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Microorganisms In Foods 6

Author : International Commission on Microbiological Specifications for Foods (ICMSF)
ISBN : 0387288015
Genre : Technology & Engineering
File Size : 22.84 MB
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Intended for those interested in applied aspects of food microbiology, for 17 commodity areas, this book describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens.
Category: Technology & Engineering

Handbook Of Food Science Technology And Engineering 4 Volume Set

Author : Y. H. Hui
ISBN : 9781466507876
Genre : Technology & Engineering
File Size : 76.71 MB
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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.
Category: Technology & Engineering

Microbial Food Safety And Preservation Techniques

Author : V Ravishankar Rai
ISBN : 9781466593077
Genre : Technology & Engineering
File Size : 25.34 MB
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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 Preservation Techniques gives you an in-depth look at the fundamental and applied aspects of food safety. It describes the control measures employed and emphasizes the food preservative techniques that are used to ensure high-quality and safe foods. The book elucidates the hazards caused by food-borne pathogens and assesses the microbiological risk of raw, fresh produce, ready-to-eat (RTE), minimally processed, and processed foods. It then discusses the detection of pathogens using advanced molecular techniques, biosensors, and nanotechnology. The topics covered include smart/intelligent and active packaging techniques, hurdle technology, plasma technology, nanotechnology, use of natural flora belonging to lactic acid bacteria, and antimicrobials such as phytochemicals and essential oils, as well as novel food preservatives based on quorum sensing inhibitors. The inclusion of chapters on modeling microbial growth in food enhancing the safety and quality of foods makes the book especially practical. Examining the advantages and limitations of these new preservation techniques, the book highlights the trends and hot topics that help you face the challenges of food safety. With coverage of food safety issues, including detection, identification, and prevention of food-borne illness disease agents, as well as preservation techniques, the book provides a comprehensive resource for tackling current and future food safety issues.
Category: Technology & Engineering

Microorganisms In Foods 5

Author : International Commission on Microbiological Specifications for Foods
ISBN : 041247350X
Genre : Science
File Size : 64.50 MB
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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).
Category: Science

The Properties Of Water In Foods Isopow 6

Author : David Reid
ISBN : 9781461303114
Genre : Technology & Engineering
File Size : 32.41 MB
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Water is recognized as being a critically important determinant of the properties of many foods. It is therefore appropriate to devote a meeting to the topic. The first such meeting was organized by the late Ron Duckworth, and held in 1974 at the University of Strathclyde in Scotland. As a result of this first meeting, the organization known as International Symposium on the Properties of Water (ISOPOW) was born, and since that first ISOPOW meeting there have been five international meetings. At each meeting, participants from academia and from industry have shared state of the science information pertinent to the role of water in foods. Each meeting has served as a review of the current state of knowledge. ISOPOW 6 is the first of these meetings where Ron Duckworth's presence has not been felt, though he clearly attended the meeting in spirit. A lively group of academics and industrial scientists assembled in Santa Rosa, California, to discuss the current state of the science. As meeting chairperson, I must acknowledge the tremendous contributions made by the organizing committee, by the session chairpersons and by the central committee. Without all their help, nothing could have been achieved. Most important to the success of the meeting, however, was the very active participation of all attendees. In all seven sessions, the papers were excellent and their discussion was very spirited.
Category: Technology & Engineering

Hazard Analysis And Critical Control Point Generic Models For Some Traditional Foods

Author : Who Regional Office for the Eastern Medi
ISBN : 9789290215905
Genre : Medical
File Size : 44.41 MB
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This Manualis intended to help producers, regulators, trainers and others concerned with the safety of traditional foods in the Eastern Mediterranean Region, and may be used as material for training in food hygiene and the HACCP system, as well as the basis for the development of food safety programs. It is expected that most producers of the foods covered in this manual will have little or no knowledge of the HACCP system, so to expect them to implement the relevant models alone would not be realistic. Rather, governmental or nongovernmental agencies engaged in health, food control, or safety of the environment will need to help groups of producers in implementing the models in their plants. This manual covers just a few of the many traditional foods of the Region. It is hoped that that countries will develop and share generic HACCP models for other traditional foods in the Region so that a second edition can follow.
Category: Medical

Consultations In Feline Internal Medicine Volume 6 E Book

Author : John R. August
ISBN : 9781437701883
Genre : Medical
File Size : 46.43 MB
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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.
Category: Medical

Microorganisms And Biotechnology

Author : Jane Taylor
ISBN : 0174482558
Genre : Science
File Size : 54.46 MB
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These topic books cover the most frequently studied options for Biology at Advanced Level. The clear format of these texts will aid students' understanding, whilst extending their knowledge.
Category: Science

Ultrasound In Food Processing

Author : M.J.W. Povey
ISBN : 0751404292
Genre : Technology & Engineering
File Size : 79.19 MB
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This book addresses the future development of ultrasound in food processing, covering both High Power (material altering) and Low Power (non-destructive testing) applications. Leading work is presented for a non-expert audience, so that people in industry and academia can make informed decisions about future research and the adoption of ultrasound techniques. It will be of particular interest to food manufacturing personnel responsible for process development, engineering and research. It will be invaluable for scientists and technologists involved in active ultrasound research and instrument manufacture.
Category: Technology & Engineering

Yeasts In Food

Author : T Boekhout
ISBN : 9781845698485
Genre : Technology & Engineering
File Size : 21.1 MB
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Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated by food processors. Yeasts in food begins by describing the enormous range of yeasts together with methods for detection, identification and analysis. It then discusses spoilage yeasts, methods of control and stress responses to food preservation techniques. Against this background, the bulk of the book looks at the role of yeasts in particular types of food. There are chapters on dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee. Each chapter describes the diversity of yeasts associated with each type of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control. With its distinguished editors and international team of over 30 contributors, Yeasts in food is a standard reference for the food industry in maximising the contribution of yeasts to food quality. Describes the enormous range of yeasts together with methods for detection, identification and analysis Discusses spoilage yeasts, methods of control and stress responses to food preservation techniques Examines the beneficial and detrimental effects of yeasts in particular types of food, including dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee
Category: Technology & Engineering