Описание: While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and Functional Aspects, substantial progress has been made in a number of areas of research. Completely updated, the Fourth Edition covers all the basic and applied aspects of lactic acid bacteria and bifidobacteria, from the gastrointestinal tract to the supermarket shelf.
Topics discussed in the new edition include:Revised taxonomy due to improved insights in genetics and new molecular biological techniquesNew discoveries related to the mechanisms of lactic acid bacterial metabolism and functionAn improved mechanistic understanding of probiotic functioningApplications in food and feed preparationHealth properties of lactic acid bacteriaThe regulatory framework related to safety and efficacy Maintaining the accessible style that made previous editions so popular, this book is ideal as an introduction to the field and as a handbook for microbiologists, food scientists, nutritionists, clinicians, and regulatory experts.
Автор: International Commission on Microbiological Specif Название: Microorganisms in Foods 7 ISBN: 3030098354 ISBN-13(EAN): 9783030098353 Издательство: Springer Рейтинг: Цена: 30606.00 р. Наличие на складе: Поставка под заказ.
Описание: The second edition of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management updates and expands on information on the role of microbiological testing in modern food safety management systems. After helping the reader understand the often confusing statistical concepts underlying microbiological sampling, the second edition explores how risk assessment and risk management can be used to establish goals such as a “tolerable levels of risk,” Appropriate Levels of Protection, Food Safety Objectives or Performance Objectives for use in controlling foodborne illness.
Guidelines for establishing effective management systems for control of specific hazards in foods are also addressed, including new examples for pathogens and indicator organisms in powdered infant formula, Listeria monocytogenes in deli-meats, enterohemorrhagic Escherichia coli in leafy green vegetables, viruses in oysters and Campylobacter in poultry. In addition, a new chapter on application of sampling concept to microbiological methods, expanded chapters covering statistical process control, investigational sampling, environmental sampling, and alternative sampling schemes. The respective roles of industry and government are also explored, recognizing that it is through their collective actions that effective food safety systems are developed and verified. Understanding these systems and concepts can help countries determine whether imported foods were produced with an equivalent level of protection.
Microorganisms in Foods 7 is intended for anyone using microbiological testing or setting microbiological criteria, whether for governmental food inspection and control, or industrial applications. It is also intended for those identifying the most effective use of microbiological testing in the food supply chain. For students in food science and technology, this book provides a wealth of information on food safety management principles used by government and industry, with many references for further study.
The information was prepared by the International Commission on Microbiological Specifications for Foods (ICMSF). The ICMSF was formed in response to the need for internationally acceptable and authoritative decisions on microbiological limits for foods in international commerce. The current membership consists of fifteen food microbiologists from twelve countries, drawn from government, universities, and food processing and related industries.
Автор: Atlas Название: HB of Microbiological Media for the Examination of Food.2005 ISBN: 0849335612 ISBN-13(EAN): 9780849335617 Издательство: Taylor&Francis Рейтинг: Цена: 33686.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Offers descriptions of a tremendous range of media used for the cultivation of potential foodborne pathogens and food-spoilage microorganisms. This book features developed media used to diagnose foodborne diseases. It is suitable for those involved with the monitoring of both food production and post-production quality control.
Автор: Joshua B. Gurtler; Michael P. Doyle; Jeffrey L. Ko Название: The Microbiological Safety of Low Water Activity Foods and Spices ISBN: 1493920618 ISBN-13(EAN): 9781493920617 Издательство: Springer Рейтинг: Цена: 16769.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Low water activity (aw) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, peanut and nut pastes, as well as flours and meals have increasingly been associated with product recalls and foodborne outbreaks due to contamination by pathogens such as Salmonella spp. and enterohemorrhagic E. coli. In particular, recent foodborne outbreaks and product recalls related to Salmonella-contaminated spices have raised the level of public health concern for spices as agents of foodborne illnesses. Presently, most spices are grown outside the U.S., mainly in 8 countries: India, Indonesia, China, Brazil, Peru, Madagascar, Mexico and Vietnam. Many of these countries are under-developed and spices are harvested and stored with little heed to sanitation. The FDA has regulatory oversight of spices in the United States; however, the agency’s control is largely limited to enforcing regulatory compliance through sampling and testing only after imported foodstuffs have crossed the U.S. border. Unfortunately, statistical sampling plans are inefficient tools for ensuring total food safety. As a result, the development and use of decontamination treatments is key. This book provides an understanding of the microbial challenges to the safety of low aw foods, and a historic backdrop to the paradigm shift now highlighting low aw foods as vehicles for foodborne pathogens. Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included. Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods. A section is dedicated specifically to processing plant investigations, providing practical approaches to determining sources of persistent bacterial strains in the industrial food processing environment. Readers are guided through dry cleaning, wet cleaning and alternatives to processing plant hygiene and sanitation. Separate chapters are devoted to low aw food commodities of interest including spices, dried dairy-based products, low aw meat products, dried ready-to-eat cereal products, powdered infant formula, nuts and nut pastes, flours and meals, chocolate and confectionary, dried teas and herbs, and pet foods. The book provides regulatory testing guidelines and recommendations as well as guidance through methodological and sampling challenges to testing spices and low aw foods for the presence of foodborne pathogens. Chapters also address decontamination processes for low aw foods, including heat, steam, irradiation, microwave, and alternative energy-based treatments.
Автор: Bevilacqua, Antonio Название: The Microbiological Quality of Food ISBN: 0081005024 ISBN-13(EAN): 9780081005026 Издательство: Elsevier Science Рейтинг: Цена: 29139.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions.
Divided into four sections, the first section defines microbial spoilage of food, with special emphasis on methods for the evaluation of spoiling phenomena and the status of their regulatory framework, examining both existing regulations and possible gaps. The second section examines spoiling microorganisms, covering a range of common spoilage microorganisms, including pseudomonas, yeasts, and molds and spore formers, as well as less-common spoilers, including lactic acid bacteria and specific spoilage organisms in fish.
The third section highlights spoiling phenomena within certain food types. Chapters cover dairy, fish, meat, and vegetables, and other products. The final section investigates emerging topics which point to future trends in the research of food spoilers. There is insight into microorganisms resistant to preservation, the role of biofilms in food quality, and the link between food safety and food spoilage, with a special emphasis on certain spoiling microorganisms which could be opportunistic pathogens. Written by an international team of leading authors, this book provides state-of-the-art coverage of this topic, which is essential to the shelf-life and quality of food.
Описание: The Handbook of Microbiological Quality Control provides a unique distillation of material by providing a wealth microbiological information not only on the practical issues facing the company microbiologist today, but also the underlying principles of microbiological quality assurance. The book provides guidance on safe microbiological practices, including laboratory design and sampling techniques, and considers the design storage, use and quality control of microbiological culture in depth. All the chapters have been written by leading experts in this field, making the Handbook the essential reference source for the professional microbiologist.
Автор: Javaherdashti Название: Microbiologically Influenced Corrosion ISBN: 3319443046 ISBN-13(EAN): 9783319443041 Издательство: Springer Рейтинг: Цена: 16769.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Significantly extended from the first edition, this book presents the basics of microbiologically influenced corrosion (MIC) in an accessible and concise manner. It explores strategies for recognizing, understanding, mitigating and preventing this type of corrosion, and investigates this topic from the point of view of an engineer. Chapters cover issues including stress corrosion cracking and microbial corrosion, the pros and cons of biocides, the involvement of magnetic bacteria in microbial corrosion, and cathodic protection based on recent research in microbial environments. The 2nd Edition provides new material examining the following topics:
*The corrosion-related bacteria clostridia*Mathematical modelling of MIC, in particular fuzzy logic*A comparison of culture-independent methods with culture-dependent methods*Further practical strategies for dealing with MIC *Natural biocides
This book has provided course material for the author’s microbial corrosion workshops around the world, and it presents an invaluable resource to corrosion and integrity professionals working in a wide range of industries including power generation, oil and gas, marine, and mining. It is also intended for students and academics of corrosion engineering, materials science, microbiology, chemical engineering and welding.
Failure Modes, Effects and Causes of Microbiologically Influenced Corrosion: Advanced Perspectives and Analysis presents academic research about microbial corrosion (MIC), integrating it into engineering applications that result in a more thorough understanding of MIC and how it is recognized and treated. In addition, new concepts that will be useful in understanding integrity and corrosion management practices are explored. This book will be useful for industry professionals, particularly maintenance and operation engineers, corrosion and material engineers, and R&D personnel working in the field of corrosion protection.
Описание: Hydrostatic Testing, Corrosion, and Microbiologically Influenced Corrosion: A Field Manual for Control and Prevention teaches industry professionals, managers, and researchers how to combat corrosion failure associated with hydrotesting. It discusses how a test liquid must be selected, how corrosion by bacteria should be controlled, and how to eliminate the risk of leakage. Rather than teaching how hydrotests should be conducted, it helps the reader evaluate the quality of a hydrotest that’s already been conducted in terms of oxygen scavenger use, biocide testing, inhibitor addition, and water quality and explains the tasks that top and middle management must ensure are taken with respect to corrosion assessment of hydrotesting. The manual also discusses microbiologically influenced corrosion (MIC) as the main corrosion mechanism related to post-hydrotesting and offers essential knowledge on combating this corrosion process. In addition to being a manual for top and middle management on how to deal with corrosion, this book also:
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