microbiological research and development for the food industry

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Microbiological Research And Development For The Food Industry

Author : Peter J. Taormina
ISBN : 9781439834831
Genre : Technology & Engineering
File Size : 79. 92 MB
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Research and development on microorganisms in food has evolved from a luxury to a necessity for companies competing in the global marketplace. Whether research is conducted internally or externally through contract laboratories and universities, microbial research in foods is crucial to the safety and integrity of our food supply. Microbiological Research and Development for the Food Industry covers the technical and practical insights needed for developing and utilizing various capabilities to advance food microbiology research. Providing examples of how research data can be applied to consumer and brand protection efforts, this book: Describes the purposes and processes for conducting microbiological research and development for companies and organizations involved in food, beverage, and ingredient production and distribution Covers a broad range of topics of importance to food microbiologists in allied food industries and organizations, government, and academia Includes examples of successful research methods for food microbiology laboratories Written to walk the reader through the process of investigating microorganisms in food systems for consumer and brand protection, Microbiological Research and Development for the Food Industry provides practical understanding of the necessary mechanisms and research approaches used in the field. It fuses the business and scientific aspects of microbiological research to underscore the return on investment for beverage and food ingredient producers. This text goes beyond routine presence/absence testing of pathogens and spoilage microorganisms in foods. It describes ways data can be collected to answer more complex questions and provides examples of how such data can be applied to consumer and brand protection efforts.

Microorganisms In Foods 6

Author : International Commission on Microbiological Specifications for Foods (ICMSF)
ISBN : 0387288015
Genre : Technology & Engineering
File Size : 41. 17 MB
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Intended for those interested in applied aspects of food microbiology, for 17 commodity areas, this book describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens.

Science And Technology Against Microbial Pathogens

Author : A Mendez-Vilas
ISBN : 9789814458696
Genre : Science
File Size : 54. 61 MB
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The aim of this book is to disseminate the most recent research in science and technology against microbial pathogens presented at the first edition of the ICAR Conference Series (ICAR2010) held in Valladolid, Spain, in November 2010. This volume is a compilation of 86 chapters written by active researchers that offer information and experiences and afford critical insights into anti-microbe strategies in a general context marked by the threat posed by the increasing antimicrobial resistance of pathogenic microorganisms. “Anti” is here taken in a wide sense as “against cell cycle, adhesion, or communication”, and when harmful for the human health (infectious diseases, chemotherapy etc.) and industry or economy (food, agriculture, water systems etc.) The book examines this interesting subject area from antimicrobial resistance (superbugs, emerging and re-emerging pathogens etc.), to the use of natural products or microbes against microbial pathogens, not forgetting antimicrobial chemistry, physics and material science. Readers will find in a single volume, up-to-date information of the current knowledge in antimicrobial research. The book is recommended for researchers from a broad range of academic disciplines that are contributing in the battle against harmful microorganisms, not only those more traditionally involved in this research area (microbiologists, biochemists, geneticists, clinicians etc.), but also experimental and theoretical/computational chemists, physicists or engineers. Contents:Antimicrobial Peptides:A new class of Scots pine antimicrobial proteins, which act by binding β-glucan (Sanjeewani Sooriyaarachchi, Adrian Suárez Covarrubias, Wimal Ubhayasekera, Frederick O Asiegbu and Sherry L Mowbray)Antimicrobial aza-β3-peptides: Structure-activity relationship? (B Legrand, M Laurencin, C Zatylny-Gaudin, J Henry, A Bondon and M Baudy Floc'h)Differential antimicrobial activities of Human Beta-Defensins against Methicillin Resistant (MRSA) and Methicillin sensitive (MSSA) Staphylococcus aureus (N D S Herathge, J T George and D A Rowley)Non-antibiotics Biocides:Evaluation of biocidal activity of Evolyse, a disinfectant based on hydrogen peroxide and silver nitrate (M Barbara Pisano, V Altana, M Elisabetta Fadda, L Mura, M Deplano and S Cosentino)Increased resistance to detergent in Enterococcus faecalis (Jacqueline Keyhani and Ezzatollah Keyhani)Legionella pneumophila isolation rate in a Spanish hospital pre- and post-installation of an electrochemical activation system for potable water disinfection (Jose-Maria Rivera, Juan-Jose Granizo, Jose-Maria Aguiar, Ana Vos-Arenilla, Maria-Jose Giménez and Lorenzo Aguilar)Antimicrobial Evaluation: Clinical and Pre-clinical Trials:Adherence to ART and its associated factors among HIV Aids Patients in Addis Ababa (Ezra Muluneh)Effectiveness and safety of miconazole with hydrocortisone (Daktacort) feminine care cream in the treatment of vulvar candidiasis (J Perez-Peralta and G Balaccua)Natural Products: Terrestrial and Marine Organisms:Analysis of the 2-Phenylethyl isothiocyanate present in Brassica leaves and their potential application as antimicrobial agent against bacteria strains isolated from Human and Pig gastrointestinal tracts (A Aires, C Dias, R N Bennett, E A S Rosa and M J Saavedra)Antimicrobial effect of carvacrol on Escherichia coli K12 growth at different temperatures (C M Belda-Galbis, A Martínez and D Rodrigo)Bacteriostatic effect of cocoa powder rich in polyphenols to control Cronobacter sakazakii proliferation on infant milk formula (M C Pina-Pérez, D Rodrigo and A Martínez-López)Antimicrobial Surfaces. Biofilms. Quorum Sensing. Consumer Products:Antimicrobial active packaging films based on sorbic acid (C Hauser, J Wunderlich and G Ziegleder)Bacteriophages actions on Salmonella Enteritidis biofilm (A A Ferreira, R C S Mendonça, H M Hungaro, M M Carvalho and J A M Pereira)Biocompatibility and antibacterial property of cold sprayed ZnO/Titanium composite coating (Noppakun Sanpo, Chen Hailan, Kelvin Loke, Koh Pak Keng, Philip Cheang, C C Berndt and K A Khor)Methods and Techniques. Mechanisms of Action. Physics:A new approach for detection of bacterial contamination in cooling lubricants (D Oberschmidt, A Spielvogel, C Hein, J E Langbein, D Lorenz, U Stahl and E Uhlmann)Development of a liquid-medium assay for screening antimicrobial natural products against marine bacteria (M Geiger, J Dupont, O Grovel, Y F Pouchus and P Hess)Experimental planning can help to optimize the selective photoinactivation of microorganisms (J R Perussi, P L Fernandes, C Bernal and H Imasato)Resistance and Susceptibility:A 3-year review on the profile of multidrug-resistant Gram-negative in a tertiary teaching hospital inMalaysia (H Habsah, Z Z Deris, M Zeehaida, A R Zaidah, H Siti Asma' and I Nabilah)Antimicrobial susceptibility in clinical isolates of Staphylococcus aureus harbouring of mecA and lukFS-PV genes in Northern Portugal (N Silva, C Prudêncio, C Tomaz and R Fernandes)Antimicrobial susceptibility profile and effect of stem bark extracts of Curtisia dentata on multi-drug resistant verotoxic Escherichia coli and Acinetobacter spp. isolates obtained from water and wastewater samples (Hamuel James Doughari, Patrick Alois Ndakidemi, Izanne Susan Human and Spinney Benade)Chemistry:Antimicrobial cyclic pseudopeptides including Aza-β3-amino acids (M Laurencin, B Legrand, L Mouret, A Bondon, Y Fleury and M Baudy Floc'h)Effect of paracetamol on the pharmacokinetics of cephalexin in dogs (N A Afifi, M Atef, K Abo-El-Sooud and N El-Mokadem)Importance of the C9 absolute configuration for the antifungal activity of natural and semisynthetic sesquiterpenes (M Derita, M Di Liberto and S Zacchino)Antimicrobial Microbes and Viruses. Biosynthesis of Antibiotics:Antimicrobial properties of Lactobacillus plantarum Tensia (DSM 21380) and Inducia (DSM 21379) (M Rätsep, P Hütt, R Avi, M Utt and E Songisepp)Cell growth control by tRNase ribotoxins from bacteria and yeast (Eyemen Kheir, Christian Bär, Daniel Jablonowski and Raffael Schaffrath)Comparison of anti-listerial effect spectrum of bacteriocins (Selin Kalkan, Emel Ünal and Zerrin Erginkaya)and other papers Readership: Professionals - microbiologists, biochemists, geneticists, clinicians, chemists, physicists, engineers. Keywords:Antimicrobial Research;Antimicrobial Resistance;Antimicrobial in Natural Products;Antimicrobial Microbes;Antimicrobial Materials Science and Surface Chemistry;Microbial Pathogens;Antibacterial;Antifungal;ICAR2010 Conference Proceedings Book;Mendez-VilasKey Features:The book examines this interesting subject area from antimicrobial resistance (superbugs, emerging and re-emerging pathogens etc.), to the use of natural products or microbes against microbial pathogens, not forgetting the antimicrobial chemistry, physics and material scienceReaders will be able to find updated information of the current knowledge in antimicrobial research

Green Technologies In Food Production And Processing

Author : Joyce Boye
ISBN : 9781461415879
Genre : Technology & Engineering
File Size : 68. 96 MB
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This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.

Microorganisms In Foods 5

Author : International Commission on Microbiological Specifications for Foods
ISBN : 041247350X
Genre : Science
File Size : 53. 10 MB
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The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment. Detailed information about each of the main organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series of tables detailing the response of the organism under a range of variable conditions. This information has been prepared by the International Commission for the Microbiological Specifications of Foods (ICMSF).

Fundamental Food Microbiology Fifth Edition

Author : Bibek Ray
ISBN : 9781466564442
Genre : Technology & Engineering
File Size : 89. 81 MB
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The golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to detect foodborne pathogens. Capturing these developments, Fundamental Food Microbiology, Fifth Edition broadens coverage of foodborne diseases to include new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. Written by experts with approximately fifty years of combined experience, the book provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different types of foods. See What’s New in the Fifth Edition: New chapter on microbial attachment and biofilm formation Bacterial quorum sensing during bacterial growth in food Novel application of bacteriophage in pathogen control and detection Substantial update on intestinal beneficial microbiota and probiotics to control pathogens, chronic diseases, and obesity Nanotechnology in food preservation Description of new pathogens such as Cronobacter sakazaki, E. coli O104:H4, Clostridium difficile, and Nipah Virus Comprehensive list of seafood-related toxins Updates on several new anti-microbial compounds such as polylysine, lactoferrin, lactoperoxidase, ovotransferrin, defensins, herbs, and spices Updates on modern processing technologies such as infrared heating and plasma technology Maintaining the high standard set by the previous bestselling editions, based feedback from students and professors, the new edition includes many more easy-to-follow figures and illustrations. The chapters are presented in a logical sequence that connects the information and allow students to easily understand and retain the concepts presented. These features and more make this a comprehensive introductory text for undergraduates as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.

Fundamental Food Microbiology Third Edition

Author : Bibek Ray
ISBN : 9780849316104
Genre : Technology & Engineering
File Size : 64. 64 MB
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Just as the previous editions of this highly regarded text responded to the transitions of their time, the third edition reflects the current evolution of food microbiology and explores the most recent developments in the discipline. Completely revised and updated, Fundamental Food Microbiology, Third Edition includes the latest information on microbial stress response, food biopreservatives, recent pathogens of importance (such as Helicobacter pylori and BSE), and control by novel processing technologies. A new chapter addresses foodborne disease concerns in ready-to-eat foods, and an expanded chapter on microbial stress investigates the importance of stress response in foods. The book features updated coverage of spoilage bacteria in refrigerated foods, presents new sections on fresh-cut fruits and vegetables, and includes questions and selected readings at the end of each chapter. Providing comprehensive information on the interactions of microorganisms and food, this timely resource enhances understanding of food microbiology in a logical and concise manner. It will be a valuable reference for professionals and students involved in food and microbiology.

Advances In Food Research

Author :
ISBN : 0080567517
Genre : Technology & Engineering
File Size : 52. 51 MB
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Advances in Food Research

Annual Report On Research Development And Technical Work Of The Department Of Agriculture For Northern Ireland

Author : Great Britain. Dept. of Agriculture for Northern Ireland
ISBN : UCAL:B4274209
Genre : Agriculture
File Size : 41. 59 MB
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An Evaluation Of Public Health Hazards From Microbiological Contamination Of Foods

Author :
ISBN : NAP:13731
Genre : Food
File Size : 33. 82 MB
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