Microorganisms in Foods 6

  • Filename: microorganisms-in-foods-6.
  • ISBN: 0387288015
  • Release Date: 2006-06-18
  • Number of pages: 764
  • Author: International Commission on Microbiological Specifications for Foods (ICMSF)
  • Publisher: Springer Science & Business Media



Microorganisms in Foods 6

  • Filename: microorganisms-in-foods-6.
  • ISBN: 1441934650
  • Release Date: 2010-10-29
  • Number of pages: 764
  • Author: International Commission on Microbiological Specifications for Foods (ICMSF)
  • Publisher: Springer



The second edition ofMicrobiologyofFoods6:MicrobialEcologyofFoodCommodities was written by the ICMSF, comprising 16 scientists from 11 countries, plus consultants and other contributors to chapters. The intention of the second edition was to bring the ?rst edition (published in 1996) up to date, taking into account developments in food processing and packaging, new products, and recognition of new pathogens and their control acquired since the ?rst edition. Theoverallstructure ofthechapters hasbeen retained,vizeachcovers(i)theimportantpropertiesof thefoodcommoditythataffectitsmicrobialcontentandecology,(ii)theinitialmicro?oraatslaughteror harvest, (iii) the effects of harvesting, transportation, processing, and storage on the microbial content, and (iv) an assessment of the hazards and risks of the food commodities and (v) the processes applied to control the microbial load. In 1980s, control of food safety was largely by inspection and compliance with hygiene regulations, together with end-product testing.MicroorganismsinFoods2:SamplingforMicrobiologicalAnalysis: PrinciplesandSpeci?cApplications(2nded.1986)putsuchtestingonasounderstatisticalbasisthrough samplingplans,whichremainusefulwhenthereisnoinformationontheconditionsunderwhichafood has been produced or processed, e.g. at port-of-entry. At an early stage, the Commission recognized that no sampling plan can ensure the absence of a pathogen in food. Testing foods at ports of entry, or elsewhere in the food chain, cannot guarantee food safety.

Microorganisms in Foods 8

  • Filename: microorganisms-in-foods-8.
  • ISBN: 1441993746
  • Release Date: 2011-06-02
  • Number of pages: 400
  • Author: International Commission on Microbiological Specifications for Foods (ICMSF)
  • Publisher: Springer Science & Business Media



Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance is written by the International Commission on Microbiological Specifications for Foods with assistance from a limited number of consultants. The purpose of this book is to provide guidance on appropriate testing of food processing environments, processing lines, and finished product to enhance the safety and microbiological quality of the food supply. Microorganisms in Foods 8 consists of two parts. Part I, Principles of Using Data in Microbial Control, builds on the principles of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management (2002), which illustrates how HACCP and Good Hygienic Practices (GHP) provide greater assurance of safety than microbiological testing, but also identifies circumstances where microbiological testing may play a useful role. Part II, Specific Applications to Commodities, provides practical examples of criteria and other tests and is an updated and expanded version of Part II of Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (2nd ed. 1986). Part II also builds on the 2nd edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities (2005) by identifying appropriate tests to evaluation the effectiveness of controls.

Fundamental Food Microbiology Fifth Edition

  • Filename: fundamental-food-microbiology-fifth-edition.
  • ISBN: 9781466564435
  • Release Date: 2013-11-26
  • Number of pages: 663
  • Author: Bibek Ray
  • Publisher: CRC Press



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.

Food Microbiology

  • Filename: food-microbiology.
  • ISBN: 9781119237761
  • Release Date: 2016-06-13
  • Number of pages: 944
  • Author: Osman Erkmen
  • Publisher: John Wiley & Sons



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.

Microorganisms in Foods 5

  • Filename: microorganisms-in-foods-5.
  • ISBN: 041247350X
  • Release Date: 1996-06-30
  • Number of pages: 513
  • Author: International Commission on Microbiological Specifications for Foods
  • Publisher: Springer Science & Business Media



The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment. Detailed information about each of the main organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series of tables detailing the response of the organism under a range of variable conditions. This information has been prepared by the International Commission for the Microbiological Specifications of Foods (ICMSF).

Modern Food Microbiology

  • Filename: modern-food-microbiology.
  • ISBN: 9780387234137
  • Release Date: 2008-02-05
  • Number of pages: 790
  • Author: James M. Jay
  • Publisher: Springer Science & Business Media



With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern food microbiology. This authoritative book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing. It further covers food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.

Essentials of Food Sanitation

  • Filename: essentials-of-food-sanitation.
  • ISBN: 0412080117
  • Release Date: 1997-08-31
  • Number of pages: 344
  • Author: Norman Marriott
  • Publisher: Springer Science & Business Media



An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' by Norman G. Marriott is now available to you in a simplified, practical, and updated format. Providing a step-by-step, hands-on approach, this incomparable text offers useful and interesting information on food sanitation at all stages of food processing and food service and stresses how important the role of each employee is at each stage. Essentials of Food Sanitation covers a wide variety of topics from cleaning and sanitizing compounds, systems and equipment to food sanitation in various types of food processing such as dairy products, seafood, meat and poultry, etc. Each chapter provides food handlers and students with interesting real-life reports of recent food sanitation problems plus different techniques to ensure firm understanding of the subject, including: visual aides; a comprehensive glossary; several summaries, study questions; references; chapter bibliographies; a resource section on how to learn more about the topic; and case studies. A thorough discussion of HACCP and how a HACCP system relates to quality assurance and sanitation functions is also outlined in the text. Furthermore, expanded material on foodservice, including the methods and principles for sanitary food handling and considerations at various control points inthe flow of foodservice is provided.

Microorganisms in Foods 5

  • Filename: microorganisms-in-foods-5.
  • ISBN: 041247350X
  • Release Date: 1996-06-30
  • Number of pages: 513
  • Author: International Commission on Microbiological Specifications for Foods
  • Publisher: Springer Science & Business Media



The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment. Detailed information about each of the main organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series of tables detailing the response of the organism under a range of variable conditions. This information has been prepared by the International Commission for the Microbiological Specifications of Foods (ICMSF).

Ultrasound Technologies for Food and Bioprocessing

  • Filename: ultrasound-technologies-for-food-and-bioprocessing.
  • ISBN: 1441974725
  • Release Date: 2010-11-17
  • Number of pages: 668
  • Author: Hao Feng
  • Publisher: Springer Science & Business Media



Traditional food and bioprocessing technologies are facing challenges due to high expectation from the consumers and producers for better quality and safety, higher process efficiency, and products with novel properties or functionalities. For this reason, in the last few years new forms of physical energies have been explored to propose alternatives to traditional processing technologies. Acoustic energy has the potential to replace or partially substitute conventional processes, and at the same time offer unique opportunities in the characterization of foods and biomaterials. This book is a resource for experts and newcomers in the field of power ultrasound, gives insights into the physical principles of this technology, details the latest advancements, and links them to current and potential applications in the food and bioprocessing related industries.

Handbook of Food Science Technology and Engineering 4 Volume Set

  • Filename: handbook-of-food-science-technology-and-engineering-4-volume-set.
  • ISBN: 9781466507876
  • Release Date: 2005-12-19
  • Number of pages: 3632
  • Author: Y. H. Hui
  • Publisher: CRC Press



Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The Handbook of Food Science, Technology, and Engineering, 4 Volume Set is that resource, presenting the latest information available in a thorough, straightforward format.

Consultations in Feline Internal Medicine Volume 6

  • Filename: consultations-in-feline-internal-medicine-volume-6.
  • ISBN: 9781437701883
  • Release Date: 2009-11-03
  • Number of pages: 920
  • Author: John R. August
  • Publisher: Elsevier Health Sciences



Completely revised and updated with 80 all-new chapters covering the most important information on current diagnostic, treatment, and preventive challenges facing feline practitioners today, Consultations in Feline Internal Medicine is an invaluable addition to every small animal clinician’s library. Full-color illustrations and expert contributions help you master and apply the latest advances in feline nutrition, emerging diseases, pet overpopulation, advanced imaging, and more with a comprehensive, clinically relevant approach. More than 100 worldwide leaders in small animal practice provide expert insight across the full spectrum of feline internal medicine. Extensive references make it easy to find additional information about specific topics most important to your practice. Current, evidence-based coverage reflects the latest findings and reports on pressing topics such as: Upper Respiratory Tract Aspergillosis Exocrine Pancreatic Insufficiency Diagnostic Imaging of the Ear Cardiac Blood Tests Urological Interventional Techniques A new section on feline nutrition highlights the impact of nutritional considerations on feline health. A dynamic full-color design, incorporating hundreds of NEW illustrations and tables, clarifies concepts and helps you interpret clinical data.

Essentials of Food Science

  • Filename: essentials-of-food-science.
  • ISBN: 9781461491385
  • Release Date: 2013-12-05
  • Number of pages: 495
  • Author: Vickie Vaclavik
  • Publisher: Springer Science & Business Media



The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.

The Art of Simple Food II

  • Filename: the-art-of-simple-food-ii.
  • ISBN: 9780770433475
  • Release Date: 2013-10-29
  • Number of pages: 448
  • Author: Alice Waters
  • Publisher: Clarkson Potter



Alice Waters, the iconic food luminary, presents 200 new recipes that share her passion for the many delicious varieties of vegetables, fruits, and herbs that you can cultivate in your own kitchen garden or find at your local farmers’ market. A beautiful vegetable-focused book, The Art of Simple Food II showcases flavor as inspiration and embodies Alice’s vision for eating what grows in the earth all year long. She shares her understanding of the whole plant, demystifying the process of growing and cooking your own food, and reveals the vital links between taste, cooking, gardening, and taking care of the land. Along the way, she inspires you to feed yourself deliciously through the seasons. From Rocket Salad with Babcock Peaches and Basil to Moroccan Asparagus and Spring Vegetable Ragout to Chicken with 40 Cloves of Garlic, Alice shares recipes that celebrate the ingredients she loves: tender leaf lettuces, fresh green beans, stone fruits in the height of summer, and so much more. Advice for growing your own fruits and vegetables abounds in the book—whether you are planting a garden in your backyard or on your front porch or fire escape. It is gleaned from her close relationships with local, sustainable farmers.

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