Advances in Microbial Food Safety

This book describes the latest research advances in microbiological safety of foods, and will serve as a valuable tool for professionals working in food production, processing and handling.

Produk Detail:

  • Author : Vijay K. Juneja
  • Publisher : Amer Chemical Society
  • Pages : 346 pages
  • ISBN :
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKAdvances in Microbial Food Safety

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 : 17 April 2021
GET THIS BOOKAdvances in Microbial Food Safety

This book describes the latest research advances in microbiological safety of foods, and will serve as a valuable tool for professionals working in food production, processing and handling.

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 : 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

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,

Advances in Food Biotechnology

Advances in Food Biotechnology
  • Author : Ravishankar Rai V
  • Publisher : John Wiley & Sons
  • Release : 14 December 2015
GET THIS BOOKAdvances in Food Biotechnology

The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 17 March 2017
GET THIS BOOKAdvances in Food and Nutrition Research

Advances in Food and Nutrition Research, Volume 81 provides updated knowledge on nutrients in foods and how to avoid deficiencies, paying special attention to the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution, and consumption. Contains contributions that have been

Advances in Food Protection

Advances in Food Protection
  • Author : Magdy Hefnawy
  • Publisher : Springer Science & Business Media
  • Release : 05 April 2011
GET THIS BOOKAdvances in Food Protection

The global food-supply chain is vulnerable to threats from a variety of directions. Hence food security and safety remains a hot topic worldwide in academic research arenas and food industry practices. This book describes efforts from academia, government, and industry to counter food terrorism and to protect the food supply against any threat. In addition, it evaluates the global food supply, production capabilities, and food availability during and after disasters. Articles in the book assess food safety emergencies, and the

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
  • Author : Fidel Toldra
  • Publisher : Academic Press
  • Release : 01 March 2020
GET THIS BOOKAdvances in Food and Nutrition Research

Advances in Food and Nutrition Research, Volume 91 provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health. Specific topics covered in this new release include Polyphenols in the management of brain disorders: Modulation of the microbiota-gut-brain axis, Protein and amino acids in skeletal muscle health in aging, Chemical composition and health properties of coffee and coffee by-products, Seaweed

Advances in Biotechnology for Food Industry

Advances in Biotechnology for Food Industry
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 03 February 2018
GET THIS BOOKAdvances in Biotechnology for Food Industry

Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of

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

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

Sequencing Technologies in Microbial Food Safety and Quality

Sequencing Technologies in Microbial Food Safety and Quality
  • Author : Devarajan Thangardurai,Leo M.L. Nollet,Saher Islam,Jeyabalan Sangeetha
  • Publisher : CRC Press
  • Release : 15 April 2021
GET THIS BOOKSequencing Technologies in Microbial Food Safety and Quality

Molecular landscape for food safety analysis is rapidly revolutionizing because of high resolution and value added resulting analysis of next-generation sequencing (NGS) approaches. These modern sequencing technologies drive worldwide advancements in food safety and quality. Sequencing Technologies in Microbial Food Safety and Quality reviews several practices in that NGS contributes to foodborne pathogens functional characterization, management and control. This book focuses on potential uses of sequencing technologies in microbial food safety and quality and highlights present challenges in the food

Microbiological Risk Assessment in Food Processing

Microbiological Risk Assessment in Food Processing
  • Author : M. Brown,M Stringer
  • Publisher : Elsevier
  • Release : 26 September 2002
GET THIS BOOKMicrobiological Risk Assessment in Food Processing

Microbiological risk assessment (MRA) is one of the most important recent developments in food safety management. Adopted by Codex Alimentarius and many other international bodies, it provides a structured way of identifying and assessing microbiological risks in food. Edited by two leading authorities, and with contributions by international experts in the field, Microbiological risk assessment provides a detailed coverage of the key steps in MRA and how it can be used to improve food safety. The book begins by placing