Microbial Control and Food Preservation

Microbial Control and Food Preservation

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation.

Author: Vijay K. Juneja

Publisher: Springer

ISBN: 9781493975563

Category: Science

Page: 430

View: 999

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.
Categories: Science

Microbial Control and Food Preservation

Microbial Control and Food Preservation

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation.

Author: Vijay K. Juneja

Publisher: Springer

ISBN: 1493975544

Category: Science

Page: 430

View: 380

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.
Categories: Science

Food Microbiology

Food Microbiology

This book covers application of food microbiology principles into food preservation and processing.

Author: Osman Erkmen

Publisher: John Wiley & Sons

ISBN: 9781119237761

Category: Medical

Page: 944

View: 335

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 atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.
Categories: Medical

Food Microbiology 2 Volume Set

Food Microbiology  2 Volume Set

This book covers application of food microbiology principles into food preservation and processing.

Author: Osman Erkmen

Publisher: Wiley

ISBN: 1119237769

Category: Technology & Engineering

Page: 944

View: 632

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 atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.
Categories: Technology & Engineering

Novel Food Preservation and Microbial Assessment Techniques

Novel Food Preservation and Microbial Assessment Techniques

The demand for minimal processing has promoted the development of innovative
non-thermal processing methods and application of mild preservation strategies
for microbial control in foods. Furthermore, the application of molecular genetic ...

Author: Ioannis S. Boziaris

Publisher: CRC Press

ISBN: 9781466580756

Category: Technology & Engineering

Page: 468

View: 414

Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (FT-IR and Raman), molecular and electronic noses, and DNA-based methods.
Categories: Technology & Engineering

Food Biodeterioration and Preservation

Food Biodeterioration and Preservation

This book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods.

Author: Gary S. Tucker

Publisher: John Wiley & Sons

ISBN: 9780470697962

Category: Technology & Engineering

Page: 264

View: 136

Biodeterioration can be defined as the breakdown of food by agents of microbiological origin, either directly or from products of their metabolism. Microbiological sources can be present in foods prior to packaging or on the surfaces of packaging materials. The shelf life and safety of the food will depend on the type and quantity of microorganism, as well as the hurdles to their growth offered by various preservation techniques. This book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation. The introductory chapter describes in detail the microorganisms and mechanisms of food breakdown intrinsic to various key food types; dairy, meat and fish, fruit, and vegetables. Direct microorganism action will be covered in addition to enzymatic breakdown. The second chapter addresses HACCP, including food safety legislation. Subsequent chapters outline the principal, commercially-used methods of preserving foods. These chapters follow a common structure: theoretical background; flow sheets of operations; food preparation/processing equipment; special features of hygiene; packaging; shelf life; and product safety. Food Biodeterioration and Preservation is directed at food scientists and technologists in industry and academia. Since it covers all the commonly-used methods of food preservation, it will be relevant across the entire food manufacturing industry.
Categories: Technology & Engineering

Microbial Food Safety and Preservation Techniques

Microbial 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 ...

Author: V Ravishankar Rai

Publisher: CRC Press

ISBN: 9781466593077

Category: Technology & Engineering

Page: 542

View: 385

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
Categories: Technology & Engineering

CSIRO Food Preservation Quarterly

CSIRO Food Preservation Quarterly

The spawning and the material needs to be well storage life of the products
depends on exhausted and processed to improve quality . partial microbial
control by addition of Variation in the amount of material in salt , acetic acid or
other acid ...

Author:

Publisher:

ISBN: CORNELL:31924053489443

Category: Food

Page:

View: 516

Categories: Food

Advances in Thermal and Non Thermal Food Preservation

Advances in Thermal and Non Thermal Food Preservation

Advances in Thermal and Non-Thermal Food Preservation will be useful for food industry personnel as many of the techniques described in the book are being commercially implemented in food processing facilities all over the globe.

Author: Gaurav Tewari

Publisher: John Wiley & Sons

ISBN: 9780470276600

Category: Technology & Engineering

Page: 288

View: 496

Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book’s chapters cover: thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), minimal thermal processing (e.g., sous-vide processing), and non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies). Editors Tewari and Juneja give special emphasis to the commercial aspects of non-conventional food preservation techniques. As the most comprehensive and contemporary resource of its kind, Advances in Thermal and Non-Thermal Food Preservation is the definitive standard in describing the inactivation of microorganisms through conventional and newer, more novel techniques.
Categories: Technology & Engineering

Basic Mechanisms in Radiation Biology and Medicine

Basic Mechanisms in Radiation Biology and Medicine

BASIC CONSIDERATIONS IN MICROBIOLOGICAL CONTROL OF FOOD
PRESERVATION BY RADIATION U.S. Kumta and d . Sreenivasan Biochemistry
and Food Technology Division Bhabha Atomic Research Centre Bombay 85
Basic ...

Author: India (Republic). Department of Atomic Energy. Biology and Medical Committee

Publisher:

ISBN: UCAL:B3160771

Category: Medical radiology

Page: 719

View: 408

Categories: Medical radiology

Food Microbiology

Food Microbiology

Thoroughly updated, the new Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods.

Author: Michael P. Doyle

Publisher: John Wiley & Sons

ISBN: 9781555819972

Category: Medical

Page: 1100

View: 836

Since its introduction in 1997, the purpose of Food Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Thoroughly updated, the new Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods. Sections in this valuable reference cover material of special significance to food microbiology such as: stress response mechanisms, spores, and the use of microbiological criteria and indicator organisms commodity-oriented discussion of types of microbial food spoilage and approaches for their control the major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques state-of-the-science information on food preservation approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogens beneficial microbes used in food fermentations and to promote human and animal health updated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment This respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.
Categories: Medical

Organic Acids and Food Preservation

Organic Acids and Food Preservation

Although organic acids have been used to counteract pathogens in food for many years, there is a glaring need to assess and improve their continued effectiveness and sustainability.

Author: Maria M. Theron

Publisher: CRC Press

ISBN: 1420078437

Category: Technology & Engineering

Page: 340

View: 778

Although organic acids have been used to counteract pathogens in food for many years, there is a glaring need to assess and improve their continued effectiveness and sustainability. There is also a growing demand for foods that are produced using milder treatments (e.g., less heat, salt, sugar, and chemicals) and newer technologies to prevent the growth of dangerous bacteria. Organic Acids and Food Preservation concentrates on safe and effective techniques for applying organic acids to prevention of bacterial growth. Despite the wide range of potentially useful antimicrobials, relatively few are suitable in practice—and this invaluable hands-on guide explains why. With its wealth of information and rare focus solely on the subject, it provides practical tools that can be used in the food industry, various academic disciplines, research, education, and food technology fields to better understand the problem and develop optimal solutions. Why are preservative strategies ineffective? Why are microorganisms becoming acid tolerant and resistant in other ways? To answer these and other key questions, the authors combine research findings from industries and laboratories around the globe, specific application regimen, future prospects, and other information that is vital to the successful use of organic acids as food preservatives. After outlining challenges that the food industry faces from modern consumer trends, food legislation, and other obstacles, this book then explores possible solutions that are applicable not only to food science but to microbiology, food science, food technology, biochemistry, and biotechnology. It will become a valuable addition to the library of any scientist or researcher working in these and other fields.
Categories: Technology & Engineering

Microbiology

Microbiology

As early as the Stone Age , it is likely that humans were already using some
physical methods of microbial control to preserve foods . Drying ( desiccation )
and salting ( osmotic pressure ) were probably among the earliest . We next
examine ...

Author: Gerard J. Tortora

Publisher: Addison Wesley Publishing Company

ISBN: 0805385231

Category: Microbiology

Page: 801

View: 925

Categories: Microbiology

Microbial Food Poisoning

Microbial Food Poisoning

T.A. Roberts Throughout the ages man has tried to control food-borne diseases
and spoilage by, for example, learning not to eat some foods that had putrefied
because they were sometimes toxic, and by evolving ways of preserving foods in
 ...

Author: Adrian R. Eley

Publisher:

ISBN: CORNELL:31924063023927

Category: Food

Page: 191

View: 508

Categories: Food

Food Protection Trends

Food Protection Trends

HACCP , microbial growth niche , temperature danger zone , FIFO , and cross
contamination , are also defined . ( Silliker Laboratories - 2000 ) Food Irradiation -
( 30 minutes ) . Introduces viewers to food irradiation as a new preservation ...

Author:

Publisher:

ISBN: CORNELL:31924110485178

Category: Food contamination

Page:

View: 142

Categories: Food contamination

Fundamental Food Microbiology Fifth Edition

Fundamental Food Microbiology  Fifth Edition

Written by experts with approximately fifty years of combined experience, the book provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for ...

Author: Bibek Ray

Publisher: CRC Press

ISBN: 9781466564442

Category: Technology & Engineering

Page: 663

View: 241

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 detect foodborne pathogens. Capturing these developments, Fundamental Food Microbiology, Fifth Edition broadens coverage of foodborne diseases to include new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. Written by experts with approximately fifty years of combined experience, the book provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different types of foods. See What’s New in the Fifth Edition: New chapter on microbial attachment and biofilm formation Bacterial quorum sensing during bacterial growth in food Novel application of bacteriophage in pathogen control and detection Substantial update on intestinal beneficial microbiota and probiotics to control pathogens, chronic diseases, and obesity Nanotechnology in food preservation Description of new pathogens such as Cronobacter sakazaki, E. coli O104:H4, Clostridium difficile, and Nipah Virus Comprehensive list of seafood-related toxins Updates on several new anti-microbial compounds such as polylysine, lactoferrin, lactoperoxidase, ovotransferrin, defensins, herbs, and spices Updates on modern processing technologies such as infrared heating and plasma technology Maintaining the high standard set by the previous bestselling editions, based feedback from students and professors, the new edition includes many more easy-to-follow figures and illustrations. The chapters are presented in a logical sequence that connects the information and allow students to easily understand and retain the concepts presented. These features and more make this a comprehensive introductory text for undergraduates as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.
Categories: Technology & Engineering

Official Gazette

Official Gazette

Food Microbiology COURSE NAME COURSE DESCRIPTION Microbial flora of
food as affected by processing ... Predict the impact of food processing /
preservation on microbial control : and Use appropriate laboratory techniques in
the ...

Author: Philippines

Publisher:

ISBN: UOM:39015066394167

Category: Law

Page:

View: 467

Categories: Law

Basic Microbiology with Applications

Basic Microbiology with Applications

There are also special sections on dairy and meat products because of the
unique problems relating to preservation and microbial control in these highly
perishable foods . 16.1 FOOD SPOILAGE Food spoilage is probably the most
serious ...

Author: Thomas D. Brock

Publisher: Benjamin-Cummings Publishing Company

ISBN: WISC:89012633863

Category: Science

Page: 557

View: 834

A practical, applications-oriented introduction to microbiology.
Categories: Science

The Microbiological Safety of Food

The Microbiological Safety of Food

Proceedings of the Eighth International Symposium on Food Microbiology,
Reading, Eng Betty Constance Hobbs, J. H. B. Christian ... ( 2 ) Specialized
knowledge of food spoilage micro - organisms , of micro - organisms used in the
production of food , and of food preservation . ... In food control it is essential that
microbiologists should judge only those areas of food microbiology in which they
are trained .

Author: Betty Constance Hobbs

Publisher:

ISBN: UOM:39015034659790

Category: Ayres, John Clifton

Page: 487

View: 380

Bacteriology of various commodities in relation to food poisoning; Epidemiology of food-borne infection in man and animals; Special laboratory techniques; Legislation and non-legal specifications.
Categories: Ayres, John Clifton