Microbial Spoilage Of Foods
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Compendium Of The Microbiological Spoilage Of Foods And Beverages
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Author : Michael P. Doyle
language : en
Publisher: Springer Science & Business Media
Release Date : 2009-09-23
Compendium Of The Microbiological Spoilage Of Foods And Beverages written by Michael P. Doyle 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 2009-09-23 with Technology & Engineering categories.
The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial issue that affects the pro?t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in?uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve, but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.
Microbial Spoilage Of Foods
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Author : H. A. Modi
language : en
Publisher:
Release Date : 2009-01-01
Microbial Spoilage Of Foods written by H. A. Modi and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-01-01 with Food categories.
The loss of food due to microbial spoilage has economic consequences for the producers, processors and consumers.Except for sterile foods, all foods harbor microorganisms. Food spoilage stems from the growth of these microorganisms in food or in due to the action of microbial heat-stable enzymes. New marketing trends, the consumer s desire for foods that are not overly processed and preserved, extended shelf-life, and chances of temperature abuse between production and consumption of foods have greatly increased the chances of food spoilage and, in some instances, with new types of microorganisms. The major concerns are the economic loss and wastage of food. New concepts are being studied to reduce contamination as well as control the growth of spoilage microbes in foods.This book includes" Food Microbiology and its Horizons " Basics of Human Nutrition " An Introduction to Microbial Spoilage of Foods " Spoilage of Meat and Meat Products " Spoilage of Poultry and Eggs " Spoilage of Fish and other Seafoods " Spoilage of Dairy Products " Spoilage of Vegetables, Fruits and their Products " Spoilage of Cereal Products " Spoilage of Canned Foods " Spoilage of Frozen Foods " Indicators of Microbial Food Spoilage " Microbiological Testing of FoodThe book should prove to be an useful source of information for the students of food microbiology, food science and technology, food biotechnology, agriculture, horticulture, food and nutrition, hotel and catering management and other food-related courses.
Food Spoilage Microorganisms
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Author : Clive de W Blackburn
language : en
Publisher: Woodhead Publishing
Release Date : 2006-03-21
Food Spoilage Microorganisms written by Clive de W Blackburn and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-03-21 with Technology & Engineering categories.
The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this. The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival and death characteristics, methods for detection and control options are discussed. Food spoilage microorganisms takes an applied approach to the subject and is an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations. Looks at tools, techniques and methods for the detection and analysis of microbial food spoilage Discusses the management control of microbial food spoilage Looks in detail at yeasts, moulds and bacteria
Compendium Of The Microbiological Spoilage Of Foods And Beverages
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Author : Michael P. Doyle
language : en
Publisher: Springer
Release Date : 2009-10-06
Compendium Of The Microbiological Spoilage Of Foods And Beverages written by Michael P. Doyle and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-10-06 with Technology & Engineering categories.
The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial issue that affects the pro?t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in?uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve, but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.
Microbial Contamination And Food Degradation
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Author : Alexandru Mihai Grumezescu
language : en
Publisher: Academic Press
Release Date : 2017-11-03
Microbial Contamination And Food Degradation written by Alexandru Mihai Grumezescu and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-03 with Technology & Engineering categories.
Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested together with contaminated food, or indirectly by producing harmful toxins and factors that can cause food borne illness. This resource discusses the potential sources of contamination, the latest advances in contamination research and strategies to prevent contamination using key methods of analysis and evaluation. Presents modern alternatives for avoiding microbial spoilage and food degradation using preventative and intervention technologies Provides key methods for addressing microbial contamination and preventing food borne illness through research and risk assessment analysis Includes detailed information on bacterial contamination problems in different environmental environments and the methodologies to help solve those problems
Handbook Of Food Spoilage Yeasts Second Edition
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Author : Tibor Deak
language : en
Publisher: CRC Press
Release Date : 2007-11-16
Handbook Of Food Spoilage Yeasts Second Edition written by Tibor Deak and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-11-16 with Technology & Engineering categories.
Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and elimination of food borne yeasts. The author incorporates new insights in taxonomy and phylogeny, detection and identification, and the physiological and genetic background of yeast stress responses, and introduces novel and improved processing, packaging, and storage technologies. Including 30 new tables, 40 new figures, 20 percent more species, and more than 2000 references, this second edition provides an unparalleled overview of spoilage yeasts, delivering comprehensive coverage of the biodiversity and ecology of yeasts in a wide variety food types and commodities. Beginning with photographic examples of morphological and phenotypic characteristics, the book considers changes in taxonomy and outlines ecological factors with new sections on biofilms and interactions. It examines the yeast lifecycle, emphasizing kinetics and predictive modeling as well as stress responses; describes the regulation of metabolic activities; and looks at traditional and alternative methods for the inhibition and inactivation of yeasts. The book introduces molecular techniques for identification, enumeration, and detection and points to future developments in these areas. An entirely new chapter explores novel industrial applications of yeasts in food fermentation and biotechnology. Providing a practical guide to understanding the ecological factors governing the activities of food borne yeasts, Handbook of Food Spoilage Yeasts, Second Edition lays the foundation for improved processing technologies and more effective preservation and fermentation of food and beverage products.
Food Microbiology 2 Volume Set
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Author : Osman Erkmen
language : en
Publisher: John Wiley & Sons
Release Date : 2016-06-13
Food Microbiology 2 Volume Set written by Osman Erkmen 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 2016-06-13 with Technology & Engineering categories.
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.
Microbial Spoilage Of Foods
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Author : G. D. Betts
language : en
Publisher:
Release Date : 2007
Microbial Spoilage Of Foods written by G. D. Betts and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Food categories.
The Microbiological Quality Of Food
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Author : Antonio Bevilacqua
language : en
Publisher: Woodhead Publishing
Release Date : 2016-12-01
The Microbiological Quality Of Food written by Antonio Bevilacqua and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-12-01 with Technology & Engineering categories.
The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions. Divided into four sections, the first section defines microbial spoilage of food, with special emphasis on methods for the evaluation of spoiling phenomena and the status of their regulatory framework, examining both existing regulations and possible gaps. The second section examines spoiling microorganisms, covering a range of common spoilage microorganisms, including pseudomonas, yeasts, and molds and spore formers, as well as less-common spoilers, including lactic acid bacteria and specific spoilage organisms in fish. The third section highlights spoiling phenomena within certain food types. Chapters cover dairy, fish, meat, and vegetables, and other products. The final section investigates emerging topics which point to future trends in the research of food spoilers. There is insight into microorganisms resistant to preservation, the role of biofilms in food quality, and the link between food safety and food spoilage, with a special emphasis on certain spoiling microorganisms which could be opportunistic pathogens. Written by an international team of leading authors, this book provides state-of-the-art coverage of this topic, which is essential to the shelf-life and quality of food. Provides in-depth coverage of the different spoilers which cause the deterioration of foods, including less common spoilers not covered in other publications Includes dedicated chapters covering the spoilage of specific products, making this book ideal for those working in the food industry Presents a framework for future research in the area of foodborne spoilers
Microorganisms In Foods 6
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Author : International Commission on Microbiological Specifications for Foods (ICMSF)
language : en
Publisher: Springer Science & Business Media
Release Date : 2006-06-18
Microorganisms In Foods 6 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 2006-06-18 with Technology & Engineering categories.
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.