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Author : Verônica Ortiz Alvarenga
Publisher : Springer Nature
ISBN 13 : 1071634135
Total Pages : 241 pages
Book Rating : 4.0/5 (716 download)
Download or read book Basic Protocols in Predictive Food Microbiology written by Verônica Ortiz Alvarenga and published by Springer Nature. This book was released on with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Verônica Ortiz Alvarenga
Publisher : Humana
ISBN 13 : 9781071634127
Total Pages : 0 pages
Book Rating : 4.6/5 (341 download)
Download or read book Basic Protocols in Predictive Food Microbiology written by Verônica Ortiz Alvarenga and published by Humana. This book was released on 2023-09-25 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume details well-established protocols and procedures being used by laboratories and the industry to study Predictive Microbiology in Foods. Chapters guide readers through methods to design and collect data to generate predictive models, the development of a predictive model, approaches the behavior mainly, and experiments in predictive microbiology. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Predictive Food Microbiology aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.
Author : John F. T. Spencer
Publisher : Springer Science & Business Media
ISBN 13 : 1592590292
Total Pages : 482 pages
Book Rating : 4.5/5 (925 download)
Download or read book Food Microbiology Protocols written by John F. T. Spencer and published by Springer Science & Business Media. This book was released on 2008-02-05 with total page 482 pages. Available in PDF, EPUB and Kindle. Book excerpt: Two of the recent books in the Methods in Molecular Biology series, Yeast Protocols and Pichia Protocols, have been narrowly focused on yeasts and, in the latter case, particular species of yeasts. Food Microbiology Pro- cols, of necessity, covers a very wide range of microorganisms. Our book treats four categories of microorganisms affecting foods: (1) Spoilage organisms; (2) pathogens; (3) microorganisms in fermented foods; and (4) microorganisms p- ducing metabolites that affect the flavor or nutritive value of foods. Detailed information is given on each of these categories. There are several chapters devoted to the microorganisms associated with fermented foods: these are of increasing importance in food microbiology, and include one bacteriophage that kills the lactic acid bacteria involved in the manufacture of different foods—cottage cheese, yogurt, sauerkraut, and many others. The other nine chapters give procedures for the maintenance of lactic acid bacteria, the isolation of plasmid and genomic DNA from species of Lac- bacillus, determination of the proteolytic activity of lactic acid bacteria, det- mination of bacteriocins, and other important topics.
Author : Fernando Perez-Rodriguez
Publisher : Springer Science & Business Media
ISBN 13 : 1461455200
Total Pages : 128 pages
Book Rating : 4.4/5 (614 download)
Download or read book Predictive Microbiology in Foods written by Fernando Perez-Rodriguez and published by Springer Science & Business Media. This book was released on 2012-12-12 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym’Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered.
Author : Spencer
Publisher :
ISBN 13 : 9788181287632
Total Pages : 512 pages
Book Rating : 4.2/5 (876 download)
Download or read book Food Microbiology Protocols written by Spencer and published by . This book was released on 2007-09-01 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : World Health Organization
Publisher : World Health Organization
ISBN 13 : 9241546891
Total Pages : 108 pages
Book Rating : 4.2/5 (415 download)
Download or read book Exposure Assessment of Microbiological Hazards in Food written by World Health Organization and published by World Health Organization. This book was released on 2008 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt: The guidelines aim to provide a practical framework and approach for undertaking exposure assessment of microbiological hazards (bacteria, fungi, viruses, protozoa and microbial toxins) in foods in the context of a risk assessment or as a stand-alone process.
Author : Lihan Huang
Publisher : CRC Press
ISBN 13 : 9781482260649
Total Pages : 400 pages
Book Rating : 4.2/5 (66 download)
Download or read book Practical Methods in Predictive Food Microbiology written by Lihan Huang and published by CRC Press. This book was released on 2016-01-26 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book introduces comprehensive, up-to-date theories, methods, and practical approaches commonly encountered in predictive food microbiology. It covers the basic science of predictive microbiology and provides hands-on illustrations and techniques of experimental design, data analysis, model development, and practical applications of predictive food microbiology. Basic methods for data analysis, including principles of regression analysis, linear and nonlinear, are showcased as well as the new USDA Integrated Pathogen Modeling Program (IPMP), an all-in-one data analysis and model development suite.
Author : Thomas Alexander McMeekin
Publisher : Wiley-Blackwell
ISBN 13 :
Total Pages : 368 pages
Book Rating : 4.F/5 ( download)
Download or read book Predictive Microbiology written by Thomas Alexander McMeekin and published by Wiley-Blackwell. This book was released on 1993 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Four authors with backgrounds in food microbiology, food chemistry, mathematics, and statistics, explain how techniques of predictive microbiology can allow an objective evaluation of the effects of processing, distribution, and storage on the microbiological safety and quality of foods. The trick is to understand the microbial ecology of a process or of a food at a particular point in the chain, then use mathematical relationships between microbial growth and the expected environmental conditions, to predict the growth or survival of selected organisms. Annotation copyright by Book News, Inc., Portland, OR
Author : Collective,
Publisher : Die Keure Publishing
ISBN 13 : 9048632781
Total Pages : 480 pages
Book Rating : 4.0/5 (486 download)
Download or read book Microbiological Guidelines written by Collective, and published by Die Keure Publishing. This book was released on 2018-04-04 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food plays an essential part in everyday life. Food should be tasty, healthy, sustainable and preferably not too expensive. But food should also be safe and with sufficient guarantees on maintaining good quality aspects until the end of shelf life. The various actors in the food supply chain have an interest in verifying the expected quality and safety by means of microbiological analyses of food. Measurement brings knowledge and microbiological guidelines help in the decision-making process for judging the acceptability of food or food production processes. The present handbook provides microbiological guidelines and current applicable EU legal criteria (status 1.1.2018) for a wide range of food categories (dairy, meat, seafoods, plant-based foods, bakery products, composite foods, shelf-stable food, water) and subcategories therein, based upon the type of food processing and intrinsic characteristics of the foods. This book can be consulted to provide quick answers on the expected microbiological contamination of foodstuff. It can help in interpretation of test results in assessing good (hygienic) practices in the production of food, determining the shelf life and ensuring food safety. The handbook also presents definitions of the wide variety of foodstuffs available and some reflections on, in particular, food safety issues or the on-going debate for some food items in assessing microbial quality. This book provides crucial information about food safety, for the use of students and professionals. EXTRACT "First we eat, then we do everything else" M.F.K. Fisher Food plays an important part in everyday life. But when being a food scientist or in the food business, food gets to be an even bigger part of your life. Our team at the Food Microbiology and Food Preservation research group (FMFP-UGent) at Ghent University during its academic tasks in education, research, scientific activities at committees, but also in interaction with many food companies and stakeholders in the food supply chain in projects or contract work, has built up considerable expertise on the microbiological analysis of a large variety of foodstuffs. Being situated in Ghent, and thus close to Brussels, the heart of Europe, we intrinsically have to understand and deal with legal EU criteria or action limits. The latter is the reason why this book is mainly oriented towards inclusion or making reference to EU legal microbiological criteria for foodstuffs as well. ABOUT THE AUTHORS The main author, Prof. Mieke Uyttendaele, leads, together with Prof. Frank Devlieghere, the Food Microbiology and Food Preservation Research Group (FMFP-UGent) at Ghent University, Belgium. Her teaching and research area covers aspects of microbiological analysis of foods, food safety and food hygiene. She has built over twenty years of experience by executing, initiating and coordinating various projects in this research discipline dealing with sampling and testing to collect baseline data on the microbial contamination of foods, looking into the virulence of food-borne pathogens, elaborating challenge testing to study the behavior of food-borne pathogens. All this information serves as an input for quality assurance and microbial risk assessment to support food safety decision-making and setting microbiological criteria. She was/is the promotor of more than 25 Ph.D students (including EU and non-EU citizens). Throughout her career, Prof. Uyttendaele has published more than 270 peer reviewed scientific papers, authored several book chapters and presented at numerous international Conferences/Workshops. Throughout the years she has also used her scientific expertise in interpretation of test results for analyses obtained in routine monitoring or analysis executed at the food service lab at FMFP-UGent.
Author : Jeanne-Marie Membré
Publisher : Elsevier
ISBN 13 : 008100981X
Total Pages : 102 pages
Book Rating : 4.0/5 (81 download)
Download or read book Modeling in Food Microbiology written by Jeanne-Marie Membré and published by Elsevier. This book was released on 2016-01-22 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: Predictive microbiology primarily deals with the quantitative assessment of microbial responses at a macroscopic or microscopic level, but also involves the estimation of how likely an individual or population is to be exposed to a microbial hazard. This book provides an overview of the major literature in the area of predictive microbiology, with a special focus on food. The authors tackle issues related to modeling approaches and their applications in both microbial spoilage and safety. Food spoilage is presented through applications of best-before-date determination and commercial sterility. Food safety is presented through applications of risk-based safety management. The different modeling aspects are introduced through probabilistic and stochastic approaches, including model and data uncertainty, but also biological variability. Features an extensive review of modelling terminology Presents examples of all available microbial models (i.e., growth, inactivation, growth/no growth) and applicable software Revisits all statistical aspects related to exposure assessment Describes realistic examples of implementing microbial spoilage and safety modeling approaches
Author : R. Steele
Publisher : Woodhead Publishing
ISBN 13 : 9781855737327
Total Pages : 434 pages
Book Rating : 4.7/5 (373 download)
Download or read book Understanding and Measuring the Shelf-Life of Food written by R. Steele and published by Woodhead Publishing. This book was released on 2004-05-10 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured. Part one examines the factors affecting shelf-life and spoilage, including individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors underlying lipid oxidation. Part two addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests. Understanding and measuring the shelf-life of food is an important reference for all those concerned with extending the shelf-life of food. Reviews the key factors in determining shelf-life and how they can be measured Examines the importance of the shelf-life of a product in determining its quality and profitability Brings together the leading international experts in the field
Author : International Commission on Microbiological Specifications for Foods (ICMSF)
Publisher : Springer Science & Business Media
ISBN 13 : 1441993746
Total Pages : 403 pages
Book Rating : 4.4/5 (419 download)
Download or read book Microorganisms in Foods 8 written by International Commission on Microbiological Specifications for Foods (ICMSF) and published by Springer Science & Business Media. This book was released on 2011-06-02 with total page 403 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance is written by the International Commission on Microbiological Specifications for Foods with assistance from a limited number of consultants. The purpose of this book is to provide guidance on appropriate testing of food processing environments, processing lines, and finished product to enhance the safety and microbiological quality of the food supply. Microorganisms in Foods 8 consists of two parts. Part I, Principles of Using Data in Microbial Control, builds on the principles of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management (2002), which illustrates how HACCP and Good Hygienic Practices (GHP) provide greater assurance of safety than microbiological testing, but also identifies circumstances where microbiological testing may play a useful role. Part II, Specific Applications to Commodities, provides practical examples of criteria and other tests and is an updated and expanded version of Part II of Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (2nd ed. 1986). Part II also builds on the 2nd edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities (2005) by identifying appropriate tests to evaluation the effectiveness of controls.
Author : M. Brown
Publisher : Elsevier
ISBN 13 : 1855736683
Total Pages : 320 pages
Book Rating : 4.8/5 (557 download)
Download or read book Microbiological Risk Assessment in Food Processing written by M. Brown and published by Elsevier. This book was released on 2002-09-26 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microbiological risk assessment (MRA) is one of the most important recent developments in food safety management. Adopted by Codex Alimentarius and many other international bodies, it provides a structured way of identifying and assessing microbiological risks in food. Edited by two leading authorities, and with contributions by international experts in the field, Microbiological risk assessment provides a detailed coverage of the key steps in MRA and how it can be used to improve food safety. The book begins by placing MRA within the broader context of the evolution of international food safety standards. Part one introduces the key steps in MRA methodology. A series of chapters discusses each step, starting with hazard identification and characterisation before going on to consider exposure assessment and risk characterisation. Given its importance, risk communication is also covered. Part two then considers how MRA can be implemented in practice. There are chapters on implementing the results of a microbiological risk assessment and on the qualitative and quantitative tools available in carrying out a MRA. It also discusses the relationship of MRA to the use of microbiological criteria and another key tool in food safety management, Hazard Analysis and Critical Control Point (HACCP) systems. With its authoritative coverage of both principles and key issues in implementation, Microbiological risk assessment in food processing is a standard work on one of the most important aspects of food safety management. Provides a detailed coverage of the key steps in microbiological risk assessment (MRA) and how it can be used to improve food safety Places MRA within the broader context of the evolution of international food safety standards Introduces the key steps in MRA methodology, considers exposure assessment and risk characterisation, and covers risk communication
Author : Carl A. Batt
Publisher : Academic Press
ISBN 13 : 0123847338
Total Pages : 3243 pages
Book Rating : 4.1/5 (238 download)
Download or read book Encyclopedia of Food Microbiology written by Carl A. Batt and published by Academic Press. This book was released on 2014-04-02 with total page 3243 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : David Kilcast
Publisher : Elsevier
ISBN 13 : 0857092545
Total Pages : 864 pages
Book Rating : 4.8/5 (57 download)
Download or read book Food and Beverage Stability and Shelf Life written by David Kilcast and published by Elsevier. This book was released on 2011-04-08 with total page 864 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood. With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment
Author : Michael P. Doyle
Publisher : American Society for Microbiology Press
ISBN 13 : 1555816266
Total Pages : 2200 pages
Book Rating : 4.5/5 (558 download)
Download or read book Food Microbiology written by Michael P. Doyle and published by American Society for Microbiology Press. This book was released on 2012-12-28 with total page 2200 pages. Available in PDF, EPUB and Kindle. Book excerpt: This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume. • Addresses the field's major concerns, including spoilage, pathogenic bacteria, mycotoxigenic molds, viruses, prions, parasites, preservation methods, fermentation, beneficial microorganisms, and food safety. • Details the latest scientific knowledge and concerns of food microbiology • Offers a description of the latest and most advanced techniques for detecting, analyzing, tracking, and controlling microbiological hazards in food. • Serves as significant reference book for professionals who conduct research, teach food microbiology courses, analyze food samples, conduct epidemiologic investigations, and craft food safety policies.
Author : Peter J. Taormina
Publisher : CRC Press
ISBN 13 : 1439834830
Total Pages : 359 pages
Book Rating : 4.4/5 (398 download)
Download or read book Microbiological Research and Development for the Food Industry written by Peter J. Taormina and published by CRC Press. This book was released on 2012-09-26 with total page 359 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
