Rapid Methods For Food And Feed Quality Determination

Author : A. van Amerongen,D. Barug,M. Lauwaars
Publisher : BRILL
Page : 259 pages
File Size : 41,5 Mb
Release : 2023-08-28
Category : Technology & Engineering
ISBN : 9789086866069

Get Book

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 : Maria Schirone,Pierina Visciano
Publisher : MDPI
Page : 118 pages
File Size : 45,8 Mb
Release : 2020-12-07
Category : Science
ISBN : 9783039433445

Get Book

Rapid Methods for Assessing Food Safety and Quality by Maria Schirone,Pierina Visciano Pdf

Food safety and quality represent a major concern worldwide, not only for the potential risk to consumers’ health but also for the economic losses occurring in food industries. A complete quality system involves raw matter, environmental conditions, production processes, storage and distribution, taking into account the purpose for which the end product is intended. Appropriate analytical methods combined with good hygiene practices are essential to ensure a safe food supply and/or to minimize the occurrence of foodborne outbreaks due to the consumption of food contaminated with pathogens such as bacteria, fungi and parasites. On the other hand, the lack of measures able to detect quality deterioration, spoilage, authenticity and adulteration, as well as texture, rheology and sensory properties of food can affect the food industry economy and reduce consumer confidence. The use of rapid analytical methods can benefit food companies in saving time and cost, indicating the importance of developing new reliable assays for good and fast control of products throughout the whole food chain.

Author : A. van Amerongen,D. Barug,M. Lauwaars
Publisher : BRILL
Page : 416 pages
File Size : 50,7 Mb
Release : 2023-08-28
Category : Science
ISBN : 9789086865383

Get Book

Rapid methods for biological and chemical contaminants in food and feed by A. van Amerongen,D. Barug,M. Lauwaars Pdf

The rapid and reliable detection of biological and chemical contaminants is extremely important in managing the safety of food and feed. "Rapid Methods" is a comprehensive reference resource for anyone interested in this subject. Developments in analytical techniques have led to the emergence of a wide range of rapid methods to complement the traditional methods. At the same time, the importance of method validation, proficiency testing, quality management, sampling and legislation have all become more widely recognised. "Rapid Methods" presents a firm base and structured framework for considering rapid analysis of biological and chemical contaminants in food and feed. The various chapters concentrate on the state of the art in rapid methods in regards to: legislation, sampling, method validation, microbial pathogens, biological materials like GMOs and allergens, toxins like bacterial food poisoning toxins, marine toxins and biogenic amines, chemicals like veterinary drugs, pesticides and dioxins. The editors firmly believe that the very nature of the theme, the excellence of the peer-reviewed papers and the holistic approach chosen in this book will draw an audience from both the food and feed industry as well as from the scientific community.

Author : United States. Food and Drug Administration. Division of Microbiology
Publisher : Unknown
Page : 180 pages
File Size : 47,6 Mb
Release : 1969
Category : Microbiology
ISBN : STANFORD:36105214583721

Get Book

Bacteriological Analytical Manual by United States. Food and Drug Administration. Division of Microbiology Pdf

Author : Pierre-Jean Raugel
Publisher : Springer Science & Business Media
Page : 935 pages
File Size : 49,7 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9783642583629

Get Book

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 : 50,6 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461526629

Get Book

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 : Ibtisam E. Tothill
Publisher : CRC Press
Page : 406 pages
File Size : 45,9 Mb
Release : 2003-08-22
Category : Technology & Engineering
ISBN : 0849317592

Get Book

Rapid and On-Line Instrumentation for Food Quality Assurance by Ibtisam E. 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 1 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 2 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.

Author : Werner Baltes
Publisher : CRC Press
Page : 392 pages
File Size : 47,7 Mb
Release : 1990-09-15
Category : Technology & Engineering
ISBN : 0877627940

Get Book

Rapid Methods for Analysis of Food and Food Raw Material by Werner Baltes Pdf

Rapid methods for food analysis:possibilities and limits. Rapid tests for the analysis of water and food. Equipment for rapid methods in food quality control. Ion-selective electrodes. Rapid determination of metallic contaminants in food and food raw materials by ICP-AES and AAS,Thin-Layer cromatography- A Screening method for food analysis. High performance liquid cromatography (HPLC) reflections on application in food analysis. Characterization of changes during processing and storage by cromatographic determination of tracer substances.Rapid sample preparation for instrumental analysis. Fast quality control by headspace analysis, application of infra-red spectroscopic methods. Application of NIR to analysis of dairy products. Low resolution, determination methods for drugs and fattening substances in animals. Enzymatic rapid methods. Immunochemical methods. Theory and application of isotacchophoresis in food analysis. Rapid methods in sensory analysis of foos. Physical methods for rheology. Consistency and particle size measurements. microbiological rapid methods.

Author : Pina M. Fratamico,Arun K. Bhunia,James L. Smith
Publisher : Caister Academic Press Limited
Page : 0 pages
File Size : 48,6 Mb
Release : 2005
Category : Science
ISBN : 190445500X

Get Book

Foodborne Pathogens by Pina M. Fratamico,Arun K. Bhunia,James L. Smith Pdf

A cutting edge summary of all the latest advances, providing the first coherent picture of the current status.

Author : Carl Vanderzant
Publisher : Amer Public Health Assn
Page : 1219 pages
File Size : 55,6 Mb
Release : 1992
Category : Science
ISBN : 0875531733

Get Book

Compendium of Methods for the Microbiological Examination of Foods by Carl Vanderzant Pdf

General laboratory procedures; special procedure; microorganisms involved in processing and spoilage of foods; indicator microorganisms and pathogens; rapid methods; food safety: foodborne illness; foods and their safety and quality.

Author : Contantinos A. Georgiou,Georgios P. Danezis
Publisher : John Wiley & Sons
Page : 581 pages
File Size : 53,5 Mb
Release : 2017-05-08
Category : Technology & Engineering
ISBN : 9781118810262

Get Book

Food Authentication by Contantinos A. Georgiou,Georgios P. Danezis Pdf

The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques & markers that have emerged in recent years. An introductory section presents the concepts of food authentication while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor’s conclusions and future outlook. Beyond being a reference to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.

Author : Didier Montet,Ramesh C. Ray
Publisher : CRC Press
Page : 386 pages
File Size : 50,8 Mb
Release : 2017-11-22
Category : Science
ISBN : 9781351230902

Get Book

Food Traceability and Authenticity by Didier Montet,Ramesh C. Ray Pdf

Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not available. Nevertheless, the determination of geographical origin is a requirement of the traceability system for the import and export of foodstuffs (EU regulation 178/2002). The topics covered in this book include the history of traceability; legislations and rules; the actual traceability techniques and the potential analytical techniques for food traceability such as molecular methods (e.g. DGGE, SSCP), next generation sequencers (NGS), bio-captors, chromatographic techniques, isotopic analysis that are used for discrimination of organic food, fish, oils. The chromatographic techniques help in the use of volatile compounds analysis. The isotope analysis helps in distinguishing between chicken meat and vegetable oils. Ambient mass spectrometry is used for studying mycotoxines and alkaloids in foodstuffs and their management, food and feed authentication in olive and other plant oils, and wine. Vibrational methods (e.g. NMR and NIRS) are used to trace food by global spectrum. The book reviews the current and future techniques including metabolomic techniques.

Author : Tabrej Khan,Mohammad Jawaid,Kamarul Arifin Ahmad,Balbir Singh
Publisher : Springer Nature
Page : 310 pages
File Size : 44,8 Mb
Release : 2023-08-27
Category : Technology & Engineering
ISBN : 9789819941490

Get Book

Nanomaterials: The Building Blocks of Modern Technology by Tabrej Khan,Mohammad Jawaid,Kamarul Arifin Ahmad,Balbir Singh Pdf

This book provides a general overview of different classes of nanomaterials, which includes the synthesis, fabrication, characterization, properties and technological applications of these materials. The book covers 4 main types of nanomaterials, namely: A) soft nanomaterials, B) biological nanomaterials, C) composite nanomaterials and D) green nanomaterials, where for each nanomaterials, a complete guide to material synthesis, characterization, their unique properties (as compared to a conventional bulk material) and potential technological applications is presented. One of the book's most notable characteristics is the inclusion of a section, a special focus on the future of nanomaterials for next-generation technology in electronic, power and energy devices. The content of this book is presented in a simple and lucid style which can also be used by professionals, scientists and students who are interested in the general research area of nanomaterials technology.

Author : Mohidus Samad Khan,Mohammad Shafiur Rahman
Publisher : Springer
Page : 0 pages
File Size : 41,6 Mb
Release : 2022-09-24
Category : Technology & Engineering
ISBN : 3030686388

Get Book

Techniques to Measure Food Safety and Quality by Mohidus Samad Khan,Mohammad Shafiur Rahman Pdf

This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It is divided into four parts: Part A - sources of contaminants in foods, their associated health risks, and integrated management and alternative options to minimize contaminants; Part B - Technological assessment of conventional methods and selected advanced methods for the detection, identification and enumeration of microbial contaminates; Part C - Technological assessment of different chemical measurements techniques; and Part D – Technological assessment of different instrumental techniques to assess sensory properties of foods. Food safety is a growing concern due to the increase in food-borne illnesses caused by food adulteration, excessive use of pesticides, use of chemical preservatives and artificial fruit ripening agents, microbial contaminations, and improper food handling. Chemical contaminants in food could be transferred from environmental or agrochemical sources, personal care products, and other by-products of water disinfects. In addition, microbial food safety can be threatened due to the presence of many pathogens, such as Salmonella, Escherichia coli, Clostridium botulinum, Staphylococcus aureus, and Listeria monocytogenes in foods. Globally, strict regulations are imposed to limit the potential contaminants in foods. Development of accurate, rapid, and inexpensive approaches to test food contamination and adulteration would be highly valued to ensure global food safety. There are existing processes to ensure safety of food products from chemical and microbial contaminants. Apart from the existing measurement technologies, varieties of new techniques are also being emerged and these could be potential to ensure food safety and quality. In addition to chemical and microbial properties, sensory properties such as texture, mouth feel, flavor, and taste, are among the most important attributes of food products to ensure their acceptability by consumers. Two approaches are available to evaluate sensory properties of food products, namely subjective and objective analyses. The responses are perceived by all five senses: smell, taste, sight, touch, and hearing. The approach used in sensory evaluation varies depending on the types of foods and the ultimate goal of the testing. Sensory attributes are the most important quality parameters after ensuring the safety of foods.

Author : Tibor Deák,József Farkas
Publisher : DEStech Publications, Inc
Page : 335 pages
File Size : 48,5 Mb
Release : 2013
Category : Science
ISBN : 9781605950334

Get Book

Microbiology of Thermally Preserved Foods by Tibor Deák,József Farkas Pdf

While introducing the principles and processes of industrial-level food canning, the volume clarifies the effects of microorganisms, their ecology, fate, and prevention in canning operations, as well as in other thermal processing techniques, such as aseptic packaging. It covers microbial spoilage and detection for vegetables, fruits, milk, meat and seafood from the raw food materials through individual unit operations, facility sanitation, and packaging. It thus offers a practical introduction to understanding, preventing and destroying microbe-based hazards in food plants that use thermal processes to preserve and package foods. The text surveys major spoilage and pathogenic microbes of interest, explaining their toxicity, product and safety effects, and the conditions of their destruction by heat treatment.