Rapid Analysis Techniques In Food Microbiology

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Rapid Analysis Techniques In Food Microbiology

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Author : P. Patel
language : en
Publisher: Springer Science & Business Media
Release Date : 1994-04-30

Rapid Analysis Techniques In Food Microbiology written by P. Patel 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 1994-04-30 with Science categories.

This highly practical book reviews the current status of these techniques from an international perspective, and with particular emphasis on commercially available detection and estimation systems.

Rapid Analysis Techniques In Food Microbiology

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Author : P. Patel
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06

Rapid Analysis Techniques In Food Microbiology written by P. Patel 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 2012-12-06 with Technology & Engineering categories.

The food industry, with its diverse range of products (e.g. short shelf-life foods, modified atmosphere packaged products and minimally processed products) is governed by strict food legislation, and microbiological safety has become a key issue. Legally required to demonstrate 'due diligence', food manufacturers are demanding analytical techniques that are simple to use, cost effective, robust, reliable and can provide results in 'real time'. The majority of current microbiological techniques (classical or rapid), particularly for the analysis of foodborne pathogens, give results that are only of retrospective value and do not allow proactive or reactive measures to be imple mented during modem food production. Rapid methods for microbial analysis need to be considered in the context of modem Quality Assurance (QA) systems. This book addresses microbiologists, biochemists and immunologists in the food industry, the public health sector, academic and research institutes, and manufacturers of kits and instruments. This volume is an up-to-date account of recent developments in rapid food microbiological analysis, current approaches and problems, rapid methods in relation to QA systems, and future perspectives in an intensely active field. P.D.P. Contributors Public Health Laboratory, Royal Preston Hospital, PO Box F.J. Bolton 202, Sharoe Green Lane North, Preston PR2 4HG, UK. D. M. Gibson Ministry of Agriculture, Fisheries and Food, Torry Research Station, 135 Abbey Road, Aberdeen AB9 8DG, Scotland. P.A. Hall Microbiology and Food Safety, Kraft General Foods, 801 Waukegan Road, Glenview, Illinois 60025, USA.

Food Microbiology And Analytical Methods

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Author : Mary Lou Tortorello
language : en
Publisher: CRC Press
Release Date : 1997-06-03

Food Microbiology And Analytical Methods written by Mary Lou Tortorello and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997-06-03 with Technology & Engineering categories.

Covering the detection and identification of microbes, genetic analysis methods, and the assessment of microbial growth and viability, this text examines up-to-date advances in microbiological analysis unique to food systems. It highlights the advantages of modern techniques used in conjunction with the microscope to achieve rapid detection and quantification of microorganisms.

Methods Of Analysis Of Food Components And Additives

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Author : Semih Otles
language : en
Publisher: CRC Press
Release Date : 2011-11-16

Methods Of Analysis Of Food Components And Additives written by Semih Otles and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-11-16 with Science categories.

With diet, health, and food safety news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food components is more important than ever. This requires proper training in the application of best methods, as well as efforts to improve existing meth

Rapid Food Analysis And Hygiene Monitoring

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Author : Pierre-Jean Raugel
language : en
Publisher: Springer Science & Business Media
Release Date : 1999

Rapid Food Analysis And Hygiene Monitoring written by Pierre-Jean Raugel 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 1999 with Nature categories.

The main concerns of food consumers are food safety, quality and authenticity. Food control procedures have to be carried out in a rapid, reliable, and cost-effective manner. This handbook describes numerous kits, instruments and systems used for quality and hygiene control of food and food-processing environment. These were produced by 42 European and non-European companies and commercialized by 248 European subsidiaries and distributors. The book emphasizes the validation procedures of AOAC, AFNOR and other official organizations. It is an important help for food analysts and hygiene controllers in facilitating the purchase and use of the respective kits and instruments.

Advances In Food Diagnostics

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Author : Leo M. L. Nollet
language : en
Publisher: John Wiley & Sons
Release Date : 2008-02-28

Advances In Food Diagnostics written by Leo M. L. Nollet 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 2008-02-28 with Technology & Engineering categories.

Food diagnostics is a relatively new and emerging area fuelled inlarge part by the ever-increasing demand for food safety.Advances in Food Diagnostics provides the most updated,comprehensive professional reference source available, coveringsophisticated diagnostic technology for the food industry. EditorsNollet, Toldrá, and Hui and their broad team of internationalcontributors address the most recent advances in food diagnosticsthrough multiple approaches: reviewing novel technologies toevaluate fresh products; describing and analyzing in depth severalspecific modern diagnostics; providing an analysis of dataprocessing; and discussing global marketing with an insight intofuture trends. While covering conventional (typically lab-based) methods ofanalysis, the book focuses on leading-edge technologies that arebeing or about to be introduced. The book looks at areas such asfood quality assurance, safety and traceability. Issues such asimproved quality control, monitoring pesticide and herbicideresidues in food, determining the nutritional content of food anddistinguishing between GM and "conventional" foodstuffs arecovered. Advances in Food Diagnostics offers the foodprofessional what its title promises – the latest advances infood diagnostics and analysis.

New Techniques In The Analysis Of Foods

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Author : Michael H. Tunick
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-06-29

New Techniques In The Analysis Of Foods written by Michael H. Tunick 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 2013-06-29 with Technology & Engineering categories.

The contributions in this volume were first presented at a symposium organized by the editors and held at the 214th National Meeting of the American Chemical Society in Las Vegas in September, 1997. The symposium was sponsored by the ACS Division of Agricultural and Food Chemistry and covered recent developments of interest in food analysis. Many changes have occurred since the standard textbooks on food analysis were published: E. coli 0 157:H7 has leaped into prominence, requiring new and rapid methods of detection; MALDI-MS was developed and used in food analysis for the first time; elec tron microscopy, fluorescence spectroscopy, and electrorheology have been applied to cheese, bread, meat, and chocolate, new methods for monitoring and predicting shelf life have been introduced; new techniques for determining the composition of food have evolved. This book includes many emerging approaches which food scientists may find useful and probably will not find in a textbook. The editors thank the authors whose work is presented in these chapters, the Divi sion of Agricultural and Food Chemistry for agreeing to hold the symposium, and our edi tors at Kluwer Academic I Plenum Publishers whose assistance made our task easier. Michael H. Tunick Samuel A. Palumbo Pina M. Fratamico v CONTENTS Physical Properties I. Transmission Electron Microscopic Imaging of Casein Submicelle Distribution in Mozzarella Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Michael H. Tunick, Peter H. Cooke, Edyth L. Malin, Philip W. Smith, and V. H. Holsinger 9 2. Confocal Microscopy of Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Analysis Of Food Toxins And Toxicants

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Author : Yiu-Chung Wong
language : en
Publisher: John Wiley & Sons
Release Date : 2017-07-03

Analysis Of Food Toxins And Toxicants written by Yiu-Chung Wong 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 2017-07-03 with Technology & Engineering categories.

Analysis of Food Toxins and Toxicants consists of five sections, providing up-to-date descriptions of the analytical approaches used to detect a range of food toxins. Part I reviews the recent developments in analytical technology including sample pre-treatment and food additives. Part II covers the novel analysis of microbial and plant toxins including plant pyrrolizidine alkaloids. Part III focuses on marine toxins in fish and shellfish. Part IV discusses biogenic amines and common food toxicants, such as pesticides and heavy metals. Part V summarizes quality assurance and the recent developments in regulatory limits for toxins, toxicants and allergens, including discussions on laboratory accreditation and reference materials.

Food Microbiology

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Author : M. R. Adams
language : en
Publisher: New Age International
Release Date : 2007

Food Microbiology written by M. R. Adams and has been published by New Age International this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Technology & Engineering categories.

Food Microbiology Is The First Entirely New, Comprehensive Student Text To Be Published On This Subject For More Than 10 Years. It Covers The Whole Field Of Modern Food Microbiology, Including Recent Developments In The Procedures Used To Assay And Control Microbiological Quality In Food.The Book Covers The Three Main Themes Of The Interaction Of Micro Organisms With Food-Spoilage, Food Borne Illness And Food Fermentation And Gives Balanced Attention To Both The Positive And Negative Aspect Which Result. It Also Discusses The Factors Affecting The Presence Of Microorganisms In Foods, As Well As Their Capacity To Survive And Grow. Suggestions For Further Reading, Of Either The Most Recent Or The Best Material Available, Are Included In A Separate Section.This Book Presents A Thorough And Accessible Account Of Modem Food Microbiology And Will Make And Ideal Course Book. Food Microbiology Is A Must For Undergraduates, Lecturers And Researchers Involved In The Biological Sciences, Biotechnology, And Food Science And Technology.

Micro Facts

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Author : Laurie Curtis
language : en
Publisher: Royal Society of Chemistry
Release Date : 2003

Micro Facts written by Laurie Curtis and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Medical categories.

Micro-Facts has proved to be a useful ready reference for practising food microbiologists and others concerned with ensuring the microbiological safety of foods. For the new fifth edition, key sections of the text have been updated and focussed directly on the assurance of safety in the food supply. The information presented remains topical and takes into account the wealth of recent research into food-poisoning organisms and their current relevance to food safety. This fifth edition also gives a more international view of foodborne disease. As in previous editions, the emphasis of this book is on microbiological safety. Foodborne bacterial pathogens - source, incidences of food poisoning, growth/survival characteristics and control - are discussed in detail. Foodborne viruses and protozoa are also examined. The section on spoilage organisms (produced as a supplement to the fourth edition) has been expanded to include a new section on the acetic acid bacteria. The book concludes with brief coverage of HACCP, EC Food Hygiene Legislation, and equipment suppliers. Micro-Facts 5th Edition is an invaluable tool for food microbiologists everywhere, as a source book of information relevant to the prevention of food-poisoning hazards worldwide.