Microbiological Analysis Of Foods And Food Processing Environments

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Microbiological Analysis Of Foods And Food Processing Environments

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Author : Osman Erkmen
language : en
Publisher: Academic Press
Release Date : 2021-12-09

Microbiological Analysis Of Foods And Food Processing Environments written by Osman Erkmen and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-09 with Technology & Engineering categories.

Microbiological Analysis of Foods and Food Processing Environments is a well-rounded text that focuses on food microbiology laboratory applications. The book provides detailed steps and effective visual representations with microbial morphology that are designed to be easily understood. Sections discuss the importance of the characteristics of microorganisms in isolation and enumeration of microorganisms. Users will learn more about the characteristics of microorganisms in medicine, the food industry, analysis laboratories, the protection of foods against microbial hazards, and the problems and solutions in medicine and the food industry. Food safety, applications of food standards, and identification of microorganisms in a variety of environments depend on the awareness of microorganisms in their sources, making this book useful for many industry professionals. - Includes basic microbiological methods used in the counting of microbial groups from foods and other samples - Covers the indicators of pathogenic and spoilage microorganisms from foods and other samples - Incorporates identification of isolated microorganisms using basic techniques - Provides expressed isolation, counting and typing of viruses and bacteriophages - Explores the detection of microbiological quality in foods

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.

Hygiene In Food Processing

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Author : H.L.M. Lelieveld
language : en
Publisher: Elsevier
Release Date : 2003-07-25

Hygiene In Food Processing written by H.L.M. Lelieveld and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-07-25 with Technology & Engineering categories.

A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry.Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production. - An authoritative and comprehensive review of good hygiene practice for the food industry - Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG) - Written and edited by world renowned experts in the field

Compendium Of Methods For The Microbiological Examination Of Foods

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Author : Yvonne Salfinger
language : en
Publisher: APHA Press
Release Date : 2015

Compendium Of Methods For The Microbiological Examination Of Foods written by Yvonne Salfinger and has been published by APHA Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with Food categories.

The Fifth edition of the Compendium of Methods for the Microbiological Examination of Foods has now been fully updated. All chapters have been revised and new chapters have been added. This Compendium is the primary authority for food safety testing and presents a comprehensive selection of proven testing methods with an emphasis on accuracy, relevance, and reliability. The Compendium is a must-have for all food laboratories, food manufacturers, public health laboratories, and anyone performing food safety testing. - Publisher.

The Microbiological Safety Of Low Water Activity Foods And Spices

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Author : Joshua B. Gurtler
language : en
Publisher: Springer
Release Date : 2014-12-08

The Microbiological Safety Of Low Water Activity Foods And Spices written by Joshua B. Gurtler and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-12-08 with Technology & Engineering categories.

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.

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.

Laboratory Methods In Food Microbiology

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Author : W. F. Harrigan
language : en
Publisher: Gulf Professional Publishing
Release Date : 1998-09-28

Laboratory Methods In Food Microbiology written by W. F. Harrigan and has been published by Gulf Professional Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-09-28 with Medical categories.

Basic methods; Techniques for the microbiological examination of foods; Microbiological examination of especific foods; Schemes for the identification of microorganisms.

Practical Food Microbiology

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Author : Diane Roberts
language : en
Publisher: John Wiley & Sons
Release Date : 2008-04-15

Practical Food Microbiology written by Diane Roberts 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 2008-04-15 with Medical categories.

The main approaches to the investigation of food microbiology in the laboratory are expertly presented in this, the third edition of the highly practical and well-established manual. The new edition has been thoroughly revised and updated to take account of the latest legislation and technological advances in food microbiology, and offers a step-by-step guide to the practical microbiological examination of food in relation to public health problems. It provides ‘tried and tested’ standardized procedures for official control laboratories and those wishing to provide a competitive and reliable food examination service. The Editors are well respected, both nationally and internationally, with over 20 years of experience in the field of public health microbiology, and have been involved in the development of food testing methods and microbiological criteria. The Public Health Laboratory Service (PHLS) has provided microbiological advice and scientific expertise in the examination of food samples for more than half a century. The third edition of Practical Food Microbiology: Includes a rapid reference guide to key microbiological tests for specific foods Relates microbiological assessment to current legislation and sampling plans Includes the role of new approaches, such as chromogenic media and phage testing Discusses both the theory and methodology of food microbiology Covers new ISO, CEN and BSI standards for food examination Includes safety notes and hints in the methods

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.