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Modeling In Food Microbiology

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Modeling in Food Microbiology

Modeling in Food Microbiology Book
Author : Jeanne-Marie Membré,Vasilis Valdramidis
Publisher : Elsevier
Release : 2016-01-22
ISBN : 008100981X
Language : En, Es, Fr & De

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Book Description :

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. Features an extensive review of modelling terminology Presents examples of all available microbial models (i.e., growth, inactivation, growth/no growth) and applicable software Revisits all statistical aspects related to exposure assessment Describes realistic examples of implementing microbial spoilage and safety modeling approaches

Predictive Microbiology in Foods

Predictive Microbiology in Foods Book
Author : Fernando Perez-Rodriguez,Antonio Valero
Publisher : Springer Science & Business Media
Release : 2012-12-12
ISBN : 1461455200
Language : En, Es, Fr & De

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Book Description :

Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym’Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered. ​

Quantitative Microbiology in Food Processing

Quantitative Microbiology in Food Processing Book
Author : Anderson de Souza Sant'Ana
Publisher : John Wiley & Sons
Release : 2017-02-06
ISBN : 1118756428
Language : En, Es, Fr & De

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Book Description :

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.

Advanced Quantitative Microbiology for Foods and Biosystems

Advanced Quantitative Microbiology for Foods and Biosystems Book
Author : Micha Peleg
Publisher : CRC Press
Release : 2006-04-12
ISBN : 1420005375
Language : En, Es, Fr & De

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Book Description :

Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water, and biosystems, Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation describes new models for estimating microbial growth and survival. The author covers traditional and alternative models, thermal and non-thermal preservation, water disinfection, microbial dose response curves, interpretation of irregular count records, and how to estimate the frequencies of future outbursts. He focuses primarily on the mathematical forms of the proposed alternative models and on the rationale for their introduction as substitutes to those currently in use. The book provides examples of how some of the methods can be implemented to follow or predict microbial growth and inactivation patterns, in real time, with free programs posted on the web, written in MS ExcelÒ, and examples of how microbial survival parameters can be derived directly from non-isothermal inactivation data and then used to predict the efficacy of other non-isothermal heat treatments. Featuring numerous illustrations, equations, tables, and figures, the book elucidates a new approach that resolves several outstanding issues in microbial modeling and eliminates inconsistencies often found in current methods.

Predictive Microbiology

Predictive Microbiology Book
Author : Thomas Alexander McMeekin
Publisher : Research Studies PressLtd
Release : 1993
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Four authors with backgrounds in food microbiology, food chemistry, mathematics, and statistics, explain how techniques of predictive microbiology can allow an objective evaluation of the effects of processing, distribution, and storage on the microbiological safety and quality of foods. The trick is to understand the microbial ecology of a process or of a food at a particular point in the chain, then use mathematical relationships between microbial growth and the expected environmental conditions, to predict the growth or survival of selected organisms. Annotation copyright by Book News, Inc., Portland, OR

Modelling Microorganisms in Food

Modelling Microorganisms in Food Book
Author : Stanley Brul,Suzanne Van Gerwen,Marcel Zwietering
Publisher : Elsevier
Release : 2007-03-12
ISBN : 1845692942
Language : En, Es, Fr & De

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Book Description :

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. Assesses the latest developments in microbial modelling Discusses the issues involved in building models of microbial growth Chapters review the use of quantitative microbiology tools in predictive microbiology

Modeling Microbial Responses in Food

Modeling Microbial Responses in Food Book
Author : Robin C. McKellar,Xuewen Lu
Publisher : CRC Press
Release : 2003-12-29
ISBN : 1135513740
Language : En, Es, Fr & De

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Book Description :

The first state-of-the-art review of this dynamic field in a decade, Modeling Microbial Responses in Foods provides the latest information on techniques in mathematical modeling of microbial growth and survival. The comprehensive coverage includes basic approaches such as improvements in the development of primary and secondary models, statistical

Nanotechnological Approaches in Food Microbiology

Nanotechnological Approaches in Food Microbiology Book
Author : Sanju Bala Dhull,Prince Chawla,Ravinder Kaushik
Publisher : CRC Press
Release : 2020-12-27
ISBN : 1000283046
Language : En, Es, Fr & De

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Book Description :

Nanotechnology has gained attention in all aspects of modern science, having vital applications in the food chain, storage, quality monitoring, processing, preservation, and packaging. The global population is increasing rapidly, therefore there is a requirement to produce food products in a more proficient, non-toxic, and sustainable way. Food scientists and microbiologists are interested in food safety and quality assurance to produce excellent-quality food free of food pathogens Nanotechnological Approaches in Food Microbiology provides a systematic introduction and comprehensive information about practical approaches and characteristic features related to the significant applications of nanotechnology in food microbiology, including, nano-starch films, nanoemulsions, biogenic nanoparticles, and nanocapsules. The book will explore details about metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies, and their antimicrobial approaches. Key Features: Includes comprehensive knowledge on metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies and their antimicrobial approaches Lays out concepts of essential oil nanoemulsion and their potential antimicrobial applications Deals with the latest development in nano-starch composite biofilms containing bioactive constituents to inhibit pathogenic microbes Explores the nanocapsules as potential antimicrobial agents in food. Provides information regarding new biogenic nano-antimicrobials developed for the food safety and quality assurance This book will educate readers on the aspects of nanotechnology in food safety and quality assurance. Nanoemulsions, nanohydrogels, metal nanoparticles, nano-starch films, nanocapsules and nano-antimicrobials are the emerging essentials of nanotechnology that are used to preserve the food at greater extent. This book should be of interest to a large and varied audience of researchers in academia, industry, food processing, preservation, packaging, microbiology and policy regulations.

Microbiological Analysis of Foods and Food Processing Environments

Microbiological Analysis of Foods and Food Processing Environments Book
Author : Osman Erkmen
Publisher : Academic Press
Release : 2021-12-13
ISBN : 0323972217
Language : En, Es, Fr & De

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Book Description :

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

Food Microbiology Laboratory

Food Microbiology Laboratory Book
Author : Lynne McLandsborough
Publisher : CRC Press
Release : 2017-08-02
ISBN : 113551304X
Language : En, Es, Fr & De

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Book Description :

In order to truly understand food microbiology, it is necessary to have some experience in a laboratory. Food Microbiology Laboratory presents 18 well-tested, student-proven, and thoroughly outlined experiments for use in a one-semester introductory food microbiology course. Based on lab experiments developed for food science and microbiology cours

Modelling Microorganisms in Food

Modelling Microorganisms in Food Book
Author : Marcel Zwietering
Publisher : Unknown
Release : 2007
ISBN : 9780839149149
Language : En, Es, Fr & De

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Book Description :

Download Modelling Microorganisms in Food book written by Marcel Zwietering, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Safety and Protection

Food Safety and Protection Book
Author : V Ravishankar Rai,Jamuna A Bai
Publisher : CRC Press
Release : 2017-09-18
ISBN : 1351649450
Language : En, Es, Fr & De

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Book Description :

This book provides an overview of issues associated primarily with food safety, shelf-life assessment and preservation of foods. Food safety and protection is a multidisciplinary topic that focuses on the safety, quality, and security aspects of food. Food safety issues involve microbial risks in food products, foodborne infections, and intoxications and food allergenicity. Food protection deals with trends and risks associated with food packaging, advanced food packaging systems for enhancing product safety, the development and application of predictive models for food microbiology, food fraud prevention, and food laws and regulations with the aim to provide safe foods for consumers. Food Safety and Protection covers various aspects of food safety, security, and protection. It discusses the challenges involved in the prevention and control of foodborne illnesses due to microbial spoilage, contamination, and toxins. It starts with documentation on the microbiological and chemical hazards, including allergens, and extends to the advancements in food preservation and food packaging. The book covers new and safe food intervention techniques, predictive food microbiology, and modeling approaches. It reviews the legal framework, regulatory agencies, and laws and regulations for food protection. The book has five sections dealing with the topics of predictive microbiology for safe foods; food allergens, contaminants, and toxins; preservation of foods; food packaging; and food safety laws.

Ready to Eat Foods

Ready to Eat Foods Book
Author : Andy Hwang,Lihan Huang
Publisher : CRC Press
Release : 2010-03-03
ISBN : 1420068636
Language : En, Es, Fr & De

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Book Description :

With growing consumer demand for ready-to-eat (RTE) foods that are wholesome and require less handling and preparation, the production of RTE foods has increased and their variety has expanded considerably, spanning from bagged spinach to pre-packaged school lunches. But since RTE foods are normally consumed directly without cooking — a step that kills pathogenic microorganisms that may be present in the food products — concerns exist with regard to their safety. Several severe and high-profile outbreaks of food-borne illness linked to the consumption of RTE foods have prompted the USDA and FDA to issue stringent rules and regulations governing the manufacturing of RTE foods. Ready-to-Eat Foods: Microbial Concerns and Control Measures comprehensively reviews individual common RTE food and their specific safety-related aspects. This text explores the extensive research conducted by the food industry, academia, and research institutes that examines the potential health risk of contaminated RTE foods, investigates the growth behavior of common contaminating foodborne pathogens, and develops intervention technologies and control measures. The book supplies an overview of food safety of RTE foods and various categories into which they fall. It also addresses the microorganisms of concern, the effect of processing on the survival of pathogenic and spoilage microorganisms, food safety, practical control measures, and intervention strategies. Ready-to-Eat Foods: Microbial Concerns and Control Measures is a critical reference for scientists and professionals working on the forefront of food safety and RTE food manufacturing.

Thermal Food Processing

Thermal Food Processing Book
Author : Da-Wen Sun
Publisher : CRC Press
Release : 2012-05-16
ISBN : 1439876797
Language : En, Es, Fr & De

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Book Description :

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an

Microbiological Safety and Quality of Food

Microbiological Safety and Quality of Food Book
Author : Barbara Lund,Anthony C. Baird-Parker,Tony C. Baird-Parker,Grahame W. Gould,Grahame Warwick Gould
Publisher : Springer Science & Business Media
Release : 2000
ISBN : 9780834213234
Language : En, Es, Fr & De

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Book Description :

This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.

Practical Food Microbiology

Practical Food Microbiology Book
Author : Diane Roberts,Melody Greenwood
Publisher : John Wiley & Sons
Release : 2008-04-15
ISBN : 0470757485
Language : En, Es, Fr & De

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Book Description :

The main approaches to the investigation of food microbiology in the laboratory are expertly presented in this, the third edition of the highly practical and well-established manual. The new edition has been thoroughly revised and updated to take account of the latest legislation and technological advances in food microbiology, and offers a step-by-step guide to the practical microbiological examination of food in relation to public health problems. It provides ‘tried and tested’ standardized procedures for official control laboratories and those wishing to provide a competitive and reliable food examination service. The Editors are well respected, both nationally and internationally, with over 20 years of experience in the field of public health microbiology, and have been involved in the development of food testing methods and microbiological criteria. The Public Health Laboratory Service (PHLS) has provided microbiological advice and scientific expertise in the examination of food samples for more than half a century. The third edition of Practical Food Microbiology: Includes a rapid reference guide to key microbiological tests for specific foods Relates microbiological assessment to current legislation and sampling plans Includes the role of new approaches, such as chromogenic media and phage testing Discusses both the theory and methodology of food microbiology Covers new ISO, CEN and BSI standards for food examination Includes safety notes and hints in the methods

Predictive Modeling in Foods

Predictive Modeling in Foods Book
Author : Vijay K. Juneja
Publisher : Unknown
Release : 2011
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Predictive Modeling in Foods book written by Vijay K. Juneja, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Microbiology

Food Microbiology Book
Author : Osman Erkmen,T. Faruk Bozoglu
Publisher : John Wiley & Sons
Release : 2016-06-13
ISBN : 1119237769
Language : En, Es, Fr & De

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Book Description :

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.

Food Microbiology

Food Microbiology Book
Author : Michael P. Doyle,Francisco Diez-Gonzalez,Colin Hill
Publisher : John Wiley & Sons
Release : 2020-07-10
ISBN : 1555819974
Language : En, Es, Fr & De

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Book Description :

Since its introduction in 1997, the purpose of Food Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Thoroughly updated, the new Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods. Sections in this valuable reference cover material of special significance to food microbiology such as: stress response mechanisms, spores, and the use of microbiological criteria and indicator organisms commodity-oriented discussion of types of microbial food spoilage and approaches for their control the major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques state-of-the-science information on food preservation approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogens beneficial microbes used in food fermentations and to promote human and animal health updated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment This respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.

Functional Food

Functional Food Book
Author : María Chávarri Hueda
Publisher : BoD – Books on Demand
Release : 2017-08-02
ISBN : 9535134396
Language : En, Es, Fr & De

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Book Description :

In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book provides information on impact of bioactive ingredients (vitamins, antioxidants, compounds of the pulses, etc.) on nutrition through food, how functional foods can prevent disease, and tools to evaluate the effects of bioactive ingredients, functional foods, and diet.