Microbial Contamination and Food Degradation Book

Microbial Contamination and Food Degradation


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2017-11-03
  • Genre: Technology & Engineering
  • Pages : 514
  • ISBN 10 : 9780128112632

DOWNLOAD BOOK
Microbial Contamination and Food Degradation Excerpt :

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 Book

Food Microbiology 2 Volume Set


  • Author : Osman Erkmen
  • Publisher : John Wiley & Sons
  • Release Date : 2016-06-13
  • Genre: Technology & Engineering
  • Pages : 940
  • ISBN 10 : 9781119237761

DOWNLOAD BOOK
Food Microbiology 2 Volume Set 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.

Role of Materials Science in Food Bioengineering Book

Role of Materials Science in Food Bioengineering


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2018-03-29
  • Genre: Technology & Engineering
  • Pages : 578
  • ISBN 10 : 9780128115008

DOWNLOAD BOOK
Role of Materials Science in Food Bioengineering Excerpt :

The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference on bioengineering that is not only ideal for researchers, scientists and food manufacturers, but also for students and educators. Discusses the role of material science in the discovery and design of new food materials Reviews the medical and socioeconomic impact of recently developed materials in food bioengineering Includes encapsulation, coacervation techniques, emulsion techniques and more Identifies applications of new materials for food safety, food packaging and consumption Explores bioactive compounds, polyphenols, food hydrocolloids, nanostructures and other materials in food bioengineering

Microbial Contamination and Food Degradation Book

Microbial Contamination and Food Degradation


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2017-10-30
  • Genre: Uncategoriezed
  • Pages : 514
  • ISBN 10 : 0128115157

DOWNLOAD BOOK
Microbial Contamination and Food Degradation Excerpt :

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 Spoilage Microorganisms Book

Food Spoilage Microorganisms


  • Author : Clive de W Blackburn
  • Publisher : Woodhead Publishing
  • Release Date : 2006-03-21
  • Genre: Technology & Engineering
  • Pages : 736
  • ISBN 10 : 9781845691417

DOWNLOAD BOOK
Food Spoilage Microorganisms Excerpt :

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

Food Safety and Preservation Book

Food Safety and Preservation


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2018-04-18
  • Genre: Technology & Engineering
  • Pages : 696
  • ISBN 10 : 9780128149577

DOWNLOAD BOOK
Food Safety and Preservation Excerpt :

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

Recent Advances in Microbial Degradation Book

Recent Advances in Microbial Degradation


  • Author : . Inamuddin
  • Publisher : Springer Nature
  • Release Date : 2021-07-07
  • Genre: Science
  • Pages : 483
  • ISBN 10 : 9789811605185

DOWNLOAD BOOK
Recent Advances in Microbial Degradation Excerpt :

Microbes play a major role in the degradation of various pollutants. Therefore, microbes find potential application in the area of energy and environmental technology. The book provides in-depth literature on the topics of environmental and industrial importance. It is compiled to explore the application of microbe used in the degradation of aflatoxin, polymers, biomass into fuel, disinfectants, food products, xenobiotic compounds, lipids, steroids, organic pollutants, proteins, oil waste, and wastewater pollutants. This book will be of interest to teachers, researchers, scientists, and capacity builders. Also, the book serves as additional reading material for undergraduate and graduate students of microbiology and environmental sciences. National and international remediation and restoration scientists, policymakers will also find this to be a useful read.

Microbial Food Contamination Book
Score: 5
From 1 Ratings

Microbial Food Contamination


  • Author : Charles L. Wilson Ph.D.
  • Publisher : CRC Press
  • Release Date : 2007-10-08
  • Genre: Medical
  • Pages : 632
  • ISBN 10 : 9781420008470

DOWNLOAD BOOK
Microbial Food Contamination Excerpt :

Divided into five parts, Microbial Food Contamination, Second Edition looks at emerging foodborne human pathogens andcomprehensively evaluates the microbiology, biochemistry, detection, risk, and threat of foodborne illness in today's global market. The first section introduces new insights into the pathogenic effect of E. coli, viral

Opportunities for Environmental Applications of Marine Biotechnology Book

Opportunities for Environmental Applications of Marine Biotechnology


  • Author : National Research Council
  • Publisher : National Academies Press
  • Release Date : 2000-10-30
  • Genre: Science
  • Pages : 187
  • ISBN 10 : 0309171466

DOWNLOAD BOOK
Opportunities for Environmental Applications of Marine Biotechnology Excerpt :

This 2-day workshop is the culmination of a study of the status and future of marine biotechnology. The overall goal of this workshop is to examine what was initially called "Opportunities for Marine Biotechnology in the United States," to consider where we are now in this field of "Environmental Marine Biotechnology," to envision the field in the future, and to discuss any impediments that might be encountered along the way. Opportunities for Environmental Applications of Marine Biotechnology: Proceedings of the October 5-6, 1999, Workshop addresses the question of where the federal government should invest its limited funds and what future initiatives should be planned.

Microbial Decontamination of Food Book

Microbial Decontamination of Food


  • Author : Manzoor Ahmad Shah
  • Publisher : Springer Nature
  • Release Date : 2022-09-28
  • Genre: Technology & Engineering
  • Pages : 318
  • ISBN 10 : 9789811951145

DOWNLOAD BOOK
Microbial Decontamination of Food Excerpt :

Food is contaminated in the production chain and is the point of concern among the consumers and industries. There is also a considerable increase in foodborne outbreaks, which possess the challenge to industry associated with the production of processed food. Various strategies are used to prevent the contamination during postharvest stage, storage and distribution. Different methods are exploited for degrading or eliminating the microbial contamination from food commodities. The conventional techniques used for decontamination demanded a considerable requirement for novel technologies, which are efficient, environmental friendly, and cost-effective. Novel technologies efficiently remove the contamination without adversely affecting the nutritional properties and sensory characteristics of food material. There is a lack of scientific information on the microbial decontamination of different food commodities such as fruits, vegetables, cereals, sprouts, microgreens, meat, poultry, milk, nut, spices etc. under one umbrella. The application of conventional and novel technologies for improving the food safety of individual food commodities will be addresses in this book. Written by several experts in the field, this book is a valuable source for students, scientists, and professionals in food science, food microbiology, food technology, food processing, and other allied sciences.

Fundamental Food Microbiology Book

Fundamental Food Microbiology


  • Author : Bibek Ray
  • Publisher : CRC Press
  • Release Date : 2007-10-08
  • Genre: Technology & Engineering
  • Pages : 536
  • ISBN 10 : 9781420007749

DOWNLOAD BOOK
Fundamental Food Microbiology Excerpt :

Maintaining the high standard set by the previous bestselling editions, Fundamental Food Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging pathogens, as well as descriptions of the mechanism of pathogenesis. An entirely new chapter on detection methods appears with evaluations of advanced rapid detection techniques using biosensors and nanotechnology. With the inclusion of many more easy-to-follow figures and illustrations, this text provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate level and working professionals in food microbiology or food safety. Each chapter within the text’s seven sections contains an introduction as well as a conclusion, references, and questions. Beginning with the history and development of the field, Part I discusses the characteristics and sources of predominant food microorgasnisms and their significance. Part II introduces microbial foodborne diseases, their growth and influencing factors, metabolism, and sporulation. The third Part explains the beneficial uses of microorganisms in starter cultures, biopreservation, bioprocessing, and probiotics. Part IV deals with food spoilage and methods of detection, followed by a discussion in Part V of foodborne pathogens associated with intoxication, infections, and toxicoinfections. Part VI reviews control methods with chapters on control of microbial access and removal by heat, organic acids, physical means, and combinations of methods. The final section is an in-depth look at advanced and traditional methods of microbial detection and food safety. Four appendices provide additional details on food equipment and surfaces, predictive modeling, regulatory agencies, and hazard analysis critical control points.

Quantitative Methods and Analytical Techniques in Food Microbiology Book

Quantitative Methods and Analytical Techniques in Food Microbiology


  • Author : Leonardo Sepúlveda Torre
  • Publisher : CRC Press
  • Release Date : 2022-06-09
  • Genre: Technology & Engineering
  • Pages : 304
  • ISBN 10 : 9781000565027

DOWNLOAD BOOK
Quantitative Methods and Analytical Techniques in Food Microbiology Excerpt :

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.

Significance  Prevention and Control of Food Related Diseases Book

Significance Prevention and Control of Food Related Diseases


  • Author : Hussaini Makun
  • Publisher : BoD – Books on Demand
  • Release Date : 2016-04-13
  • Genre: Technology & Engineering
  • Pages : 316
  • ISBN 10 : 9789535122777

DOWNLOAD BOOK
Significance Prevention and Control of Food Related Diseases Excerpt :

Food-borne diseases are major causes of morbidity and mortality in the world. It is estimated that about 2.2 million people die yearly due to food and water contamination. Food safety and consequently food security are therefore of immense importance to public health, international trade and world economy. This book, which has 10 chapters, provides information on the incidence, health implications and effective prevention and control strategies of food-related diseases. The book will be useful to undergraduate and postgraduate students, educators and researchers in the fields of life sciences, medicine, agriculture, food science and technology, trade and economics. Policy makers and food regulatory officers will also find it useful in the course of their duties.

In Situ Bioremediation Book

In Situ Bioremediation


  • Author : National Research Council
  • Publisher : National Academies Press
  • Release Date : 1993-02-01
  • Genre: Science
  • Pages : 225
  • ISBN 10 : 9780309048965

DOWNLOAD BOOK
In Situ Bioremediation Excerpt :

In situ bioremediationâ€"the use of microorganisms for on-site removal of contaminantsâ€"is potentially cheaper, faster, and safer than conventional cleanup methods. But in situ bioremediation is also clouded in uncertainty, controversy, and mistrust. This volume from the National Research Council provides direction for decisionmakers and offers detailed and readable explanations of: the processes involved in in situ bioremediation, circumstances in which it is best used, and methods of measurement, field testing, and modeling to evaluate the results of bioremediation projects. Bioremediation experts representing academic research, field practice, regulation, and industry provide accessible information and case examples; they explore how in situ bioremediation works, how it has developed since its first commercial use in 1972, and what research and education efforts are recommended for the future. The volume includes a series of perspective papers. The book will be immediately useful to policymakers, regulators, bioremediation practitioners and purchasers, environmental groups, concerned citizens, faculty, and students.

Bad Bug Book Book

Bad Bug Book


  • Author : Mark Walderhaug
  • Publisher : Createspace Independent Publishing Platform
  • Release Date : 2014-01-14
  • Genre: Medical
  • Pages : 292
  • ISBN 10 : 1495203611

DOWNLOAD BOOK
Bad Bug Book Excerpt :

The Bad Bug Book 2nd Edition, released in 2012, provides current information about the major known agents that cause foodborne illness.Each chapter in this book is about a pathogen—a bacterium, virus, or parasite—or a natural toxin that can contaminate food and cause illness. The book contains scientific and technical information about the major pathogens that cause these kinds of illnesses.A separate “consumer box” in each chapter provides non-technical information, in everyday language. The boxes describe plainly what can make you sick and, more important, how to prevent it.The information provided in this handbook is abbreviated and general in nature, and is intended for practical use. It is not intended to be a comprehensive scientific or clinical reference.The Bad Bug Book is published by the Center for Food Safety and Applied Nutrition (CFSAN) of the Food and Drug Administration (FDA), U.S. Department of Health and Human Services.