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Advances in Microbial Food Safety

Advances in Microbial Food Safety Book
Author : Vijay K. Juneja,John P. Cherry,Michael Tunick,American Chemical Society. Meeting
Publisher : Amer Chemical Society
Release : 2006
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

This book describes the latest research advances in microbiological safety of foods, and will serve as a valuable tool for professionals working in food production, processing and handling.

Advances in Microbial Food Safety

Advances in Microbial Food Safety Book
Author : J Sofos
Publisher : Elsevier
Release : 2014-11-25
ISBN : 1782421157
Language : En, Es, Fr & De

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Book Description :

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. Extends the breadth and coverage of the first volume in the series Includes updates on specific pathogens and safety for specific foods Reviews both detection and management of foodborne pathogens

Advances in microbial food safety

Advances in microbial food safety Book
Author : C. Griffith
Publisher : Elsevier Inc. Chapters
Release : 2013-07-31
ISBN : 0128089784
Language : En, Es, Fr & De

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Book Description :

Food handler behaviour is important for producing safe food with food handler error a factor in many outbreaks. This chapter reviews food handler knowledge, attitudes and practices and the research methods used in their study. Infected food handlers spread pathogens to foods and other workers and the factors influencing this are analysed. Food handlers play a role in cross-contamination, an increasingly reported risk. The mechanisms for this and the components of hand hygiene are discussed. Historically, non-compliance has been assessed at the level of individuals. Recent work on food safety culture is examined and individual behaviour is discussed within the context of an organisation and its leadership. Methods and strategies for effective food hygiene training are reviewed.

Advances in microbial food safety

Advances in microbial food safety Book
Author : M. Strom,R.N. Paranjpye,W.B. Nilsson,J.W. Turner,G.K. Yanagida
Publisher : Elsevier Inc. Chapters
Release : 2013-07-31
ISBN : 0128089636
Language : En, Es, Fr & De

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Book Description :

Members of the genus Vibrio are common inhabitants of the marine environment, associated with vertebrate and invertebrate animals. Some species cause foodborne illness from seafood such as undercooked or raw fish and shellfish. This review focuses on the current state of knowledge for the human pathogenic Vibrio species. V. parahaemolyticus is the leading cause of bacterial seafood-borne illness worldwide, while V. vulnificus is the leading cause of seafood-related deaths. While much research has ascertained potential mechanisms of virulence and contributed to a variety of mitigation strategies, there is a need to improve methods to assess risk and to develop improved early warning systems for public health and resource managers.

Advances in microbial food safety

Advances in microbial food safety Book
Author : W.H. Sperber
Publisher : Elsevier Inc. Chapters
Release : 2013-07-31
ISBN : 0128089792
Language : En, Es, Fr & De

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Book Description :

This chapter outlines the interactions between a hazard analysis and critical control point (HACCP) system and multiple prerequisite programs (PRPs) to produce a food-safety management program that can be applied globally throughout the food supply chain, from farm to table. The HACCP system is supported by three major PRPs: good agricultural practices, good hygienic practices and good consumer practices. While there are many effective food-safety practices and regulations, the current global system of food-safety management is poor. This chapter describes multiple barriers to food-safety progress and proposes new measures for significant improvements in global food-safety management. Such measures are necessary if HACCP is to be applied to non-traditional areas in the supply chain.

Advances in microbial food safety

Advances in microbial food safety Book
Author : R.B. Tompkin,J. Sofos
Publisher : Elsevier Inc. Chapters
Release : 2013-07-31
ISBN : 0128089598
Language : En, Es, Fr & De

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Book Description :

This chapter is a series of questions and answers between John Sofos and Bruce Tompkin, giving Bruce’s perspective as a food microbiologist on food safety. Progress depends on epidemiologic studies by public health agencies and research by universities and government laboratories. Industry responded to microbial hazards and food-pathogen combinations with good manufacturing practices (GMPs) and hazard analysis and critical control point (HACCP) systems. Examples demonstrate improved consumer protection. Success depends on control measures, regulatory approval and consumer acceptance. Existing weaknesses and the underlying reasons are described. The challenge for the food safety community will be to find acceptable solutions and achieve the higher level of protection that consumers expect.

Advances in microbial food safety

Advances in microbial food safety Book
Author : G.C. Barker
Publisher : Elsevier Inc. Chapters
Release : 2013-07-31
ISBN : 0128089806
Language : En, Es, Fr & De

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Book Description :

Biotracing is a method for investigating food chain contamination events that concentrates on identification of probable sources. Biotracing is complementary to existing food safety assessments and is related to similar investigation processes in molecular epidemiology and forensic science. This chapter describes the background to biotracing, identifies important elements and describes an emerging methodology. In addition the chapter includes a review of a detailed biotracing model for Staphylococcus aureus in processed milk. The chapter concludes by highlighting options for food chain integration and includes some possibilities for future developments.

The Microbiology of Safe Food

The Microbiology of Safe Food Book
Author : Stephen J. Forsythe
Publisher : John Wiley & Sons
Release : 2020-01-21
ISBN : 1119405017
Language : En, Es, Fr & De

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Book Description :

Exploring food microbiology, its impact upon consumer safety, and the latest strategies for reducing its associated risks As our methods of food production advance, so too does the need for a fuller understanding of food microbiology and the critical ways in which it influences food safety. The Microbiology of Safe Food satisfies this need, exploring the processes and effects of food microbiology with a detailed, practical approach. Examining both food pathogens and spoilage organisms, microbiologist Stephen J. Forsythe covers topics ranging from hygiene regulations and product testing to microbiological criteria and sampling plans. This third edition has been thoroughly revised to cater to the food scientists and manufacturers of today, addressing such new areas as: Advances in genomic analysis techniques for key organisms, including E. coli, Salmonella, and L. monocytogenes Emerging information on high-throughput sequencing and genomic epidemiology based on genomic analysis of isolates Recent work on investigations into foodborne infection outbreaks, demonstrating the public health costs of unsafe food production Updates to the national and international surveillance systems, including social media Safe food for consumers is the ultimate goal of food microbiology. To that end, The Microbiology of Safe Food focuses on the real-world applications of the latest science, making it an essential companion for all those studying and working in food safety.

Microbial Food Safety and Preservation Techniques

Microbial Food Safety and Preservation Techniques Book
Author : V Ravishankar Rai,Jamuna A. Bai
Publisher : CRC Press
Release : 2014-09-26
ISBN : 1466593075
Language : En, Es, Fr & De

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Book Description :

In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in many of these advances, Microbial Food Safety and P

Microbiologically Safe Foods

Microbiologically Safe Foods Book
Author : Jose Santos Garcia
Publisher : John Wiley & Sons
Release : 2009-04-01
ISBN : 9780470439067
Language : En, Es, Fr & De

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Book Description :

This book focuses on state of the art technologies to produce microbiologically safe foods for our global dinner table. Each chapter summarizes the most recent scientific advances, particularly with respect to food processing, pre- and post-harvest food safety, quality control, and regulatory information. The book begins with a general discussion of microbial hazards and their public health ramifications. It then moves on to survey the production processes of different food types, including dairy, eggs, beef, poultry, and fruits and vegetables, pinpointing potential sources of human foodborne diseases. The authors address the growing market in processed foods as well novel interventions such as innovative food packaging and technologies to reduce spoilage organisms and prolong shelf life. Each chapter also describes the ormal flora of raw product, spoilage issues, pathogens of concern, sources of contamination, factors that influence survival and growth of pathogens and spoilage organisms, indicator microorganisms, approaches to maintaining product quailty and reducing harmful microbial populations, microbial standards for end-product testing, conventional microbiological and molecular methods, and regulatory issues. Other important topics include the safety of genetically modified organisms (GMOs), predictive microbiology, emerging foodborne pathogens, good agricultural and manufacturing processes, avian influenza, and bioterrorism.

Microbiology for Food and Health

Microbiology for Food and Health Book
Author : Deepak Kumar Verma,Ami R. Patel,Prem Prakash Srivastav,Balaram Mohapatra,Alaa Kareem Niamah
Publisher : CRC Press
Release : 2020-01-20
ISBN : 1000007251
Language : En, Es, Fr & De

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Book Description :

This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries. The volume covers the most recent progress in the field of dairy and food microbiology, emphasizing the current progress, actual challenges, and successes of the latest technologies. This book looks at technological advances in starter cultures, prospective applications of food-grade microorganisms for food preservation and food safety, and innovative microbiological approaches and technologies in the food industry. The first series of chapters discuss the types, classification, and systematic uses of various starter cultures in addition to probiotics for various commercial fermentation processes. The book goes on to covers recent breakthroughs in microbial bioprocessing that can be employed in the food and health industry, such as, for an example, prospective antimicrobial applications of inherently present fermentative microflora against spoilage and pathogenic type microorganisms; the use of potential probiotic LAB biofilms for the control of formation of pathogenic biofilms by exclusion mechanisms, and more.

Sequencing Technologies in Microbial Food Safety and Quality

Sequencing Technologies in Microbial Food Safety and Quality Book
Author : Devarajan Thangardurai,Leo M.L. Nollet,Saher Islam,Jeyabalan Sangeetha
Publisher : CRC Press
Release : 2021-04-15
ISBN : 1000376397
Language : En, Es, Fr & De

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Book Description :

Molecular landscape for food safety analysis is rapidly revolutionizing because of high resolution and value added resulting analysis of next-generation sequencing (NGS) approaches. These modern sequencing technologies drive worldwide advancements in food safety and quality. Sequencing Technologies in Microbial Food Safety and Quality reviews several practices in that NGS contributes to foodborne pathogens functional characterization, management and control. This book focuses on potential uses of sequencing technologies in microbial food safety and quality and highlights present challenges in the food industry. Key Features: Application of whole genome sequencing technologies in disease diagnostics, surveillance, transmission, and outbreak investigation in food sector Impact of sequencing tools in the area of food microbiology Recent advances in genomic DNA sequencing of microbial species from single cells Microbial bioinformatics resources for food microbiology High-throughput insertion tracking by deep sequencing for the analysis of food pathogens This book includes contributions from experts who have manipulated sequencing tools in relation to microbial food safety and quality. Presenting comprehensive details about NGS approaches in food science, this book is an updated and reliable reference for food scientists, nutritionists, food product investigators to study and implement the sequencing technologies for developing quality and safe food. This book would also serve as informative resource for food industry officials, government researchers, food science or food nutrition students who seek comprehensive knowledge about the role of emerging sequencing technologies in revolutionizing the food industry.

Advances in Microbial Biotechnology

Advances in Microbial Biotechnology Book
Author : Anonim
Publisher : Unknown
Release : 1999
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Published to honour Prof. Krishna Gopal Mukerji for his endeavour in mycology, plant pathology, microbial ecology and microbial biotechnology.

Advances in Food Biotechnology

Advances in Food Biotechnology Book
Author : Ravishankar Rai V
Publisher : John Wiley & Sons
Release : 2015-12-14
ISBN : 1118864557
Language : En, Es, Fr & De

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Book Description :

The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.

Fundamental Food Microbiology

Fundamental Food Microbiology Book
Author : Bibek Ray,Arun Bhunia
Publisher : CRC Press
Release : 2007-10-08
ISBN : 1420007742
Language : En, Es, Fr & De

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Book Description :

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.

Genomics of Foodborne Bacterial Pathogens

Genomics of Foodborne Bacterial Pathogens Book
Author : Martin Wiedmann,Wei Zhang
Publisher : Springer Science & Business Media
Release : 2011-02-04
ISBN : 9781441976864
Language : En, Es, Fr & De

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Book Description :

Foodborne illnesses caused by various bacterial, viral, and fungal pathogens lead to a high number of morbidity and mortality in the U.S. and throughout the world. Recent advances in microbial genomics have significantly improved our understanding of the physiology, evolution, ecology, epidemiology, and pathogenesis of different foodborne pathogens. This book focuses on the genomics of foodborne bacterial pathogens. It begins with a brief overview of the recent advances in microbial genomics and the impact of genomics on food safety research. Then, eight chapters follow that elaborate some in-depth reviews on the genomics of several common foodborne bacterial pathogens including Bacillus, Campylobacter, Clostridium, Escherichia coli, Listeria, Salmonella, Staphylococcus, and Vibrio. Finally, the last four chapters focus on some current genomic, transcriptomic, and proteomic technologies and their applications in studying the epidemiology, evolution, and pathogenesis of foodborne bacterial pathogens. Genomics of Foodborne Bacterial Pathogens can be used as a reference by scientists and professionals in academia, government, and industry who are interested in understanding microbial genomics and using genomics tools to study foodborne bacterial pathogens. This book can also be used as a textbook for instructors and professors who teach food microbiology or microbial genomics-related courses at the post-graduate level.

Advances in Food Protection

Advances in Food Protection Book
Author : Magdy Hefnawy
Publisher : Springer Science & Business Media
Release : 2011-04-05
ISBN : 9400710992
Language : En, Es, Fr & De

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Book Description :

The global food-supply chain is vulnerable to threats from a variety of directions. Hence food security and safety remains a hot topic worldwide in academic research arenas and food industry practices. This book describes efforts from academia, government, and industry to counter food terrorism and to protect the food supply against any threat. In addition, it evaluates the global food supply, production capabilities, and food availability during and after disasters. Articles in the book assess food safety emergencies, and the prevention of, and response to deliberate contamination by microbial or chemical substances. Minimization of health and economic risks following a terrorist act or unintentional contamination is likewise discussed. The book also examines novel preservation techniques, methods to produce safe food products, and other concerns for ensuring a stable and safe food supply.

Food Production Management

Food Production Management Book
Author : Anonim
Publisher : Unknown
Release : 1995
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Food Production Management book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Microbial Food Contamination

Microbial Food Contamination Book
Author : Charles L. Wilson Ph.D.
Publisher : CRC Press
Release : 2007-10-08
ISBN : 1420008471
Language : En, Es, Fr & De

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Book Description :

Divided into five parts, Microbial Food Contamination, Second Edition looks at emerging foodborne human pathogens andcomprehensively evaluates the microbiology, biochemistry, detection, risk, and threat of foodborne illness in today's global market. The first section introduces new insights into the pathogenic effect of E. coli, viral

Encyclopedia of Food Microbiology

Encyclopedia of Food Microbiology Book
Author : Carl A. Batt
Publisher : Academic Press
Release : 2014-04-02
ISBN : 0123847338
Language : En, Es, Fr & De

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Book Description :

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. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products