Environmental Microbiology Fundamentals and Applications

Environmental Microbiology  Fundamentals and Applications
Author: Jean-Claude Bertrand,Pierre Caumette,Philippe Lebaron,Robert Matheron,Philippe Normand,Télesphore Sime-Ngando
Publsiher: Springer
Total Pages: 933
Release: 2015-01-26
ISBN: 940179118X
Category: Science
Language: EN, FR, DE, ES & NL

Environmental Microbiology Fundamentals and Applications Book Excerpt:

This book is a treatise on microbial ecology that covers traditional and cutting-edge issues in the ecology of microbes in the biosphere. It emphasizes on study tools, microbial taxonomy and the fundamentals of microbial activities and interactions within their communities and environment as well as on the related food web dynamics and biogeochemical cycling. The work exceeds the traditional domain of microbial ecology by revisiting the evolution of cellular prokaryotes and eukaryotes and stressing the general principles of ecology. The overview of the topics, authored by more than 80 specialists, is one of the broadest in the field of environmental microbiology. The overview of the topics, authored by more than 80 specialists, is one of the broadest in the field of environmental microbiology.

Microbiology Fundamentals A Clinical Approach

Microbiology Fundamentals  A Clinical Approach
Author: Marjorie Kelly Cowan,Jennifer Bunn
Publsiher: McGraw-Hill Education
Total Pages: 736
Release: 2015-01-12
ISBN: 9780078021046
Category: Science
Language: EN, FR, DE, ES & NL

Microbiology Fundamentals A Clinical Approach Book Excerpt:

Cowan’s Microbiology Fundamentals: A Clinical Approach is The Perfect Fit to align with your course. Here's why: The author team includes a practicing nurse to help students see how the content fits in their lives and relates to their future career on every page. A briefer text means all core concepts are covered, but streamlined to better fit the length of your course. A more modern, visual text and digital learning package fits with today’s students and the way they learn. Users who purchase Connect Plus receive access to the full online ebook version of the textbook.

Fundamental Food Microbiology

Fundamental Food Microbiology
Author: Bibek Ray,Arun Bhunia
Publsiher: CRC Press
Total Pages: 663
Release: 2013-11-26
ISBN: 1482208652
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Fundamental Food Microbiology Book Excerpt:

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

Handbook of Nutrition and Food

Handbook of Nutrition and Food
Author: Carolyn D. Berdanier,Johanna T. Dwyer,Elaine B. Feldman
Publsiher: CRC Press
Total Pages: 1288
Release: 2007-08-24
ISBN: 9781420008890
Category: Medical
Language: EN, FR, DE, ES & NL

Handbook of Nutrition and Food Book Excerpt:

Significantly revised and updated, this second edition of the bestselling Handbook of Nutrition and Food welcomes contributions from several new authors, including Elaine B. Feldman and Johanna Dwyer, notable leaders in nutritional science. Retaining the high level of scientific research, accessible language, and attention to detail of the original

Foodborne Diseases

Foodborne Diseases
Author: Dean O. Cliver,Hans P. Riemann
Publsiher: Gulf Professional Publishing
Total Pages: 411
Release: 2002-11-15
ISBN: 9780121765590
Category: Medical
Language: EN, FR, DE, ES & NL

Foodborne Diseases Book Excerpt:

Publisher Description

Practical Tools for Plant and Food Biosecurity

Practical Tools for Plant and Food Biosecurity
Author: Maria Lodovica Gullino,James P. Stack,Jacqueline Fletcher,John D. Mumford
Publsiher: Springer
Total Pages: 384
Release: 2017-03-06
ISBN: 3319468979
Category: Science
Language: EN, FR, DE, ES & NL

Practical Tools for Plant and Food Biosecurity Book Excerpt:

This book is based on EU-funded project PLANTFOODSEC, covering intentional and unintentional threats to plant biosecurity and to food safety areas. Biosecurity is a strategic and integrated approach for analysing and managing relevant risks to human, animal and plant life and health, and associated risks to the environment. Interest in biosecurity has risen considerably over the last decade in parallel with the increasing trade in food and plant and animal products; higher levels of international travel; new outbreaks of transboundary diseases. Although most diseases outbreaks have natural causes or are the result of inadvertent introductions of pathogens through human activities, the risk of a deliberate introduction of a high consequence plant pathogen cannot be excluded. Vigilance is required to identify, prevent and manage new and emerging issues that could impact on production capacity, plant biosecurity or food safety and food chain resilience. /div

Microbiology Fundamentals

Microbiology Fundamentals
Author: Marjorie Kelly Cowan,Heidi Smith
Publsiher: Unknown
Total Pages: 752
Release: 2018-01-04
ISBN: 9781260092165
Category: Microbiology
Language: EN, FR, DE, ES & NL

Microbiology Fundamentals Book Excerpt:

Cowan's Microbiology Fundamentals: A Clinical Approach is the perfect fit to align with your course. Here's why: *Contributions from a practicing nurse help students see how the content fits in their lives and relates to their future career. *A briefer text means all core concepts are covered, but streamlined to better fit the length of your course. *A more modern, visual text and digital learning package fits with today's students and the way they learn. Users who purchase Connect® receive access to the full online eBook version of the textbook.

Nanotechnology Safety

Nanotechnology Safety
Author: Steven C. Ricke,Irene Hanning
Publsiher: Elsevier Inc. Chapters
Total Pages: 256
Release: 2013-06-12
ISBN: 012808314X
Category: Science
Language: EN, FR, DE, ES & NL

Nanotechnology Safety Book Excerpt:

There is a need to develop and implement more economical delivery approaches for multiple-hurdle antimicrobial interventions that can be applied to food matrices such as retail meats. Recently, potential opportunities have emerged to use nanoscience and nanoengineering principles to develop antimicrobial carriers for controlling the major foodborne pathogens such as Salmonella in meat and food preservation systems. The overall goal of this review is to explore the potential of nanoparticle-based composite systems for practical and economical antimicrobial interventions to inhibit and decontaminate such pathogens on cooked ready-to-eat (RTE) poultry and red-meat products. The opportunities for specific systems such as chitosan-nanoparticle-based nanocomposite systems containing ɛ-polylysine peptide dispersed in organic acids are discussed. A second focus of this chapter is the potential health hazards that arise from the use of nanoparticles.

Food Safety

Food Safety
Author: Steven C Ricke,Janet R Donaldson,Carol A Phillips
Publsiher: Academic Press
Total Pages: 464
Release: 2015-07-08
ISBN: 0128004045
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food Safety Book Excerpt:

Food Safety: Emerging Issues, Technologies and Systems offers a systems approach to learning how to understand and address some of the major complex issues that have emerged in the food industry. The book is broad in coverage and provides a foundation for a practical understanding in food safety initiatives and safety rules, how to deal with whole-chain traceability issues, handling complex computer systems and data, foodborne pathogen detection, production and processing compliance issues, safety education, and more. Recent scientific industry developments are written by experts in the field and explained in a manner to improve awareness, education and communication of these issues. Examines effective control measures and molecular techniques for understanding specific pathogens Presents GFSI implementation concepts and issues to aid in implementation Demonstrates how operation processes can achieve a specific level of microbial reduction in food Offers tools for validating microbial data collected during processing to reduce or eliminate microorganisms in foods

Food Safety Engineering

Food Safety Engineering
Author: Ali Demirci,Hao Feng,Kathiravan Krishnamurthy
Publsiher: Springer Nature
Total Pages: 760
Release: 2020-05-28
ISBN: 3030426602
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food Safety Engineering Book Excerpt:

Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.

Nanotechnology Safety

Nanotechnology Safety
Author: Ramazan Asmatulu
Publsiher: Newnes
Total Pages: 256
Release: 2013-06-12
ISBN: 0444594582
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Nanotechnology Safety Book Excerpt:

Nanotechnology is a new and emerging discipline that is multidisciplinary and interdisciplinary. The usage of nanosystems, nanomaterials, nano-devices, etc. permeates all aspects of society. Cancer targeting and curing nanosystems are being introduced into the biomedical and pharmaceutical industries; so are lightweight energy absorbing or blast-proof nanohybrid material in the aerospace, automotive and marine industries and high-efficiency energy harvesting nanomaterials, etc. Society has a vested interest in knowing how these new materials, devices and systems are changing the economy and similar landscapes. The book outlines the regulatory and environmental issues related to nanotechnology per industry, offers guidelines in assessing the risks and discusses the legal and socioeconomical issues involved. Case studies will be utilized to provide examples of the positive and negative impacts of nanotechnology. Provides an overview and the basis for understanding the critical importance of the reactivity and efficacy of nanomaterials and the emerging role of nanotechnology in society Explains the fundamentals, ethics, regulatory and environmental issues of nanosafety and how they shape the emerging nanotechnology industry and markets and includes extensive lists of glossary terms, terminologies and concepts needed for Material Data Safety Sheets Discusses the relevance and specificity of nanosafety issues per industry and includes discussions on the "Homeland Security and Infrastructure Industries" of interest to society in general Includes nanotechnology risk assessment and delineates and quantifies the risk assessment process for nanotechnology safety of paramount importance to most industries and systems Outlines the legal and intellectual property ramifications of nanotechnology and its impact on productivity and society

Control of Salmonella and Other Bacterial Pathogens in Low Moisture Foods

Control of Salmonella and Other Bacterial Pathogens in Low Moisture Foods
Author: Richard Podolak,Darryl G. Black
Publsiher: John Wiley & Sons
Total Pages: 280
Release: 2017-07-12
ISBN: 1119071070
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Control of Salmonella and Other Bacterial Pathogens in Low Moisture Foods Book Excerpt:

The first and only comprehensive reference/solutions manual for managing food safety in low-moisture foods The first book devoted to an increasingly critical public health issue, Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods reviews the current state of the science on the prevalence and persistence of bacterial pathogens in low-moisture foods and describes proven techniques for preventing food contamination for manufacturers who produce those foods. Many pathogens, such as Salmonella, due to their enhanced thermal resistance in dry environments, can survive the drying process and may persist for prolonged periods in low-moisture foods, especially when stored in refrigerated environments. Bacterial contamination of low-moisture foods, such as peanut butter, present a vexing challenge to food safety, and especially now, in the wake of widely publicized food safety related events, food processors urgently need up-to-date, practical information on proven measures for containing the risk of contamination. While much has been written on the subject, until now it was scattered throughout the world literature in scientific and industry journals. The need for a comprehensive treatment of the subject has never been greater, and now this book satisfies that need. Discusses a wide variety of foods and evaluates multiple processing platforms from the standpoint of process validation of all food safety objectives for finished food products Takes a practical approach integrating the latest scientific and technological advances in a handy working resource Presents all known sources and risk factors for pathogenic bacteria of concern in the manufacturing environment for low-moisture/water activity products Characterizes the persistence and thermal resistance of bacterial pathogens in both the environment and most low-moisture food products Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods is a much-needed resource for food microbiologists and food industry scientists, as well as managers and executives in companies that produce and use low-moisture foods. It also belongs on the reference shelves of food safety regulatory agencies worldwide.

Food Safety

Food Safety
Author: Nina Redman
Publsiher: ABC-CLIO
Total Pages: 331
Release: 2007
ISBN: 1598840487
Category: Health & Fitness
Language: EN, FR, DE, ES & NL

Food Safety Book Excerpt:

Presents a survey of food safety issues, ranging from mad cow disease to genetically modified corn. Through a combination of statistics and substantive information, this book delineates the nature and scope of the issues. It also introduces readers to the activists and government agencies that play a role in the battle for food safety.

Understanding Bacteria

Understanding Bacteria
Author: S. Srivastava
Publsiher: Springer Science & Business Media
Total Pages: 469
Release: 2013-03-14
ISBN: 9401701296
Category: Science
Language: EN, FR, DE, ES & NL

Understanding Bacteria Book Excerpt:

The discipline of microbiology that deals with an amazingly diverse group of simple organisms, such as viruses, archaea, bacteria, algae, fungi, and protozoa, is an exciting field of Science. Starting as a purely descriptive field, it has transformed into a truly experimental and interdisciplinary science inspiring a number of investigators to generate th a wealth of information on the entire gamut of microbiology. The later part of 20 century has been a golden era with molecular information coming in to unravel interesting insights ofthe microbial world. Ever since they were brought to light through a pair of ground glasses by the Dutchman, Antony van Leeuwenhoek, in later half of 17th century, they have been studied most extensively throughout the next three centuries, and are still revealing new facets of life and its functions. The interest in them, therefore, continues even in the 21 st century. Though they are simple, they provide a wealth of information on cell biology, physiology, biochemistry, ecology, and genetics and biotechnology. They, thus, constitute a model system to study a whole variety of subjects. All this provided the necessary impetus to write several valuable books on the subject of microbiology. While teaching a course of Microbial Genetics for the last 35 years at Delhi University, we strongly felt the need for authentic compiled data that could give exhaustive background information on each of the member groups that constitute the microbial world.

Compendium of the Microbiological Spoilage of Foods and Beverages

Compendium of the Microbiological Spoilage of Foods and Beverages
Author: Michael P. Doyle,William H. Sperber
Publsiher: Springer Science & Business Media
Total Pages: 369
Release: 2009-09-23
ISBN: 1441908269
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Compendium of the Microbiological Spoilage of Foods and Beverages Book Excerpt:

The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial issue that affects the pro?t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in?uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve, but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.

Encyclopedia of Microbiology

Encyclopedia of Microbiology
Author: Anonim
Publsiher: Academic Press
Total Pages: 4600
Release: 2009-01-14
ISBN: 0123739446
Category: Science
Language: EN, FR, DE, ES & NL

Encyclopedia of Microbiology Book Excerpt:

Available as an exclusive product with a limited print run, Encyclopedia of Microbiology, 3e, is a comprehensive survey of microbiology, edited by world-class researchers. Each article is written by an expert in that specific domain and includes a glossary, list of abbreviations, defining statement, introduction, further reading and cross-references to other related encyclopedia articles. Written at a level suitable for university undergraduates, the breadth and depth of coverage will appeal beyond undergraduates to professionals and academics in related fields. 16 separate areas of microbiology covered for breadth and depth of content Extensive use of figures, tables, and color illustrations and photographs Language is accessible for undergraduates, depth appropriate for scientists Links to original journal articles via Crossref 30% NEW articles and 4-color throughout – NEW!

Micro facts

Micro facts
Author: Peter Wareing,Rhea Fernandes
Publsiher: Royal Society of Chemistry
Total Pages: 360
Release: 2010-09-01
ISBN: 1849732132
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Micro facts Book Excerpt:

The new seventh edition of Micro-Facts has been fully reviewed and updated to incorporate changes in the technical literature. A key change in the seventh edition is the addition of new sections on mycotoxins, food-spoilage yeasts, and factors affecting the growth of micro-organisms. A glossary of microbiological terms has also been added, together with information on twelve food-spoilage moulds that were not featured in the previous edition. The emphasis of this hugely successful book continues to be serving the needs of the food industry, whether manufacturer, retailer or caterer.

Safety in the Agri food Chain

Safety in the Agri food Chain
Author: Pieternel A. Luning,Frank Devlieghere,Roland Verhé
Publsiher: Wageningen Academic Pub
Total Pages: 684
Release: 2006
ISBN: 9076998779
Category: Science
Language: EN, FR, DE, ES & NL

Safety in the Agri food Chain Book Excerpt:

Increasing public demand for adequate and safe food supply has led to extensive development in the field of plant-animal production, food processing, quality and safety procedures, food analysis and control and regulations. However, safety of food can only be guaranteed by the integration of control systems in the complete food chain "from stable to table".This book covers the total agri-food chain. The first section includes a chapter giving a clear overview of the food production chain, followed by chapters about distinct safety risk factors (biological, chemical, physical and others) occuring in the agri-food chain. The third section deals with various systems to handle these risk factors. It includes a chapter on the various quality assurance systems, a detailed chapter on HACCP, as well as on risk management, modelling of safety, and tracking and tracing. The last section includes chapters on the different stakeholders (consumer, legislation, ethics) that are concerned with food safety.The book is aimed at supporting educational programmes on safety in agri-food chains in higher education and at the academic level. It can also be used as a handbook in food industry and agri-business.

Novel Food Packaging Techniques

Novel Food Packaging Techniques
Author: R Ahvenainen
Publsiher: Elsevier
Total Pages: 400
Release: 2003-06-10
ISBN: 1855737027
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Novel Food Packaging Techniques Book Excerpt:

Packaging continues to be one of the most important and innovative areas in food processing. Edited by a leading expert in the field, and with its distinguished international team of contributors, Novel food packaging techniques provides an authoritative and comprehensive review of the key trends. Part one discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation. It also covers the use of intelligent systems such as time-temperature and freshness indicators to assess food quality. Part two reviews developments in modified atmosphere packaging (MAP) and its role in enhancing product safety and quality. Part three describes packaging applied in practice to particular products such as meat and fish. Part four covers other key issues such as packaging optimisation, the legislative context, sustainable packaging and consumer attitudes. Novel food packaging techniques is a standard reference for the food industry in optimising the use of packaging to improve product safety and quality. Provides an authoritative and comprehensive review of the key trends of food packaging Discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation Covers packaging optimisation, the legislative context, sustainable packaging and consumer attitudes

Handbook of Frozen Food Processing and Packaging

Handbook of Frozen Food Processing and Packaging
Author: Da-Wen Sun
Publsiher: CRC Press
Total Pages: 760
Release: 2005-11-14
ISBN: 1420027409
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Handbook of Frozen Food Processing and Packaging Book Excerpt:

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of cor