Quantitative Microbiology In Food Processing

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Quantitative Microbiology In Food Processing

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Author : Anderson de Souza Sant'Ana
language : en
Publisher: Wiley
Release Date : 2017-01-10

Quantitative Microbiology In Food Processing written by Anderson de Souza Sant'Ana and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-01-10 with Technology & Engineering categories.

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.

Statistical Aspects Of The Microbiological Examination Of Foods

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Author : Basil Jarvis
language : en
Publisher: Academic Press
Release Date : 2008-07-01

Statistical Aspects Of The Microbiological Examination Of Foods written by Basil Jarvis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-07-01 with Science categories.

For many biologists, statistics are an anathema; but statistical analysis of quantitative and qualitative data is of considerable importance. Although spreadsheet software provides a diverse range of statistical tools, users are usually unsure which technique should be used. This book provides the basic statistical theory and practice to understand the types of tests frequently needed for the assessment of microbiological data. No prior knowledge of statistical techniques is required. Even when data can be given to a professional statistician for analysis, the microbiologist needs to have at least a general understanding of the underlying basis of statistical procedures in order to communicate effectively with the statistician. The book contains many worked examples to illustrate the use of the techniques and provides a plethora of references both to standard statistical works and to relevant original scientific papers on food microbiology. - Basil Jarvis has had many years of experience in academic, research and industrial food microbiology and is a Past President of the Society for Applied Microbiology. He has published several edited books and more than 200 scientific articles concerned with food microbiology - NEW to this edition - chapters on Measurement Uncertainty in Microbiology, Statistical Process Control, Food Safety Objectives, Risk Assessment and Microbiological Criteria and a chapter on Validation of Microbiological Methods by Dr Sharon Brunelle, AOAC consultant - Includes additional figures and tables together with many worked examples to illustrate the use of specific procedures in the analysis of data obtained in the microbiological examination of foods

Modelling Microorganisms In Food

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

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

Predicting microbial inactivation under high pressure and the use of mechanistic models are also covered.

Advanced Quantitative Microbiology For Foods And Biosystems

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Author : Micha Peleg
language : en
Publisher: CRC Press
Release Date : 2006-04-12

Advanced Quantitative Microbiology For Foods And Biosystems written by Micha Peleg and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-04-12 with Technology & Engineering categories.

Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water, and biosystems, Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation describes new models for estimating microbial growth and survival. The author covers traditional and alte

Microbiological Risk Assessment In Food Processing

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Author : M. Brown
language : en
Publisher: Woodhead Publishing
Release Date : 2002-09-26

Microbiological Risk Assessment In Food Processing written by M. Brown and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-09-26 with Business & Economics categories.

The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximise meat quality for the consumer. Part one considers the impact of refrigeration on meat quality. There are chapters on the microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss and the effect of refrigeration on colour and texture. Part two looks at best practice in managing the cold chain from carcass to consumer. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display and consumer handing. Part three of the book looks at aspects of process control, including chapters on such issues as temperature measurement, the design and optimal use of refrigeration systems. Both authoritative and practical, Meat refrigeration is a standard work for all those wishing to maximise the quality of refrigerated meat. The standard work on meat refrigerationCovers both individual quality issues and the management of the cold chain from carcass to consumer.

Predictive Microbiology In Foods

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Author : Fernando Perez-Rodriguez
language : en
Publisher: Springer
Release Date : 2012-12-11

Predictive Microbiology In Foods written by Fernando Perez-Rodriguez and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-11 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. ​

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.

Microbiological Risk Assessment Associated With The Food Processing And Distribution Chain

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Author : Jeanne-Marie Membre
language : en
Publisher: John Wiley & Sons
Release Date : 2022-05-23

Microbiological Risk Assessment Associated With The Food Processing And Distribution Chain written by Jeanne-Marie Membre 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 2022-05-23 with Technology & Engineering categories.

According to the World Health Organization, one in every ten people worldwide falls ill from eating contaminated food every year, with 550 million cases of diarrheal diseases. Microbiological risk assessment aims to characterize the nature and probability of harm resulting from human exposure to the biological agents that are present in foodstuffs. This assessment must take into account all stages of the chain: from the production of raw materials to consumption. After briefly introducing food safety and risk assessment, this book details the four major steps of microbiological risk assessment. The contributors first present hazard identification and then exposure assessment, which is subdivided into methods for the detection and enumeration of pathogens and for the quantification of the level of exposure. Then, hazard characterization is subdivided into pathogenicity mechanisms and quantification of the dose–response relationship. Finally a guide for microbiological risk characterization is provided. The conclusion presents possible development avenues for microbiological risk assessment, particularly its integration into a holistic assessment of food systems.

Quantitative Methods And Analytical Techniques In Food Microbiology

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Author : Leonardo Sepúlveda Torre
language : en
Publisher: CRC Press
Release Date : 2022-06-08

Quantitative Methods And Analytical Techniques In Food Microbiology written by Leonardo Sepúlveda Torre and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-08 with Technology & Engineering categories.

This volume provides up-to-date and detailed scientific information on recent developments and new approaches in food microbiology, focusing on microbial food pathogens. The volume presents the fundamental aspects of food and microorganisms, and also addresses food systems and measures to prevent and control food, foodborne diseases, etc. According to the editors, every minute, there are about 50,000 cases of gastrointestinal diseases from food-mediated infections and food poisoning, and many individuals, especially children, die from these infections. The most important preventive measures are for the development and continuous implementation of effective interventions to improve overall food safety. The book helps to meet the challenge of food safety issues by focusing on the fundamental aspects of food and microorganisms. Each section consists of detailed information on the particular aspects of each topic, including basic microbiology, safety, pathogenic microorganisms, food conservation, sanitization, and hygiene procedures. The microbial diversity found in food is described from the classification by kingdoms and the main groups of microorganisms present in them. Although the main issue is microbial food pathogens, the book also covers another important aspect of food microbiology: food systems and measurements to prevent and control food, foodborne diseases, etc. Quantitative Methods Quantitative Methods and Analytical Techniques in Food Microbiology: Challenges and Health Implications will be a valuable resource for scientists, researchers, faculty, students, and others in various sectors in food science and technology. The scope of food microbiology is highly inclusive, as it interacts with all subdisciplines of microbiology, such as public health microbiology, microbial genetics, fermentation technologies, microbial physiology and biochemistry, and food microbiologists have been at the forefront of many microbiological concepts and advances.