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Books in Food microbiology

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91-100 of 112 results in All results

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 54
  • March 3, 2008
  • Steve Taylor
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 5 6 0 8 1 - 6
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 the scientific developments in the broad areas of food science and nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines. Chapters cover biosensors and bio-based methods for the separation and detection of foodborne pathogens, the immunological components of human milk, PCR-based diagnosis and quantification of mycotoxin-producing fungi, molluscan shellfish allergy, nutritargeting, and a review of the supporting science behind the health benefits of calcium citrate malate.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 53
  • October 1, 2007
  • Steve Taylor
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 3 7 3 7 2 9 - 8
  • eBook
    9 7 8 - 0 - 0 8 - 0 5 5 3 1 5 - 3
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 the scientific developments in the broad areas of food science and nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 52
  • April 10, 2007
  • Steve Taylor
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 4 8 8 1 5 - 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 the scientific developments in the broad areas of food science and nutrition, and are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

Modelling Microorganisms in Food

  • 1st Edition
  • March 12, 2007
  • Stanley Brul + 2 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 2 9 4 - 0
Predicting the growth and behaviour of microorganisms in food has long been an aim in food microbiology research. In recent years, microbial models have evolved to become more exact and the discipline of quantitative microbial ecology has gained increasing importance for food safety management, particularly as minimal processing techniques have become more widely used. These processing methods operate closer to microbial death, survival and growth boundaries and therefore require even more precise models. Written by a team of leading experts in the field, Modelling microorganims in food assesses the latest developments and provides an outlook for the future of microbial modelling.Part one discusses general issues involved in building models of microbial growth and inactivation in foods, with chapters on the historical background of the field, experimental design, data processing and model fitting, the problem of uncertainty and variability in models and modelling lag-time. Further chapters review the use of quantitative microbiology tools in predictive microbiology and the use of predictive microbiology in risk assessment.The second part of the book focuses on new approaches in specific areas of microbial modelling, with chapters discussing the implications of microbial variability in predictive modelling and the importance of taking into account microbial interactions in foods. Predicting microbial inactivation under high pressure and the use of mechanistic models are also covered. The final chapters outline the possibility of incorporating systems biology approaches into food microbiology.Modelling microorganisms in food is a standard reference for all those in the field of food microbiology.

Microbiological Analysis of Red Meat, Poultry and Eggs

  • 1st Edition
  • November 30, 2006
  • G Mead
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 2 5 1 - 3
Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage. Consequently, monitoring the safety and quality of these products remains a primary concern. Microbiological analysis is an established tool in controlling the safety and quality of foods. Recent advances in preventative and risk-based approaches to food safety control have reinforced the role of microbiological testing of foods in food safety management.In a series of chapters written by international experts, the key aspects of microbiological analysis, such as sampling methods, use of faecal indicators, current approaches to testing of foods, detection and enumeration of pathogens and microbial identification techniques, are described and discussed. Attention is also given to the validation of analytical methods and Quality Assurance in the laboratory. Because of their present importance to the food industry, additional chapters on current and developing legislation in the European Union and the significance of Escherichia coli 0157 and other VTEC are included.Written by a team of international experts, Microbiological analysis of red meat, poultry and eggs is certain to become a standard reference in the important area of food microbiology.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 51
  • September 19, 2006
  • Steve Taylor
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 4 6 5 3 3 - 3
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 the scientific developments in the broad areas of food science and nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

Emerging Foodborne Pathogens

  • 1st Edition
  • May 30, 2006
  • Y Motarjemi + 1 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 1 3 9 - 4
Developments such as the increasing globalisation of the food industry, new technologies and products, and changes in the susceptibility of populations to disease, have all highlighted the problem of emerging pathogens. Pathogens may be defined as emerging in a number of ways. They can be newly-discovered, linked for the first time to disease in humans or to a particular food. A pathogen may also be defined as emerging when significant new strains emerge from an existing pathogen, or if the incidence of a pathogen increases dramatically. This important book discusses some of the major emerging pathogens and how they can be identified, tracked and controlled so that they do not pose a risk to consumers.After an introductory chapter, Emerging foodborne pathogens is split into two parts. The first part deals with how pathogens evolve, surveillance methods in the USA and Europe, risk assessment techniques and the use of food safety objectives. The second part of the book looks at individual pathogens, their characteristics, methods of detection and methods of control. These include: Arcobacter; Campylobacter; Trematodes and helminths; emerging strains of E. coli; Hepatitis viruses; Prion diseases; Vibrios; Yersinia; Listeria; Helicobacter pylori; Enterobacteriaceae; Campylobacter; Mycobacterium paratuberculosis; and enterocci.Emerging foodborne pathogens is a standard reference for microbiologists and QA staff in the food industry, and food safety scientists working in governments and the research community.

Food Spoilage Microorganisms

  • 1st Edition
  • March 21, 2006
  • Clive de W Blackburn
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 1 4 1 - 7
The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this.The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival and death characteristics, methods for detection and control options are discussed.Food spoilage microorganisms takes an applied approach to the subject and is an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 50
  • October 21, 2005
  • Steve Taylor
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 0 1 6 4 5 0 - 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 the scientific developments in the broad areas of food science and nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

Understanding Pathogen Behaviour

  • 1st Edition
  • July 30, 2005
  • M. Griffiths
  • English
  • Hardback
    9 7 8 - 1 - 8 5 5 7 3 - 9 5 3 - 6
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 0 2 2 - 9
Pathogens respond dynamically to their environment. Understanding their behaviour is critical both because of evidence of increased resistance to established sanitation and preservation techniques, and because of the increased use of minimal processing technologies which are more vulnerable to the development of resistance. Understanding pathogen behaviour summarises the wealth of recent research and its implications for the food industry.After two introductory chapters on ways of analysing and modelling pathogens, Part one summarises current research on what determines pathogenicity, stress response, adaptation and resistance. Part two reviews the behaviour of particular pathogens, reviewing virulence, stress response and resistance mechanisms in such pathogens as Salmonella, E.coli and Campylobacter. The final part of the book assesses how pathogens react and adapt to particular stresses from heat treatment and the effects of low temperature to the use of disinfectants and sanitisers.With its distinguished editor and international team of contributors, Understanding pathogen behaviour is a standard reference for the food industry in ensuring food safety.