, nanocapsules and nano-antimicrobials are the emerging essentials of nanotechnology that are used to preserve the food at greater extent. This book should be of interest to a large and varied audience of researchers in academia, industry, food processing, pres

Microbiology for Food and Health Book

Microbiology for Food and Health


  • Author : Deepak Kumar Verma
  • Publisher : CRC Press
  • Release Date : 2020-01-20
  • Genre: Science
  • Pages : 316
  • ISBN 10 : 9781000007251

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Microbiology for Food and Health Excerpt :

This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries. The volume covers the most recent progress in the field of dairy and food microbiology, emphasizing the current progress, actual challenges, and successes of the latest technologies. This book looks at technological advances in starter cultures, prospective applications of food-grade microorganisms for food preservation and food safety, and innovative microbiological approaches and technologies in the food industry. The first series of chapters discuss the types, classification, and systematic uses of various starter cultures in addition to probiotics for various commercial fermentation processes. The book goes on to covers recent breakthroughs in microbial bioprocessing that can be employed in the food and health industry, such as, for an example, prospective antimicrobial applications of inherently present fermentative microflora against spoilage and pathogenic type microorganisms; the use of potential probiotic LAB biofilms for the control of formation of pathogenic biofilms by exclusion mechanisms, and more.

Molecular Food Microbiology Book

Molecular Food Microbiology


  • Author : Dongyou Liu
  • Publisher : CRC Press
  • Release Date : 2021-04-11
  • Genre: Science
  • Pages : 464
  • ISBN 10 : 9781351120371

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Molecular Food Microbiology Excerpt :

The elucidation of DNA double helix in 1953 and the publication of DNA cloning protocol in 1973 have put wings under the sail of molecular biology, which has since quietly revolutionized many fields of biological science, including food microbiology. Exploiting the power and versatility of molecular technologies, molecular food microbiology extends and greatly improves on phenotypically based food microbiology, leading to the development of better diagnostics for foodborne infections and intoxications, and contributing to the design of more effective therapeutics and prophylaxes against foodborne diseases. Forming part of the Food Microbiology series, Molecular Food Microbiology provides a state of art coverage on molecular techniques applicable to food microbiology. While the introductory chapter contains an overview on the principles of current DNA, RNA and protein techniques and discusses their utility in helping solve practical problems that food microbiology is facing now and in the future, the remaining chapters present detailed moleuclar analyses of selective foodborne viruses, bacteria, fungi and parasites. Key Features: Contains a state of art overview on moleuclar techniques applicable to food microbiology research and development Presents in-depth molecular analysis of selective foodborne viruses, bacteria, fungi and parasites Highlights the utility of molecular tecniques for accurate diagnosis and effective control of foodborne diseases Includes expert contributions from international scientists involved in molecular food microbiology research Represents a highly informative textbook for students majoring in food, medical, and veterinary microbiology Offers a contemporary reference for scholars and educators wishing to keep abreast with the latest developments in molecular food microbiology With contributions from international scientists involved in molecular food microbiology research, this book constitutes an informative textbook for undergraduates an

Culture Media for Food Microbiology Book

Culture Media for Food Microbiology


  • Author : J.E.L. Corry
  • Publisher : Elsevier
  • Release Date : 1996-04-23
  • Genre: Technology & Engineering
  • Pages : 490
  • ISBN 10 : 0080530125

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Culture Media for Food Microbiology Excerpt :

This publication deals in depth with a limited number of culture media used in Food Science laboratories. It is basically divided into two main sections: 1) Data on the composition, preparation, mode of use and quality control of various culture media used for the detection of food borne microbes. 2) Reviews of several of these media, considering their selectivity and productivity and comparative performance of alternative media. Microbiologists specializing in food and related areas will find this book particularly useful.

Food Microbiology Book

Food Microbiology


  • Author : K Vijaya Ramesh
  • Publisher : MJP Publisher
  • Release Date : 2019-06-07
  • Genre: Science
  • Pages : 822
  • ISBN 10 : 978186723xxxx

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Food Microbiology Excerpt :

Food Microbiology is the study of action of microbes on food. The book discusses in a narrative style, the interaction between microbes, food and the environment besides tracing the beneficial and harmful effects of microbial growth in food. The contents of the book have been sequentialy divided into 5 units giving a detailed account of the various aspects of food as an ecosystem, preservation techniques? both traditional and advanced, importance of microbial degradation and fermentation of food along with the prevalent food-borne diseases. The laboratory diagnosis of the food-borne pathogens and their isolation, identification and characterization would be useful for students, researchers and teachers.