November 30, 2020

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Advances in Microbial Food Safety

Advances in Microbial Food Safety
Author : Vijay K. Juneja,John P. Cherry,Michael Tunick,American Chemical Society. Meeting
Publisher : Amer Chemical Society
Release Date : 2006
Category : Technology & Engineering
Total pages :346
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A timely scientific examination and definitive explanation of current food-safety technologies used in preventing, finding/detecting, removing, destroying, predicting behavior for better management of food-borne pathogens, topics of immense interest today because of consumer preference for high quality, fresh, minimally processed foods that offer consumer convenience in availability and preparation. In this book, leading researchers and practitioners in food safety present a thorough and cutting-edge examination and explanation of the various technologies at the forefront aimed at improving the safety and quality of our food supply. Topics include genomic and proteomic approaches, diagnostic techniques based on molecular, immunological biosensor-based methods, quorum sensing, pre- and post-slaughter interventions, thermal treatments for muscle foods and sous-vide products, emerging non-thermal processing technologies such as food irradiation, radio frequency, pulsed electric field, and hyrostatic pressure processing, as well as predicting the behavior and fate of microbial pathogens as related to risk assessment, modeling thermal inactivation, regulatory perspectives and performance standards, and prevention of the use of food as a weapon of terrorism

Advances in Microbial Food Safety

Advances in Microbial Food Safety
Author : J Sofos
Publisher : Elsevier
Release Date : 2014-11-25
Category : Technology & Engineering
Total pages :444
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Research and legislation in food microbiology continue to evolve, and outbreaks of foodborne disease place further pressure on the industry to provide microbiologically safe products. This second volume in the series Advances in Microbial Food Safety summarises major recent advances in this field, and complements volume 1 to provide an essential overview of developments in food microbiology. Part one opens the book with an interview with a food safety expert. Part two provides updates on single pathogens, and part three looks at pathogen detection, identification and surveillance. Part four covers pathogen control and food preservation. Finally, part five focuses on pathogen control management. Extends the breadth and coverage of the first volume in the series Includes updates on specific pathogens and safety for specific foods Reviews both detection and management of foodborne pathogens

Advances in microbial food safety

Advances in microbial food safety
Author : C. Griffith
Publisher : Elsevier Inc. Chapters
Release Date : 2013-07-31
Category : Technology & Engineering
Total pages :560
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Food handler behaviour is important for producing safe food with food handler error a factor in many outbreaks. This chapter reviews food handler knowledge, attitudes and practices and the research methods used in their study. Infected food handlers spread pathogens to foods and other workers and the factors influencing this are analysed. Food handlers play a role in cross-contamination, an increasingly reported risk. The mechanisms for this and the components of hand hygiene are discussed. Historically, non-compliance has been assessed at the level of individuals. Recent work on food safety culture is examined and individual behaviour is discussed within the context of an organisation and its leadership. Methods and strategies for effective food hygiene training are reviewed.

Advances in microbial food safety

Advances in microbial food safety
Author : S.H. Suh,L.-A. Jaykus,B. Brehm-Stecher
Publisher : Elsevier Inc. Chapters
Release Date : 2013-07-31
Category : Technology & Engineering
Total pages :560
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Current methods for detecting bacterial pathogens from foods and the environment are slow. Although newer, more rapid detection techniques have been developed, they have insufficient sensitivity and produce residual matrix-associated inhibitory compounds. The detection of foodborne pathogens could be more rapid if the target cells were separated and concentrated before detection, a procedure known as pre-analytical sample processing. We review sample preparation techniques, focusing on target-specific methods. Unlike non-target-specific separation/concentration methods, these approaches use bioaffinity ligands, preventing co-precipitation of target pathogens with residual matrix components. Bioaffinity ligands such as bacteriophage, phage-derived biomolecules, nucleic acid/peptide aptamers, carbohydrate ligands, antimicrobial peptides and synthetic ligands are described. The use of bioaffinity ligands in pathogen detection is new and requires further development. Such ligands have a future in foodborne pathogen detection and may allow us to substitute culture-based methods with more rapid, yet sensitive non-cultural methods.

Advances in microbial food safety

Advances in microbial food safety
Author : W.H. Sperber
Publisher : Elsevier Inc. Chapters
Release Date : 2013-07-31
Category : Technology & Engineering
Total pages :560
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This chapter outlines the interactions between a hazard analysis and critical control point (HACCP) system and multiple prerequisite programs (PRPs) to produce a food-safety management program that can be applied globally throughout the food supply chain, from farm to table. The HACCP system is supported by three major PRPs: good agricultural practices, good hygienic practices and good consumer practices. While there are many effective food-safety practices and regulations, the current global system of food-safety management is poor. This chapter describes multiple barriers to food-safety progress and proposes new measures for significant improvements in global food-safety management. Such measures are necessary if HACCP is to be applied to non-traditional areas in the supply chain.

Advances in microbial food safety

Advances in microbial food safety
Author : M. Strom,R.N. Paranjpye,W.B. Nilsson,J.W. Turner,G.K. Yanagida
Publisher : Elsevier Inc. Chapters
Release Date : 2013-07-31
Category : Technology & Engineering
Total pages :560
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Members of the genus Vibrio are common inhabitants of the marine environment, associated with vertebrate and invertebrate animals. Some species cause foodborne illness from seafood such as undercooked or raw fish and shellfish. This review focuses on the current state of knowledge for the human pathogenic Vibrio species. V. parahaemolyticus is the leading cause of bacterial seafood-borne illness worldwide, while V. vulnificus is the leading cause of seafood-related deaths. While much research has ascertained potential mechanisms of virulence and contributed to a variety of mitigation strategies, there is a need to improve methods to assess risk and to develop improved early warning systems for public health and resource managers.

Advances in microbial food safety

Advances in microbial food safety
Author : R.B. Tompkin,J. Sofos
Publisher : Elsevier Inc. Chapters
Release Date : 2013-07-31
Category : Technology & Engineering
Total pages :560
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This chapter is a series of questions and answers between John Sofos and Bruce Tompkin, giving Bruce’s perspective as a food microbiologist on food safety. Progress depends on epidemiologic studies by public health agencies and research by universities and government laboratories. Industry responded to microbial hazards and food-pathogen combinations with good manufacturing practices (GMPs) and hazard analysis and critical control point (HACCP) systems. Examples demonstrate improved consumer protection. Success depends on control measures, regulatory approval and consumer acceptance. Existing weaknesses and the underlying reasons are described. The challenge for the food safety community will be to find acceptable solutions and achieve the higher level of protection that consumers expect.

Microbial Food Safety and Preservation Techniques

Microbial Food Safety and Preservation Techniques
Author : V Ravishankar Rai,Jamuna A. Bai
Publisher : CRC Press
Release Date : 2014-09-26
Category : Technology & Engineering
Total pages :542
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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

Microbiology for Food and Health

Microbiology for Food and Health
Author : Deepak Kumar Verma,Ami R. Patel,Prem Prakash Srivastav,Balaram Mohapatra,Alaa Kareem Niamah
Publisher : CRC Press
Release Date : 2020-01-20
Category : Science
Total pages :316
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This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries. The volume covers the most recent progress in the field of dairy and food microbiology, emphasizing the current progress, actual challenges, and successes of the latest technologies. This book looks at technological advances in starter cultures, prospective applications of food-grade microorganisms for food preservation and food safety, and innovative microbiological approaches and technologies in the food industry. The first series of chapters discuss the types, classification, and systematic uses of various starter cultures in addition to probiotics for various commercial fermentation processes. The book goes on to covers recent breakthroughs in microbial bioprocessing that can be employed in the food and health industry, such as, for an example, prospective antimicrobial applications of inherently present fermentative microflora against spoilage and pathogenic type microorganisms; the use of potential probiotic LAB biofilms for the control of formation of pathogenic biofilms by exclusion mechanisms, and more.

The Microbiology of Safe Food

The Microbiology of Safe Food
Author : Stephen J. Forsythe
Publisher : John Wiley & Sons
Release Date : 2020-01-21
Category : Technology & Engineering
Total pages :520
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Exploring food microbiology, its impact upon consumer safety, and the latest strategies for reducing its associated risks As our methods of food production advance, so too does the need for a fuller understanding of food microbiology and the critical ways in which it influences food safety. The Microbiology of Safe Food satisfies this need, exploring the processes and effects of food microbiology with a detailed, practical approach. Examining both food pathogens and spoilage organisms, microbiologist Stephen J. Forsythe covers topics ranging from hygiene regulations and product testing to microbiological criteria and sampling plans. This third edition has been thoroughly revised to cater to the food scientists and manufacturers of today, addressing such new areas as: Advances in genomic analysis techniques for key organisms, including E. coli, Salmonella, and L. monocytogenes Emerging information on high-throughput sequencing and genomic epidemiology based on genomic analysis of isolates Recent work on investigations into foodborne infection outbreaks, demonstrating the public health costs of unsafe food production Updates to the national and international surveillance systems, including social media Safe food for consumers is the ultimate goal of food microbiology. To that end, The Microbiology of Safe Food focuses on the real-world applications of the latest science, making it an essential companion for all those studying and working in food safety.

Microbiologically Safe Foods

Microbiologically Safe Foods
Author : Jose Santos Garcia
Publisher : John Wiley & Sons
Release Date : 2009-04-01
Category : Technology & Engineering
Total pages :696
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This book focuses on state of the art technologies to produce microbiologically safe foods for our global dinner table. Each chapter summarizes the most recent scientific advances, particularly with respect to food processing, pre- and post-harvest food safety, quality control, and regulatory information. The book begins with a general discussion of microbial hazards and their public health ramifications. It then moves on to survey the production processes of different food types, including dairy, eggs, beef, poultry, and fruits and vegetables, pinpointing potential sources of human foodborne diseases. The authors address the growing market in processed foods as well novel interventions such as innovative food packaging and technologies to reduce spoilage organisms and prolong shelf life. Each chapter also describes the ormal flora of raw product, spoilage issues, pathogens of concern, sources of contamination, factors that influence survival and growth of pathogens and spoilage organisms, indicator microorganisms, approaches to maintaining product quailty and reducing harmful microbial populations, microbial standards for end-product testing, conventional microbiological and molecular methods, and regulatory issues. Other important topics include the safety of genetically modified organisms (GMOs), predictive microbiology, emerging foodborne pathogens, good agricultural and manufacturing processes, avian influenza, and bioterrorism.

Advances in Cold Plasma Applications for Food Safety and Preservation

Advances in Cold Plasma Applications for Food Safety and Preservation
Author : Daniela Bermudez-Aguirre
Publisher : Academic Press
Release Date : 2019-10-12
Category : Technology & Engineering
Total pages :410
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Cold plasma is one of the newest technologies tested for food preservation. In the last decade, this novel approach has shown promising results as a disinfectant of food products and packaging materials. Cold plasma is also affordable, waterless, waste-free, and leaves no chemical residue on the product. This exciting new technology is covered thoroughly in Advances in Cold Plasma Applications for Food Preservation. The book presents the basic principles of cold plasma, examples of food products disinfected by cold plasma, and the challenges of using cold plasma to maximize microbial and spore inactivation. Some chapters are devoted to specific applications of the technology, such as the use of cold plasma for space missions. Insights about the required regulations for this technology are also discussed. Written and edited by experts in the field, Advances in Cold Plasma Applications for Food Preservation is aimed at academic researchers, food scientists, and government officials working on disinfection of food products. Covers the basic principles of cold plasma Presents novel information and updated results in microbial, spore, and enzyme inactivation in different food products Explores the use of cold plasma in disinfection of food products, including packaged food and food packaging materials and discuss how some food components are modified Includes the description of some of the current equipment devices and the requirements to design specific food processing systems Investigates specific uses of cold plasma in some applications such as space food Details current regulatory status of cold plasma for food applications

Food Safety and Protection

Food Safety and Protection
Author : V Ravishankar Rai,Jamuna A Bai
Publisher : CRC Press
Release Date : 2017-09-18
Category : Technology & Engineering
Total pages :700
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This book provides an overview of issues associated primarily with food safety, shelf-life assessment and preservation of foods. Food safety and protection is a multidisciplinary topic that focuses on the safety, quality, and security aspects of food. Food safety issues involve microbial risks in food products, foodborne infections, and intoxications and food allergenicity. Food protection deals with trends and risks associated with food packaging, advanced food packaging systems for enhancing product safety, the development and application of predictive models for food microbiology, food fraud prevention, and food laws and regulations with the aim to provide safe foods for consumers. Food Safety and Protection covers various aspects of food safety, security, and protection. It discusses the challenges involved in the prevention and control of foodborne illnesses due to microbial spoilage, contamination, and toxins. It starts with documentation on the microbiological and chemical hazards, including allergens, and extends to the advancements in food preservation and food packaging. The book covers new and safe food intervention techniques, predictive food microbiology, and modeling approaches. It reviews the legal framework, regulatory agencies, and laws and regulations for food protection. The book has five sections dealing with the topics of predictive microbiology for safe foods; food allergens, contaminants, and toxins; preservation of foods; food packaging; and food safety laws.

Advances in Food Protection

Advances in Food Protection
Author : Magdy Hefnawy
Publisher : Springer Science & Business Media
Release Date : 2011-04-05
Category : Science
Total pages :254
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The global food-supply chain is vulnerable to threats from a variety of directions. Hence food security and safety remains a hot topic worldwide in academic research arenas and food industry practices. This book describes efforts from academia, government, and industry to counter food terrorism and to protect the food supply against any threat. In addition, it evaluates the global food supply, production capabilities, and food availability during and after disasters. Articles in the book assess food safety emergencies, and the prevention of, and response to deliberate contamination by microbial or chemical substances. Minimization of health and economic risks following a terrorist act or unintentional contamination is likewise discussed. The book also examines novel preservation techniques, methods to produce safe food products, and other concerns for ensuring a stable and safe food supply.

Microbial Food Safety Along the Dairy Chain

Microbial Food Safety Along the Dairy Chain
Author : Edward M. Fox,Kieran Jordan,Séamus Fanning,Aldo Corsetti
Publisher : Frontiers Media SA
Release Date : 2017-11-16
Category :
Total pages :129
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The dairy chain is an integral part of global food supply, with dairy food products a staple component of recommended healthy diets. The dairy food chain from production through to the consumer is complex, with various opportunities for microbial contamination of ingredients or food product, and as such interventions are key to preventing or controlling such contamination. Dairy foods often include a microbial control step in their production such as pasteurization, but in some cases may not, as with raw milk cheeses. Microbial contamination may lead to a deterioration in food quality due to spoilage organisms, or may become a health risk to consumers should the contaminant be a pathogenic microorganism. As such food safety and food production are intrinsically linked. This Research Topic eBook includes submissions on issues relating to the microbiological integrity of the dairy food chain, such as the ecology of pathogenic and spoilage organisms through the dairy farm to fork paradigm, their significance to dairy foods and health, and genomic analysis of these microorganisms.