Download or read book Detecting and Tracking Sources of Listeria Monocytogenes in the Smoked fish Industry written by Adam Dean Hoffman and published by . This book was released on 2001 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Molecular Studies on the Ecology Transmission and Human Pathogenic Potential of Listeria Monocytogenes Strains written by Dawn Marie Norton and published by . This book was released on 2000 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Isolation Detection and Partial Characterization of Listeria in Smoked Seafood written by Ronda Marie Dillon and published by . This book was released on 1992 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Final Degree List written by Cornell University. Graduate School and published by . This book was released on 2001-05-27 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Impact written by and published by . This book was released on 1999 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook on Antimicrobial Resistance written by Mukteswar Prasad Mothadaka and published by Springer Nature. This book was released on 2023-07-18 with total page 1098 pages. Available in PDF, EPUB and Kindle. Book excerpt: Antimicrobial resistance (AMR) is a global public health threat. The menace of antimicrobial resistance is present across health, animal, agriculture, food, and environment sectors. It, therefore, requires an inter-disciplinary combat approach- the one health approach, envisaged by the FAO-UNEP-WHO-WOAH Quadripartite (Food and Agriculture Organization of the United Nations (FAO), the UN Environment Programme (UNEP), the World Health Organization (WHO) and the World Organisation for Animal Health (WOAH). This comprehensive reference book provides a thorough understanding of antimicrobial resistance across different sectors. It presents deep insights and gives a global perspective on antimicrobial resistance for policymakers. The book offers essential and up-to-date information that enables researchers from multiple fields to design research on antimicrobial resistance. The book discusses molecular mechanisms and antibiotic resistance genes of significant antimicrobial-resistant pathogens, regulatory frameworks available worldwide, and mitigation strategies across the sectors, including probiotics, prebiotics, antimicrobial peptides, bacteriophages, phytochemical compounds, immunostimulants, vaccines, bacteriocins, etc. It compiles essays from leading experts in the field of antimicrobial resistance research. The book is meant for students and researchers in microbiology, medical microbiology, and public health. It is also helpful for clinicians and policymakers.
Download or read book Microbial Safety of Minimally Processed Foods written by Vijay K. Juneja and published by CRC Press. This book was released on 2002-12-03 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: While minimally processed foods satisfy the increasing demand for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes, they also carry a greater risk of diseases if they are improperly handled. This book explores novel food-borne disease prevention solutions from the perspectives of food producers, handlers, consumers, inspectors, and researchers. It reports on the latest research on assuring the microbial safety of meats, poultry, fish, vegetables, fruits, and bakery products that receive less than stringent sterilizing preparation. It also explores methods used for pathogen detection and preventing future pathogen occurrences and evaluates HACCP regulations and risk assessments.
Download or read book Cheese and Microbes written by Catherine W. Donnelly and published by John Wiley & Sons. This book was released on 2014-04-01 with total page 605 pages. Available in PDF, EPUB and Kindle. Book excerpt: A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development. Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensive education curriculum for those new to cheese making, which focused on the science of cheese, principally to promote cheese quality and safety. Many of the chapters in this book focus on aspects of that requisite knowledge. Explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated. Provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety. Explores how the tools of molecular biology provide new insights into the complexity of the microbial biodiversity of cheeses. Examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial consortium of select traditional cheese varieties. Key text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods.
Download or read book Can J Microbiol written by and published by . This book was released on 2012 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Tracking and Control Strategies of Listeria Monocytogenes in Seafood Processing Plants written by Joanne Thimothe and published by . This book was released on 2002 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Foodborne Microbial Pathogens written by Arun K. Bhunia and published by Springer. This book was released on 2018-05-21 with total page 377 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book primarily covers the general description of foodborne pathogens and their mechanisms of pathogenesis, control and prevention, and detection strategies, with easy-to-comprehend illustrations. The book is an essential resource for food microbiology graduate or undergraduate students, microbiology professionals, and academicians involved in food microbiology, food safety, and food defense-related research or teaching. This new edition covers the significant progress that has been made since 2008 in understanding the pathogenic mechanism of some common foodborne pathogens, and the host-pathogen interaction. Foodborne and food-associated zoonotic pathogens, responsible for high rates of mortality and morbidity, are discussed in detail. Chapters on foodborne viruses, parasites, molds and mycotoxins, and fish and shellfish are expanded. Additionally, chapters on opportunistic and emerging foodborne pathogens including Nipah virus, Ebola virus, Aeromonas hydrophila, Brucella abortus, Clostridium difficile, Cronobacter sakazakii, and Plesiomonas shigelloides have been added. The second edition contains more line drawings, color photographs, and hand-drawn illustrations.
Download or read book Microbiological Testing in Food Safety Management written by International Commission on Microbiological Specifications for Foods and published by Springer Science & Business Media. This book was released on 2002 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: The latest book in this excellent series describes the role of microbiological testing in modern food safety management systems. It explores how risk assessment and risk management can be used to establish goals for use in controlling food borne illness, and provides guidelines for establishing effective management systems to control specific hazards in foods. This groundbreaking book will interest food microbiologists, researchers, and others in the food industry, regulatory agencies and academia worldwide.
Download or read book Bacteriological Analytical Manual written by United States. Food and Drug Administration. Division of Microbiology and published by . This book was released on 1969 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Applied and Environmental Microbiology written by and published by . This book was released on 2007 with total page 626 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Protection Trends written by and published by . This book was released on 2005 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Risk Assessment of Listeria Monocytogenes in Ready to eat Foods written by World Health Organization and published by . This book was released on 2004 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cases of listeriosis appear to be predominantly associated with ready-to-eat products. FAO and WHO have undertaken a risk assessment of Listeria monocytogenes in ready-to-eat foods, prepared and reviewed by an international team of scientists. Input was received from several international fora including expert consultations and Codex Alimentarius committee meetings as well as via public and peer review. This interpretative summary provides an overview of how the risk assessment was undertaken and the results. In particular, it provides information relevant to risk managers addressing problems posed by this pathogen in ready-to-eat foods. It includes answers to the specific risk management questions posed by the Codex Committee on Food Hygiene and outlines the issues to be considered when implementing control measures, including the establishment of microbiological criteria.
Download or read book Handbook of Seafood and Seafood Products Analysis written by Fidel Toldrá and published by CRC Press. This book was released on 2024-03-08 with total page 969 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory qualities of these cultured fish in comparison to their wild-catch counterparts. In addition, the variety in processing, preservation, and storage methods from traditional to modern is contributing to an increase in variability in consumer products. This second edition of the Handbook of Seafood and Seafood Products Analysis brings together the work of 109 experts who focus on the most recent research and development trends in analytical techniques and methodologies for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products. After providing a general introduction, this handbook provides 48 chapters distributed in six sections: Chemistry and biochemistry focuses on the analysis of main chemical and biochemical compounds of seafood. Processing control describes the analysis of technological quality and the use of some non-destructive techniques as well as methods to check freshness, detection of species, and geographic origin and to evaluate smoke flavoring. Nutritional quality deals with the analysis of nutrients in seafood such as essential amino acids, bioactive peptides, antioxidants, vitamins, minerals and trace elements, and fatty acids. Sensory quality covers the sensory quality and main analytical tools to determine color, texture, flavor and off-flavor, quality index methods as well as sensory descriptors, sensory aspects of heat-treated seafood, and sensory perception. Biological Safety looks at tools for the detection of spoilage, pathogens, parasites, viruses, marine toxins, antibiotics, and GM ingredients. Chemical Safety focuses on the identification of fish species, detection of adulterations, veterinary drug residues, irradiation, food contact materials, and chemical toxic compounds from the environment, generated during processing or intentionally added. Key Features: This comprehensive handbook provides a full overview of the tools now available for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products. This is a comprehensive and informative book that presents both the merits and limitations of analytical techniques and also gives future developments for guaranteeing the quality of seafood and seafood products. This cutting-edge work covers processes used from all of the seven seas to ensure that consumers find safe, nutritionally beneficial, and appealing seafood products at their markets and restaurants. This handbook covers the main types of worldwide available analytical techniques and methodologies for the analysis of seafood and seafood products.
