Fundamental Food Microbiology

Author : Bibek Ray,Arun Bhunia
Publisher : CRC Press
Page : 664 pages
File Size : 45,5 Mb
Release : 2013-11-26
Category : Technology & Engineering
ISBN : 9781466564442

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Fundamental Food Microbiology by Bibek Ray,Arun Bhunia Pdf

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 make this a comprehensive introductory text for undergraduates as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.

Author : Bibek Ray,Arun Bhunia
Publisher : CRC Press
Page : 536 pages
File Size : 43,7 Mb
Release : 2007-10-08
Category : Technology & Engineering
ISBN : 9781420007749

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Fundamental Food Microbiology by Bibek Ray,Arun Bhunia Pdf

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.

Author : Bibek Ray
Publisher : CRC Press
Page : 584 pages
File Size : 55,5 Mb
Release : 2001-02-27
Category : Technology & Engineering
ISBN : 0849300452

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Fundamental Food Microbiology, Third Edition by Bibek Ray Pdf

In the last few years the discipline of food microbiology has undergone a radical change. Fundamental Food Microbiology, Second Edition reflects this change and meets the need for a better understanding of food microbiology. Revised and updated, this new edition of a bestseller includes current developments in different aspects of food microbiology. The book is divided into seven sections arranged in a logical fashion to depict various areas of food microbiology. These subjects include: the history of food microbiology and microorganisms important in food; microbial growth and metabolism in food; beneficial uses of microorganisms; spoilage of foods by microorganisms and their enzymes; foodborn, pathogens associated with intoxication, infections, and toxicoinfections; control of undesirable microorganisms; and nonthermal methods and combination methods in food preservation. Tables, figures, and data are presented to provide better understanding, and a list of selected references and suggested questions have been included at the end of each chapter. Intended for use as a text for undergraduate food microbiology courses, this book also provides basic and applied information in many other areas, and can be used as a text in courses dealing with microbiology, public health, nutrition and dietetics, veterinary science, and medical science. This is a valuable reference for anyone associated with the microbiological aspects of food.

Author : George Banwart
Publisher : Springer Science & Business Media
Page : 774 pages
File Size : 53,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781468464535

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Basic Food Microbiology by George Banwart Pdf

The second edition of Basic Food Microbiology follows the same general outline as the highly successful first edition. The text has been revised and updated to include as much as possible of the large body of infor mation published since the first edition appeared. Hence, foodborne ill ness now includes listeriosis as well as expanded information about Campylobacter jejuni. Among the suggestions for altering the text was to include flow sheets for food processes. The production of dairy products and beer is now depicted with flow diagrams. In 1954, Herrington made the following statement regarding a review article about lipase that he published in thejournal of Dairy Science: "Some may feel that too much has been omitted; an equal number may feel that too much has been included. So be it." The author is grateful to his family for allowing him to spend the time required for composing this text. He is especially indebted to his partner, Sally, who gave assistance in typing, editing, and proofreading the manuscript. The author also thanks all of those people who allowed the use of their information in the text, tables, and figures. Without this aid, the book would not have been possible. 1 General Aspects of Food BASIC NEEDS Our basic needs include air that contains an adequate amount of oxy· gen, water that is potable, edible food, and shelter. Food provides us with a source of energy needed for work and for various chemical reactions.

Author : ELAINE PERKINS
Publisher : Lulu.com
Page : 216 pages
File Size : 53,9 Mb
Release : 2024-06-06
Category : Electronic
ISBN : 9780359584734

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

Author : Bibek Ray
Publisher : CRC Press
Page : 536 pages
File Size : 41,8 Mb
Release : 1996-06-19
Category : Science
ISBN : UOM:49015002659861

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Fundamental Food Microbiology by Bibek Ray Pdf

This streamlined text is perfect for students and professionals who need easily understood information about food microbiology basics. Fundamental Food Microbiology also brings you up to date quickly on the latest advances in the field. It is packed with descriptions of foodborne microbes and their effects, technological developments in food production and handling, and approaches to controlling new microbiological problems. Superbly organized, the book is divided into seven main sections: Introduction to Microbes in Food; Microbial Growth in Food; Beneficial Uses of Microorganisms in Food; Microbial Food Spoilage; Microbial Foodborne Disease; Control of Microorganisms in Food; and Appendices. Topics within chapters are also divided, facilitating reading and comprehension. Focusing on the needs of today's students, researchers, and food industry workers, Fundamental Food Microbiology goes beyond existing texts to deliver valuable, relevant information.

Author : Thomas J. Montville,Karl R. Matthews
Publisher : Unknown
Page : 0 pages
File Size : 41,7 Mb
Release : 2008
Category : Electronic books
ISBN : 1555813968

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

Presents issues in food microbiology.

Author : Lynne McLandsborough
Publisher : CRC Press
Page : 196 pages
File Size : 52,8 Mb
Release : 2017-08-02
Category : Technology & Engineering
ISBN : 9781135513047

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Food Microbiology Laboratory by Lynne McLandsborough Pdf

In order to truly understand food microbiology, it is necessary to have some experience in a laboratory. Food Microbiology Laboratory presents 18 well-tested, student-proven, and thoroughly outlined experiments for use in a one-semester introductory food microbiology course. Based on lab experiments developed for food science and microbiology cours

Author : James M. Jay
Publisher : Springer Science & Business Media
Page : 669 pages
File Size : 50,9 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461574767

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Modern Food Microbiology by James M. Jay Pdf

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.

Author : Michael P. Doyle,Robert L. Buchanan
Publisher : American Society for Microbiology Press
Page : 2200 pages
File Size : 52,9 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 : Basil Jarvis
Publisher : Academic Press
Page : 352 pages
File Size : 49,9 Mb
Release : 2016-07-12
Category : Technology & Engineering
ISBN : 9780128039748

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Statistical Aspects of the Microbiological Examination of Foods by Basil Jarvis Pdf

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 : Stephen J. Forsythe
Publisher : John Wiley & Sons
Page : 424 pages
File Size : 46,8 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 : P.R. Hayes,S.J. Forsythe
Publisher : Springer Science & Business Media
Page : 467 pages
File Size : 45,5 Mb
Release : 2013-11-09
Category : Technology & Engineering
ISBN : 9781475752540

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Food Hygiene, Microbiology and HACCP by P.R. Hayes,S.J. Forsythe Pdf

Food microbiology is a fascinating and challenging science. It is also very demanding with a constantly changing sea of guidelines, regulations and equip ment. Public concerns over food safety issues can overemphasize certain risks and detract from the normal hygienic practice of food manufacturers. This new edition aims to update anyone concerned with the hygienic production of food on key issues of HACCP, food microbiology and the methods of microbe detection. I have taken a 'crystal ball' approach to certain topics. The use of rapid techniques such as lux gene technology and polymerase chain reaction (DNA probes) are progressing so rapidly in the research laboratory that when this book is in print the techniques may be more readily available. New methods for investigating viral gastroenteritis due to small round structured viruses (SRSV) have been developed past the 'research' stage and may become more standard in the next few years. Undoubtedly this will alter our understanding of the prevalence of viral food poisoning. I have also included issues such as new variant CJD (associated with BSE infected cattle) which at the time of writing has only caused the deaths of 20 people, but due to the uncertain incubation time could be a far more serious problem. In the UK there has been a much publicised outbreak of Escherichia coli 0157:H7 which has resulted in a government inquiry and the recommenda tion of the generic HACCP approach. Hence this approach to HACCP imple mentation has been included.

Author : Gabby Mathews
Publisher : Scientific e-Resources
Page : 344 pages
File Size : 41,8 Mb
Release : 2018-10-05
Category : Electronic
ISBN : 9781839472541

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Food and Dairy Microbiology by Gabby Mathews Pdf

Food and Dairy Microbiology presents a through and accessible account of various microbes associated directly or indirectly with the food and dairy products. Food Microbiology explores the fundamental elements affecting the presence, activity, and control of microorganisms in food. The subject also includes the key concepts required to meet the minimum standards for degrees in food science with a wealth of practical information about the most essential factors and principles that affect microorganisms in food. A dairy is a building used for the harvesting of animal milk mostly from cows or goats but also from buffalo sheep horses or camels for human consumption. A dairy is typically located on a dedicated dairy farm or section of a multi purpose farm that is concerned with the harvesting of milk. The book will prove very useful text for the students, reference source for research scholars, and basic guidelines for teachers, on the subjects.

Author : Bibek Ray
Publisher : CRC Press
Page : 625 pages
File Size : 54,9 Mb
Release : 2003-12-17
Category : Technology & Engineering
ISBN : 9780849316104

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Fundamental Food Microbiology, Third Edition by Bibek Ray Pdf

Just as the previous editions of this highly regarded text responded to the transitions of their time, the third edition reflects the current evolution of food microbiology and explores the most recent developments in the discipline. Completely revised and updated, Fundamental Food Microbiology, Third Edition includes the latest information on microbial stress response, food biopreservatives, recent pathogens of importance (such as Helicobacter pylori and BSE), and control by novel processing technologies. A new chapter addresses foodborne disease concerns in ready-to-eat foods, and an expanded chapter on microbial stress investigates the importance of stress response in foods. The book features updated coverage of spoilage bacteria in refrigerated foods, presents new sections on fresh-cut fruits and vegetables, and includes questions and selected readings at the end of each chapter. Providing comprehensive information on the interactions of microorganisms and food, this timely resource enhances understanding of food microbiology in a logical and concise manner. It will be a valuable reference for professionals and students involved in food and microbiology.