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Microorganisms In Foods 8
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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)
Book Synopsis Microorganisms in Foods 8 by : International Commission on Microbiological Specifications for Foods (ICMSF)
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 :International Commission on Microbiological Specifications for Foods (ICMSF) Publisher :Springer ISBN 13 :9781441993731 Total Pages :400 pages Book Rating :4.9/5 (937 download)
Book Synopsis Microorganisms in Foods 8 by : International Commission on Microbiological Specifications for Foods (ICMSF)
Download or read book Microorganisms in Foods 8 written by International Commission on Microbiological Specifications for Foods (ICMSF) and published by Springer. This book was released on 2011-06-08 with total page 400 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 :International Commission on Microbiological Specifications for Foods Publisher : ISBN 13 : Total Pages : pages Book Rating :4.:/5 (963 download)
Book Synopsis Micro-organisms in Foods by : International Commission on Microbiological Specifications for Foods
Download or read book Micro-organisms in Foods written by International Commission on Microbiological Specifications for Foods and published by . This book was released on 1974 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :International Commission on Microbiological Specifications for Foods Publisher :Elsevier ISBN 13 :0323154875 Total Pages :349 pages Book Rating :4.3/5 (231 download)
Book Synopsis Microbial Ecology of Foods V1 by : International Commission on Microbiological Specifications for Foods
Download or read book Microbial Ecology of Foods V1 written by International Commission on Microbiological Specifications for Foods and published by Elsevier. This book was released on 2012-12-02 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microbial Ecology of Foods, Volume I: Factors Affecting Life and Death of Microorganisms presents valuable background information on the theoretical aspects of food microbiology. It is divided into 14 chapters that focus on the environmental factors affecting food microorganisms. These factors are temperature, irradiation, water activity, pH, acidity, organic acids, curing salts, antibiotics, gases, packaging, and cleaning systems. Each chapter explores the scientific principles of the specific environmental factor; methods of measurement; and effects on growth and viability of spoilage organisms and pathogens. The chapters also look into the control measures and interrelationships with the other factors. Some of the chapters deal with the effects of cell injury on survival and recovery of microorganisms in food and the metabolic aspects of mixed microbial populations. In each chapter, the reader has been directed to appropriate key publications for further study. This volume is particularly suitable as an undergraduate or postgraduate textbook for students who have had at least one course in general microbiology.
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 354 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
Book Synopsis Food Microbiology Protocols by : John F. T. Spencer
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 :International Commission on Microbiological Specifications for Foods (ICMSF) Publisher :Springer Science & Business Media ISBN 13 :0387288015 Total Pages :777 pages Book Rating :4.3/5 (872 download)
Book Synopsis Microorganisms in Foods 6 by : International Commission on Microbiological Specifications for Foods (ICMSF)
Download or read book Microorganisms in Foods 6 written by International Commission on Microbiological Specifications for Foods (ICMSF) and published by Springer Science & Business Media. This book was released on 2006-06-18 with total page 777 pages. Available in PDF, EPUB and Kindle. Book excerpt: Intended for those interested in applied aspects of food microbiology, for 17 commodity areas, this book describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens.
Book Synopsis Microbiological Analysis of Foods and Food Processing Environments by : Osman Erkmen
Download or read book Microbiological Analysis of Foods and Food Processing Environments written by Osman Erkmen and published by Academic Press. This book was released on 2021-12-09 with total page 602 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 :International Commission on Microbiological Specifications for Foods Publisher :Springer Science & Business Media ISBN 13 :9780412473500 Total Pages :524 pages Book Rating :4.4/5 (735 download)
Book Synopsis Microorganisms in Foods 5 by : International Commission on Microbiological Specifications for Foods
Download or read book Microorganisms in Foods 5 written by International Commission on Microbiological Specifications for Foods and published by Springer Science & Business Media. This book was released on 1996-06-30 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this book is to assemble detailed information relating to foodborne pathogens in order to make it readily accessible to those who wish to employ the HACCP system for the control of microbial hazards. The book is concerned solely with foodborne pathogens and does not discuss spoilage organisms. Each chapter provides a general survey of a foodborne pathogen, with appropriate referencing to authoritative review material. Reviews the history and the occurrence of the organism in nature as well as its taxonomy. Discusses the symptoms (but not the treatment) of the relevant foodborne disease syndrome(s), as well as the mechanism of pathogenicity. Consideration is given to the available method for the enumeration and identification of the organism, as well as possible alternative methods. Also reviews the epidemiology of the foodborne disease and its importance. Each chapter concerns itself with the specific parameters that influence the growth, survival or death of the microorganism. Includes information on temperature, water activity, pH, irradiation, preservatives, gases, disinfectants and, where possible, on interactions between these parameters. Written for food technologists, product developers, food microbiologists and regulators.
Book Synopsis Quantitative Microbiology in Food Processing by : Anderson de Souza Sant'Ana
Download or read book Quantitative Microbiology in Food Processing written by Anderson de Souza Sant'Ana and published by John Wiley & Sons. This book was released on 2017-02-06 with total page 611 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.
Author :International Commission on Microbiological Specifications for Foods Publisher :Springer Science & Business Media ISBN 13 :0306472627 Total Pages :382 pages Book Rating :4.3/5 (64 download)
Book Synopsis Microbiological Testing in Food Safety Management by : International Commission on Microbiological Specifications for Foods
Download or read book Microbiological Testing in Food Safety Management written by International Commission on Microbiological Specifications for Foods and published by Springer Science & Business Media. This book was released on 2002 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: The latest book in this excellent series describes the role of microbiological testing in modern food safety management systems. It explores how risk assessment and risk management can be used to establish goals for use in controlling food borne illness, and provides guidelines for establishing effective management systems to control specific hazards in foods. This groundbreaking book will interest food microbiologists, researchers, and others in the food industry, regulatory agencies and academia worldwide.
Author :International Commission on Microbiological Specifications for Foods Publisher :Springer ISBN 13 :3319684604 Total Pages :487 pages Book Rating :4.3/5 (196 download)
Book Synopsis Microorganisms in Foods 7 by : International Commission on Microbiological Specifications for Foods
Download or read book Microorganisms in Foods 7 written by International Commission on Microbiological Specifications for Foods and published by Springer. This book was released on 2018-02-22 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management updates and expands on information on the role of microbiological testing in modern food safety management systems. After helping the reader understand the often confusing statistical concepts underlying microbiological sampling, the second edition explores how risk assessment and risk management can be used to establish goals such as a “tolerable levels of risk,” Appropriate Levels of Protection, Food Safety Objectives or Performance Objectives for use in controlling foodborne illness. Guidelines for establishing effective management systems for control of specific hazards in foods are also addressed, including new examples for pathogens and indicator organisms in powdered infant formula, Listeria monocytogenes in deli-meats, enterohemorrhagic Escherichia coli in leafy green vegetables, viruses in oysters and Campylobacter in poultry. In addition, a new chapter on application of sampling concept to microbiological methods, expanded chapters covering statistical process control, investigational sampling, environmental sampling, and alternative sampling schemes. The respective roles of industry and government are also explored, recognizing that it is through their collective actions that effective food safety systems are developed and verified. Understanding these systems and concepts can help countries determine whether imported foods were produced with an equivalent level of protection. Microorganisms in Foods 7 is intended for anyone using microbiological testing or setting microbiological criteria, whether for governmental food inspection and control, or industrial applications. It is also intended for those identifying the most effective use of microbiological testing in the food supply chain. For students in food science and technology, this book provides a wealth of information on food safety management principles used by government and industry, with many references for further study. The information was prepared by the International Commission on Microbiological Specifications for Foods (ICMSF). The ICMSF was formed in response to the need for internationally acceptable and authoritative decisions on microbiological limits for foods in international commerce. The current membership consists of fifteen food microbiologists from twelve countries, drawn from government, universities, and food processing and related industries.
Book Synopsis Microorganisms in Foods 8 by : International Commission on Microbiologi
Download or read book Microorganisms in Foods 8 written by International Commission on Microbiologi and published by . This book was released on 2011-06-30 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :International Commission on Microbiological Specifications for Foods Staff Publisher :Springer Science & Business Media ISBN 13 :1468483692 Total Pages :365 pages Book Rating :4.4/5 (684 download)
Book Synopsis Food Microbiology, 2 Volume Set by : Osman Erkmen
Download or read book Food Microbiology, 2 Volume Set written by Osman Erkmen and published by John Wiley & Sons. This book was released on 2016-06-13 with total page 940 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Microorganisms in Foods by : Fred S. Thatcher
Download or read book Microorganisms in Foods written by Fred S. Thatcher and published by . This book was released on 1968 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Compendium of Methods for the Microbiological Examination of Foods by : Yvonne Salfinger
Download or read book Compendium of Methods for the Microbiological Examination of Foods written by Yvonne Salfinger and published by APHA Press. This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Fifth edition of the Compendium of Methods for the Microbiological Examination of Foods has now been fully updated. All chapters have been revised and new chapters have been added. This Compendium is the primary authority for food safety testing and presents a comprehensive selection of proven testing methods with an emphasis on accuracy, relevance, and reliability. The Compendium is a must-have for all food laboratories, food manufacturers, public health laboratories, and anyone performing food safety testing. - Publisher.
