Essentials Of The Microbiology Of Foods

Author : David A. A. Mossel,Janet E. L. Corry,Corry B Struijk,Rosamund M. Baird
Publisher : Wiley
Page : 736 pages
File Size : 48,6 Mb
Release : 1996-01-16
Category : Science
ISBN : 0471930369

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Essentials of the Microbiology of Foods by David A. A. Mossel,Janet E. L. Corry,Corry B Struijk,Rosamund M. Baird Pdf

Utilizing an up-to-date, aggressive approach to the ecological aspects of food microbiology, this timely publication presents basic requirements essential for the assurance and assessment of microbiological safety, quality and acceptability of foods. Every fact, theory and concept found in the leading literature on this subject has been critically reviewed. The results are presented in a clear condensed format. The essentials of microbiology, microbial taxonomy and physiology are thoroughly covered. The text focuses on the importance of human behavior including the motivation of staff in both catering establishments and the food industry and offers advice on how to allay the general public's reservations about food processing safety. Examines food-borne disease, food spoilage, drinking water and current methods used to prevent such occurrences by creating, applying and verifying excellent manufacturing practices.

Author : John GARBUTT
Publisher : Singular Publishing Group
Page : 251 pages
File Size : 48,5 Mb
Release : 1997
Category : Technology & Engineering
ISBN : 1565938208

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Essentials of Food Microbiology by John GARBUTT Pdf

Author : ELAINE PERKINS
Publisher : Lulu.com
Page : 216 pages
File Size : 44,8 Mb
Release : 2024-07-01
Category : Electronic
ISBN : 9780359584734

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

Author : Karl R. Matthews,Kalmia E. Kniel,Thomas J. Montville
Publisher : John Wiley & Sons
Page : 624 pages
File Size : 43,6 Mb
Release : 2020-08-06
Category : Science
ISBN : 9781555819392

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Food Microbiology by Karl R. Matthews,Kalmia E. Kniel,Thomas J. Montville Pdf

Authoritative coverage presented in a format designed to facilitate teaching and learning.

Author : Michael P. Doyle,Robert L. Buchanan
Publisher : American Society for Microbiology Press
Page : 2226 pages
File Size : 41,5 Mb
Release : 2012-12-28
Category : Science
ISBN : 9781555816261

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Food Microbiology by Michael P. Doyle,Robert L. Buchanan Pdf

This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume. • Addresses the field's major concerns, including spoilage, pathogenic bacteria, mycotoxigenic molds, viruses, prions, parasites, preservation methods, fermentation, beneficial microorganisms, and food safety. • Details the latest scientific knowledge and concerns of food microbiology • Offers a description of the latest and most advanced techniques for detecting, analyzing, tracking, and controlling microbiological hazards in food. • Serves as significant reference book for professionals who conduct research, teach food microbiology courses, analyze food samples, conduct epidemiologic investigations, and craft food safety policies.

Author : Sibel Roller
Publisher : CRC Press
Page : 232 pages
File Size : 44,7 Mb
Release : 2012-04-27
Category : Technology & Engineering
ISBN : 9781444164855

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Essential Microbiology and Hygiene for Food Professionals by Sibel Roller Pdf

Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food. Assuming no prior knowledge of microbiology, chapters take a fresh and modern approach in helping students appreciate the importance of microbiology and hygiene in assuring

Author : Michael P. Doyle,William H. Sperber
Publisher : Springer Science & Business Media
Page : 369 pages
File Size : 42,9 Mb
Release : 2009-09-23
Category : Technology & Engineering
ISBN : 9781441908261

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Compendium of the Microbiological Spoilage of Foods and Beverages by Michael P. Doyle,William H. Sperber Pdf

The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial issue that affects the pro?t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in?uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve, but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.

Author : Fernando Perez-Rodriguez,Antonio Valero
Publisher : Springer Science & Business Media
Page : 132 pages
File Size : 54,6 Mb
Release : 2012-12-12
Category : Technology & Engineering
ISBN : 9781461455202

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Predictive Microbiology in Foods by Fernando Perez-Rodriguez,Antonio Valero Pdf

Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym’Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered. ​

Author : John Garbutt
Publisher : CRC Press
Page : 288 pages
File Size : 48,6 Mb
Release : 1997-03-28
Category : Technology & Engineering
ISBN : 0340677015

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Essentials of Food Microbiology by John Garbutt Pdf

Essentials of Food Microbiology will be an invaluable text for students following courses in food science, food technology and other food related subjects for which a knowledge of food microbiology is required. This book assumes no prior knowledge of microbiology and treats any microbiological principles within a food context. It provides a comprehensive introduction to the subject and will be a useful resource for anyone with an interest in food and food safety.

Author : James Monroe Jay
Publisher : Aspen Publishers
Page : 702 pages
File Size : 50,5 Mb
Release : 1996
Category : Business & Economics
ISBN : WISC:89057507238

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Modern Food Microbiology by James Monroe Jay Pdf

With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.), bicontrol, biosensors quorum sensing, molecular genetic methods of analysis, food safety objectives, noroviruses, and prions. The book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing, food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis.& In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.

Author : International Commission on Microbiological Specifications for Foods
Publisher : Springer
Page : 479 pages
File Size : 46,8 Mb
Release : 2018-02-22
Category : Technology & Engineering
ISBN : 9783319684604

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Microorganisms in Foods 7 by International Commission on Microbiological Specifications for Foods Pdf

The second edition of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management updates and expands on information on the role of microbiological testing in modern food safety management systems. After helping the reader understand the often confusing statistical concepts underlying microbiological sampling, the second edition explores how risk assessment and risk management can be used to establish goals such as a “tolerable levels of risk,” Appropriate Levels of Protection, Food Safety Objectives or Performance Objectives for use in controlling foodborne illness. Guidelines for establishing effective management systems for control of specific hazards in foods are also addressed, including new examples for pathogens and indicator organisms in powdered infant formula, Listeria monocytogenes in deli-meats, enterohemorrhagic Escherichia coli in leafy green vegetables, viruses in oysters and Campylobacter in poultry. In addition, a new chapter on application of sampling concept to microbiological methods, expanded chapters covering statistical process control, investigational sampling, environmental sampling, and alternative sampling schemes. The respective roles of industry and government are also explored, recognizing that it is through their collective actions that effective food safety systems are developed and verified. Understanding these systems and concepts can help countries determine whether imported foods were produced with an equivalent level of protection. Microorganisms in Foods 7 is intended for anyone using microbiological testing or setting microbiological criteria, whether for governmental food inspection and control, or industrial applications. It is also intended for those identifying the most effective use of microbiological testing in the food supply chain. For students in food science and technology, this book provides a wealth of information on food safety management principles used by government and industry, with many references for further study. The information was prepared by the International Commission on Microbiological Specifications for Foods (ICMSF). The ICMSF was formed in response to the need for internationally acceptable and authoritative decisions on microbiological limits for foods in international commerce. The current membership consists of fifteen food microbiologists from twelve countries, drawn from government, universities, and food processing and related industries.

Author : Conard Nash
Publisher : Unknown
Page : 195 pages
File Size : 51,8 Mb
Release : 2019-06-10
Category : Electronic
ISBN : 1641162406

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Fundamentals of Food Microbiology by Conard Nash Pdf

The study of microorganisms inhabiting, creating or contaminating food is called food microbiology. It also involves the study of food spoilage, food-borne diseases and the causative microorganisms and pathogens. Pathogens such as bacteria and viruses are easily transmitted through food, causing food contamination. However, many microbes like bacteriophages and probiotic bacteria and their products can be used for combating these pathogens. An important aspect of the study of food microbiology is the study of microbes for producing fermented foods and probiotics. Microbial biopolymers such as alginate and poly-g-glutamic acid are used in the food industry as thickeners, while yeast is used to brew beer, make wine or leaven bread. Lactic acid bacteria play a crucial role in making cheese, yogurt, pickles, kimchi or fermented sausages. This book elucidates the concepts and innovative models around prospective developments with respect to food microbiology. It studies, analyzes and upholds the pillars of this discipline and its utmost significance in modern times. For all those who are interested in food microbiology, this textbook can prove to be an essential guide.

Author : Stephen J. Forsythe
Publisher : John Wiley & Sons
Page : 424 pages
File Size : 52,8 Mb
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 9780470999424

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The Microbiology of Safe Food by Stephen J. Forsythe Pdf

The book will provide an overview of the important issues in food safety, which shows no sign of diminishing as a topic of huge concern from industry to consumer. The book does not set out to compete with large standard food microbiology titles that are well established, but will be a companion text with less scientific background detail and more information for those actually going into jobs where a practical knowledge of food safety issues is necessary. The companion website for this book can be found at: http://www.foodmicrobe.com/info.htm Practically oriented Author has wide experience of teaching cutting edge food safety information Topic of great and growing concern Succinct, core, vital information for food industry personnel

Author : Anderson de Souza Sant'Ana
Publisher : John Wiley & Sons
Page : 611 pages
File Size : 55,6 Mb
Release : 2017-02-06
Category : Technology & Engineering
ISBN : 9781118756423

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Quantitative Microbiology in Food Processing by Anderson de Souza Sant'Ana Pdf

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 : Ilkin Yucel Sengun
Publisher : CRC Press
Page : 359 pages
File Size : 43,5 Mb
Release : 2017-06-28
Category : Science
ISBN : 9781498763707

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Acetic Acid Bacteria by Ilkin Yucel Sengun Pdf

This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures. Special attention is given to vinegar and cocoa, which are the most familiar and extensively used industrial applications of acetic acid bacteria. This book is an essential reference to all scientists, technologists, engineers, students and all those working in the field of food science and technology.