by
Boziaris, Ioannis S.
Call Number
664.001579
Publication Date
2014
Summary
Introduction. Microbiology of novel food processing. High Pressure. Pulsed electric fields. Photosensitisation. Ozone treatment. UV treatment. Sonication. Nonthermal plasma treatment. Active packaging. Encapsulation of antimicrobial compounds. Edible films. Modern techniques in food microbiology. DNA based methods to explore food micro-biota. Advances on detection of food-borne pathogens using molecular methods. Monitoring microbial spoilage of foods by FTIR. Use of electronic nose to monitor microbial metabolites in foods. Potential applications of Raman spectroscopy in food
Format:
Electronic Resources
Relevance:
0.0707
by
Gurtler, Joshua B.
Call Number
664.001579
Publication Date
2014
Summary
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.
Format:
Electronic Resources
Relevance:
0.0617
View Other Search Results
by
Taormina, Peter J.
Call Number
664.001579
Publication Date
2012
Summary
The case for microbiological research and developmentPaul A. Gibbs, Peter J. Taormina, and Evangelia KomitopoulouBuilding research and development capabilitiesPeter J. TaorminaFood process validationsMargaret D. HardinFood product validationsPeter J. TaorminaCompetitive research and development on antimicrobials and food preservativesKeila L. Perez, T. Matthew Taylor, and Peter J. TaorminaCompetitive research and development on food-processing sanitizers and biocidesJunzhong Li and Scott L. BurnettResearch during microbial food safety emergencies and contaminant investigationsJeffrey L. KornackiPredictive modeling: Principles and practicePeter Wareing and Evangelia KomitopoulouDetection and identification of bacterial pathogens in food using biochemical and immunological assaysHari P. Dwivedi, Patricia Rule, and John C. MillsMicrobiological growth-based and luminescence methods of food analysisRuth Eden and Gerard RuthNucleic acid-based methods for detection of foodborne pathogensBledar Bisha and Lawrence GoodridgeReporting food microbiology research outcomesMark Carter.
Format:
Electronic Resources
Relevance:
0.0730
by
Hoorfar, J.
Call Number
664.001579 RAP
Publication Date
2011
Format:
Electronic Resources
Relevance:
0.0707
by
Jarvis, Basil.
Call Number
664.001579
Publication Date
2011
Summary
A reference for microbiologists wanting to know which media to use for the detection of various microbes in foods and how to check their performance.
Format:
Electronic Resources
Relevance:
0.0555
by
Juneja, Vijay K.
Call Number
664.001579
Publication Date
2010
Summary
Pathogens and Toxins in Foods offers a farm-to-table approach to food safety that helps readers understand the characteristics of specific pathogens and toxins, the illnesses they cause, and the factors that affect their survival and growth in food products. The book explores the most recent advances in biological, chemical, and physical interventions to control food-borne hazards during preharvest, harvest, food processing, and in retail ready-to-eat foods and food service operations.
Format:
Electronic Resources
Relevance:
0.0658
by
Hwang, Andy.
Call Number
664.001579
Publication Date
2010
Summary
Comprehensively reviews individual common RTE food and their specific safety-related aspects since RTE foods are normally consumed without prior cooking, a step that kills pathogenic microorganisms that may be present in the food products.
Format:
Electronic Resources
Relevance:
0.0676
by
Kornacki, Jeffrey L.
Call Number
664.02
Publication Date
2010
Summary
Written with the in-plant food safety/quality assurance professional in mind, this reference offers proven approaches and suggestions for finding sources of microbiological contamination of industrially produced products.
Format:
Electronic Resources
Relevance:
0.0577
by
Krause, Jurgen.
Call Number
664.024
Publication Date
2010
Format:
Electronic Resources
Relevance:
0.0676
by
Romero-González, R.
Call Number
664.001579
Publication Date
2010
Format:
Electronic Resources
Relevance:
0.0603
by
Tamang, Jyoti Prakash.
Call Number
664.024
Publication Date
2010
Summary
Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods and Beverages of the World is an up-to-date review on fermentation practices, covering its storied past, cultural aspects, microbiology, biochemistry, nutrition, and functionality.With contributions from 24 seasoned fermentation authorities, this book
Format:
Electronic Resources
Relevance:
0.0667
by
Sperber, William H.
Call Number
664
Publication Date
2010
Summary
The first major publication devoted exclusively to this topic, and edited by two leading researchers in the field, its comprehensive coverage of microbiological spoilage comes from contributors who have had long and successful careers in the food industry.
Format:
Electronic Resources
Relevance:
0.0686
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