Microbes In The Food Industry

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Microbes In The Food Industry

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Author : Navnidhi Chhikara
language : en
Publisher: John Wiley & Sons
Release Date : 2023-04-26

Microbes In The Food Industry written by Navnidhi Chhikara and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-04-26 with Technology & Engineering categories.

Microbes in the Food Industry This newest volume in the groundbreaking new series, "Bioprocessing in Food Science," focuses on the latest processes, industrial applications, and leading research on microbes in the food industry, for engineers, scientists, students, and other industry professionals. Microbes in the Food Industry, the latest volume in the series, "Bioprocessing in Food Science," is focused on different aspects in food microbiology, food science and related subjects for individuals in the food industry, researchers, academics, and students. Microbes are key components of the food processing industry, and this book concentrates on topics that incorporate ideas and applications from various fields to address concerns relating to food safety, quality, and sensory attributes. Researchers around the globe will be able to use this information as a guide in establishing the direction of future research on food processing considering various aspects related to microbes. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of microbiology and their relation to the food industry. Written in an easy-to-understand style, the chapters gathered here are of interest to people in the industry with a great deal of experience and knowledge but also for students and newly hired professionals in the food industry. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library.

Quantitative Microbiology In Food Processing

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Author : Anderson de Souza Sant'Ana
language : en
Publisher: John Wiley & Sons
Release Date : 2017-02-06

Quantitative Microbiology In Food Processing written by Anderson de Souza Sant'Ana and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-06 with Technology & Engineering categories.

Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.

Principles Of Microbiological Troubleshooting In The Industrial Food Processing Environment

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Author : Jeffrey Kornacki
language : en
Publisher: Springer Science & Business Media
Release Date : 2010-05-19

Principles Of Microbiological Troubleshooting In The Industrial Food Processing Environment written by Jeffrey Kornacki and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-05-19 with Technology & Engineering categories.

Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment provides proven approaches and suggestions for finding sources of microbiological contamination of industrially produced products. Industrial food safety professionals find themselves responsible for locating and eliminating the source(s) of food contamination. These are often complex situations for which they have not been adequately prepared. This book is written with them, the in-plant food safety/quality assurance professional, in mind. However, other professionals will also benefit including plant managers, regulatory field investigators, technical food safety policy makers, college instructors, and students of food science and microbiology. A survey of the personal and societal costs of microbial contamination of food is followed by a wide range of respected authors who describe selected bacterial pathogens, emerging pathogens, spoilage organisms and their significance to the industry and consumer. Dr. Kornacki then provides real life examples of in-plant risk areas / practices (depicted with photographs taken from a wide variety of food processing facilities). Factors influencing microbial growth, survival and death area also described. The reader will find herein a practical framework for troubleshooting and for assessing the potential for product contamination in their own facilities, as well as suggestions for conducting their own in-plant investigations. Selected tools for testing the environment and statistical approaches to testing ingredients and finished product are also described. The book provides suggestions for starting up after a processing line (or lines) have been shut down due to a contamination risk. The authors conclude with an overview of molecular subtyping and its value with regard to in-plant investigations. Numerous nationally recognized authors in the field have contributed to the book. The editor, Dr. Jeffery L. Kornacki, is President and Senior Technical Director of the consulting firm, Kornacki Microbiology Solutions in Madison, Wisconsin. He is also Adjunct Faculty with the Department of Food Science at the University of Georgia and also with the National Food Safety & Toxicology Center at Michigan State University.

Food Microbial Sustainability

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Author : Arun Karnwal
language : en
Publisher: Springer Nature
Release Date : 2023-09-23

Food Microbial Sustainability written by Arun Karnwal and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-09-23 with Science categories.

This book reviews all important aspects of Microbial sustainability in food production and food safety with the aim of shedding new light on these microbes through combined understanding of traditional and novel paradigms. The book is divided into three sections, the first of which reinterprets fundamentals of food microbiology, examining the beneficial aspects of microorganisms in food and microbial responses from food environments and preservation. The second section discusses recent advances in understanding of the sustainable food production, covering, for example, agriculturally important microbes, farming microbes, and fermentation. A wide range of bio-factory issues in food production are also addressed, before turning attention to contemporary food safety approaches in the context of novel assessment methods for microbiological food characterization, improving food safety and food quality, etc. The final section is devoted to public health and its importance of microorganisms in food processing as well as the economic importance of microorganisms as this is also an increasingly important area as we move toward microbial research advances.

Microbes In Food And Health

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Author : Neelam Garg
language : en
Publisher: Springer
Release Date : 2016-04-12

Microbes In Food And Health written by Neelam Garg and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-12 with Science categories.

This book gives an overview of the physiology, health, safety and functional aspects of microorganisms present in food and fermented foods. A particular focus is on the health effects of probiotics and non-dairy functional foods. The book deals also with microbes that cause food spoilage and produce toxins, and the efficiency of edible biofilm in the protection of packaged foods. Several chapters are devoted to the occurrence of Listeria pathogens in various food sources. Further topics are fortified foods, the role of trace elements, and the preservation of food and extension of food shelf life by a variety of measures.

Good Microbes In Medicine Food Production Biotechnology Bioremediation And Agriculture

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Author : Frans J. de Bruijn
language : en
Publisher: John Wiley & Sons
Release Date : 2022-09-13

Good Microbes In Medicine Food Production Biotechnology Bioremediation And Agriculture written by Frans J. de Bruijn and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-09-13 with Science categories.

Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture Discover the positive and helpful contributions made by microorganisms to various areas of human health, food preservation and production, biotechnology, industry, environmental clean-up and sustainable agriculture. In Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture, a team of distinguished researchers delivers a comprehensive and eye-opening look at the positive side of bacteria and other microbes. The book explores the important and positive roles played by microorganisms. Divided into five sections, Good Microbes examines the use of microorganisms and the microbiome in human health, food production, industrial use, bioremediation, and sustainable agriculture. Coverage spans from food allergies, skin disorders, microbial food preservation and fermentation of various beverages and food products, and from an ethical point of view to the beneficial use of microbes in biotechnology, industry, bioeconomy, environmental remediation such as resource recovery, microbial-based environmental clean-up, plant-microbe interactions in biorestauration, biological control of plant diseases, and biological nitrogen fixation. Provides basic knowledge on bacterial biology, biochemistry, genetics, and genomics of beneficial microbes Includes practical discussions of microbial biotechnology, including the contribution of microbial biotechnology to sustainable development goals Features a comprehensive introduction and extensive index to facilitate the search for key terms. Perfect for scientists, researchers and anyone with an interest in beneficial microbes, Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture is also an indispensable resource for microbiology graduate students, applied microbiologists and policy makers.

Introduction To Food Microbiology

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Author : Reese Burnett
language : en
Publisher:
Release Date : 2020-09-15

Introduction To Food Microbiology written by Reese Burnett and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-09-15 with Technology & Engineering categories.

The study of microorganisms that create or contaminate food is known as food microbiology. It is primarily the study of microorganisms that cause food spoilage and pathogens that can cause disease. The possibility of food getting spoilt becomes higher if it is improperly cooked or stored. Food items that are used to produce fermented foods such as cheese, yogurt, beer, wine, bread, and others also get spoilt soon. Various pathogens such as bacteria and viruses are directly transmitted through food. Proper preparation of food, including proper cooking, reduces most pathogens. Many biopolymers which are used in the food industry, are synthesized using microbes. The book aims to shed light on some of the unexplored aspects of food microbiology. While understanding the long-term perspectives of the topics, the book makes an effort in highlighting their impact as a modern tool for the growth of the discipline. This book is a complete source of knowledge on the present status of this important field.

Microorganisms In Foods 8

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Author : International Commission on Microbiological Specifications for Foods (ICMSF)
language : en
Publisher: Springer Science & Business Media
Release Date : 2011-06-02

Microorganisms In Foods 8 written by International Commission on Microbiological Specifications for Foods (ICMSF) and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-06-02 with Technology & Engineering categories.

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.

Microbial Biotechnology In Food Processing And Health

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Author : Deepak Kumar Verma
language : en
Publisher: CRC Press
Release Date : 2022-10-27

Microbial Biotechnology In Food Processing And Health written by Deepak Kumar Verma and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-10-27 with Technology & Engineering categories.

This new volume considers how the application of microbial biotechnology in food processing provides nutritional health benefits in foods, focusing on new probiotics and prebiotic-based foods. It provides an informative state-of-the art perspective of the food industry on probiotics and their metabolites, assesses the specific potential health benefits of probiotics in foods, and presents new research and advances on industrial aspects of microbial food technologies. The first section discusses the types and roles of beneficial microbes and/or their metabolites in food products, such as in enhancing food safety by decontaminating or neutralizing toxic components like mycotoxins associated with foods. Section 2 elaborates on recent breakthroughs in the development of novel probiotics incorporated in dairy and non-dairy food products (such as fruits and vegetables), challenges associated with commercialization, and their health benefits. The third section delves into emerging technologies that deal with assessing microbial diversities or management of microbiological hazards in food products.

Microbial Ecology Of Food Commodities

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Author : International Commission on Microbiological Specifications for Foods
language : en
Publisher: Aspen Publishers
Release Date : 1998

Microbial Ecology Of Food Commodities written by International Commission on Microbiological Specifications for Foods and has been published by Aspen Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Dairy microbiology categories.

Since the publication of the second volume of Microorganisms in Foods, technological changes in food production and processing, increases in convenience and ready-to-eat foods, the globalization of the food industry and the recognition of new pathogenic microorganisms have necessitated an updated examination of the spoilage and safety aspects of foods. The recent escalation of media interest and public concern about food poisoning has highlighted the need for thorough and coherent, information to be provided to food microbiologists working in industry, government and education.