Fundamental Food Microbiology

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Fundamental Food Microbiology

Author : Bibek Ray
Publisher : CRC Press
ISBN 13 : 1420007742
Total Pages : 536 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Fundamental Food Microbiology by : Bibek Ray

Download or read book Fundamental Food Microbiology written by Bibek Ray and published by CRC Press. This book was released on 2007-10-08 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: Maintaining the high standard set by the previous bestselling editions, Fundamental Food Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging pathogens, as well as descriptions of the mechanism of pathogenesis. An entirely new chapter on detection methods appears with evaluations of advanced rapid detection techniques using biosensors and nanotechnology. With the inclusion of many more easy-to-follow figures and illustrations, this text provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate level and working professionals in food microbiology or food safety. Each chapter within the text’s seven sections contains an introduction as well as a conclusion, references, and questions. Beginning with the history and development of the field, Part I discusses the characteristics and sources of predominant food microorgasnisms and their significance. Part II introduces microbial foodborne diseases, their growth and influencing factors, metabolism, and sporulation. The third Part explains the beneficial uses of microorganisms in starter cultures, biopreservation, bioprocessing, and probiotics. Part IV deals with food spoilage and methods of detection, followed by a discussion in Part V of foodborne pathogens associated with intoxication, infections, and toxicoinfections. Part VI reviews control methods with chapters on control of microbial access and removal by heat, organic acids, physical means, and combinations of methods. The final section is an in-depth look at advanced and traditional methods of microbial detection and food safety. Four appendices provide additional details on food equipment and surfaces, predictive modeling, regulatory agencies, and hazard analysis critical control points.

Fundamental Food Microbiology

Author : Bibek Ray
Publisher : CRC Press
ISBN 13 : 146656444X
Total Pages : 664 pages
Book Rating : 4.4/5 (665 download)

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Book Synopsis Fundamental Food Microbiology by : Bibek Ray

Download or read book Fundamental Food Microbiology written by Bibek Ray and published by CRC Press. This book was released on 2013-11-26 with total page 664 pages. Available in PDF, EPUB and Kindle. Book excerpt: The golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to detect foodborne pathogens. Capturing these developments, Fundamental Food Microbiology, Fifth Edition broadens coverage of foodborne diseases to include new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. Written by experts with approximately fifty years of combined experience, the book provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different types of foods. See What’s New in the Fifth Edition: New chapter on microbial attachment and biofilm formation Bacterial quorum sensing during bacterial growth in food Novel application of bacteriophage in pathogen control and detection Substantial update on intestinal beneficial microbiota and probiotics to control pathogens, chronic diseases, and obesity Nanotechnology in food preservation Description of new pathogens such as Cronobacter sakazaki, E. coli O104:H4, Clostridium difficile, and Nipah Virus Comprehensive list of seafood-related toxins Updates on several new anti-microbial compounds such as polylysine, lactoferrin, lactoperoxidase, ovotransferrin, defensins, herbs, and spices Updates on modern processing technologies such as infrared heating and plasma technology Maintaining the high standard set by the previous bestselling editions, based feedback from students and professors, the new edition includes many more easy-to-follow figures and illustrations. The chapters are presented in a logical sequence that connects the information and allow students to easily understand and retain the concepts presented. These features and more make this a comprehensive introductory text for undergraduates as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.

Basic Food Microbiology

Author : George Banwart
Publisher : Springer Science & Business Media
ISBN 13 : 1468464531
Total Pages : 774 pages
Book Rating : 4.4/5 (684 download)

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Book Synopsis Basic Food Microbiology by : George Banwart

Download or read book Basic Food Microbiology written by George Banwart and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 774 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of Basic Food Microbiology follows the same general outline as the highly successful first edition. The text has been revised and updated to include as much as possible of the large body of infor mation published since the first edition appeared. Hence, foodborne ill ness now includes listeriosis as well as expanded information about Campylobacter jejuni. Among the suggestions for altering the text was to include flow sheets for food processes. The production of dairy products and beer is now depicted with flow diagrams. In 1954, Herrington made the following statement regarding a review article about lipase that he published in thejournal of Dairy Science: "Some may feel that too much has been omitted; an equal number may feel that too much has been included. So be it." The author is grateful to his family for allowing him to spend the time required for composing this text. He is especially indebted to his partner, Sally, who gave assistance in typing, editing, and proofreading the manuscript. The author also thanks all of those people who allowed the use of their information in the text, tables, and figures. Without this aid, the book would not have been possible. 1 General Aspects of Food BASIC NEEDS Our basic needs include air that contains an adequate amount of oxy· gen, water that is potable, edible food, and shelter. Food provides us with a source of energy needed for work and for various chemical reactions.

FOOD MICROBIOLOGY FUNDAMENTALS, CHALLENGES AND HEALTH IMPLICATIONS

Author : ELAINE PERKINS
Publisher : Lulu.com
ISBN 13 : 035958473X
Total Pages : 216 pages
Book Rating : 4.3/5 (595 download)

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Book Synopsis FOOD MICROBIOLOGY FUNDAMENTALS, CHALLENGES AND HEALTH IMPLICATIONS by : ELAINE PERKINS

Download or read book FOOD MICROBIOLOGY FUNDAMENTALS, CHALLENGES AND HEALTH IMPLICATIONS written by ELAINE PERKINS and published by Lulu.com. This book was released on with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Modern Food Microbiology

Author : James M. Jay
Publisher : Springer Science & Business Media
ISBN 13 : 1461574765
Total Pages : 669 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Modern Food Microbiology by : James M. Jay

Download or read book Modern Food Microbiology written by James M. Jay and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 669 pages. Available in PDF, EPUB and Kindle. Book excerpt: This fifth edition of Modern Food Microbiology places special emphasis on foodborne microorganisms, as the previous four editions attempted to do. A good understanding of the basic biology offoodborne organisms is more critical for food scientists now than in previous decades. With so many microbiologists in the 1990s devoting their attention to genes and molecules, one objective of this text is to provide a work that places emphasis on entire microbial cells as well as their genes and molecules. For textbook usage, this edition is best suited for a second or subsequent course in microbiology. Although organic chemistry is a desirable prerequisite, those with a good grasp of general biology and chemistry should not find this book difficult. In addition to its use as a course text, this edition, like the previous, contains material that goes beyond what normally is covered in a one-term course. For use as a food microbiology text, suggested starting points are the sections in Chapter 2 that deal with the sources and types of microorganisms in foods followed by the principles outlined in Chapter 3. The food product chapters (Chaps. 4-9) may be covered to the extent that one wishes, but the principles from Chapters 2 and 3 should be stressed during this coverage. A somewhat logical next step would be food preservation methods as outlined in Chapters 13-17 where again the principles from Chapter 3 come into play.

Food Microbiology

Author : Thomas J. Montville
Publisher :
ISBN 13 : 9781555813963
Total Pages : 0 pages
Book Rating : 4.8/5 (139 download)

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Book Synopsis Food Microbiology by : Thomas J. Montville

Download or read book Food Microbiology written by Thomas J. Montville and published by . This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents issues in food microbiology.

Food Microbiology Laboratory

Author : Lynne McLandsborough
Publisher : CRC Press
ISBN 13 : 113551304X
Total Pages : 196 pages
Book Rating : 4.1/5 (355 download)

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Book Synopsis Food Microbiology Laboratory by : Lynne McLandsborough

Download or read book Food Microbiology Laboratory written by Lynne McLandsborough and published by CRC Press. This book was released on 2017-08-02 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: In order to truly understand food microbiology, it is necessary to have some experience in a laboratory. Food Microbiology Laboratory presents 18 well-tested, student-proven, and thoroughly outlined experiments for use in a one-semester introductory food microbiology course. Based on lab experiments developed for food science and microbiology cours

Fundamental Food Microbiology, Third Edition

Author : Bibek Ray
Publisher : CRC Press
ISBN 13 : 9780849300455
Total Pages : 584 pages
Book Rating : 4.3/5 (4 download)

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Book Synopsis Fundamental Food Microbiology, Third Edition by : Bibek Ray

Download or read book Fundamental Food Microbiology, Third Edition written by Bibek Ray and published by CRC Press. This book was released on 2001-02-27 with total page 584 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the last few years the discipline of food microbiology has undergone a radical change. Fundamental Food Microbiology, Second Edition reflects this change and meets the need for a better understanding of food microbiology. Revised and updated, this new edition of a bestseller includes current developments in different aspects of food microbiology. The book is divided into seven sections arranged in a logical fashion to depict various areas of food microbiology. These subjects include: the history of food microbiology and microorganisms important in food; microbial growth and metabolism in food; beneficial uses of microorganisms; spoilage of foods by microorganisms and their enzymes; foodborn, pathogens associated with intoxication, infections, and toxicoinfections; control of undesirable microorganisms; and nonthermal methods and combination methods in food preservation. Tables, figures, and data are presented to provide better understanding, and a list of selected references and suggested questions have been included at the end of each chapter. Intended for use as a text for undergraduate food microbiology courses, this book also provides basic and applied information in many other areas, and can be used as a text in courses dealing with microbiology, public health, nutrition and dietetics, veterinary science, and medical science. This is a valuable reference for anyone associated with the microbiological aspects of food.

Food and Dairy Microbiology

Author : Gabby Mathews
Publisher : Scientific e-Resources
ISBN 13 : 1839472545
Total Pages : 344 pages
Book Rating : 4.8/5 (394 download)

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Book Synopsis Food and Dairy Microbiology by : Gabby Mathews

Download or read book Food and Dairy Microbiology written by Gabby Mathews and published by Scientific e-Resources. This book was released on 2018-10-05 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and Dairy Microbiology presents a through and accessible account of various microbes associated directly or indirectly with the food and dairy products. Food Microbiology explores the fundamental elements affecting the presence, activity, and control of microorganisms in food. The subject also includes the key concepts required to meet the minimum standards for degrees in food science with a wealth of practical information about the most essential factors and principles that affect microorganisms in food. A dairy is a building used for the harvesting of animal milk mostly from cows or goats but also from buffalo sheep horses or camels for human consumption. A dairy is typically located on a dedicated dairy farm or section of a multi purpose farm that is concerned with the harvesting of milk. The book will prove very useful text for the students, reference source for research scholars, and basic guidelines for teachers, on the subjects.

Practical Food Microbiology

Author : Diane Roberts
Publisher : John Wiley & Sons
ISBN 13 : 0470757485
Total Pages : 306 pages
Book Rating : 4.4/5 (77 download)

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Book Synopsis Practical Food Microbiology by : Diane Roberts

Download or read book Practical Food Microbiology written by Diane Roberts and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Laboratory Methods in Food Microbiology

Author : W. F. Harrigan
Publisher : Gulf Professional Publishing
ISBN 13 : 9780123260437
Total Pages : 548 pages
Book Rating : 4.2/5 (64 download)

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Book Synopsis Laboratory Methods in Food Microbiology by : W. F. Harrigan

Download or read book Laboratory Methods in Food Microbiology written by W. F. Harrigan and published by Gulf Professional Publishing. This book was released on 1998-09-28 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: Basic methods; Techniques for the microbiological examination of foods; Microbiological examination of especific foods; Schemes for the identification of microorganisms.

Statistical Aspects of the Microbiological Examination of Foods

Author : Basil Jarvis
Publisher : Academic Press
ISBN 13 : 0128039744
Total Pages : 352 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Statistical Aspects of the Microbiological Examination of Foods by : Basil Jarvis

Download or read book Statistical Aspects of the Microbiological Examination of Foods written by Basil Jarvis and published by Academic Press. This book was released on 2016-07-12 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Food Microbiology

Author : Michael P. Doyle
Publisher : American Society for Microbiology Press
ISBN 13 : 1555816266
Total Pages : 2200 pages
Book Rating : 4.5/5 (558 download)

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Book Synopsis Food Microbiology by : Michael P. Doyle

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.

The Microbiology of Safe Food

Author : Stephen J. Forsythe
Publisher : John Wiley & Sons
ISBN 13 : 047099942X
Total Pages : 424 pages
Book Rating : 4.4/5 (79 download)

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Book Synopsis The Microbiology of Safe Food by : Stephen J. Forsythe

Download or read book The Microbiology of Safe Food written by Stephen J. Forsythe and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book will provide an overview of the important issues in food safety, which shows no sign of diminishing as a topic of huge concern from industry to consumer. The book does not set out to compete with large standard food microbiology titles that are well established, but will be a companion text with less scientific background detail and more information for those actually going into jobs where a practical knowledge of food safety issues is necessary. The companion website for this book can be found at: http://www.foodmicrobe.com/info.htm Practically oriented Author has wide experience of teaching cutting edge food safety information Topic of great and growing concern Succinct, core, vital information for food industry personnel

Food Hygiene, Microbiology and HACCP

Author : P.R. Hayes
Publisher : Springer Science & Business Media
ISBN 13 : 1475752547
Total Pages : 467 pages
Book Rating : 4.4/5 (757 download)

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Book Synopsis Food Hygiene, Microbiology and HACCP by : P.R. Hayes

Download or read book Food Hygiene, Microbiology and HACCP written by P.R. Hayes and published by Springer Science & Business Media. This book was released on 2013-11-09 with total page 467 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food microbiology is a fascinating and challenging science. It is also very demanding with a constantly changing sea of guidelines, regulations and equip ment. Public concerns over food safety issues can overemphasize certain risks and detract from the normal hygienic practice of food manufacturers. This new edition aims to update anyone concerned with the hygienic production of food on key issues of HACCP, food microbiology and the methods of microbe detection. I have taken a 'crystal ball' approach to certain topics. The use of rapid techniques such as lux gene technology and polymerase chain reaction (DNA probes) are progressing so rapidly in the research laboratory that when this book is in print the techniques may be more readily available. New methods for investigating viral gastroenteritis due to small round structured viruses (SRSV) have been developed past the 'research' stage and may become more standard in the next few years. Undoubtedly this will alter our understanding of the prevalence of viral food poisoning. I have also included issues such as new variant CJD (associated with BSE infected cattle) which at the time of writing has only caused the deaths of 20 people, but due to the uncertain incubation time could be a far more serious problem. In the UK there has been a much publicised outbreak of Escherichia coli 0157:H7 which has resulted in a government inquiry and the recommenda tion of the generic HACCP approach. Hence this approach to HACCP imple mentation has been included.

Fundamentals of Microbiology

Author : Jeffrey C. Pommerville
Publisher : Jones & Bartlett Publishers
ISBN 13 : 1449647960
Total Pages : 1023 pages
Book Rating : 4.4/5 (496 download)

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Book Synopsis Fundamentals of Microbiology by : Jeffrey C. Pommerville

Download or read book Fundamentals of Microbiology written by Jeffrey C. Pommerville and published by Jones & Bartlett Publishers. This book was released on 2014 with total page 1023 pages. Available in PDF, EPUB and Kindle. Book excerpt: Every new copy of the print book includes access code to Student Companion Website!The Tenth Edition of Jeffrey Pommerville's best-selling, award-winning classic text Fundamentals of Microbiology provides nursing and allied health students with a firm foundation in microbiology. Updated to reflect the Curriculum Guidelines for Undergraduate Microbiology as recommended by the American Society of Microbiology, the fully revised tenth edition includes all-new pedagogical features and the most current research data. This edition incorporates updates on infectious disease and the human microbiome, a revised discussion of the immune system, and an expanded Learning Design Concept feature that challenges students to develop critical-thinking skills.Accesible enough for introductory students and comprehensive enough for more advanced learners, Fundamentals of Microbiology encourages students to synthesize information, think deeply, and develop a broad toolset for analysis and research. Real-life examples, actual published experiments, and engaging figures and tables ensure student success. The texts's design allows students to self-evaluate and build a solid platform of investigative skills. Enjoyable, lively, and challenging, Fundamentals of Microbiology is an essential text for students in the health sciences.New to the fully revised and updated Tenth Edition:-New Investigating the Microbial World feature in each chapter encourages students to participate in the scientific investigation process and challenges them to apply the process of science and quantitative reasoning through related actual experiments.-All-new or updated discussions of the human microbiome, infectious diseases, the immune system, and evolution-Redesigned and updated figures and tables increase clarity and student understanding-Includes new and revised critical thinking exercises included in the end-of-chapter material-Incorporates updated and new MicroFocus and MicroInquiry boxes, and Textbook Cases-The Companion Website includes a wealth of study aids and learning tools, including new interactive animations**Companion Website access is not included with ebook offerings.

Modern Food Microbiology

Author : James M. Jay
Publisher : Springer
ISBN 13 : 9789401164818
Total Pages : 664 pages
Book Rating : 4.1/5 (648 download)

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Book Synopsis Modern Food Microbiology by : James M. Jay

Download or read book Modern Food Microbiology written by James M. Jay and published by Springer. This book was released on 2012-04-03 with total page 664 pages. Available in PDF, EPUB and Kindle. Book excerpt: This fourth edition of Modern Food Microbiology is written primarily for use as a textbook in a second or subsequent course in microbiology. The previous editions have found usage in courses in food microbiology and applied microbiology in liberal arts, food science, food technology, nutritional science, and nutrition curricula. Although organic chemistry is a desirable prerequisite, those with a good grasp of biology and chemistry should not find this book difficult. In addition to its use as a textbook, this edition, like the previous one, contains material that goes beyond that covered in a typical microbiology course (parts of Chaps. 4, 6, and 7). This material is included for its reference value and for the benefit of professionals in microbiology, food science, nutrition, and related fields. This edition contains four new chapters, and with the exception of Chapter 15, which received only minor changes, the remaining chapters have undergone extensive revision. The new chapters are 17 (indicator organisms), 18 (quality control), 21 (listeriae and listeriosis), and 24 (animal parasites). Six chapters in the previous edition have been com bined; they are represented in this edition by Chapters 12, 13, and 14. In the broad area of food microbiology, one of the challenges that an author must deal with is that of producing a work that is up to date.