Microbiology of Marine Food Products PDF Download

Author: Donn R. Ward
Publisher: Springer Science & Business Media
ISBN: 1461539269
Category : Science
Languages : en
Pages : 450

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Author: Food Microbiology Division, Institute of Food Technologists
Publisher:
ISBN:
Category :
Languages : en
Pages : 26

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Author: Colin B. Munn
Publisher: CRC Press
ISBN: 0429590423
Category : Science
Languages : en
Pages : 606

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Book Description
The third edition of this bestselling text has been rigorously updated to reflect major new discoveries and concepts since 2011, especially progress due to extensive application of high-throughput sequencing, single cell genomics and analysis of large datasets. Significant advances in understanding the diversity and evolution of bacteria, archaea, fungi, protists, and viruses are discussed and their importance in marine processes is explored in detail. Now in full colour throughout, all chapters have been significantly expanded, with many new diagrams, illustrations and boxes to aid students’ interest and understanding. Novel pedagogy is designed to encourage students to explore current high-profile research topics. Examples include the impacts of rising CO2 levels on microbial community structure and ocean processes, interactions of microbes with plastic pollution, symbiotic interactions, and emerging diseases of marine life. This is the only textbook addressing such a broad range of topics in the specific area of marine microbiology, now a core topic within broader Marine Science degrees. A Companion Website provides additional online resources for instructors and students, including a summary of key concepts and terminology for each chapter, links to further resources, and flashcards to aid self-assessment.

Author: C. O. Chichester
Publisher: Academic Press
ISBN: 1483271587
Category : Technology & Engineering
Languages : en
Pages : 351

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Microbial Safety of Fishery Products discusses the many aspects of the safety of marine products from a microbiological and toxicological standpoint. This book emphasizes the objectives and requirements for the marketing of safe and wholesome fish and fishery products; status of the sanitary quality of fishery products in the Western Hemisphere; and fishery resources of the Caribbean and their potential. The microbiological considerations in the handling and processing of molluskan shellfish; microbiology of prepared and precooked fishery products; and some toxins occurring naturally in marine organisms are also elaborated. This text likewise covers the enteric pathogens in estuary waters and shellfish; control of prepared fishery products in industry; and aflatoxins as contaminants of feeds, fish, and foods. This publication is a good reference for food scientist and nutritionists researching on the sanitary quality of fishery products.

Author: John Williams
Publisher:
ISBN:
Category : Fishery products
Languages : en
Pages : 38

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Author: Yanbo Wang
Publisher: CRC Press
ISBN: 1315351889
Category : Technology & Engineering
Languages : en
Pages : 176

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Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing countries where food hygiene in storage requires special care. The first part of the book looks at spoilage microorganisms in plant origin foods, such as cereals, beans, fruits, and vegetables, and the second part tackles the spoilage microorganisms in animal origin foods like meat, poultry, seafood, powdered milk, and egg products. In each chapter, the taxonomy of spoilage microorganisms, spoilage characteristics, consequences and possible mechanisms, and specific methods for detection and evaluation are discussed based on the basis surface introduction. The control, prevention, and management options for spoilage microorganisms are also presented. In addition, opportunities and challenges are summarized and predicted in the last part of each chapter.

Author: Megh R. Goyal
Publisher: CRC Press
ISBN: 0429757514
Category : Science
Languages : en
Pages : 396

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The importance and value of foods from marine sources is ever-increasing, especially as the availability of arable land decreases due to climate change, increasing populations and urbanization, and other factors. This book looks at the importance of marine foods and their secondary metabolites for human health along with a number of novel processing techniques and applications for marine foods. It also provides some recent studies on microbiology and genomics of marine food products. The volume first looks at several pharmacological properties of marine-derived compounds and their applications. The volume goes on to present a number of scientific reports on new and effective processing technologies and applications for marine foods. These include various methods of freezing fish for later consumption and fermentation processes for fish products. Other industrial applications and issues are explored as well, such as waste management and utilization of fish byproducts. The issue of maintaining probiotic and nutritional value from fish products during industrial processing is also addressed, and the role of microbiology and genomics of marine food products is explored as well.

Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309043875
Category : Medical
Languages : en
Pages : 449

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Book Description
Can Americans continue to add more seafood to their diets without fear of illness or even death? Seafood-caused health problems are not widespread, but consumers are at risk from seafood-borne microbes and toxinsâ€"with consequences that can range from mild enteritis to fatal illness. At a time when legislators and consumer groups are seeking a sound regulatory approach, Seafood Safety presents a comprehensive set of practical recommendations for ensuring the safety of the seafood supply. This volume presents the first-ever overview of the field, covering seafood consumption patterns, where and how seafood contamination occurs, and the effectiveness of regulation. A wealth of technical information is presented on the sources of contaminationâ€"microbes, natural toxins, and chemical pollutantsâ€"and their effects on human health. The volume evaluates methods used for risk assessment and inspection sampling.

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: Fereidoon Shahidi
Publisher: CRC Press
ISBN: 1000125262
Category : Technology & Engineering
Languages : en
Pages : 278

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Book Description
Research and development of seafood continues to be productive in terms of new and improved products for both food and non-food purposes. The use of biotechnology, microbiology, computer modeling and advanced analytical techniques has led to improvements in processing and product safety. This recent book provides extensive new information on these developments. The 25 reports were prepared by food scientists specializing in seafood. The reports are well illustrated with numerous schematics and some micrographs. Extensive reference data is provided in tables and graphs.