Warning: Trying to access array offset on false in E:\WWW\html\user.php on line 121 Membre Microbiological Risk Assessment Associated with the Food Processing and Distribution Chain 9781789450842
Research and development on microorganisms in food has evolved from a luxury to a necessity for companies competing in the global marketplace. Whether research is conducted internally or externally through contract laboratories and universities, microbial research in foods is crucial to the safety and integrity of our food supply. Microbiological Research and Development for the Food Industry covers the technical and practical insights needed for developing and utilizing various capabilities to advance food microbiology research. Providing examples of how research data can be applied to consumer and brand protection efforts, this book:
Describes the purposes and processes for conducting microbiological research and development for companies and organizations involved in food, beverage, and ingredient production and distribution
Covers a broad range of topics of importance to food microbiologists in allied food industries and organizations, government, and academia
Includes examples of successful research methods for food microbiology laboratories
Written to walk the reader through the process of investigating microorganisms in food systems for consumer and brand protection, Microbiological Research and Development for the Food Industry provides practical understanding of the necessary mechanisms and research approaches used in the field. It fuses the business and scientific aspects of microbiological research to underscore the return on investment for beverage and food ingredient producers. This text goes beyond routine presence/absence testing of pathogens and spoilage microorganisms in foods. It describes ways data can be collected to answer more complex questions and provides examples of how such data can be applied to consumer and brand protection efforts.
Описание: Written with the in-plant food safety/quality assurance professional in mind, this reference offers proven approaches and suggestions for finding sources of microbiological contamination of industrially produced products.
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.
Responding to an estimated 14 million cases of food-borne disease that occur every year in the United States alone, the Food and Drug Administration and US Department of Agriculture have begun implementing new regulations and guidance for the microbial testing of foods. Similarly, Europe and other regions are implementing stricter oversight, as foodborne pathogens that cause deadly diseases such as e. coli 0157: H7 have raised the stakes everywhere. Food safety scientists have acted on this growing public health risk by developing improved media for the cultivation of bacteria, fungi, and viruses, much of it geared toward specific rapid detection.
Reflecting the development of these new media and the latest FDA recommendations, the second edition of the Handbook of Microbiological Media for the Examination of Foodprovides an essential resource for anyone involved with the monitoring of both food production and post-production quality control.
Organized alphabetically by medium, the expanded edition of this highly respected handbookincludes -
- Descriptions of nearly 1,400 media including those recommended by the FDA, as well as media used elsewhere in the world
- Concise and lucid instructions for the preparation and uses of each of the media
- Cross-referenced indexing that allows the media to be found by name or specific microorganism of interest
- Descriptions of expected results as they apply to microorganisms of importance for the examination of foods
- Common synonyms for the various media and listings of compositions, so that alternate media an be effectively employed when needed
Compiled by Ronald M. Atlas, a world-renowned researcher and author known for his pioneering work in pathogen detection, the Handbook of Microbiological Media for the Examination of Food, Second Edition, provides microbiologists with an essential tool for safeguarding public health.
Автор: Da Silva, Neusely (institute Of Food Technology - Ital, Campinas, Sp, Brazil) H. Taniwaki, Marta (institute Of Food Technology - Ital, Campinas, Sp, B Название: Microbiological examination methods of food and water ISBN: 1138057118 ISBN-13(EAN): 9781138057111 Издательство: Taylor&Francis Рейтинг: Цена: 21437.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Microbiological Examination Methods of Food and Water 2nd edition is a laboratory handbook that provides an overview of standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations. This new edition features many updates, bringing the handbook in line with current practice.
Автор: Joshua B. Gurtler; Michael P. Doyle; Jeffrey L. Ko Название: The Microbiological Safety of Low Water Activity Foods and Spices ISBN: 1493952714 ISBN-13(EAN): 9781493952717 Издательство: Springer Рейтинг: Цена: 12196.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
A. Introduction and Overview.- 1. The Microbiological Safety of Spices and Low Water Activity Foods: Correcting Historic Misassumptions.-2. Challenges in the Control of Foodborne Pathogens in Low-Water Activity Foods and Spices.- B. Pathogen Persistence and Control in Low aw Foods and Processing Plants.- 3. Adaptation of Pathogenic Microorganisms to Dry Conditions.- 4. Transcriptomic Responses of Salmonella Species to Desiccation and Low-Moisture Environments: Extending Our Knowledge of How Bacteria Cope with Low-Moisture Stress.- 5. Processing Plant Investigations: Practical Approaches to Determining Sources of Persistent Bacterial Strains in the Industrial Food Processing Environment.- 6. Dry Cleaning, Wet Cleaning and Alternatives to Processing Plant Hygiene and Sanitation.- C. Low aw Food Commodities of Interest.- 7. Spices.- 8. Dried Dairy-Based Products.- 9. Low Water Activity Meat Products.- 10. Dried, Ready-to-Eat Cereal Products.- 11. Powdered Infant Formula.- 12. Nuts and Nut Pastes.- 13. Flour and Meal.- 14. Chocolate and Confectionary.- 15. Salty Snack Foods.- 16. Pet Foods.- 17. Dried Teas and Herbs.- D. Product Testing.- 18. Regulatory Testing Guidelines and Recommendations.- 19. Methodological and Sampling Challenges to Testing Spices and Low aw Foods for the Presence of Foodborne Pathogens.- E. Low aw Food Decontamination.- 20. Irradiation, Microwave and Alternative Energy-Based Treatments for Low Water Activity.- 21. Heat and Steam Treatments.- F. Research Needs.- 22. Research Gaps and Needs Pertaining to Microbial Pathogens in Spices and Low aw Foods.
Автор: Joshua B. Gurtler; Michael P. Doyle; Jeffrey L. Ko Название: The Microbiological Safety of Low Water Activity Foods and Spices ISBN: 1493920618 ISBN-13(EAN): 9781493920617 Издательство: Springer Рейтинг: Цена: 14635.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: 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.
Автор: International Commission on Microbiological Specif Название: Microbiological Testing in Food Safety Management ISBN: 1468483714 ISBN-13(EAN): 9781468483710 Издательство: Springer Рейтинг: Цена: 12537.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: 5 Performance Criteria . 3 Establishment of Acceptance Criteria . 4 Application of Acceptance Criteria . 97 CHAPTER 5-ESTABLISHMENT OF MICROBIOLOGICAL CRITERIA FOR LOT ACCEPTANCE . , . , . 2 Purposes and Application of Microbiological Criteria for Foods . 4 Types of Microbiological Criteria . 5 Application of Microbiological Criteria .
Автор: Michael P. Doyle; William H. Sperber; Michael P. D Название: Compendium of the Microbiological Spoilage of Foods and Beverages ISBN: 1461424615 ISBN-13(EAN): 9781461424611 Издательство: Springer Рейтинг: Цена: 21953.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The first major publication devoted exclusively to this topic, and edited by two leading researchers in the field, its comprehensive coverage of microbiological spoilage comes from contributors who have had long and successful careers in the food industry.
Автор: Atlas Название: HB of Microbiological Media for the Examination of Food.2005 ISBN: 0849335612 ISBN-13(EAN): 9780849335617 Издательство: Taylor&Francis Рейтинг: Цена: 35983.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Offers descriptions of a tremendous range of media used for the cultivation of potential foodborne pathogens and food-spoilage microorganisms. This book features developed media used to diagnose foodborne diseases. It is suitable for those involved with the monitoring of both food production and post-production quality control.
Автор: Bevilacqua, Antonio Название: The Microbiological Quality of Food ISBN: 0081005024 ISBN-13(EAN): 9780081005026 Издательство: Elsevier Science Рейтинг: Цена: 29139.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions.
Divided into four sections, the first section defines microbial spoilage of food, with special emphasis on methods for the evaluation of spoiling phenomena and the status of their regulatory framework, examining both existing regulations and possible gaps. The second section examines spoiling microorganisms, covering a range of common spoilage microorganisms, including pseudomonas, yeasts, and molds and spore formers, as well as less-common spoilers, including lactic acid bacteria and specific spoilage organisms in fish.
The third section highlights spoiling phenomena within certain food types. Chapters cover dairy, fish, meat, and vegetables, and other products. The final section investigates emerging topics which point to future trends in the research of food spoilers. There is insight into microorganisms resistant to preservation, the role of biofilms in food quality, and the link between food safety and food spoilage, with a special emphasis on certain spoiling microorganisms which could be opportunistic pathogens. Written by an international team of leading authors, this book provides state-of-the-art coverage of this topic, which is essential to the shelf-life and quality of food.
Название: Handbook of microbiological criteria for foods ISBN: 1916343805 ISBN-13(EAN): 9781916343801 Издательство: Неизвестно Рейтинг: Цена: 28393.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This handbook provides invaluable working guidance for all those involved in producing, using and interpreting microbiological criteria in the food and catering industries. It brings together microbiological criteria derived from the practical experience of the authors along with existing guidelines and standards into a single practical guide.
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