Case Studies In Food Microbiology For Food Safety And Quality

Author : Rosa K Pawsey
Publisher : Royal Society of Chemistry
Page : 490 pages
File Size : 43,6 Mb
Release : 2007-10-31
Category : Technology & Engineering
ISBN : 9781847550330

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Case Studies in Food Microbiology for Food Safety and Quality by Rosa K Pawsey Pdf

This unique book covers the key issues relating to the control and management of the most commonly occurring food borne bacteria which compromise the safety and quality of food. The 21 case studies, drawn from a wide range of sources, present real life situations in which the management of food borne pathogens failed or was at risk of failure. Each chapter contains a case study which is supported by relevant background information (such as diagrams, tables of data, etc), study questions and a subsequent feedback commentary, all of which encourage the reader to apply their knowledge. With reference to specific organisms such as E. coli, Salmonella, Listeria monocytogenes and so on, the chapters move the reader progressively from strategies for control of food borne organisms, techniques for their control, appreciating risk, through sampling criteria and acceptance, to managing risk. With the provision of real-life problems to explore, along with the opportunity to propose and justify approaches to managing food safety, this book will be welcomed as a new approach to learning not only by students and their teachers, but also by food professionals in policy-making and enforcement and the many within the food industry who are involved with the management of food safety.

Author : Jeffrey Hoorfar
Publisher : Elsevier
Page : 408 pages
File Size : 54,8 Mb
Release : 2012-06-25
Category : Technology & Engineering
ISBN : 9780857096937

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Case Studies in Food Safety and Authenticity by Jeffrey Hoorfar Pdf

The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention. Part one provides examples of recent outbreak investigations from a wide range of experts around the world, including lessons learnt, before part two goes on to explore examples of how the source was traced and the implications for the food chain. Methods of crisis management are the focus of part three, whilst part four provides studies of farm-level interventions and the tracking of contaminants before they enter the food chain. Part five is focussed on safe food production, and considers the challenges of regulatory testing and certification, hygiene control and predictive microbiology. The book concludes in part six with an examination of issues related to food adulteration and authenticity. With its distinguished editor and international team of expert contributors, Case studies in food safety and authenticity is a key reference work for those involved in food production, including quality control, laboratory and risk managers, food engineers, and anyone involved in researching and teaching food safety. Delivers a vital insight into the practical application of strategies for control and prevention of food contaminants Provides detailed examples of recent outbreak investigations from a wide range of international experts, discussing how the source was traced and the implications for the food chain Chapters discuss methods of crisis management, farm-level interventions, safe food production and the challenges of regulatory testing and certification

Author : ELAINE PERKINS
Publisher : Lulu.com
Page : 216 pages
File Size : 46,6 Mb
Release : 2024-06-10
Category : Electronic
ISBN : 9780359584734

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FOOD MICROBIOLOGY FUNDAMENTALS, CHALLENGES AND HEALTH IMPLICATIONS by ELAINE PERKINS Pdf

Author : Richard J. Marshall
Publisher : Springer Science & Business Media
Page : 322 pages
File Size : 44,6 Mb
Release : 2006-12-22
Category : Technology & Engineering
ISBN : 9780387339573

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Food Safety by Richard J. Marshall Pdf

Food Safety: A Practical and Case Study Approach, the first volume of the ISEKI-Food book series, discusses how food quality and safety are connected and how they play a significant role in the quality of our daily lives. Topics include methods of food preservation, food packaging, benefits and risks of microorganisms and process safety.

Author : Andre Gordon
Publisher : Academic Press
Page : 332 pages
File Size : 42,7 Mb
Release : 2016-11-28
Category : Technology & Engineering
ISBN : 9780128013502

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Food Safety and Quality Systems in Developing Countries by Andre Gordon Pdf

Food Safety and Quality Systems in Developing Countries, Volume 2: Case Studies of Effective Implementation begins with a general overview of some of the issues and considerations that impact effective implementation of food safety and quality systems and put this in the context of some of the more noteworthy foodborne illness incidents in the recent past. This book is a rich source of information about the practical application of food science and technology to solving food safety and quality problems in the food industry. Students, researchers, professionals, regulators and market access practitioners will find this book an irreplaceable addition to their arsenal as they deal with issues regarding food safety and quality for the products with which they are working. Explores the keys to effective implementation of Food Safety and Quality Systems (FSQS), with a focus on selected, specific food safety and quality challenges in developing countries and how these can be mitigated Provides a treasure trove of information on tropical foods and their production that have applicability to similar foods and facilities around the world Presents case studies examining national, industry-wide or firm-level issues, and potential solutions

Author : Fernando Pérez-Rodríguez,Panagiotis Skandamis,Vasilis Valdramidis
Publisher : Springer
Page : 303 pages
File Size : 52,9 Mb
Release : 2018-02-06
Category : Technology & Engineering
ISBN : 9783319681771

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Quantitative Methods for Food Safety and Quality in the Vegetable Industry by Fernando Pérez-Rodríguez,Panagiotis Skandamis,Vasilis Valdramidis Pdf

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 : Gerard Meurant
Publisher : Academic Press
Page : 160 pages
File Size : 51,9 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780080984070

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Making Safe Food by Gerard Meurant Pdf

Making Safe Food is a practical text which focuses on the design and implementation of microbiological practices in the food industry. The book provides food scientists, managers, and technologists, and food studies students with much needed facts in a single, concise, but thorough, source. Making Safe Food embraces the concerns of all those involved in the production, distribution, and sale of food; it is the first book to bridge the gfulf between microbiological books that detail laboratory methodologies and quality management books written for those with a management and business studies background. The authors are senior lecturers in the food science and technology and microbiology departments at The University of Reading, one of the leading food science research and teaching centers in Europe. [Very short version:--11/6/91 WR] Making Safe Food is a concise, practical text which focuses on the design and implementation of microbiological practices in the food industry. It is the first book to bridge the gulf between microbiological books that detail laboratory methodologies and quality management books written for those with a management and business studies background. Implementing hygiene and microbiological quality in the food factory Designing and operating a safe laboratory Critically evaluating microbiological techniques for quality assurance Installing a quality management system Seeking certification under ISO 9000 (BS 5750) Legislative aspects Managers, scientists, and technologists in the food industry; administrators of environmental health, public health, and food quality in local and central government, and students following food studies courses at diploma and degree level will find this book an invaluable guide.

Author : Barbara M. Lund,Tony C. Baird-Parker,Grahame Warwick Gould
Publisher : Springer Science & Business Media
Page : 1080 pages
File Size : 43,6 Mb
Release : 2000
Category : Science
ISBN : 0834213230

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Microbiological Safety and Quality of Food by Barbara M. Lund,Tony C. Baird-Parker,Grahame Warwick Gould Pdf

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.

Author : Jan Mei Soon,Louise Manning,Carol A. Wallace
Publisher : CRC Press
Page : 418 pages
File Size : 51,7 Mb
Release : 2016-04-06
Category : Technology & Engineering
ISBN : 9781482208283

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Foodborne Diseases by Jan Mei Soon,Louise Manning,Carol A. Wallace Pdf

Foodborne Diseases: Case Studies of Outbreaks in the Agri-Food Industries defines the context of foodborne disease across a range of food sectors. It provides insight into the causes and management of outbreaks along with practical lessons about foodborne disease prevention strategies relevant to stakeholders throughout the food supply chain. Individual chapters capture the epidemiological and traceback investigations of foodborne disease outbreaks in a wide range of food sectors that include fresh produce, dairy and eggs, and meat products, to complex food ingredients and products within the food manufacturing and food service sectors. Under each food category, case studies of real outbreaks are presented, along with lessons learned in the way they were managed for future control of foodborne disease outbreaks. The authors look at management of outbreaks across borders and consider how both local and international authorities dealt with the issues in each case. They focus on real-life microbiological/chemical-associated outbreaks and provide insights on how the outbreaks occurred and, if possible, how they were traced to the source of contamination. Each outbreak is unique, and readers are given the distinctive circumstances associated with different hazards, challenges faced during epidemiological and environmental investigations, risk communication to the general public, and insights into outbreak management. The authors cover the entire food supply chain, including a chapter on animal feed safety. A chapter on fraud and foodborne outbreaks considers scenarios where food industries, food services, and other stakeholders commit food adulteration, which ultimately leads to foodborne illnesses. Outbreak management and prevention strategies are key parts of each case study.

Author : Devarajan Thangardurai,Leo M.L. Nollet,Saher Islam,Jeyabalan Sangeetha
Publisher : CRC Press
Page : 500 pages
File Size : 53,6 Mb
Release : 2021-04-14
Category : Technology & Engineering
ISBN : 9781000376395

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Sequencing Technologies in Microbial Food Safety and Quality by Devarajan Thangardurai,Leo M.L. Nollet,Saher Islam,Jeyabalan Sangeetha Pdf

Molecular landscape for food safety analysis is rapidly revolutionizing because of high resolution and value added resulting analysis of next-generation sequencing (NGS) approaches. These modern sequencing technologies drive worldwide advancements in food safety and quality. Sequencing Technologies in Microbial Food Safety and Quality reviews several practices in that NGS contributes to foodborne pathogens functional characterization, management and control. This book focuses on potential uses of sequencing technologies in microbial food safety and quality and highlights present challenges in the food industry. Key Features: Application of whole genome sequencing technologies in disease diagnostics, surveillance, transmission, and outbreak investigation in food sector Impact of sequencing tools in the area of food microbiology Recent advances in genomic DNA sequencing of microbial species from single cells Microbial bioinformatics resources for food microbiology High-throughput insertion tracking by deep sequencing for the analysis of food pathogens This book includes contributions from experts who have manipulated sequencing tools in relation to microbial food safety and quality. Presenting comprehensive details about NGS approaches in food science, this book is an updated and reliable reference for food scientists, nutritionists, food product investigators to study and implement the sequencing technologies for developing quality and safe food. This book would also serve as informative resource for food industry officials, government researchers, food science or food nutrition students who seek comprehensive knowledge about the role of emerging sequencing technologies in revolutionizing the food industry.

Author : Omar A. Oyarzabal,Steffen Backert
Publisher : Springer Science & Business Media
Page : 262 pages
File Size : 55,6 Mb
Release : 2011-12-03
Category : Technology & Engineering
ISBN : 1461411777

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Microbial Food Safety by Omar A. Oyarzabal,Steffen Backert Pdf

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.

Author : Saher Islam,Devarajan Thangadurai,Jeyabalan Sangeetha,Zaira Zaman Chowdhury
Publisher : CRC Press
Page : 475 pages
File Size : 53,7 Mb
Release : 2023-09-08
Category : Technology & Engineering
ISBN : 9781000608878

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Food Microbial and Molecular Biology by Saher Islam,Devarajan Thangadurai,Jeyabalan Sangeetha,Zaira Zaman Chowdhury Pdf

The ever-increasing globalization of the food industry demands new interventions and prevention technologies to improve the safety and quality of food. This multidisciplinary new book presents advanced systems for identifying, analyzing, tracking, and monitoring microbial contaminants in food. Key features: • Highlights emerging and re-emerging foodborne microorganisms and their virulence characteristics • Includes recent approaches for food quality assurance and risk management • Describes the practicality of molecular biology and microbial technologies for effectual control of foodborne infections • Presents a detailed overview of the utilization of recent molecular techniques in food microbiology With expert contributions from experienced academics involved in food microbiology and molecular biology research, this book offers indispensable guidance and a contemporary update of the latest developments in food microbial and molecular biology.

Author : P. Patel
Publisher : Springer Science & Business Media
Page : 303 pages
File Size : 48,7 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461526629

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Rapid Analysis Techniques in Food Microbiology by P. Patel Pdf

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 : Verônica Ortiz Alvarenga
Publisher : Springer Nature
Page : 241 pages
File Size : 42,5 Mb
Release : 2024-06-10
Category : Electronic
ISBN : 9781071634134

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Basic Protocols in Predictive Food Microbiology by Verônica Ortiz Alvarenga Pdf

Author : André Gordon
Publisher : Academic Press
Page : 440 pages
File Size : 50,5 Mb
Release : 2020-04-30
Category : Medical
ISBN : 9780128142721

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Food Safety and Quality Systems in Developing Countries by André Gordon Pdf

Food Safety and Quality Systems in Developing Countries: Volume III: Technical and Market Considerations is a practical resource for companies seeking to supply food products from developing countries to developed country markets or to transnational business located in developing countries. It explores practical approaches to complying with food safety and quality systems requirements, backed by the science-based approaches used in the major markets applied in a developing country context. It explores the topic from the perspective of agribusiness value chains and includes deconstructions of regulatory and market channel-specific technical requirements in North America, Europe, and other major markets. Volume III builds on the platforms laid by the previous two volumes, providing guidance from industry-leading experts on addressing regulatory and market-specific microbiological, chemical, packaging and labelling, supply chain, and systems-related food safety and quality compliance requirements. This book addresses technical and market-determined standards that value chain participants in developing countries face supplying developed country markets or transnational firms, including hotels, major multiples, and quick serve restaurant brands. Provides detailed, scientific, and technical information to assist food safety and marketing professionals operating in the global market Helps farmers, processors, exporters, food scientists and technologists, regulators, students, and other stakeholders in the global food industry understand and apply tailored technical and scientific information to their food industry sector Uses specific real-world examples of systems implementation, supported by case studies and the required scientific and marketing inputs in a range of product categories including fruits and vegetables, sauces and spices, beverages, produce staples, dairy products, seafood, and others