Microbiological Research and Development for the Food Industry PDF Download

Author: Peter J. Taormina
Publisher: CRC Press
ISBN: 1439834849
Category : Technology & Engineering
Languages : en
Pages : 339

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Book Description
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

Author: Peter J. Taormina
Publisher: CRC Press
ISBN: 1439834830
Category : Technology & Engineering
Languages : en
Pages : 359

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Book Description
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 Research and Development for the Food Industry covers the technical and practical insights needed for developing and utilizing various capabilities to advance food microbiology research. Providing examples of how research data can be applied to consumer and brand protection efforts, this book: Describes the purposes and processes for conducting microbiological research and development for companies and organizations involved in food, beverage, and ingredient production and distribution Covers a broad range of topics of importance to food microbiologists in allied food industries and organizations, government, and academia Includes examples of successful research methods for food microbiology laboratories Written to walk the reader through the process of investigating microorganisms in food systems for consumer and brand protection, Microbiological Research and Development for the Food Industry provides practical understanding of the necessary mechanisms and research approaches used in the field. It fuses the business and scientific aspects of microbiological research to underscore the return on investment for beverage and food ingredient producers. This text goes beyond routine presence/absence testing of pathogens and spoilage microorganisms in foods. It describes ways data can be collected to answer more complex questions and provides examples of how such data can be applied to consumer and brand protection efforts.

Author: Elias Hakalehto
Publisher: Nova Science Publishers
ISBN: 9781634836463
Category : Food
Languages : en
Pages : 0

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Book Description
Microbiological Food Hygiene is a book about our clean and healthy nutrition from the sources of raw food materials into our homes. It associates nutrition to the functions of our alimentary tract and its microflora. They ultimately digest the food for nutrient uptake, as well as meet the challenges from the outside microbes. Both industrial food manufacturing and traditional means for hunting, fishing and gathering as well as the agriculture and animal husbandry are included from the hygienic point of view. Food hygienic quality during its production and preparation, distribution and catering are also focused on, as well as strategies for its maintenance. Besides our bodily source of energy and anabolism, food is a substrate for micro-organisms, both on its own and in our alimentary tract. Sometimes, the microbes cause spoilage, food-poisoning or diseases via food. Microbiological Food Hygiene introduces the common bacterial, viral, fungal or toxin agents of food-poisonings. In this book, the history of method development in food microbiology is surveyed, as well as the detection of food contaminants. Also, the follow-up of the effects of salmonellae, campylobacteria, Bacillus sp., staphylococcal, clostridial or other toxins, various food-poisoning zoonoses, dairy contamination, fish microbes, and several other forms of food contamination are included. Microbes can also be used for processing food for better diet and preservation, its improved constitution, and for adding taste or nutritional values into it. This book introduces also some more exotic cases of traditional foods and their contamination problems and preservation means, from the arctic areas to the tropics. They could serve as examples for modern homes and restaurants or large industrial kitchens. The positive contribution of microbial strains in binding valuable trace elements, such as selenium and other minerals is presented, as well as the probiotic activities of several microbes and their roles in maintaining the BIB (Bacteriological Intestinal Balance). Results on health promoting flavonoid substances and neonatal milk formulas are introduced. Methods for microbiological food diagnostics and quality monitoring are widely included, also with some actual problems as the spread of antibiotic resistant strains and some other emerging threats. These hazards are partially due to population expansion and global trade and travelling. Also, the industrial food manufacturing accelerates the buildup of some of the problems. Experts in microbiology as well as those working with food production and distribution in our societies need to keep up with the pace of various methods of development, such as novel genetic techniques or immunoassays, enhanced enrichment, volatile sensing, molecular diagnostics and many others. The influence of various microbes in foods and thereof is related to their metabolic capabilities, surface structures and the antigenic properties, biofilm formation, intestinal interactions, etc. These phenomena are profoundly discussed in the Microbiological Food Hygiene. Food sterilisation, hygienisation and preservation techniques, large kitchens and catering services, and other practical issues are also introduced. The importance of theoretic background is to be estimated on the basis of everyday activities in the versatile and fascinating field of food production and hygiene.

Author: Guadalupe Virginia Nevárez-Moorillón
Publisher: CRC Press
ISBN: 1000449017
Category : Business & Economics
Languages : en
Pages : 430

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Book Description
Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems. Chapters cover broad research areas that offer original and novel highlights in microbiology and biotechnology and other related sciences. The authors discuss food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro-technology, innovative processes/bioprocesses for utilization of by-products, alternative processes requiring less energy or water, among other topics. The volume relates some of the current developments in food microbiology that address the relationship between the production, processing, service and consumption of foods and beverages with the bacteriology, mycology, virology, parasitology, and immunology. Demonstrating the potential and actual developments across the innovative advances in food microbiology and biotechnology, this volume will be of great interest to students, teachers, and researchers in the areas of biotechnology and food microbiology.

Author: Osman Erkmen
Publisher: John Wiley & Sons
ISBN: 1119237769
Category : Technology & Engineering
Languages : en
Pages : 940

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Book Description
This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.

Author: United States. Food Safety and Inspection Service. Microbiology Division
Publisher:
ISBN:
Category : Agricultural microbiology
Languages : en
Pages : 634

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Book Description

Author: Bhanu Prakash
Publisher: Elsevier
ISBN: 0128243694
Category : Technology & Engineering
Languages : en
Pages : 496

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Book Description
The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world. To address contamination-related hunger and malnutrition, it is crucial to enforce quantitative and qualitative protection of agri-food commodities after harvesting, as well as to create low cost, rational strategies to protect post-harvest losses and nutritional properties of food products in a sustainable manner. Research and Technological Advances in Food Science provides readers with a systematic and in-depth understanding of basic and advanced concepts in food science and post-harvest technology, including the most up-to-date information about different natural food source sources (of microbial, plant, and animal origin) and their health benefits. It also highlights current research and technological advances in food science related to health, such as personalized food and nutrition, seafood nutraceuticals, meat processing and product development, microbial enzymes for the tenderization of meat, feruloylated oligosaccharides for human health, and the role of microbial antagonistic in post-harvest management of fruit. In addition, the book explores the role of modern tools and techniques such as instrumentation, nanotechnology, biotechnology, ultrasound in food processing and food-omics in food science. Research and Technological Advances in Food Science is an excellent resource for researchers, food scientists, biochemists, pharmacologists, nutritionists, policymakers, and students working in the food science domain. Includes information about different natural sources of food (microbes, plants and animal origin), and their health benefits Highlights current research and technological advances in food science related to health Brings the role of microbial antagonistic, plant volatiles and technological advances in the post-harvest management of food commodities

Author: Basil Jarvis
Publisher: Academic Press
ISBN: 0128039744
Category : Technology & Engineering
Languages : en
Pages : 354

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Book Description
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: Osman Erkmen
Publisher: Academic Press
ISBN: 0323972217
Category : Technology & Engineering
Languages : en
Pages : 602

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Book Description
Microbiological Analysis of Foods and Food Processing Environments is a well-rounded text that focuses on food microbiology laboratory applications. The book provides detailed steps and effective visual representations with microbial morphology that are designed to be easily understood. Sections discuss the importance of the characteristics of microorganisms in isolation and enumeration of microorganisms. Users will learn more about the characteristics of microorganisms in medicine, the food industry, analysis laboratories, the protection of foods against microbial hazards, and the problems and solutions in medicine and the food industry. Food safety, applications of food standards, and identification of microorganisms in a variety of environments depend on the awareness of microorganisms in their sources, making this book useful for many industry professionals. - Includes basic microbiological methods used in the counting of microbial groups from foods and other samples - Covers the indicators of pathogenic and spoilage microorganisms from foods and other samples - Incorporates identification of isolated microorganisms using basic techniques - Provides expressed isolation, counting and typing of viruses and bacteriophages - Explores the detection of microbiological quality in foods

Author: Diane Roberts
Publisher: John Wiley & Sons
ISBN: 0470757485
Category : Medical
Languages : en
Pages : 306

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Book Description
The main approaches to the investigation of food microbiology in the laboratory are expertly presented in this, the third edition of the highly practical and well-established manual. The new edition has been thoroughly revised and updated to take account of the latest legislation and technological advances in food microbiology, and offers a step-by-step guide to the practical microbiological examination of food in relation to public health problems. It provides ‘tried and tested’ standardized procedures for official control laboratories and those wishing to provide a competitive and reliable food examination service. The Editors are well respected, both nationally and internationally, with over 20 years of experience in the field of public health microbiology, and have been involved in the development of food testing methods and microbiological criteria. The Public Health Laboratory Service (PHLS) has provided microbiological advice and scientific expertise in the examination of food samples for more than half a century. The third edition of Practical Food Microbiology: Includes a rapid reference guide to key microbiological tests for specific foods Relates microbiological assessment to current legislation and sampling plans Includes the role of new approaches, such as chromogenic media and phage testing Discusses both the theory and methodology of food microbiology Covers new ISO, CEN and BSI standards for food examination Includes safety notes and hints in the methods