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Author: Vincenzo Savini Publisher: Academic Press ISBN: 0128016930 Category : Science Languages : en Pages : 172
Book Description
The Diverse Faces of Bacillus cereus elucidates all characteristics of this microorganism, from its environmental and ecologic relevance, to its veterinary involvement, its clinical settings, most common B. cereus associated food poisoning episodes, and the newest airway disease pictures mimicking the inhalation of anthrax. Due to its environmental distribution, B. cereus may cause serious, even fatal human diseases. The organism shows many diverse faces, as it is not only a veterinary pathogen, but also used as a biocontrol agent to control vegetable decay due to its natural antimicrobial properties. Once considered as a mere colonizer or contaminant, Bacillus cereus is nowadays acquiring increasing importance as an agent of nosocomial infections. The book's target audience is familiar with this opportunistic pathogen and will benefit from this clear compendium on the classical and molecular techniques and procedures that may be adopted or followed to correctly identify this intriguing multi-faceted microorganism. Presents an update on the current aspects of Bacillus Cereus Elucidates all aspects of and provides a concise compendium on the recent literature of Bacillus Cereus Gives an overview of the patents proposing its use as a natural pesticide
Author: Vincenzo Savini Publisher: Academic Press ISBN: 0128016930 Category : Science Languages : en Pages : 172
Book Description
The Diverse Faces of Bacillus cereus elucidates all characteristics of this microorganism, from its environmental and ecologic relevance, to its veterinary involvement, its clinical settings, most common B. cereus associated food poisoning episodes, and the newest airway disease pictures mimicking the inhalation of anthrax. Due to its environmental distribution, B. cereus may cause serious, even fatal human diseases. The organism shows many diverse faces, as it is not only a veterinary pathogen, but also used as a biocontrol agent to control vegetable decay due to its natural antimicrobial properties. Once considered as a mere colonizer or contaminant, Bacillus cereus is nowadays acquiring increasing importance as an agent of nosocomial infections. The book's target audience is familiar with this opportunistic pathogen and will benefit from this clear compendium on the classical and molecular techniques and procedures that may be adopted or followed to correctly identify this intriguing multi-faceted microorganism. Presents an update on the current aspects of Bacillus Cereus Elucidates all aspects of and provides a concise compendium on the recent literature of Bacillus Cereus Gives an overview of the patents proposing its use as a natural pesticide
Author: National Research Council Publisher: National Academies Press ISBN: 030908928X Category : Medical Languages : en Pages : 425
Book Description
Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safetyâ€"including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.
Author: Adam Driks Publisher: John Wiley & Sons ISBN: 155581932X Category : Science Languages : en Pages : 412
Book Description
The study of bacterial spores spans biosecurity to ecology The first articles describing the sporulation process were published by Robert Koch and Ferdinand Cohn in the late 19th century. Although most of the work accomplished in the past 50 years has focused on the model organism Bacillus subtilis, more recent work significantly expanded the scope of sporulation research to integrate medically relevant spore pathogens, such as B. anthracis and Clostridium difficile, as well as investigations of the ecology of spore-forming species. This new direction is supported by an explosion of novel techniques that can also be applied to nonmodel organisms, such as next-generation sequencing, metagenomics, and transcriptomics. The Bacterial Spore provides a comprehensive series of reviews of the major topics in spore biology that represent intensive, cutting-edge spore research. Editors Adam Driks and Patrick Eichenberger assembled chapters written by a team of diverse and multidisciplinary experts in biodefense and microbial forensics to produce an overview of topics of spore research, such as spore molecular biology, bioremediation, systems biology, issues in biodefense, and the challenge of food safety that is accessible to any reader, regardless of expertise. The Bacterial Spore also encompasses the diversity of spore research, which will appeal to those seeking to broaden their knowledge. The Bacterial Spore is a reference for a wide range of readers, including geneticists, cell biologists, physiologists, structural and evolutionary biologists, applied scientists, advanced undergraduate and graduate students, and nonresearchers, such as national security professionals.
Author: Deepak Kumar Verma Publisher: CRC Press ISBN: 1000007251 Category : Science Languages : en Pages : 212
Book Description
This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries. The volume covers the most recent progress in the field of dairy and food microbiology, emphasizing the current progress, actual challenges, and successes of the latest technologies. This book looks at technological advances in starter cultures, prospective applications of food-grade microorganisms for food preservation and food safety, and innovative microbiological approaches and technologies in the food industry. The first series of chapters discuss the types, classification, and systematic uses of various starter cultures in addition to probiotics for various commercial fermentation processes. The book goes on to covers recent breakthroughs in microbial bioprocessing that can be employed in the food and health industry, such as, for an example, prospective antimicrobial applications of inherently present fermentative microflora against spoilage and pathogenic type microorganisms; the use of potential probiotic LAB biofilms for the control of formation of pathogenic biofilms by exclusion mechanisms, and more.
Author: Palmiro Poltronieri Publisher: John Wiley & Sons ISBN: 1119114802 Category : Technology & Engineering Languages : en Pages : 345
Book Description
An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products. The text deals with the industrial processing of milk, the problems solved in the industry, and those still affecting the processes. The authors explore culture methods and species selective growth media, to grow, separate, and characterize LAB and dairy associated species, molecular methods for species identification and strains characterization, Next Generation Sequencing for genome characterization, comparative genomics, phenotyping, and current applications in dairy and non-dairy productions. In addition, Microbiology in Dairy Processing covers the Lactic Acid Bacteria and dairy associated species (the beneficial microorganisms used in food fermentation processes): culture methods, phenotyping, and proven applications in dairy and non-dairy productions. The text also reviews the potential future exploitation of the culture of novel strains with useful traits such as probiotics, fermentation of sugars, metabolites produced, bacteriocins. This important resource: Offers solutions both established and novel to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products Takes a highly practical approach, tackling the problems faced in the workplace by dairy technologists Covers the whole chain of dairy processing from milk collection and storage though processing and the production of various cheese types Written for laboratory technicians and researchers, students learning the protocols for LAB isolation and characterisation, Microbiology in Dairy Processing is the authoritative reference for professionals and students.
Author: United States. Food Safety and Inspection Service. Microbiology Division Publisher: ISBN: Category : Agricultural microbiology Languages : en Pages : 634
Author: Institute of Medicine Publisher: National Academies Press ISBN: 0309264324 Category : Medical Languages : en Pages : 633
Book Description
Beginning with the germ theory of disease in the 19th century and extending through most of the 20th century, microbes were believed to live their lives as solitary, unicellular, disease-causing organisms . This perception stemmed from the focus of most investigators on organisms that could be grown in the laboratory as cellular monocultures, often dispersed in liquid, and under ambient conditions of temperature, lighting, and humidity. Most such inquiries were designed to identify microbial pathogens by satisfying Koch's postulates.3 This pathogen-centric approach to the study of microorganisms produced a metaphorical "war" against these microbial invaders waged with antibiotic therapies, while simultaneously obscuring the dynamic relationships that exist among and between host organisms and their associated microorganisms-only a tiny fraction of which act as pathogens. Despite their obvious importance, very little is actually known about the processes and factors that influence the assembly, function, and stability of microbial communities. Gaining this knowledge will require a seismic shift away from the study of individual microbes in isolation to inquiries into the nature of diverse and often complex microbial communities, the forces that shape them, and their relationships with other communities and organisms, including their multicellular hosts. On March 6 and 7, 2012, the Institute of Medicine's (IOM's) Forum on Microbial Threats hosted a public workshop to explore the emerging science of the "social biology" of microbial communities. Workshop presentations and discussions embraced a wide spectrum of topics, experimental systems, and theoretical perspectives representative of the current, multifaceted exploration of the microbial frontier. Participants discussed ecological, evolutionary, and genetic factors contributing to the assembly, function, and stability of microbial communities; how microbial communities adapt and respond to environmental stimuli; theoretical and experimental approaches to advance this nascent field; and potential applications of knowledge gained from the study of microbial communities for the improvement of human, animal, plant, and ecosystem health and toward a deeper understanding of microbial diversity and evolution. The Social Biology of Microbial Communities: Workshop Summary further explains the happenings of the workshop.
Author: Barbara Speranza Publisher: John Wiley & Sons ISBN: 1118933761 Category : Technology & Engineering Languages : en Pages : 406
Book Description
Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. New data on the potential health benefits of these organisms has led to additional interest in starter bacteria. Starter Cultures in Food Production details the most recent insights into starter cultures. Opening with a brief description of the current selection protocols and industrial production of starter cultures, the book then focuses on the innovative research aspects of starter cultures in food production. Case studies for the selection of new starter cultures for different food products (sourdough and cereal based foods, table olives and vegetables, dairy and meat products, fish and wine) are presented before chapters devoted to the role of lactic acid bacteria in alkaline fermentations and ethnic fermented foods. This book will provide food producers, researchers and students with a tentative answer to the emerging issues of how to use starter cultures and how microorganisms could play a significant role in the complex process of food innovation.
Author: Michael Doyle Publisher: CRC Press ISBN: 9780824778668 Category : Technology & Engineering Languages : en Pages : 818
Book Description
Bacteria are estimated to cause some 24 million cases of diarrheal disease annually in the US. These papers have wide importance providing background information and recent research findings and giving a comprehensive, current understanding of bacterial pathogens associated with foods and their role
Author: Vincenzo Savini
Author: Vincenzo Savini
Author: United States. Food and Drug Administration. Division of Microbiology
Author: National Research Council
Author: Adam Driks
Author: Deepak Kumar Verma
Author: Palmiro Poltronieri
Author: United States. Food Safety and Inspection Service. Microbiology Division
Author: Institute of Medicine
Author: Barbara Speranza
Author: Michael Doyle