Modern Food Microbiology

Author: James M. Jay
Editor: Springer Science & Business Media
ISBN: 1461574765
Size: 12,65 MB
Format: PDF
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This fifth edition of Modern Food Microbiology places special emphasis on foodborne microorganisms, as the previous four editions attempted to do. A good understanding of the basic biology offoodborne organisms is more critical for food scientists now than in previous decades. With so many microbiologists in the 1990s devoting their attention to genes and molecules, one objective of this text is to provide a work that places emphasis on entire microbial cells as well as their genes and molecules. For textbook usage, this edition is best suited for a second or subsequent course in microbiology. Although organic chemistry is a desirable prerequisite, those with a good grasp of general biology and chemistry should not find this book difficult. In addition to its use as a course text, this edition, like the previous, contains material that goes beyond what normally is covered in a one-term course. For use as a food microbiology text, suggested starting points are the sections in Chapter 2 that deal with the sources and types of microorganisms in foods followed by the principles outlined in Chapter 3. The food product chapters (Chaps. 4-9) may be covered to the extent that one wishes, but the principles from Chapters 2 and 3 should be stressed during this coverage. A somewhat logical next step would be food preservation methods as outlined in Chapters 13-17 where again the principles from Chapter 3 come into play.

Modern Food Microbiology

Author: K.R Aneja
Editor:
ISBN: 9789386800022
Size: 12,21 MB
Format: PDF, Mobi
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Food Microbiology

Author: Martin R Adams
Editor: Royal Society of Chemistry
ISBN: 1782627626
Size: 13,44 MB
Format: PDF, Mobi
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Food Microbiology by Adams and Moss has been a popular textbook since it was first published in 1995. Now in its fourth edition, Peter McClure joins the highly successful authorship in order to bring the book right up to date. Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images. Thorough and accessible, it is designed for students in the biological sciences, biotechnology and food science as well as a valuable resource for researchers, teachers and practising food microbiologists.

Food Microbiology And Hygiene

Author: Richard Hayes
Editor: Springer Science & Business Media
ISBN: 9780412539800
Size: 18,95 MB
Format: PDF, ePub, Mobi
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The aims of this book remain the same, that is, that it should be of in terest to all those people concerned with, or about, food hygiene in the broadest sense. There was clearly a need for a book of this sort and its success has necessitated a second edition. It will, I hope, answer criticisms that were justifiably made about certain omissions and shortcomings levelled at the earlier edition. The whole book has been thoroughly revised with the introduction of several new sections to various chapters. During the time that has elapsed since the earlier edition appeared there has been much publicity about newer forms of 'food poisoning'. Thus listeriosis is discussed in some detail whilst the problems of salmonellas in eggs and BSE are also considered. Interest in irradiated foods has waxed and waned but it is rightly included in the relevant chapter. There has been much progress in methodology with the advent of advanced molecular techniques such as gene probes and that of PCR; these are discussed briefly. I have included sections on HACCP which has come into great prominence in recent years thus answering a specific criticism made of the earlier edition. The chapter on water and waste disposal contains material on Legionnaires' disease and cryptosporidiosis, infections of much concern at the present time. Finally, the chapter on legislation has undergone a major revision with far greater emphasis being placed on EC food hygiene legislation.

Food Microbiology

Author: Neelam Khetarpaul
Editor: Daya Books
ISBN: 9788170355847
Size: 16,35 MB
Format: PDF, Kindle
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Today Food Microbiology has become an interesting and challenging subject. The present book covers important main aspects of interaction between microorganisms, food borne illness and food fermentations. This book covers almost all the aspects of modern food microbiology in the context of changing global scenario. It has been divided into 16 chapters which mainly cover role of microorganisms, effects of food processing and preservation on microorganisms, methods of detecting microorganisms, microflora of different foods, food spoilage, food borne illness, role of probiotics in health and disease, food hygiene and sanitation, food safety and HACCP etc. The most current works on these aspects have been chosen that can provide a greater overview to the primary literature. This book is directed primarily for the students of Food Microbiology, Food Biotechnology and Food Science and Nutrition but can also be a ready reference for research scholars. Contents Chapter 1: Introduction; Chapter 2: The Role of Microorganisms in Foods; Chapter 3: Effect of Food Preservation on Microorganisms; Chapter 4: Microorganisms in Meat and Meat Products; Chapter 5: Influence of Microorganisms on Food Products; Chapter 6: Bacterial Food Poisoning; Chapter 7: The Examination of Foods; Chapter 8: The Methods of Detecting Microorganisms; Chapter 9: Non-bacterial Illness; Chapter 10: Food Hazards and Illness; Chapter 11: Food Spoilage and the Microflora; Chapter 12: The Fermented Foods; Chapter 13: Probiotic Fermented Foods: The New Face of an Old Tradition; Chapter 14: Food Borne Diseases, Food Hygiene and Sanitation; Chapter 15: Food Borne Illness: Implications for the Future; Chapter 16: Food Borne Disease Control: A Transnational Challenge.

Foodborne Diseases

Author: Dean O. Cliver
Editor: Gulf Professional Publishing
ISBN: 9780121765590
Size: 18,99 MB
Format: PDF, ePub
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"This second edition of Foodborne Disease deals with four aspects of the topic: Principles, Infections, Intoxications and Prevention - in an easy-to-read style. Chapters are clearly illustrated with an increased number of diagrams and tables, and the work is extensively indexed for use as a desk reference. Contributing authors are from America, Canada, Europe and Japan, and this work should serve as a reference to anyone with concerns about the global impact of foodborne diseases."--Book jacket.

Rapid Analysis Techniques In Food Microbiology

Author: P. Patel
Editor: Springer Science & Business Media
ISBN: 9780751400304
Size: 14,25 MB
Format: PDF, Kindle
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This highly practical book reviews the current status of these techniques from an international perspective, and with particular emphasis on commercially available detection and estimation systems.

Dairy Microbiology And Biochemistry

Author: Barbaros Ozer
Editor: CRC Press
ISBN: 1482235048
Size: 19,82 MB
Format: PDF, ePub, Mobi
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This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides strategies for rapid detection of pathogenic and non‐pathogenic organisms in milk and milk products and safety systems for dairy processing. It concludes with a discussion of the effects of non‐thermal processing technologies on milk microorganisms and biochemical reactions in milk products.

Encyclopedia Of Food Microbiology

Author: Carl A. Batt
Editor: Academic Press
ISBN: 0123847338
Size: 13,84 MB
Format: PDF, ePub
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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.

International Food Safety Handbook

Author: Vanderheijden
Editor: CRC Press
ISBN: 9780824793548
Size: 14,25 MB
Format: PDF, Docs
Read: 148
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"Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition."