Principles Of Microbiological Troubleshooting In The Industrial Food Processing Environment

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Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment

Jeffrey Kornacki
Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment Book PDF

Author : Jeffrey Kornacki
Publisher : Springer Science & Business Media
Page : 198 pages
File Size : 46,7 Mb
Release : 2010-05-19
Category : Technology & Engineering
ISBN : 9781441955180

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Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment by Jeffrey Kornacki Pdf

Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment provides proven approaches and suggestions for finding sources of microbiological contamination of industrially produced products. Industrial food safety professionals find themselves responsible for locating and eliminating the source(s) of food contamination. These are often complex situations for which they have not been adequately prepared. This book is written with them, the in-plant food safety/quality assurance professional, in mind. However, other professionals will also benefit including plant managers, regulatory field investigators, technical food safety policy makers, college instructors, and students of food science and microbiology. A survey of the personal and societal costs of microbial contamination of food is followed by a wide range of respected authors who describe selected bacterial pathogens, emerging pathogens, spoilage organisms and their significance to the industry and consumer. Dr. Kornacki then provides real life examples of in-plant risk areas / practices (depicted with photographs taken from a wide variety of food processing facilities). Factors influencing microbial growth, survival and death area also described. The reader will find herein a practical framework for troubleshooting and for assessing the potential for product contamination in their own facilities, as well as suggestions for conducting their own in-plant investigations. Selected tools for testing the environment and statistical approaches to testing ingredients and finished product are also described. The book provides suggestions for starting up after a processing line (or lines) have been shut down due to a contamination risk. The authors conclude with an overview of molecular subtyping and its value with regard to in-plant investigations. Numerous nationally recognized authors in the field have contributed to the book. The editor, Dr. Jeffery L. Kornacki, is President and Senior Technical Director of the consulting firm, Kornacki Microbiology Solutions in Madison, Wisconsin. He is also Adjunct Faculty with the Department of Food Science at the University of Georgia and also with the National Food Safety & Toxicology Center at Michigan State University.

Microbiological Research and Development for the Food Industry

Peter J. Taormina
Microbiological Research and Development for the Food Industry Book PDF

Author : Peter J. Taormina
Publisher : CRC Press
Page : 355 pages
File Size : 54,7 Mb
Release : 2012-09-26
Category : Technology & Engineering
ISBN : 9781439834848

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Microbiological Research and Development for the Food Industry by Peter J. Taormina Pdf

Research and development on microorganisms in food has evolved from a luxury to a necessity for companies competing in the global marketplace. Whether research is conducted internally or externally through contract laboratories and universities, microbial research in foods is crucial to the safety and integrity of our food supply. Microbiological R

Management of Emerging Public Health Issues and Risks

Benoit Roig,Karine Weiss,Veronique Thireau
Management of Emerging Public Health Issues and Risks Book PDF

Author : Benoit Roig,Karine Weiss,Veronique Thireau
Publisher : Academic Press
Page : 314 pages
File Size : 41,8 Mb
Release : 2018-11-13
Category : Nature
ISBN : 9780128132913

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Management of Emerging Public Health Issues and Risks by Benoit Roig,Karine Weiss,Veronique Thireau Pdf

Management of Emerging Public Health Issues and Risks: Multidisciplinary Approaches to the Changing Environment addresses the threats facing the rapidly changing world and provides guidance on how to manage risks to population health. Unlike conventional and recognized risks (major, industrial, and natural), emerging risks are characterized by low or non-existent scientific knowledge, high levels of uncertainty, and different levels of acceptability by the relevant authorities and exposed populations. Emerging risk must be analyzed through multiple and crossed approaches identifying the phenomenon linked to the emergence of risk but also by combining scientific, policy and social data in order to provide more enlightened decision making. Management of Emerging Public Health Issues and Risks: Multidisciplinary Approaches to the Changing Environment provides examples of transdisciplinary approaches used to characterize, analyze, and manage emerging risks. This book will be useful for public health researchers, policy makers, and students as well as those working in emergency management, risk management, security, environmental health, nanomaterials, and food science. Presents emerging risks from the technological, environmental, health, and energy sectors, as well as their social impacts Contextualizes emerging risks as new threats, existing threats in new locations, and known issues, which are newly recognized as risks due to increased scientific knowledge Includes case studies from around the world to reinforce concepts

Rapid Detection, Characterization, and Enumeration of Foodborne Pathogens

J. Hoorfar
Rapid Detection Characterization and Enumeration of Foodborne Pathogens Book PDF

Author : J. Hoorfar
Publisher : American Society for Microbiology Press
Page : 583 pages
File Size : 46,9 Mb
Release : 2011-04-18
Category : Science
ISBN : 9781555815424

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Rapid Detection, Characterization, and Enumeration of Foodborne Pathogens by J. Hoorfar Pdf

Detect foodborne pathogens early and minimize consumer exposure. • Presents the latest guidelines for fast, easy, cost-effective foodborne pathogen detection. • Enables readers to avoid common pitfalls and choose the most effective and efficient method, assemble the necessary resources, and implement the method seamlessly. • Includes first-hand laboratory experience from more than 85 experts from research centers across the globe.

Emerging Technologies for the Food Industry

C. Anandharamakrishnan,Jeyan Arthur Moses
Emerging Technologies for the Food Industry Book PDF

Author : C. Anandharamakrishnan,Jeyan Arthur Moses
Publisher : CRC Press
Page : 393 pages
File Size : 41,8 Mb
Release : 2024-04-30
Category : Technology & Engineering
ISBN : 9781000913187

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Emerging Technologies for the Food Industry by C. Anandharamakrishnan,Jeyan Arthur Moses Pdf

With changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this this new 3-volume collection presents a compilation of emerging and futuristic food processing technologies, introducing fundamental concepts of food technology, trending applications, and a range of interdisciplinary concepts that have found numerous interwoven applications in the food industry. Volume 1 presents the basics of food preservation, covering hurdle technology, aspects of minimal processing, ohmic heating of foods, edible coatings, and electromagnetics and allied applications in food processing. It also discusses novel methods of food quality evaluation and covers the fundamentals and new applications of nanotechnology in the food sector. The other volumes in the series are Volume 2: Advances in Nonthermal Processing Technologies, which focuses on the interesting field of nonthermal processing and its applications, and Volume 3: ICT Applications and Future Trends in Food Processing, which provides an exploration of the future of food processing, highlighting certain emerging and disruptive technologies and their gaining influence in the food sector.

The Microbiological Safety of Low Water Activity Foods and Spices

Joshua B. Gurtler,Michael P. Doyle,Jeffrey L. Kornacki
The Microbiological Safety of Low Water Activity Foods and Spices Book PDF

Author : Joshua B. Gurtler,Michael P. Doyle,Jeffrey L. Kornacki
Publisher : Springer
Page : 437 pages
File Size : 41,8 Mb
Release : 2014-12-08
Category : Technology & Engineering
ISBN : 9781493920624

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The Microbiological Safety of Low Water Activity Foods and Spices by Joshua B. Gurtler,Michael P. Doyle,Jeffrey L. Kornacki Pdf

Low water activity (aw) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, peanut and nut pastes, as well as flours and meals have increasingly been associated with product recalls and foodborne outbreaks due to contamination by pathogens such as Salmonella spp. and enterohemorrhagic E. coli. In particular, recent foodborne outbreaks and product recalls related to Salmonella-contaminated spices have raised the level of public health concern for spices as agents of foodborne illnesses. Presently, most spices are grown outside the U.S., mainly in 8 countries: India, Indonesia, China, Brazil, Peru, Madagascar, Mexico and Vietnam. Many of these countries are under-developed and spices are harvested and stored with little heed to sanitation. The FDA has regulatory oversight of spices in the United States; however, the agency’s control is largely limited to enforcing regulatory compliance through sampling and testing only after imported foodstuffs have crossed the U.S. border. Unfortunately, statistical sampling plans are inefficient tools for ensuring total food safety. As a result, the development and use of decontamination treatments is key. This book provides an understanding of the microbial challenges to the safety of low aw foods, and a historic backdrop to the paradigm shift now highlighting low aw foods as vehicles for foodborne pathogens. Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included. Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods. A section is dedicated specifically to processing plant investigations, providing practical approaches to determining sources of persistent bacterial strains in the industrial food processing environment. Readers are guided through dry cleaning, wet cleaning and alternatives to processing plant hygiene and sanitation. Separate chapters are devoted to low aw food commodities of interest including spices, dried dairy-based products, low aw meat products, dried ready-to-eat cereal products, powdered infant formula, nuts and nut pastes, flours and meals, chocolate and confectionary, dried teas and herbs, and pet foods. The book provides regulatory testing guidelines and recommendations as well as guidance through methodological and sampling challenges to testing spices and low aw foods for the presence of foodborne pathogens. Chapters also address decontamination processes for low aw foods, including heat, steam, irradiation, microwave, and alternative energy-based treatments.

Microbial Food Safety

Omar A. Oyarzabal,Steffen Backert
Microbial Food Safety Book PDF

Author : Omar A. Oyarzabal,Steffen Backert
Publisher : Springer Science & Business Media
Page : 260 pages
File Size : 44,8 Mb
Release : 2011-12-03
Category : Technology & Engineering
ISBN : 9781461411772

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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.

Saving Food

Charis M. Galanakis
Saving Food Book PDF

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 426 pages
File Size : 50,6 Mb
Release : 2019-06-01
Category : Political Science
ISBN : 9780128157091

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Saving Food by Charis M. Galanakis Pdf

Saving Food: Production, Supply Chain, Food Waste and Food Consumption presents the latest developments on food loss and waste. Emphasis is placed on global issues, the environmental impacts of food consumption and wasted food, wasted nutrients, raising awareness via collaborative networks and actions, the effect of food governance and policy in food losses, promotion of sustainable food consumption, food redistribution, optimizing agricultural practices, the concept of zero waste, food security and sustainable land management, optimizing food supply and cold chains, food safety in supply chain management, non-thermal food processing/preservation technologies, food waste prevention/reduction, food waste valorization and recovery. Intended to be a guide for all segments of the food industry aiming to adapt or further develop zero waste strategies, this book analyzes the problem of food waste from every angle and provides critical information on how to minimize waste. Describes all aspects related to saving food and food security, including raising awareness, food redistribution actions, food policy and framework, food conservation, cold chain, food supply chain management, food waste reduction and valorization Guides all segments of the industry on how to employ zero waste strategies Analyzes key issues to create a pathway to solutions

Case Studies in Food Safety and Authenticity

Jeffrey Hoorfar
Case Studies in Food Safety and Authenticity Book PDF

Author : Jeffrey Hoorfar
Publisher : Elsevier
Page : 408 pages
File Size : 51,7 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

Handbook of Aseptic Processing and Packaging, Second Edition

Jairus R. D. David,Ralph H. Graves,Thomas Szemplenski
Handbook of Aseptic Processing and Packaging Second Edition Book PDF

Author : Jairus R. D. David,Ralph H. Graves,Thomas Szemplenski
Publisher : CRC Press
Page : 403 pages
File Size : 55,6 Mb
Release : 2012-11-15
Category : Technology & Engineering
ISBN : 9781439807194

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Handbook of Aseptic Processing and Packaging, Second Edition by Jairus R. D. David,Ralph H. Graves,Thomas Szemplenski Pdf

Since publication of the first edition of this book, Aseptic Processing and Packaging of Food, significant changes have taken place in several aseptic processing and packaging areas. These include changes in aseptic filling of nutritional beverages in plastic bottles; the popularity of value-added commodity products such as juice, concentrate, and puree; pouches and bag-in-box bulk packaging; and other novel package concepts possessing a range of consumer convenience and ergonomic features. The newly titled Handbook of Aseptic Processing and Packaging, Second Edition explores the application of existing and new food processing methods and sensor technologies. It is an essential guide for those developing day-to-day procedures for a number of different aseptic processing and packaging applications. New Topics in the Second Edition: Current information on aseptic packaging materials and sterilants Aseptic bulk packaging, with a historical perspective and an update on the current state of bulk packaging in container sizes ranging from several gallons to several millions of gallons Aseptic processing operations, including the processing products as well as the operation of aseptic packaging systems Failure mode effect analysis and spoilage troubleshooting, with examples of different failure modes and their effects on food safety Aseptic processing of particulate foods, including the use of microwave for heating and technology available to monitor and develop processes for this category of foods Contract manufacturers and their role in introducing innovative products to market The contributors to this volume have more than 150 years of combined food industry experience, encompassing production, quality assurance, research and development, and sales in aseptic processing and packaging. Their insight provides a comprehensive update on this rapidly developing technology for the food processing industry.

Foodborne Pathogens

Joshua B. Gurtler,Michael P. Doyle,Jeffrey L. Kornacki
Foodborne Pathogens Book PDF

Author : Joshua B. Gurtler,Michael P. Doyle,Jeffrey L. Kornacki
Publisher : Springer
Page : 652 pages
File Size : 49,6 Mb
Release : 2017-06-14
Category : Technology & Engineering
ISBN : 9783319568362

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Foodborne Pathogens by Joshua B. Gurtler,Michael P. Doyle,Jeffrey L. Kornacki Pdf

Foodborne illnesses continue to be a major public health concern. All members of a particular bacterial genera (e.g., Salmonella, Campylobacter) or species (e.g., Listeria monocytogenes, Cronobacter sakazakii) are often treated by public health and regulatory agencies as being equally pathogenic; however, this is not necessarily true and is an overly conservative approach to ensuring the safety of foods. Even within species, virulence factors vary to the point that some isolates may be highly virulent, whereas others may rarely, if ever, cause disease in humans. Hence, many food safety scientists have concluded that a more appropriate characterization of bacterial isolates for public health purposes could be by virotyping, i.e., typing food-associated bacteria on the basis of their virulence factors. The book is divided into two sections. Section I, “Foodborne Pathogens and Virulence Factors,” hones in on specific virulence factors of foodborne pathogens and the role they play in regulatory requirements, recalls, and foodborne illness. The oft-held paradigm that all pathogenic strains are equally virulent is untrue. Thus, we will examine variability in virulence between strains such as Listeria, Salmonella, Campylobacter, Cronobacter, etc. This section also examines known factors capable of inducing greater virulence in foodborne pathogens. Section II, “Foodborne Pathogens, Host Susceptibility, and Infectious Dose” , covers the ability of a pathogen to invade a human host based on numerous extraneous factors relative to the host and the environment. Some of these factors include host age, immune status, genetic makeup, infectious dose, food composition and probiotics. Readers of this book will come away with a better understanding of foodborne bacterial pathogen virulence factors and pathogenicity, and host factors that predict the severity of disease in humans.

Microorganisms in Foods 7

International Commission on Microbiological Specifications for Foods
Microorganisms in Foods 7 Book PDF

Author : International Commission on Microbiological Specifications for Foods
Publisher : Springer
Page : 479 pages
File Size : 48,5 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.

Introducing Food Science

Robert L. Shewfelt,Alicia Orta-Ramirez,Andrew D. Clarke
Introducing Food Science Book PDF

Author : Robert L. Shewfelt,Alicia Orta-Ramirez,Andrew D. Clarke
Publisher : CRC Press
Page : 437 pages
File Size : 44,7 Mb
Release : 2015-12-01
Category : Technology & Engineering
ISBN : 9781498766647

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Introducing Food Science by Robert L. Shewfelt,Alicia Orta-Ramirez,Andrew D. Clarke Pdf

Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems. See What’s New in the Second Edition: New chapter Sustainability and Distribution Approximately 60 new tables and figures New section at the end of each chapter with problems / exercises to test comprehension Now includes a glossary The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments, class discussions, and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.

Bacteriophages in Health and Disease

P. Hyman,Paul Hyman and Stephen T. Abedon
Bacteriophages in Health and Disease Book PDF

Author : P. Hyman,Paul Hyman and Stephen T. Abedon
Publisher : CABI
Page : 296 pages
File Size : 49,8 Mb
Release : 2012
Category : Bacteriophages
ISBN : 1845939859

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Bacteriophages in Health and Disease by P. Hyman,Paul Hyman and Stephen T. Abedon Pdf

This book, Bacteriophages in health and disease, is an effort to provide an introduction to the breadth of roles that phages play or can play in our everyday lives. To capture this variety of phage roles in human conditions, both natural and applied, the book is divided into three parts. A brief introduction to various concepts and terminology associated with phages is provided in chapter 1. Part I (chapters 2-6) considers the role of phages in the natural state. That is, where phages are, how they contribute directly to disease, the underlying mechanism by which phages do this, and how they can contribute indirectly to disease, that is, to pathogen evolution. Part II (chapters 7-11) considers various phage-based technologies other than the use of whole phages to combat bacterial infections (i.e. besides phage therapy). This includes in particular the use of both modified and 'disembodied' phage parts. Phages thus can serve as carriers and delivery vehicles of DNA and also of other chemicals, including serving as vectors for either gene therapy or DNA vaccines. Part III (chapters 12-17) covers phage-based antibacterial strategies. It includes chapters on: phage translocation, safety and immunomodulation; phage therapy of wounds and related purulent infections; phage therapy of non-wound infections; phage-based enzybiotics; and phage-based control of bacterial pathogens in food. The final chapter of this book is targeted to would-be phage therapy experimentalists, one that considers, in light of phage properties, how phage therapy protocols may be developed in terms of the use of animal models of bacterial disease.

Handbook of Aseptic Processing and Packaging

Jairus R. D. David,Pablo M. Coronel,Josip Simunovic
Handbook of Aseptic Processing and Packaging Book PDF

Author : Jairus R. D. David,Pablo M. Coronel,Josip Simunovic
Publisher : CRC Press
Page : 702 pages
File Size : 51,9 Mb
Release : 2022-09-07
Category : Technology & Engineering
ISBN : 9781000631098

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Handbook of Aseptic Processing and Packaging by Jairus R. D. David,Pablo M. Coronel,Josip Simunovic Pdf

Nine years have passed since the second edition of the Handbook of Aseptic Processing and Packaging was published. Significant changes have taken place in several aseptic processing and packaging areas. These include aseptic filling of plant-based beverages for non-refrigerated shelf-stable formats for longer shelf life and sustainable packaging along with cost of environmental benefits to leverage savings on energy and carbon footprint. In addition, insight into safe processing of particulates using two- and three-dimensional thermal processing followed by prompt cooling is provided. In the third edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, 12 new chapters have been added in this latest release with content on Design of the aseptic processing system and thermal processing Thermal process equipment and technology for heating and cooling Flow and residence time distribution (RTD) for homogeneous and heterogeneous fluids Thermal process and optimization of aseptic processing containing solid particulates Aseptic filling and packaging equipment for retail products and food service Design of facility, infrastructure, and utilities Cleaning and sanitization for aseptic processing and packaging operations Microbiology of aseptically processed and packaged products Risk-based analyses and methodologies Establishment of "validated state" for aseptic processing and packaging systems Quality and food safety management systems for aseptic and extended shelf life (ESL) manufacturing Computational and numerical models and simulations for aseptic processing Also, there are seven new appendices on original patents, examples of typical thermal process calculations, and particulate studies—single particle and multiple-type particles, and Food and Drug Administration (FDA) filing The three editors and 22 contributors to this volume have more than 250 years of combined experience encompassing manufacturing, innovation in processing and packaging, R&D, quality assurance, and compliance. Their insight provides a comprehensive update on this rapidly developing leading-edge technology for the food processing industry. The future of aseptic processing and packaging of foods and beverages will be driven by customer-facing convenience and taste, use of current and new premium clean label natural ingredients, use of multifactorial preservation or hurdle technology for maximizing product quality, and sustainable packaging with claims and messaging.