Rapid Detection And Characterization Of Foodborne Pathogens By Molecular Techniques
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Rapid Detection And Characterization Of Foodborne Pathogens By Molecular Techniques
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Author : Robert E. Levin
language : en
Publisher: CRC Press
Release Date : 2009-10-26
Rapid Detection And Characterization Of Foodborne Pathogens By Molecular Techniques written by Robert E. Levin and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-10-26 with Science categories.
Written by one of the most prolific and respected researchers in food safety, this volume describes molecular techniques for the detection and discrimination of major infectious bacteria associated with foods. Each chapter deals with a specific organism and techniques applied to that organism. Particular focus is placed on genes associated with pathogenicity used in the polymerase chain reaction (PCR) including real-time PCR for specific detection of pathogenic bacteria and the inherent limitations of such methodology with certain pathogens. Methods for extracting microorganisms from complex food matrices andDNA purification techniques are also emphasized.
Rapid Detection Characterization And Enumeration Of Foodborne Pathogens
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Author : J. Hoorfar
language : en
Publisher: American Society for Microbiology Press
Release Date : 2011-04-18
Rapid Detection Characterization And Enumeration Of Foodborne Pathogens written by J. Hoorfar and has been published by American Society for Microbiology Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-04-18 with Science categories.
Detect foodborne pathogens early and minimize consumer exposure. • Presents the latest guidelines for fast, easy, cost-effective foodborne pathogen detection. • Enables readers to avoid common pitfalls and choose the most effective and efficient method, assemble the necessary resources, and implement the method seamlessly. • Includes first-hand laboratory experience from more than 85 experts from research centers across the globe.
Microarray Detection And Characterization Of Bacterial Foodborne Pathogens
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Author : Guillermo López-Campos
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-03-12
Microarray Detection And Characterization Of Bacterial Foodborne Pathogens written by Guillermo López-Campos 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 2012-03-12 with Science categories.
This is a review of recent advances on the use of DNA microarray for diagnosing foodborne pathogens. Rapid detection and characterization of foodborne pathogens is critical for food safety. Many relevant technologies have been intensively developed to date. DNA microarray technology offers a new way to food safety involving pathogen detection and characterization. DNA microarray can be used for detection and characterization of pathogens by analyzing hybridization patterns between capture probes and nucleic acids isolated from food samples or bacteria. It allows more rapid, accurate, and cost-effective detection of pathogens compared with traditional approaches of cultivation or immuno-assays. The application of DNA microarrays to different foodborne bacteria, such as Campylobacter, Salmonella, Listeria monocytogenes, or Shiga toxin producing Escherichia coli, will improve their rapid identification and characterization of their genetic traits (e.g., antimicrobial resistance, virulence). As bacterial foodborne diseases are posing more serious threats to public healthcare, development of rapid and accurate methods for pathogen detection and characterization is critical to their proper control at the earliest time.
Chemometrics In Practical Applications
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Author : Kurt Varmuza
language : en
Publisher: BoD – Books on Demand
Release Date : 2012-03-23
Chemometrics In Practical Applications written by Kurt Varmuza and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-23 with Science categories.
In the book "Chemometrics in practical applications", various practical applications of chemometric methods in chemistry, biochemistry and chemical technology are presented, and selected chemometric methods are described in tutorial style. The book contains 14 independent chapters and is devoted to filling the gap between textbooks on multivariate data analysis and research journals on chemometrics and chemoinformatics.
Molecular Detection Of Foodborne Pathogens
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Author : Dongyou Liu
language : en
Publisher: CRC Press
Release Date : 2009-07-28
Molecular Detection Of Foodborne Pathogens written by Dongyou Liu and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-07-28 with Science categories.
While the vast majority of our food supplies are nutritious and safe, foodborne pathogen-related illness still affects millions of people each year. Large outbreaks of foodborne diseases- such as the recent salmonella outbreak linked to various peanut butter products- continue to be reported with alarming frequency.All-Encompassing Guide to Detecti
Food Microbiology
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Author : Karl R. Matthews
language : en
Publisher: John Wiley & Sons
Release Date : 2020-08-06
Food Microbiology written by Karl R. Matthews 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 2020-08-06 with Science categories.
Presents all facets of food microbiology to undergraduates. The multidisciplinary nature of food microbiology is one of the things that make it so fascinating as a career. Food microbiologists must understand basic microbiology, the roles of beneficial microbes, food safety regulations and policy, and the proper practices that ensure safe and healthy food for billions of people. They must also be nimble thinkers, willing to embrace new analytical methods, eager to solve problems, and ever vigilant about keeping the food supply safe. The fourth edition of Food Microbiology: An Introduction is designed for undergraduate courses in food science, nutrition, and microbiology. This edition has been substantially updated with new information on topics like the Food Safety Modernization Act and the use of bacteriophage as antimicrobial agents, while retaining the pedagogy that students and professors appreciate. Written in a clear and easy-to-understand style, the textbook is divided into four sections: Basics of food microbiology presents the growth processes of food microorganisms, the biology of spores and sporeformers, and the establishment of microbiological criteria in food safety programs, and it introduces students to some of the methods used to detect and enumerate microbes in food and food handling equipment. Foodborne pathogenic bacteria opens with a discussion about the regulatory agencies and surveillance systems responsible for keeping the United States food supply safe. The remainder of the section is a rogue's gallery of pathogenic bacteria found in food. Other microbes important in food examines the many beneficial and detrimental ways that microorganisms affect our food supply. The section opens with a look at numerous foods, like beer, bread, pickles, and cheeses, created by the fermentation reactions of lactic acid bacteria and yeast. The rest of the section looks at microbes that are less desirable: the spoilers of food, toxigenic molds, and foodborne parasites. This section closes with a look at viruses and prions. Control of microorganisms in food discusses the tactics used to inhibit microbial growth in food. The section ends with a chapter on the essentials of developing quality sanitation and HACCP programs in food processing facilities.
Novel Processes And Control Technologies In The Food Industry
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Author : T. Faruk Bozoğlu
language : en
Publisher: IOS Press
Release Date : 2001
Novel Processes And Control Technologies In The Food Industry written by T. Faruk Bozoğlu and has been published by IOS Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Business & Economics categories.
The proceedings of a NATO Advanced Study Institute held in Kemer, Turkey in September 2000. The 13 contributions emphasize recent research and developments on non thermal technologies, use of bacteriocins, rapid methods for detection of microorganisms, smart packaging, protein structuring, use of biosensors and new extrusion processes for preservation, processing, modification, and control of food quality. Topics include a review of improved and nontraditional methods for detecting microorganisms, including automated conventional techniques, optical counting methods, and biochemical, electrometric, immunological, and molecular techniques; the use of genetically engineered Lactococcus lactis to treat inflammatory bowel disease; and Pulsed Electric Field (PEF) processing as an energy-efficient means of inactivating microorganisms. c. Book News Inc.
Encyclopedia Of Food Microbiology
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Author : Carl A. Batt
language : en
Publisher: Academic Press
Release Date : 2014-04-02
Encyclopedia Of Food Microbiology written by Carl A. Batt and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-02 with Technology & Engineering categories.
Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products
Fundamental Food Microbiology
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Author : Bibek Ray
language : en
Publisher: CRC Press
Release Date : 2007-10-08
Fundamental Food Microbiology written by Bibek Ray and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-10-08 with Science categories.
Maintaining the high standard set by the previous bestselling editions, Fundamental Food Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging
Microbiology Of Thermally Preserved Foods
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Author : Tibor Deák
language : en
Publisher: DEStech Publications, Inc
Release Date : 2013
Microbiology Of Thermally Preserved Foods written by Tibor Deák and has been published by DEStech Publications, Inc this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Science categories.
While introducing the principles and processes of industrial-level food canning, the volume clarifies the effects of microorganisms, their ecology, fate, and prevention in canning operations, as well as in other thermal processing techniques, such as aseptic packaging. It covers microbial spoilage and detection for vegetables, fruits, milk, meat and seafood from the raw food materials through individual unit operations, facility sanitation, and packaging. It thus offers a practical introduction to understanding, preventing and destroying microbe-based hazards in food plants that use thermal processes to preserve and package foods. The text surveys major spoilage and pathogenic microbes of interest, explaining their toxicity, product and safety effects, and the conditions of their destruction by heat treatment.