Microbial Contamination and Food Degradation

Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested together with contaminated food, or indirectly by producing harmful toxins and factors that can cause food borne illness. This resource discusses the potential sources of contamination, the latest advances in contamination research and strategies to prevent contamination using key methods of analysis and evaluation. Presents modern alternatives for avoiding microbial spoilage and food degradation using preventative and intervention technologies Provides key methods for addressing microbial contamination and preventing food borne illness through research and risk assessment analysis Includes detailed information on bacterial contamination problems in different environmental environments and the methodologies to help solve those problems

Produk Detail:

  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Pages : 514 pages
  • ISBN : 0128112638
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKMicrobial Contamination and Food Degradation

Microbial Contamination and Food Degradation

Microbial Contamination and Food Degradation
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 03 November 2017
GET THIS BOOKMicrobial Contamination and Food Degradation

Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested together with contaminated food, or indirectly by producing harmful toxins and factors that can cause food borne illness. This resource discusses the potential sources of contamination, the latest advances in

Food Microbiology

Food Microbiology
  • Author : Osman Erkmen,T. Faruk Bozoglu
  • Publisher : John Wiley & Sons
  • Release : 13 June 2016
GET THIS BOOKFood Microbiology

This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified

Significance, Prevention and Control of Food Related Diseases

Significance, Prevention and Control of Food Related Diseases
  • Author : Hussaini Makun
  • Publisher : BoD – Books on Demand
  • Release : 13 April 2016
GET THIS BOOKSignificance, Prevention and Control of Food Related Diseases

Food-borne diseases are major causes of morbidity and mortality in the world. It is estimated that about 2.2 million people die yearly due to food and water contamination. Food safety and consequently food security are therefore of immense importance to public health, international trade and world economy. This book, which has 10 chapters, provides information on the incidence, health implications and effective prevention and control strategies of food-related diseases. The book will be useful to undergraduate and postgraduate students, educators and researchers

Food Spoilage Microorganisms

Food Spoilage Microorganisms
  • Author : Clive de W Blackburn
  • Publisher : Woodhead Publishing
  • Release : 21 March 2006
GET THIS BOOKFood Spoilage Microorganisms

The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this. The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters

Food Safety and Preservation

Food Safety and Preservation
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 18 April 2018
GET THIS BOOKFood Safety and Preservation

Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings together the significant, evidence-based scientific progress of various approaches to improve the safety and quality of foods, also offering solutions to help address food industry challenges. Recent studies and technological advancements in biological control are presented to control foodborne pathogens. In addition, analytical methods for reducing potential biological

Olive Germplasm

Olive Germplasm
  • Author : Innocenzo Muzzalupo
  • Publisher : BoD – Books on Demand
  • Release : 05 December 2012
GET THIS BOOKOlive Germplasm

The olive (Olea europaea) is increasingly recognized as a crop of great economic and health importance world-wide. Olive growing in Italy is very important, but there is still a high degree of confusion regarding the genetic identity of cultivars. This book is a source of recently accumulated information on olive trees and on olive oil industry. The objective of this book is to provide knowledge which is appropriate for students, scientists, both experienced and inexperienced horticulturists and, in general, for

Recent Advances in Microbial Degradation

Recent Advances in Microbial Degradation
  • Author : . Inamuddin,Mohd Imran Ahamed,Ram Prasad
  • Publisher : Springer Nature
  • Release : 07 July 2021
GET THIS BOOKRecent Advances in Microbial Degradation

Microbes play a major role in the degradation of various pollutants. Therefore, microbes find potential application in the area of energy and environmental technology. The book provides in-depth literature on the topics of environmental and industrial importance. It is compiled to explore the application of microbe used in the degradation of aflatoxin, polymers, biomass into fuel, disinfectants, food products, xenobiotic compounds, lipids, steroids, organic pollutants, proteins, oil waste, and wastewater pollutants. This book will be of interest to teachers, researchers,

Role of Materials Science in Food Bioengineering

Role of Materials Science in Food Bioengineering
  • Author : Alexandru Mihai Grumezescu,Alina-Maria Holban
  • Publisher : Academic Press
  • Release : 29 March 2018
GET THIS BOOKRole of Materials Science in Food Bioengineering

The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference

Opportunities for Environmental Applications of Marine Biotechnology

Opportunities for Environmental Applications of Marine Biotechnology
  • Author : National Research Council,Division on Earth and Life Studies,Commission on Life Sciences,Ocean Studies Board,Board on Biology
  • Publisher : National Academies Press
  • Release : 30 October 2000
GET THIS BOOKOpportunities for Environmental Applications of Marine Biotechnology

This 2-day workshop is the culmination of a study of the status and future of marine biotechnology. The overall goal of this workshop is to examine what was initially called "Opportunities for Marine Biotechnology in the United States," to consider where we are now in this field of "Environmental Marine Biotechnology," to envision the field in the future, and to discuss any impediments that might be encountered along the way. Opportunities for Environmental Applications of Marine Biotechnology: Proceedings of the

Fungi and Food Spoilage

Fungi and Food Spoilage
  • Author : John I. Pitt,A.D. Hocking
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKFungi and Food Spoilage

This book is designed as a laboratory guide for the food microbiologist, to assist in the isolation and identification of common food-borne fungi. We emphasise the fungi which cause food spoilage, but also devote space to the fungi commonly encountered in foods at harvest, and in the food factory. As far as possible, we have kept the text simple, although the need for clarity in the descriptions has necessitated the use of some specialised mycological terms. The identification keys have

Microbial Production of Food Ingredients and Additives

Microbial Production of Food Ingredients and Additives
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 04 August 2017
GET THIS BOOKMicrobial Production of Food Ingredients and Additives

Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary

Food Spoilage Microorganisms

Food Spoilage Microorganisms
  • Author : Yanbo Wang,Wangang Zhang,Linglin Fu
  • Publisher : CRC Press
  • Release : 17 February 2017
GET THIS BOOKFood Spoilage Microorganisms

Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing countries where food hygiene in storage requires special care. The first part of the book looks at spoilage microorganisms in plant origin foods, such as cereals, beans, fruits, and vegetables, and the second part tackles the spoilage microorganisms in animal

Soft Chemistry and Food Fermentation

Soft Chemistry and Food Fermentation
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 18 July 2017
GET THIS BOOKSoft Chemistry and Food Fermentation

Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be

Natural and Artificial Flavoring Agents and Food Dyes

Natural and Artificial Flavoring Agents and Food Dyes
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 15 September 2017
GET THIS BOOKNatural and Artificial Flavoring Agents and Food Dyes

Natural and Artificial Flavoring Agents and Dyes, Volume 7 in the Handbook of Food Bioengineering series, examines the use of natural vs. artificial food dyes and flavors, highlighting some of the newest production and purification methods. This solid resource explores the most recent trends and benefits of using natural agents over artificial in the production of foods and beverages. Using the newest technologies and evidence-based research methods, the book demonstrates how natural flavoring agents and dyes can be produced by plants,