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Advances in Microbial Food Safety

Advances in Microbial Food Safety
  • Author : Vijay K. Juneja
  • Publsiher : Amer Chemical Society
  • Release : 27 February 2021
  • ISBN : 0987654321
  • Pages : 346 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKAdvances in Microbial Food Safety

Summary:
A timely scientific examination and definitive explanation of current food-safety technologies used in preventing, finding/detecting, removing, destroying, predicting behavior for better management of food-borne pathogens, topics of immense interest today because of consumer preference for high quality, fresh, minimally processed foods that offer consumer convenience in availability and preparation. In this book, leading researchers and practitioners in food safety present a thorough and cutting-edge examination and explanation of the various technologies at the forefront aimed at improving the safety and quality of our food supply. Topics include genomic and proteomic approaches, diagnostic techniques based on molecular, immunological biosensor-based methods, quorum sensing, pre- and post-slaughter interventions, thermal treatments for muscle foods and sous-vide products, emerging non-thermal processing technologies such as food irradiation, radio frequency, pulsed electric field, and hyrostatic pressure processing, as well as predicting the behavior and fate of microbial pathogens as related to risk assessment, modeling thermal inactivation, regulatory perspectives and performance standards, and prevention of the use of food as a weapon of terrorism


Advances in Microbial Food Safety

Advances in Microbial Food Safety
  • Author : Vijay K. Juneja,John P. Cherry,Michael Tunick,American Chemical Society. Meeting
  • Publisher : Amer Chemical Society
  • Release : 27 February 2021
GET THIS BOOKAdvances in Microbial Food Safety

A timely scientific examination and definitive explanation of current food-safety technologies used in preventing, finding/detecting, removing, destroying, predicting behavior for better management of food-borne pathogens, topics of immense interest today because of consumer preference for high quality, fresh, minimally processed foods that offer consumer convenience in availability and preparation. In this book, leading researchers and practitioners in food safety present a thorough and cutting-edge examination and explanation of the various technologies at the forefront aimed at improving the safety


Advances in Microbial Food Safety

Advances in Microbial Food Safety
  • Author : J Sofos
  • Publisher : Elsevier
  • Release : 25 November 2014
GET THIS BOOKAdvances in Microbial Food Safety

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


Advances in microbial food safety

Advances in microbial food safety
  • Author : C. Griffith
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
GET THIS BOOKAdvances in microbial food safety

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


Advances in microbial food safety

Advances in microbial food safety
  • Author : S.H. Suh,L.-A. Jaykus,B. Brehm-Stecher
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
GET THIS BOOKAdvances in microbial food safety

Current methods for detecting bacterial pathogens from foods and the environment are slow. Although newer, more rapid detection techniques have been developed, they have insufficient sensitivity and produce residual matrix-associated inhibitory compounds. The detection of foodborne pathogens could be more rapid if the target cells were separated and concentrated before detection, a procedure known as pre-analytical sample processing. We review sample preparation techniques, focusing on target-specific methods. Unlike non-target-specific separation/concentration methods, these approaches use bioaffinity ligands, preventing co-precipitation of


Advances in microbial food safety

Advances in microbial food safety
  • Author : W.H. Sperber
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
GET THIS BOOKAdvances in microbial food safety

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


Advances in microbial food safety

Advances in microbial food safety
  • Author : M. Strom,R.N. Paranjpye,W.B. Nilsson,J.W. Turner,G.K. Yanagida
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
GET THIS BOOKAdvances in microbial food safety

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


Microbial Food Safety and Preservation Techniques

Microbial Food Safety and Preservation Techniques
  • Author : V Ravishankar Rai,Jamuna A. Bai
  • Publisher : CRC Press
  • Release : 26 September 2014
GET THIS BOOKMicrobial Food Safety and Preservation Techniques

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


Microbiology for Food and Health

Microbiology for Food and Health
  • Author : Deepak Kumar Verma,Ami R. Patel,Prem Prakash Srivastav,Balaram Mohapatra,Alaa Kareem Niamah
  • Publisher : CRC Press
  • Release : 20 January 2020
GET THIS BOOKMicrobiology for Food and Health

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


Advances in microbial food safety

Advances in microbial food safety
  • Author : R.B. Tompkin,J. Sofos
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
GET THIS BOOKAdvances in microbial food safety

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


Microbial Food Safety Along the Dairy Chain

Microbial Food Safety Along the Dairy Chain
  • Author : Edward M. Fox,Kieran Jordan,Séamus Fanning,Aldo Corsetti
  • Publisher : Frontiers Media SA
  • Release : 16 November 2017
GET THIS BOOKMicrobial Food Safety Along the Dairy Chain

The dairy chain is an integral part of global food supply, with dairy food products a staple component of recommended healthy diets. The dairy food chain from production through to the consumer is complex, with various opportunities for microbial contamination of ingredients or food product, and as such interventions are key to preventing or controlling such contamination. Dairy foods often include a microbial control step in their production such as pasteurization, but in some cases may not, as with raw


Food Safety and Protection

Food Safety and Protection
  • Author : V Ravishankar Rai,Jamuna A Bai
  • Publisher : CRC Press
  • Release : 18 September 2017
GET THIS BOOKFood Safety and Protection

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


Advances in Cold Plasma Applications for Food Safety and Preservation

Advances in Cold Plasma Applications for Food Safety and Preservation
  • Author : Daniela Bermudez-Aguirre
  • Publisher : Academic Press
  • Release : 12 October 2019
GET THIS BOOKAdvances in Cold Plasma Applications for Food Safety and Preservation

Cold plasma is one of the newest technologies tested for food preservation. In the last decade, this novel approach has shown promising results as a disinfectant of food products and packaging materials. Cold plasma is also affordable, waterless, waste-free, and leaves no chemical residue on the product. This exciting new technology is covered thoroughly in Advances in Cold Plasma Applications for Food Preservation. The book presents the basic principles of cold plasma, examples of food products disinfected by cold plasma,


Microbial Food Contamination

Microbial Food Contamination
  • Author : Charles L. Wilson Ph.D.
  • Publisher : CRC Press
  • Release : 08 October 2007
GET THIS BOOKMicrobial Food Contamination

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


Microbiologically Safe Foods

Microbiologically Safe Foods
  • Author : Jose Santos Garcia
  • Publisher : John Wiley & Sons
  • Release : 01 April 2009
GET THIS BOOKMicrobiologically Safe Foods

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,


The Microbiology of Safe Food

The Microbiology of Safe Food
  • Author : Stephen J. Forsythe
  • Publisher : John Wiley & Sons
  • Release : 21 January 2020
GET THIS BOOKThe Microbiology of Safe Food

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