Rapid Food Analysis And Hygiene Monitoring

Author : Pierre-Jean Raugel
Publisher : Springer Science & Business Media
Page : 935 pages
File Size : 54,6 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9783642583629

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Rapid Food Analysis and Hygiene Monitoring by Pierre-Jean Raugel Pdf

PROF. DR. ELKE ANKlAM Food control is essential for consumer protection. Due to the fact that agricul ture and food technology have increased rapidly in the past the analytical prob lems concerning food have become more complex. The consumer expects com petitively priced food of consistently high quality. The main consumer concerns are food safety and food quality including authenticity proof. Many national or international official, validated, reference or routine methods are existing. Food be performed rapidly especially in the fields of microbiological control has to contamination and customs control. This handbook describes many kits, instruments and systems used for quality control of food. The tools listed are not only restricted to validated analytical methods but are also foreseen for routine and screening methods. In addition, an address list of manufacturers, distributors and sales agencies is given to gether with a list and information concerning selected expert laboratories. In this edition, emphasis is put on validation procedures of three organizations (AOAC, AFNOR and Microval). The purpose of this book is to facilitate the purchase and use of kits needed for food analysis and is therefore an important help for food analysts.

Author : P. Patel
Publisher : Springer Science & Business Media
Page : 303 pages
File Size : 47,5 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 : A. van Amerongen,D. Barug,M. Lauwaars
Publisher : BRILL
Page : 259 pages
File Size : 43,8 Mb
Release : 2023-08-28
Category : Technology & Engineering
ISBN : 9789086866069

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Rapid methods for food and feed quality determination by A. van Amerongen,D. Barug,M. Lauwaars Pdf

"There is an ever-increasing need for rapid methods and instrumentation in the field of food and feed quality. Key issues dealt with in the food and feed industry include: monitoring of processes at all stages; showing due diligence in the control of food and nutritional quality; achieving rapid results for detecting (micro)biological, chemical and physical deterioration of food and feed; and finally, detecting rapidly and reliably food authenticity and/or adulteration. Developments in analytical techniques have led to the emergence of a wide range of rapid methods to complement the traditional methods. Faster results, higher productivity, lower costs and increased sensitivity are key concepts for all those involved in writing this book. Key topics include: - emerging rapid technologies; - rapid monitoring of food and nutritional quality; - rapid testing of quality deterioration and spoilage; - rapid testing of authenticity and adulteration; - quality tracking & tracing and rapid testing. The methods and techniques presented here, in their varying degree of complexity, will be a valuable resource for researchers and professionals from the food and feed industry as well as from the scientific community. This book is an ideal supplement to 'Rapid Methods for biological and chemical contaminants in food and feed' as published in 2005."

Author : Michael Stringer
Publisher : Woodhead Publishing
Page : 506 pages
File Size : 41,8 Mb
Release : 2000
Category : Business & Economics
ISBN : 1855734990

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Chilled Foods by Michael Stringer Pdf

Examines aspects of the chilled food industry including the market, applicable legislation, variety selection, refrigeration, temperature control, quality and safety, microbiology, and shelf-life.

Author : Clive de W Blackburn,Peter J McClure
Publisher : Elsevier
Page : 1232 pages
File Size : 54,7 Mb
Release : 2009-06-30
Category : Technology & Engineering
ISBN : 9781845696337

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Foodborne Pathogens by Clive de W Blackburn,Peter J McClure Pdf

Effective control of pathogens continues to be of great importance to the food industry. The first edition of Foodborne pathogens quickly established itself as an essential guide for all those involved in the management of microbiological hazards at any stage in the food production chain. This major edition strengthens that reputation, with extensively revised and expanded coverage, including more than ten new chapters. Part one focuses on risk assessment and management in the food chain. Opening chapters review the important topics of pathogen detection, microbial modelling and the risk assessment procedure. Four new chapters on pathogen control in primary production follow, reflecting the increased interest in safety management early in the food chain. The fundamental issues of hygienic design and sanitation are also covered in more depth in two extra chapters. Contributions on safe process design and operation, HACCP and good food handling practice complete the section. Parts two and three then review the management of key bacterial and non-bacterial foodborne pathogens. A new article on preservation principles and technologies provides the context for following chapters, which discuss pathogen characteristics, detection methods and control procedures, maintaining a practical focus. There is expanded coverage of non-bacterial agents, with dedicated chapters on gastroenteritis viruses, hepatitis viruses and emerging viruses and foodborne helminth infections among others. The second edition of Foodborne pathogens: hazards, risk analysis and control is an essential and authoritative guide to successful pathogen control in the food industry. Strengthens the highly successful first edition of Foodborne pathogens with extensively revised and expanded coverage Discusses risk assessment and management in the food chain. New chapters address pathogen control, hygiene design and HACCP Addresses preservation principles and technologies focussing on pathogen characteristics, detection methods and control procedures

Author : P.R. Hayes,S.J. Forsythe
Publisher : Springer Science & Business Media
Page : 467 pages
File Size : 52,8 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 : S. Forsythe
Publisher : Springer Science & Business Media
Page : 467 pages
File Size : 47,7 Mb
Release : 2012-12-06
Category : Science
ISBN : 9781461521938

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Food Hygiene, Microbiology and HACCP by S. 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 : Thomas A. McMeekin
Publisher : Elsevier
Page : 391 pages
File Size : 43,7 Mb
Release : 2003-06-23
Category : Technology & Engineering
ISBN : 9781855737044

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Detecting Pathogens in Food by Thomas A. McMeekin Pdf

Identifying pathogens in food quickly and accurately is one of the most important requirements in food processing. The ideal detection method needs to combine such qualities as sensitivity, specificity, speed and suitability for on-line applications. Detecting pathogens in food brings together a distinguished international team of contributors to review the latest techniques in microbiological analysis and how they can best be used to ensure food safety.Part one looks at general issues, beginning with a review of the role of microbiological analysis in food safety management. There are also chapters on the critical issues of what to sample and how samples should be prepared to make analysis effective, as well as how to validate individual detection techniques and assure the quality of analytical laboratories. Part two discusses the range of detection techniques now available, beginning with traditional culture methods. There are chapters on electrical methods, ATP bioluminescence, microscopy techniques and the wide range of immunological methods such as ELISAs. Two chapters look at the exciting developments in genetic techniques, the use of biosensors and applied systematics.Detecting pathogens in food is a standard reference for all those concerned in ensuring the safety of food. Reviews the latest techniques in microbiological analysis and how they can best be used to ensure food safety Examines the role of microbiological analysis in food safety management and discusses the range of detection techniques available Includes chapters on electrical methods, ATP bioluminescence, microscopy techniques and immunological methods such as ELISAs

Author : Carl A. Batt
Publisher : Academic Press
Page : 3243 pages
File Size : 46,7 Mb
Release : 2014-04-02
Category : Technology & Engineering
ISBN : 9780123847331

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Encyclopedia of Food Microbiology by Carl A. Batt Pdf

Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products

Author : M. Brown
Publisher : Elsevier
Page : 686 pages
File Size : 46,6 Mb
Release : 2008-09-24
Category : Technology & Engineering
ISBN : 9781845694883

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Chilled Foods by M. Brown Pdf

The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. The first edition of Chilled foods quickly established itself as the standard work on these issues. This major new edition strengthens that reputation, with extensively revised and expanded coverage (including more than ten new chapters) and significant participation from those in the chilled food industry to increase the publication’s relevance to practitioners. The introduction discusses key trends and influences in the chilled foods market. Part one explores the critical importance of raw material selection and packaging materials in final product quality, with expanded coverage of particular ingredients such as fish, cheese and poultry and a new contribution on chilled food packaging materials and technologies. Part two focuses on technologies and processes in the supply chain, with entirely new chapters on refrigeration, storage and transport and non-microbial hazards such as allergens, among others. Alongside are updated chapters on the important topics of hygienic design, cleaning and disinfection and temperature monitoring and measurement. Part three covers microbiological hazards, with new chapters on predictive microbiology and conventional and rapid analytical microbiology. The final part contains three new chapters devoted to essential issues in safety and quality management, such as shelf-life, quality and consumer acceptability. A wholly updated chapter on legislation and criteria completes the volume. Extensively revised and expanded, the third edition of Chilled foods is an essential reference for professionals involved in the manufacture of chilled food products. Reviews key trends and influences in the chilled food market Explores the importance of raw material selection and packaging materials in final product quality Discusses technologies and processes in the supply chain, focusing on refrigeration, storage and transport

Author : Poonam Mishra,Partha Pratim Sahu
Publisher : CRC Press
Page : 274 pages
File Size : 46,9 Mb
Release : 2022-04-25
Category : Science
ISBN : 9780429522062

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Biosensors in Food Safety and Quality by Poonam Mishra,Partha Pratim Sahu Pdf

Biosensors in food safety and quality have become indispensable in today’s world due to the requirement of food safety and security for human health and nutrition. This book covers various types of sensors and biosensors that can be used for food safety and food quality monitoring, but these are not limited to conventional sensors, such as temperature sensors, optical sensors, electrochemical sensors, calorimetric sensors, and pH sensors. The chapters are framed in a way that readers can experience the novel fabrication procedures of some advanced sensors, including lab-on-a-chip biosensors, IoT-based sensors, microcontroller-based sensors, and so on, particularly for fruits and vegetables, fermented products, plantation products, dairy-based products, heavy metal analysis in water, meat, fish, etc. Its simplistic presentation and pedagogical writing provide the necessary thrust and adequate information for beginners, scientists, and researchers. The book offers comprehensive coverage of the most essential topics, which include the following: Fundamentals of biosensors Overview of food safety and quality analysis Major toxicants of food and water Fabrication techniques of biosensors applicable for different segments of the food industry This book serves as a reference for scientific investigators who work on the assurance of food safety and security using biosensing principles as well as researchers developing biosensors for food analysis. It may also be used as a textbook for graduate-level courses in bioelectronics.

Author : I Tothill
Publisher : Elsevier
Page : 425 pages
File Size : 40,6 Mb
Release : 2003-08-31
Category : Technology & Engineering
ISBN : 9781855737105

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Rapid and On-Line Instrumentation for Food Quality Assurance by I Tothill Pdf

Many measurements of product and process characteristics have traditionally been 'off-line', involving removing the product and taking it to a quality control laboratory for analysis over a period of hours or even days. However, the development of faster, more automated methods of production, and the shift to more proactive quality and safety management systems such as HACCP, has forced the food industry to look for more rapid methods with the potential for continuous, real-time measurement of products and processes. With its distinguished editor and international team of contributors, this important collection summarises key developments in this growing field.Part one reviews the emergence of new methods for analysing food safety. It includes chapters on the detection of foreign bodies, other contaminants such as toxins, pesticides, dioxins and veterinary residues, and rapid methods for detecting pathogenic and spoilage bacteria. Part two discusses the measurement of product quality. There are chapters on analysing ingredients such as additives and micronutrients, genetically-modified organisms and added water. A number of chapters discuss methods for analysing food composition, and the use of electronic noses to monitor food quality. A final chapter reviews ways of integrating such measurements into effective process control.Rapid and on-line instrumentation for food quality assurance provides a benchmark of good practice in this important field, and will be a valuable reference for the food industry. Summarises key developments in the growing field of food quality assurance, focussing on rapid and on-line instrumentation Includes chapters on the detection of foreign bodies, pathogenic and spoilage bacteria and other contaminants such as toxins, pesticides, dioxins and veterinary residues Discusses the measurement of product quality and analyses ingredients such as additives and micronutrients, genetically-modified organisms and added water

Author : Thimjos Ninios,Janne Lundén,Hannu Korkeala,Maria Fredriksson-Ahomaa
Publisher : John Wiley & Sons
Page : 742 pages
File Size : 47,5 Mb
Release : 2014-06-11
Category : Technology & Engineering
ISBN : 9781118525845

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Meat Inspection and Control in the Slaughterhouse by Thimjos Ninios,Janne Lundén,Hannu Korkeala,Maria Fredriksson-Ahomaa Pdf

MEAT INSPECTION AND CONTROL IN THE SLAUGHTER HOUSE Meat inspection, meat hygiene and official control tasks in the slaughterhouse have always been of major importance in the meat industry and are intimately related to animal diseases and animal welfare. Huge steps have been taken over more than a century to prevent the transmission of pathogenic organisms and contagious diseases from animals to humans. Various factors influence the quality and safety of meat, including public health hazards (zoonotic pathogens, chemical substances and veterinary drugs) and animal health and welfare issues during transport and slaughter. Meat inspection is one of the most important programmes in improving food safety and its scope has enlarged considerably in recent decades. Globalization has affected the complexity of the modern meat chain and has provided possibilities for food frauds and unfair competition. During the last two decades many food fraud cases have been reported that have caused concern among consumers and the industry. Subsequently, meat inspection has been faced with new challenges. Meat Inspection and Control in the Slaughterhouse is an up-to-date reference book that responds to these changes and reflects the continued importance of meat inspection for the food industry. The contributors to this book are all international experts in the areas of meat inspection and the official controls limited to slaughterhouses, providing a rare insight into the international meat trade.This book will be of importance to students, professionals and members of the research community worldwide who aim to improve standards of meat inspection procedures and food safety.

Author : Michael Tunick,Samuel A. Palumbo,Pina M. Fratamico
Publisher : Springer Science & Business Media
Page : 228 pages
File Size : 55,7 Mb
Release : 1998
Category : Science
ISBN : 0306460351

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New Techniques in the Analysis of Foods by Michael Tunick,Samuel A. Palumbo,Pina M. Fratamico Pdf

This book encompasses the latest methods in food analysis, including newly developed techniques, such as MALDI-MS, and newly developed applications of established techniques that are not normally used for food, such as electrorheology. There are also overviews of the latest methods in certain areas, such as E. coli detection.

Author : Anonim
Publisher : Unknown
Page : 1134 pages
File Size : 47,6 Mb
Release : 1999
Category : American literature
ISBN : STANFORD:36105124517769

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Cumulated Index to the Books by Anonim Pdf