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Books in Food microbiology

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61-70 of 112 results in All results

Statistical Aspects of the Microbiological Examination of Foods

  • 3rd Edition
  • June 29, 2016
  • Basil Jarvis
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 0 3 9 7 3 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 3 9 7 4 - 8
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.

Modeling in Food Microbiology

  • 1st Edition
  • January 22, 2016
  • Jeanne-Marie Membré + 1 more
  • English
  • Hardback
    9 7 8 - 1 - 7 8 5 4 8 - 1 5 5 - 0
  • eBook
    9 7 8 - 0 - 0 8 - 1 0 0 9 8 1 - 9
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.

Microencapsulation and Microspheres for Food Applications

  • 1st Edition
  • August 10, 2015
  • Leonard M.C. Sagis
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 0 3 5 0 - 3
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 0 4 1 8 - 0
Microencapsulation and Microspheres for Food Applications is a solid reflection on the latest developments, challenges, and opportunities in this highly expanding field. This reference examines the various types of microspheres and microcapsules essential to those who need to develop stable and impermeable products at high acidic conditions. It’s also important for the novel design of slow releasing active compound capsules. Each chapter provides an in-depth account of controlled release technologies, evidence based abstracts, descriptions of chemical and physical principals, and key relevant facts relating to food applications. Written in an accessible manner, the book is a must have resource for scientists, researchers, and engineers.

Antimicrobial Resistance and Food Safety

  • 1st Edition
  • April 15, 2015
  • Chin-Yi Chen + 2 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 1 2 1 4 - 7
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 1 3 3 7 - 3
Antimicrobial Resistance and Food Safety: Methods and Techniques introduces antimicrobial resistant food-borne pathogens, their surveillance and epidemiology, emerging resistance and resistant pathogens. This analysis is followed by a systematic presentation of currently applied methodology and technology, including advanced technologies for detection, intervention, and information technologies. This reference can be used as a practical guide for scientists, food engineers, and regulatory personnel as well as students in food safety, food microbiology, or food science.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 74
  • January 22, 2015
  • Jeya Henry
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 2 2 2 6 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 2 4 2 7 - 0
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.

Advances in Microbial Food Safety

  • 1st Edition
  • November 12, 2014
  • J Sofos
  • English
  • Hardback
    9 7 8 - 1 - 7 8 2 4 2 - 1 0 7 - 8
  • eBook
    9 7 8 - 1 - 7 8 2 4 2 - 1 1 5 - 3
Research and legislation in food microbiology continue to evolve, and outbreaks of foodborne disease place further pressure on the industry to provide microbiologically safe products. This second volume in the series Advances in Microbial Food Safety summarises major recent advances in this field, and complements volume 1 to provide an essential overview of developments in food microbiology. Part one opens the book with an interview with a food safety expert. Part two provides updates on single pathogens, and part three looks at pathogen detection, identification and surveillance. Part four covers pathogen control and food preservation. Finally, part five focuses on pathogen control management.

Diet-Microbe Interactions in the Gut

  • 1st Edition
  • August 4, 2014
  • Kieran Tuohy + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 4 0 7 8 2 5 - 3
  • eBook
    9 7 8 - 0 - 1 2 - 4 0 7 9 4 1 - 0
Drawing on expert opinions from the fields of nutrition, gut microbiology, mammalian physiology, and immunology, Diet-Microbe Interactions for Human Health investigates the evidence for a unified disease mechanism working through the gut and its resident microbiota, and linking many inflammation-related chronic diet associated diseases.State of the art post-genomic studies can highlight the important role played by our resident intestinal microbiota in determining human health and disease. Many chronic human diseases associated with modern lifestyles and diets — including those localized to the intestinal tract like inflammatory bowel disease and celiac disease, and more pervasive systemic conditions such as obesity, diabetes and cardiovascular disease — are characterized by aberrant profiles of gut bacteria or their metabolites. Many of these diseases have an inflammatory basis, often presenting with a chronic low-grade systemic inflammation, hinting at persistent and inappropriate activation of inflammatory pathways.Through the presentation and analysis of recent nutrition studies, this book discusses the possible mechanisms underpinning the disease processes associated with these pathologies, with high fat diets appearing to predispose to disease, and biologically active plant components, mainly fiber and polyphenols, appearing to reduce the risk of chronic disease development.

Encyclopedia of Food Microbiology

  • 2nd Edition
  • April 2, 2014
  • Carl A. Batt + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 3 8 4 7 3 0 - 0
  • eBook
    9 7 8 - 0 - 1 2 - 3 8 4 7 3 3 - 1
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.

The Produce Contamination Problem

  • 2nd Edition
  • February 15, 2014
  • Karl Matthews
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 4 0 4 6 1 1 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 4 0 4 6 8 6 - 3
Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce is a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and delivery process. The premise of The Produce Contamination Problem is that when human pathogen contamination of fresh produce occurs, it is extremely difficult to reduce pathogen levels sufficiently to assure microbiological safety with the currently available technologies. A wiser strategy would be to avoid crop production conditions that result in microbial contamination to start. These critical, problem-oriented chapters have been written by researchers active in the areas of food safety and microbial contamination during production, harvesting, packing and fresh-cut processing of horticultural crops, and were designed to provide methods of contamination avoidance. Coverage includes policy and practices in the United States, Mexico and Central America, Europe, and Japan.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 71
  • January 30, 2014
  • Jeya Henry
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 0 3 6 8 - 8
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.