Modelling Microorganisms In Food

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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.

Modelling Microorganisms In Food

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Author : Stanley Brul
language : en
Publisher: Elsevier
Release Date : 2007-03-12

Modelling Microorganisms In Food written by Stanley Brul and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-03-12 with Technology & Engineering categories.

Predicting the growth and behaviour of microorganisms in food has long been an aim in food microbiology research. In recent years, microbial models have evolved to become more exact and the discipline of quantitative microbial ecology has gained increasing importance for food safety management, particularly as minimal processing techniques have become more widely used. These processing methods operate closer to microbial death, survival and growth boundaries and therefore require even more precise models. Written by a team of leading experts in the field, Modelling microorganims in food assesses the latest developments and provides an outlook for the future of microbial modelling.Part one discusses general issues involved in building models of microbial growth and inactivation in foods, with chapters on the historical background of the field, experimental design, data processing and model fitting, the problem of uncertainty and variability in models and modelling lag-time. Further chapters review the use of quantitative microbiology tools in predictive microbiology and the use of predictive microbiology in risk assessment.The second part of the book focuses on new approaches in specific areas of microbial modelling, with chapters discussing the implications of microbial variability in predictive modelling and the importance of taking into account microbial interactions in foods. Predicting microbial inactivation under high pressure and the use of mechanistic models are also covered. The final chapters outline the possibility of incorporating systems biology approaches into food microbiology.Modelling microorganisms in food is a standard reference for all those in the field of food microbiology. - Assesses the latest developments in microbial modelling - Discusses the issues involved in building models of microbial growth - Chapters review the use of quantitative microbiology tools in predictive microbiology

Modelling Microorganisms In Food

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Author : Marcel Zwietering
language : en
Publisher:
Release Date : 2007

Modelling Microorganisms In Food written by Marcel Zwietering and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with categories.

Microorganisms In Foods 5

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Author : International Commission on Microbiological Specifications for Foods
language : en
Publisher: Springer Science & Business Media
Release Date : 1996-06-30

Microorganisms In Foods 5 written by International Commission on Microbiological Specifications for Foods 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 1996-06-30 with Science categories.

The aim of this book is to assemble detailed information relating to foodborne pathogens in order to make it readily accessible to those who wish to employ the HACCP system for the control of microbial hazards. The book is concerned solely with foodborne pathogens and does not discuss spoilage organisms. Each chapter provides a general survey of a foodborne pathogen, with appropriate referencing to authoritative review material. Reviews the history and the occurrence of the organism in nature as well as its taxonomy. Discusses the symptoms (but not the treatment) of the relevant foodborne disease syndrome(s), as well as the mechanism of pathogenicity. Consideration is given to the available method for the enumeration and identification of the organism, as well as possible alternative methods. Also reviews the epidemiology of the foodborne disease and its importance. Each chapter concerns itself with the specific parameters that influence the growth, survival or death of the microorganism. Includes information on temperature, water activity, pH, irradiation, preservatives, gases, disinfectants and, where possible, on interactions between these parameters. Written for food technologists, product developers, food microbiologists and regulators.

Water Activity In Foods

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Author : Gustavo V. Barbosa-Cánovas
language : en
Publisher: John Wiley & Sons
Release Date : 2020-05-12

Water Activity In Foods written by Gustavo V. Barbosa-Cánovas 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 2020-05-12 with Technology & Engineering categories.

This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break down the essential principles of water activity and water–food interactions, delineating water’s crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.

Kinetic Modeling Of Reactions In Foods

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Author : Martinus A.J.S. van Boekel
language : en
Publisher: CRC Press
Release Date : 2008-12-18

Kinetic Modeling Of Reactions In Foods written by Martinus A.J.S. van Boekel and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-12-18 with Technology & Engineering categories.

The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage. Authored by an internationally respected food quality expert, Kinetic Modeling of Reactions in Foods demonstrates how to effectively capture these changes in an integrative fashion using mathematical models. Thus, kinetic modeling of food changes creates the possibility to control and predict food quality from a technological point of view. Illustrating how kinetic modeling can predict and control food quality from farm to fork, this authoritative resource: Applies kinetic models using general chemical, physical, and biochemical principles Introduces Bayesian statistics in kinetic modeling, virtually unchartered territory in the food science field Integrates food science, kinetics, and statistics to predict and control food quality attributes using computer models Uses real-world examples rather than hypothetical data to illustrate concepts This essential reference is an indispensable guide to understanding all aspects of kinetic food modeling. Unlike many other kinetic volumes available, this book opens the door to the many untapped research opportunities in the food science realm where mathematical modeling can be applied.

Food Safety Engineering

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Author : Ali Demirci
language : en
Publisher: Springer Nature
Release Date : 2020-05-28

Food Safety Engineering written by Ali Demirci and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-05-28 with Technology & Engineering categories.

Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.

Food Spoilage Microorganisms

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Author : Clive de W. Blackburn
language : en
Publisher:
Release Date : 2006

Food Spoilage Microorganisms written by Clive de W. Blackburn and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Science categories.

Annotation Action by microorganisms is a common means of food spoilage and ensuring that a product has a suitable shelf-life is a critical factor in food quality. With current trends towards less-severe processing techniques, reduced use of preservatives and higher consumption of perishable foods such as fresh fruit and vegetables, the deterioration of foods by microbial spoilage is an increasing problem for the food industry. Methods to detect, analyse and manage food spoilage are reviewed in the opening parts of this collection. The following chapters focus on important yeasts, moulds and bacteria, their classification, growth characteristics and detection and the implications of these factors for their control in food products. CONTENTS Part 1 Detection and analysis of food spoilage: Quantitative detection and identification methods for microbial spoilage; Detection, identification and enumeration methods for spoilage yeasts; Detection, identification and enumeration methods for spoilage moulds; Modelling microbial spoilage; Determining the stability and shelf-life of foods. Part 2 Managing food spoilage: Managing microbial spoilage in the dairy industry; Managing microbial spoilage in cereal and baking products; Managing microbial spoilage in the meat industry. Part 3 Spoilage yeasts: Zygosaccharomyces; Saccharomyces; Candida; Dekkera/Brettanomyces spp.. Part 4 Spoilage moulds: Zygomycetes; Penicillium and related genera; Aspergillus and related teleomorphs. Part 5 Spoilage bacteria: Pseudomonas; Enterobacteriaceae; Lactic acid bacteria; Spore-forming bacteria.

Predictive Microbiology In Foods

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Author : Fernando Perez-Rodriguez
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-12

Predictive Microbiology In Foods written by Fernando Perez-Rodriguez 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 2012-12-12 with Technology & Engineering categories.

Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym’Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered. ​

Modeling Microbial Responses In Food

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Author : Robin C. McKellar
language : en
Publisher: CRC Press
Release Date : 2003-12-29

Modeling Microbial Responses In Food written by Robin C. McKellar and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-12-29 with Technology & Engineering categories.

The first state-of-the-art review of this dynamic field in a decade, Modeling Microbial Responses in Foods provides the latest information on techniques in mathematical modeling of microbial growth and survival. The comprehensive coverage includes basic approaches such as improvements in the development of primary and secondary models, statistical