Predictive Modelling in Food
Predictive Modelling in Food

Author: Antonio Valero Diaz

Publisher: Cambridge Scholars Publishing

Published: 2019-09-13

Total Pages: 184

ISBN-13: 1527539997

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This volume brings together papers detailing the latest advances in the field of predictive microbiology in foods presented at the 10th International Conference on Predictive Modelling in Food, held in Córdoba, Spain, in 2016. Predictive microbiology is a scientific area providing mathematical models to predict microbial behaviour in the food environment, providing valuable tools for food risk managers, food scientists and the food industry as a whole. The book introduces the reader to the most used and recognized modelling techniques for food, providing a thorough overview of this discipline and establishing the basis for future investigations. It is presented as a compendium of several high-quality research studies developed across the world, representing a unique contribution to the field as it shows recent discoveries and new trends of modelling in food and risk assessment. The most innovative methods, such as the use of genomic information for risk assessment and the application of quantitative risk assessment technology for foodborne pathogenic microorganisms, are also included here.

Insights Into the Role of Microorganisms on Food Quality and Food Safety
Insights Into the Role of Microorganisms on Food Quality and Food Safety

Author: Jinxuan Cao

Publisher: Frontiers Media SA

Published: 2023-09-05

Total Pages: 201

ISBN-13: 2832531075

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The dynamics of growth, survival and biochemical activity of microorganisms in the food matrix are the result of stress reactions in response to the changes in the physical and chemical conditions in the food microenvironment. The microorganisms colonize the food matrix and grow into spatial heterogeneity with in situ cell-to-cell ecological interactions, which often happen during food processing and preservation. Ecological approaches to studying the evolution of microbial flora would be beneficial and recommended for better comprehending the microbiological processes involved in food processing, ripening, and preservation, improving microbiological safety, and evaluating the effective compositions of the microbial populations in developing the food quality including appearance, flavor, and nutrients. This topic addresses the mechanisms of microorganisms on the formation and development of the food matrix's appearance, flavor, and nutrients, as well as strategies for preventing and reducing microorganism contamination throughout the processing and preservation of the food matrix. Thus, we are concerning several key problems: How can we understand microorganism roles in improving food safety or removal of toxic compounds? What are the key factors that affect the growth and metabolism of microorganisms during the processing and preservation? What are the mechanisms for inducing the changes in nutritional value and organoleptic quality of the food matrix by microorganisms?

Laboratory Practices in Microbiology
Laboratory Practices in Microbiology

Author: Osman Erkmen

Publisher: Academic Press

Published: 2021-02-06

Total Pages: 294

ISBN-13: 0323900151

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Laboratory Practices in Microbiology provides updated insights on methods of isolation and cultivation, morphology of microorganisms, the determination of biochemical activities of microorganisms, and physical and chemical effects on microorganisms. Sections cover methods of preparation of media and their sterilization, microorganisms in environment, aseptic techniques, pure culture techniques, preservation of cultures, morphological characteristics of microorganisms, wet-mount and hanging-drop techniques, different staining techniques, cultural and biochemical characteristics of bacteria, antimicrobial effects of agents on microorganisms, hand scrubbing in the removal of microorganisms, characteristics of fungi, uses of bacteriophages in different applications, and more. Applications are designed to be common, complete with equipment, minimal expense and quick to the markets. Images are added to applications, helping readers better follow the expressions and make them more understandable. This is an essential book for students and researchers in microbiology, the health sciences, food engineering and technology, and medicine, as well as anyone working in a laboratory setting with microorganisms. - Gives complete explanations for all steps in experiments, thus helping readers easily understand experimental procedures - Includes certain subjects that tend to be disregarded in other microbiology laboratory books, including microorganisms in the environment, pure culture methods, wet-mount and hanging drop methods, biochemical characteristics of microorganisms, osmotic pressure effects on microorganisms, antiseptic and disinfectants effects on microorganisms, and more - Provides groupings and characterizations of microorganisms - Functions as a representative reference book for the field of microbiology in the laboratory

Food Safety and Quality-Based Shelf Life of Perishable Foods
Food Safety and Quality-Based Shelf Life of Perishable Foods

Author: Peter J. Taormina

Publisher: Springer Nature

Published: 2021

Total Pages: 167

ISBN-13: 3030543757

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This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption. Shelf life is determined by several factors, including microbiological, chemical, physical, and organoleptic deterioration. Often these factors are interrelated and interdependent. The editors of this volume focus specifically on the microbial factors related to shelf life of perishable foods and food commodities. This allows for more detailed coverage of foodborne bacterial pathogens and spoilage microorganisms of concern. The initial part of the book covers the why and how of shelf life determination as well as the specific microbial pathogens and spoilage microorganisms of concern for perishable foods. Contributors address topics such as the techniques utilized for determination of shelf life, the frequency of shelf life testing for different products, the interpretation of data to make shelf life determinations, and management of shelf life of food products from the perspective of the food producer, distributor, retailer, and regulator. Three key areas impacting shelf life are addressed in detail: sanitation, processing, and packaging. The sanitation chapter explains the necessary components of cleaning and sanitizing to assure a hygienic processing environment and why that is critical to shelf life control. Traditional processing procedures are reviewed and advanced processing technologies are explored. Materials used in food packaging and the utilization of traditional and activated food packaging by product type are covered in detail. The latter two chapters of the book delve into newer techniques of analysis and explore the microbiome of food products. Implications of microbial ecology and microbial quantification in food products are discussed in chapters on genomics and in the changing dogma of meat shelf life. The primary audience for this work includes food industry quality and food safety technicians, managers, directors, and executives responsible for shelf life. Academicians and governmental researchers involved in research and teaching about food safety and quality will also find the material relevant and useful.

The Microbiological Quality of Food
The Microbiological Quality of Food

Author: Antonio Bevilacqua

Publisher: Elsevier

Published: 2024-10-25

Total Pages: 734

ISBN-13: 0323911315

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The Microbiological Quality of Food: Foodborne Spoilers covers the microbiological spoilage of foods, with a focus on the spoilers, the foods themselves, and the signs of spoilage. The book addresses traditional spoilers (filamentous fungi, spore-forming bacteria, yeasts, SSO in fish), as well as some emerging spoilers (Pseudomonas), now recognized as primary targets. Sections also provide a brief overview of important foods (vegetables, milk and dairy products, meat, and fish) and addresses safety and economic loss. Details on the signs of spoilage, how to prevent spoilers, and methods of detecting spoilage and spoilage microorganisms in foods are also presented. This is an authoritative reference for researchers, scientists and students who need to understand microbial spoilage, the impact of biofilm on the quality and safety of many foods, and the implications of biofilm for spoilage and shelf life. Hot topics covered by this book include the possible link between food spoilage and food safety as a consequence of antibiotic resistance spreading all over the world. - Presents Definitions: taxonomy, definition of food spoilage according to the literature and regulatory frameworks - Provides Case Studies: for some foods and emerging spoilers, along with examples of how to prolong the shelf life - Includes Calculations/worked examples: models and practical examples to calculate the shelf life of foods and to design and effective method to inhibit spoilers

Microbiological Analysis of Foods and Food Processing Environments
Microbiological Analysis of Foods and Food Processing Environments

Author: Osman Erkmen

Publisher: Academic Press

Published: 2021-12-09

Total Pages: 602

ISBN-13: 0323972217

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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. - Includes basic microbiological methods used in the counting of microbial groups from foods and other samples - Covers the indicators of pathogenic and spoilage microorganisms from foods and other samples - Incorporates identification of isolated microorganisms using basic techniques - Provides expressed isolation, counting and typing of viruses and bacteriophages - Explores the detection of microbiological quality in foods

Methods in Microbiology
Methods in Microbiology

Author:

Publisher: Academic Press

Published: 2021-07-07

Total Pages: 216

ISBN-13: 0128211466

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The book Methods in Silkworm Microbiology is the first ever publication that provides in-depth reviews on the latest progresses about silkworm –pathogen interactions, diseases and management practices for sustainable development of sericulture. Different molecular and immunodiagnostic methods for the detection of pathogens have been comprehensively addressed. Most recent advancements on the role of Micro RNAs in silkworm and pathogen interactions are provided with suitable illustrations. Recent technological advances and emerging trends in exploring silkworm gut microbial communities towards translation research, particularly to understand microbiome functions have been highlighted. Information on various immune mechanisms of silkworm against invading pathogens is summarized. The book further highlights the silkworm gut microbiota as a potential source for biotechnological applications. - Provide comprehensive reviews and valuable methods from the selected experts on the topic "Methods in silkworm microbiology/pathology" - Provides latest information on application of genomics and transcriptomics to decipher silkworm gut microbial communities. Different molecular and immunodiagnostic methods for the detection of pathogens have been comprehensively addressed - Provides up to date information on silkworm-pathogen interactions, different silkworm diseases and immune mechanisms