Microbial Control and Food Preservation

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation.

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Author: Vijay K. Juneja

Publisher: Springer

ISBN: 9781493975563

Category: Science

Page: 430

View: 906

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.

Microbial Control and Food Preservation

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation.

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Author: Vijay K. Juneja

Publisher: Springer

ISBN: 1493975544

Category: Science

Page: 430

View: 266

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.

Food Microbiology

This book covers application of food microbiology principles into food preservation and processing.

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Author: Osman Erkmen

Publisher: John Wiley & Sons

ISBN: 9781119237853

Category: Technology & Engineering

Page: 944

View: 393

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.

Food Biodeterioration and Preservation

This book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods.

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Author: Gary S. Tucker

Publisher: John Wiley & Sons

ISBN: 9780470697962

Category: Technology & Engineering

Page: 264

View: 139

Biodeterioration can be defined as the breakdown of food by agents of microbiological origin, either directly or from products of their metabolism. Microbiological sources can be present in foods prior to packaging or on the surfaces of packaging materials. The shelf life and safety of the food will depend on the type and quantity of microorganism, as well as the hurdles to their growth offered by various preservation techniques. This book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation. The introductory chapter describes in detail the microorganisms and mechanisms of food breakdown intrinsic to various key food types; dairy, meat and fish, fruit, and vegetables. Direct microorganism action will be covered in addition to enzymatic breakdown. The second chapter addresses HACCP, including food safety legislation. Subsequent chapters outline the principal, commercially-used methods of preserving foods. These chapters follow a common structure: theoretical background; flow sheets of operations; food preparation/processing equipment; special features of hygiene; packaging; shelf life; and product safety. Food Biodeterioration and Preservation is directed at food scientists and technologists in industry and academia. Since it covers all the commonly-used methods of food preservation, it will be relevant across the entire food manufacturing industry.

Food Microbiology 2 Volume Set

This book covers application of food microbiology principles into food preservation and processing.

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Author: Osman Erkmen

Publisher: Wiley

ISBN: 1119237769

Category: Technology & Engineering

Page: 944

View: 424

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.

Novel Food Preservation and Microbial Assessment Techniques

... promoted the development of innovative non-thermal processing methods and application of mild preservation strategies for microbial control in foods.

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Author: Ioannis S. Boziaris

Publisher: CRC Press

ISBN: 9781466580756

Category: Technology & Engineering

Page: 468

View: 679

Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (FT-IR and Raman), molecular and electronic noses, and DNA-based methods.

Microbial Food Safety and Preservation Techniques

In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation ...

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Author: V Ravishankar Rai

Publisher: CRC Press

ISBN: 9781466593077

Category: Technology & Engineering

Page: 542

View: 732

In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in many of these advances, Microbial Food Safety and P

Green Technologies in Food Production and Processing

activity against some groups of bacteria (Lund et al. 2000). ... microbial. control: biopreservation. This kind of food preservation involves the use of ...

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Author: Joyce I. Boye

Publisher: Springer Science & Business Media

ISBN: 9781461415862

Category: Science

Page: 681

View: 476

Examining the full cycle from farm to fork, this book reviews the current status of green processing in the agriculture and agri-food sector, and provides strategies for enhancing the use of environmentally-friendly technologies for production and processing.

Meat Quality Analysis

Principles of food preservation. Microbial Control and Food Preservation. Springer, New York, pp. 17À39. Mustapha, A., Lee, J.H., 2017. Food preservation ...

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Author: Ashim Kumar Biswas

Publisher: Academic Press

ISBN: 9780128192344

Category: Science

Page: 458

View: 509

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety. Presents focused detection techniques for reducing or eliminating foodborne pathogens from meat Includes strategies and methods on how to better understand meat authenticity and traceability, including meat speciation Provides tables, figures and illustrations to facilitate a better understanding of techniques and methods

Encyclopedia of Microbiology

... the overall aspects of practical microbiology and the many areas related to food safety, food spoilage, food preservation, and food quality control.

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Author:

Publisher: Academic Press

ISBN: 9780123739445

Category: Science

Page: 4600

View: 657

Available as an exclusive product with a limited print run, Encyclopedia of Microbiology, 3e, is a comprehensive survey of microbiology, edited by world-class researchers. Each article is written by an expert in that specific domain and includes a glossary, list of abbreviations, defining statement, introduction, further reading and cross-references to other related encyclopedia articles. Written at a level suitable for university undergraduates, the breadth and depth of coverage will appeal beyond undergraduates to professionals and academics in related fields. 16 separate areas of microbiology covered for breadth and depth of content Extensive use of figures, tables, and color illustrations and photographs Language is accessible for undergraduates, depth appropriate for scientists Links to original journal articles via Crossref 30% NEW articles and 4-color throughout – NEW!

Microbial Stress Adaptation and Food Safety

Current microbiological considerations in food preservation. ... Microbial growth and its control in meat, poultry and fish. In Advances in Meat Research, ...

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Author: Ahmed E. Yousef

Publisher: CRC Press

ISBN: 9781420012828

Category: Technology & Engineering

Page: 384

View: 146

The first book to address the subject, Microbial Stress Adaptation and Food Safety emphasizes the implications of stress adaptation and its consequences for food safety. It covers the basic science, kinetics, mechanisms, assessment, and control of stress adaptation and its impact on the safety of foods produced by minimal processing or non-thermal technologies. World renowned experts in the field provide detailed accounts of problems associated with stress adaptation and suggest methods for overcoming these problems. The book begins with an introduction to the stress adaptation phenomenon and its implications for the safety of food processed by novel technologies. Then it addresses the responses of pathogens to physical and chemical stresses encountered during food processing, such as heat, pressure, dehydration, radiation, added organic acids, and naturally occurring antimicrobials. The adaptation of food microbiota to stress as a survival strategy is covered next, followed by an examination of the broad spectrum of stresses that may increase a pathogen's tenacity and resistance to processing. Other topics include stress adaptation of beneficial lactic acid bacteria and how resistance or adaptation to stress in the processing environment relates to pathogens' ability to cause disease. Finally, the book presents strategies to overcome stress adaptation in foodborne pathogens. The authors suggest practical control measures and emphasize the need for future research to counteract the stress adaptation phenomenon. Microbial Stress Adaptation and Food Safety proposes practical solutions to microbial stress adaptation and its hazardous effects on food safety and human health.

Food Process Design

Food Microbiology The inhibition and control of microbial action is of particular importance in the design of food preservation and manufacturing processes.

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Author: Zacharias B. Maroulis

Publisher: CRC Press

ISBN: 0203912012

Category: Technology & Engineering

Page: 536

View: 536

This timely reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes and offers procedures to assess various operating conditions, engineering and economic relationships, and the physical and transport properties of foods for the design of the most efficient food manufacturing technologies and eq

Control of Foodborne Microorganisms

whether stress associated with food-preservation systems could potentiate virulence ... with the objective of being applied for microbial control in foods.

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Author: Vijay K. Juneja

Publisher: CRC Press

ISBN: 9781482270914

Category: Technology & Engineering

Page: 552

View: 391

Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality.

Food Preservation by Modified Atmospheres

... 59–60 , 63-64 internal temperatures in airtight storage , 16 lipidic fraction of ... 354 microbial control in , 364 for postharvest preservation ...

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Author: Moshe Calderon

Publisher: CRC Press

ISBN: 0849365694

Category: Technology & Engineering

Page: 416

View: 654

This volume provides the reader with the updated state-of-the-art in the Modified Atmospheres field. It explains the Modified Atmospheres Method which is derived from the ancient Hermetic Storage Technique of keeping grain and seeds, which was practiced in Middle Eastern and other ancient cultures. This unique work covers all aspects of the field and reveals new important, useful information. This interesting publication is a valuable guidebook for all involved in postharvest agriculture, such as agronomists, horticulturists, extension officers and teachers at agricultural schools. It is also an important reference source for entomologists, postharvest fruit pathologists and physiologists, as well as agricultural engineers, food scientists, and food technologists.

Novel Food Processing Technologies

Each factor determines microbial resistance to preservation processes , independent of ... this physical method of microbial control to disinfecting foods .

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Author: Gustavo V. Barbosa-Canovas

Publisher: CRC Press

ISBN: 9780203997277

Category: Technology & Engineering

Page: 720

View: 428

Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve

Food Microbiology

Thoroughly updated, the new Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods.

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Author: Michael P. Doyle

Publisher: John Wiley & Sons

ISBN: 9781555819972

Category: Medical

Page: 1100

View: 857

Since its introduction in 1997, the purpose of Food Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Thoroughly updated, the new Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods. Sections in this valuable reference cover material of special significance to food microbiology such as: stress response mechanisms, spores, and the use of microbiological criteria and indicator organisms commodity-oriented discussion of types of microbial food spoilage and approaches for their control the major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques state-of-the-science information on food preservation approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogens beneficial microbes used in food fermentations and to promote human and animal health updated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment This respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.

Microbial Contamination and Food Degradation

5 Control of Pathogen and Spoilage Bacteria in Food Industry .............................. 67 5.1 Bacteriophages as Potential Tool of Food Preservation.

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Author: Alexandru Mihai Grumezescu

Publisher: Academic Press

ISBN: 9780128112632

Category: Technology & Engineering

Page: 514

View: 911

Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested together with contaminated food, or indirectly by producing harmful toxins and factors that can cause food borne illness. This resource discusses the potential sources of contamination, the latest advances in contamination research and strategies to prevent contamination using key methods of analysis and evaluation. Presents modern alternatives for avoiding microbial spoilage and food degradation using preventative and intervention technologies Provides key methods for addressing microbial contamination and preventing food borne illness through research and risk assessment analysis Includes detailed information on bacterial contamination problems in different environmental environments and the methodologies to help solve those problems

Manuals Combined BASIC FOOD INSPECTION PROCEDURES STORAGE AND SANITATION DETERIORATION PRESERVATION OF POULTRY DAIRY RED MEAT POULTRY SHELL EGGS FRUITS VEGETABLES AND WATERFOODS

PRINCIPLES OF FOOD PRESERVATION a. General Spoilage Control. The damage or spoilage of food products due to microbial and enzyme action can be controlled ...

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Author:

Publisher: Jeffrey Frank Jones

ISBN:

Category:

Page: 1366

View: 726

Over 1,300 total pages ... INTRODUCTION Food is surrounded by dangerous agents and conditions that can make people ill. As multiple handling and modern processing methods lengthen the journey from farm to table, the opportunities for food to become contaminated and/or spoiled increase. The veterinary food inspection specialist helps protect the food utilized by the military by insuring sanitary control of food establishments handling food for military use. This course discusses these sanitary controls. Foods undergo deterioration of varying degrees in their sensory characteristics, nutritional value, safety, and aesthetic appeal. Most foods, from the time they are harvested, slaughtered, or manufactured, undergo progressive deterioration that, depending upon the food, may be very slow or so rapid as to render the food virtually useless in a matter of hours. This presents a problem to the Department of Defense because food supplies have to be purchased well in advance of anticipated usage. Large quantities of food are lost each year due to deterioration. The problem is due to the perishable nature of food, as well as to the rather lengthy Defense subsistence supply chain. Due to these factors, veterinary food inspection specialists are tasked with recognizing deterioration in subsistence and making recommendations to preclude public health problems and financial losses to the Government. How do bacteria reproduce? Does the bacterial cell contain a nucleus? What are the shapes of bacteria? If you cannot answer these questions now, you should be able to when you have completed this course, and you should also know the answers to many other questions. For those of you who already know this material, let it serve as a review. Why are we interested in bacteria? Because some bacteria are capable of waging war on the human race and some bacteria are capable of benefiting our lives. We need to know the difference. Bacteria are microorganisms and microorganisms are the smallest of all organisms; for example, 2,000 of them can be lined up across the head of a common pin. In this subcourse, we will be concerned with those tiny organisms that are unfriendly, because they are responsible for a large percentage of spoilage in foods. We believe it is important to know about those microorganisms that cause food deterioration so that we can eliminate deterioration in foods before it occurs.

Food Processing

The different physical methods of microbial control for food preservation include the application of high temperatures, radiation, filtration, ...

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Author: Kshirod Kumar Dash

Publisher: CRC Press

ISBN: 9781000334975

Category: Technology & Engineering

Page: 222

View: 878

In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical-oriented issues related to food technology. Traditional and new extraction techniques are also covered. Key features: Presents engineering focus on thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers advances in drying, evaporation, blanching, crystallization, and ohmic heating. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Thermal Technologies is aimed at graduate students and professionals in food engineering, food technology, and biological systems engineering

Food Preservation

The concept of antimicrobial nanostructures and application of nanomaterials for microbial control of different surfaces in food industry, agriculture, ...

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Author: Alexandru Grumezescu

Publisher: Academic Press

ISBN: 9780128043745

Category: Technology & Engineering

Page: 792

View: 676

Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field. Describes the effective utilization of nanostructured antimicrobials in toxicological studies and real food systems Offers research strategies for understanding opportunities in antimicrobial nanostructures and the potential challenges of their toxicity Presents diverse applications of nanostructured antimicrobials in food preservation Covers the potential benefits of nanotechnology and methods of risk assessment that ensure food safety