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Books in Food microbiology

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71-80 of 112 results in All results

Waterborne Pathogens

  • 1st Edition
  • July 13, 2013
  • Helen Bridle
  • English
  • eBook
    9 7 8 - 0 - 4 4 4 - 5 9 5 4 6 - 1
This book gives an overview of advanced emerging technologies for the detection of a range of waterborne pathogens. The book will present existing methodology and highlight where improvements can be made, as well as have a strong focus on applications and the ways in which new technology could be applied in water management. Additionally, it addresses issues of sample preparation (from sampling to concentration and enrichment), a key stage in any detection protocol.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 70
  • May 27, 2013
  • Steve Taylor
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 4 1 6 5 7 2 - 4
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.

Viruses in Food and Water

  • 1st Edition
  • May 10, 2013
  • N Cook
  • English
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 8 8 7 - 0
Viruses can be highly infectious and are capable of causing widespread disease outbreaks. The significance of viral pathogens in food and waterborne illness is increasingly being recognised and viruses transferred by these routes are important areas of research. Viruses in food and water reviews the risks, surveillance and control of food and waterborne viral disease.Part one provides an introduction to food and environmental virology. Part two goes on to explore methods of detection, surveillance and risk assessment of viruses in food and water; it includes chapters on molecular detection of viruses in foods and food processing environments, quality control in the analytical laboratory, and quantitative risk assessment for food and waterborne viruses. Part three focuses on virus transmission routes and control of food and water contamination. It contains chapters on fresh produce, shellfish and viral presence, and control methods in waste water and sewage. Finally, part four highlights particular pathogens including norovirus, hepatitis A and emerging zoonotic viruses.Viruses in food and water is a standard reference book for microbiologists in academia, analytical labs and the food and water treatment industries, as well as environmental health professionals and researchers working on foodborne viruses.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 69
  • March 21, 2013
  • Steve Taylor
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 4 1 1 5 0 0 - 2
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.

Foodborne Infections and Intoxications

  • 4th Edition
  • March 6, 2013
  • J. Glenn Morris Jr.
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 4 1 6 0 4 1 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 3 9 1 4 7 6 - 7
The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotlight. High-publicity cases about foodborne illnesses over recent years have heightened public awareness of food safety issues, and momentum has been building to find new ways to detect and identify foodborne pathogens and eliminate food-related infections and intoxications. This extensively revised 4e covers how the incidence and impact of foodborne diseases is determined, foodborne intoxications with an introduction noting common features among these diseases and control measures that are applicable before and after the basic foodstuff is harvested.

Food Industry Wastes

  • 1st Edition
  • January 31, 2013
  • Maria R. Kosseva + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 3 9 1 9 2 1 - 2
  • eBook
    9 7 8 - 0 - 1 2 - 3 9 1 9 2 8 - 1
Food Industry Wastes: Assessment and Recuperation of Commodities presents emerging techniques and opportunities for the treatment of food wastes, the reduction of water footprint, and creating sustainable food systems. Written by a team of experts from around the world, this book provides a guide for implementing bioprocessing techniques. It also helps researchers develop new options for the recuperation of these wastes for community benefit. More than 34 million tons of food waste was generated in the United States in 2009, at a cost of approximately $43 billion. And while less than three percent of that waste was recovered and recycled, there is growing interest and development in recovering and recycling food waste. These processes have the potential not only to reduce greenhouse gases, but to provide energy and resources for other purposes. This book examines these topics in detail, starting with sources, characterization and composition of food wastes, and development of green production strategies. The book then turns to treatment techniques such as solid-state fermentation and anaerobic digestion of solid food waste for biogas and fertilizer. A deep section on innovative biocatalysts and bioreactors follows, encompassing hydrogen generation and thermophilic aerobic bioprocessing technologies. Rounding out the volume are extensive sections on water footprints, including electricity generation from microbial fuel cells (MFCs), and life cycle assessments.

Nutritional Toxicology Volume 2

  • 1st Edition
  • November 12, 2012
  • John N. Hathcock
  • English
  • eBook
    9 7 8 - 0 - 3 2 3 - 1 3 8 3 0 - 7
Nutritional Toxicology, Volume II, discusses the various interactions between nutritional phenomena and toxicologic processes. It addresses particular subjects that have become substantially more important through the development of new knowledge, significant increases in knowledge, or increased awareness of potential effects on human health and well-being. The implications of such knowledge have impact on basic research, toxicity testing, public health, food, and agriculture programs, and food safety regulation. The book begins with a review of the role and importance of macro- and micronutrients on detoxification processes of foreign compounds after absorption. This is followed by separate chapters on mixed-function oxidation in the liver; the metabolic and nutritional effects of ethanol; the effects of malnutrition on drug metabolism; interaction of nutrient intake with DNA and chromatin; and how such interactions may affect the process of toxicogenesis in the nucleus. Subsequent chapters cover mutagens in cooked foods; food sensitivities; anatomical, cardiovascular, and behavioral effects of dietary caffeine; the toxicology of dietary tin, aluminum, and selenium; and the toxicology of pesticides in foods.

Microbiological Quality of Foods

  • 1st Edition
  • November 9, 2012
  • L Slanetz
  • English
  • eBook
    9 7 8 - 0 - 3 2 3 - 1 5 7 0 6 - 3
Microbiological Quality of Foods contains the proceedings of a conference held in Franconia, New Hampshire, on August 27-29, 1962. Contributors review the state of knowledge of foodborne diseases and discuss the use and efficiency of microbiological tests and standards for food quality from the academic, regulatory, and industrial standpoints. Problems related to the use of microorganisms as an index of food quality are given special attention. This book includes a consideration of total counts, coliforms, fecal streptococci, and the detection of specific pathogens. This text is organized into 26 chapters and begins with an overview of the status of microbiological tests and standards that have been developed to ensure food quality. The book then discusses the concerns of regulators at the federal and local levels concerning food microbiology, particularly the safety or wholesomeness of foods. The next chapters focus on industry perspectives regarding food safety; the role of universities in food microbiological research; and problems and challenges presented by foodborne diseases. The book also introduces the reader to staphylococcal enterotoxins, halophilic bacteria, botulism, and Clostridium perfringens that causes food poisoning. This book is a valuable resource for those involved in food microbiology, science and technology, and industry; bacteriology; and public health.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 66
  • October 18, 2012
  • Steve Taylor
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 3 9 4 6 4 9 - 2
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 Food and Nutrition Research

  • 1st Edition
  • Volume 67
  • October 5, 2012
  • Steve Taylor
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 3 9 4 7 8 1 - 9
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.