Download or read book The Destruction of Bacterial Spores written by Allan Denver Russell and published by . This book was released on 1982 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Considerations on the Dry Heat Destruction of Bacterial Spores written by Paul Eugene Holland and published by . This book was released on 1965 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Inhibition and Destruction of the Microbial Cell written by W Hugo and published by Elsevier. This book was released on 2012-12-02 with total page 835 pages. Available in PDF, EPUB and Kindle. Book excerpt: Inhibition and Destruction of the Microbial Cell focuses on the effects of various classes of toxic chemical agents on microbial cell. This book is organized into 14 chapters that cover the topics from two points of view: the agent and the target (the microbial cell). The introductory chapters are devoted to the inhibitory effects of elevating temperature and to the lethal effect of environmental thermal energy supply restriction on growing bacteria. A chapter focuses on the effect of various classes of antibacterial compounds, such as 4-amino-quinaldinium and 8-hydroxyquinoline derivatives, chlorhexidine, amidines, halogens, dyes, and nitrofurans. The subsequent chapters examine the effects of other chemical agents on microorganisms, including toxic gases, solutes, ions, and radiations. The book goes on examining the inhibition and destruction of specific microorganisms, such as Pseudomonas aeruginosa, Enterobacteriaceae, Mycobacteria, Cocci, bacterial spores, molds, yeasts, and viruses. The last chapter discusses the effect of the cultural prehistory of microorganisms upon their response to inhibition and destruction. This book is an invaluable resource for graduate research workers and scientists in pure and applied microbiology. This will also be a good reference for undergraduates reading specialized courses at honors level in microbiology or applied courses in food science and agriculture. Furthermore, it will be of interest to the medical profession, especially those involved in public health and pathology, as well as to scientists in the pharmaceutical industry.
Download or read book Heat Destruction of Bacterial Spores in the Presence of Chemical Agents written by Károly Vas and published by . This book was released on 1955 with total page 14 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Thermal Destruction of Bacterial Spores Under Open System Dry Heat Conditions written by Kenneth Ian Fox and published by . This book was released on 1967 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Workshop on the Destruction of Bacterial Spores Held Brussels Belgium written by Food Research Institute, Reading and published by . This book was released on 1985 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Influence of Lethal Temperatures on Activation and Destruction of Bacterial Spores During Puffing and Extrusion written by Yang Li and published by . This book was released on 1990 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Workshop on the Destruction of Bacterial Spores Held in Brussels Belgium on May 1 3 1985 written by Terry A. Roberts and published by . This book was released on 1985 with total page 22 pages. Available in PDF, EPUB and Kindle. Book excerpt: The bacteriological stability and safety of heat processed foods is based upon concepts developed some 50 years ago. Some workers believe that heat processes are much greater than necessary to achieve an adequate safety margin with a consequent loss of organoleptic and nutritional qualities. It is recommended that heat resistance data be obtained on spores of mesophiles and thermophiles in foods representative of the range of products currently marketed and under development. Control of heat processing has improved (e.g. via computers), The sensing of temperature inside food packs during processing remains difficult and merits further investigation. This should be linked to pack/can design, and to changes in viscosity of the product. Food stability and safety after heat processing is the consequence of several factors acting in combination. There is a need to understand more fully the consequences on heat processing of different initial spore numbers, product pH, levels of preservatives/food additives, storage temperature. It is recommended that the 12-D concept be re-evaluated, with a view to developing a concept of probability of spoilage, or probability of hazard, after heat treatment, which takes into account all factors known to affect resistance spore outgrowth.
Download or read book The Development of a Chemical Analogue of Thermal Destruction of Bacterial Spores written by Gordon John Kitch Packer and published by . This book was released on 1967 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fundamental and Applied Aspects of Bacterial Spores written by G. W. Gould and published by Wiley-Blackwell. This book was released on 1994-09-20 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bacterial spores are the most resistant and dormant forms of life on earth. Therefore, they are of great fundamental interest. They are the targets for inactivation in some of the largest food and pharmaceutical industries on earth, and are of great practical importance. Many research groups around the world have attempted to unravel the spore's mechanisms of resistance, dormancy and germination. Although complete understanding has not yet been achieved, substantial advances have been made in recent years. The most important of these advances are summarized here by scientists in the forefront of their particular areas of expertise. This volume will be of value to research microbiologists, geneticists, biochemists and physicists who are interested in the fundamentals of the biochemical and physical basis of resistance and dormancy, and in spore science more generally. It will also be of value to those scientists who are concerned with the thoroughly practical problems of spore destruction and control in the food and pharmaceutical industries and in public health.
Download or read book High Pressure Destruction Kinetics of Bacterial Spores in Low Acid Food at Elevated Temperatures written by Yanwen Shao and published by . This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Microbiology in Dairy Processing written by Palmiro Poltronieri and published by John Wiley & Sons. This book was released on 2017-11-29 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products. The text deals with the industrial processing of milk, the problems solved in the industry, and those still affecting the processes. The authors explore culture methods and species selective growth media, to grow, separate, and characterize LAB and dairy associated species, molecular methods for species identification and strains characterization, Next Generation Sequencing for genome characterization, comparative genomics, phenotyping, and current applications in dairy and non-dairy productions. In addition, Microbiology in Dairy Processing covers the Lactic Acid Bacteria and dairy associated species (the beneficial microorganisms used in food fermentation processes): culture methods, phenotyping, and proven applications in dairy and non-dairy productions. The text also reviews the potential future exploitation of the culture of novel strains with useful traits such as probiotics, fermentation of sugars, metabolites produced, bacteriocins. This important resource: Offers solutions both established and novel to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products Takes a highly practical approach, tackling the problems faced in the workplace by dairy technologists Covers the whole chain of dairy processing from milk collection and storage though processing and the production of various cheese types Written for laboratory technicians and researchers, students learning the protocols for LAB isolation and characterisation, Microbiology in Dairy Processing is the authoritative reference for professionals and students.
Download or read book The Diverse Faces of Bacillus Cereus written by Vincenzo Savini and published by Academic Press. This book was released on 2016-02-24 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Diverse Faces of Bacillus cereus elucidates all characteristics of this microorganism, from its environmental and ecologic relevance, to its veterinary involvement, its clinical settings, most common B. cereus associated food poisoning episodes, and the newest airway disease pictures mimicking the inhalation of anthrax. Due to its environmental distribution, B. cereus may cause serious, even fatal human diseases. The organism shows many diverse faces, as it is not only a veterinary pathogen, but also used as a biocontrol agent to control vegetable decay due to its natural antimicrobial properties. Once considered as a mere colonizer or contaminant, Bacillus cereus is nowadays acquiring increasing importance as an agent of nosocomial infections. The book's target audience is familiar with this opportunistic pathogen and will benefit from this clear compendium on the classical and molecular techniques and procedures that may be adopted or followed to correctly identify this intriguing multi-faceted microorganism. Presents an update on the current aspects of Bacillus Cereus Elucidates all aspects of and provides a concise compendium on the recent literature of Bacillus Cereus Gives an overview of the patents proposing its use as a natural pesticide
Download or read book Damp Indoor Spaces and Health written by Institute of Medicine and published by National Academies Press. This book was released on 2004-10-01 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: Almost all homes, apartments, and commercial buildings will experience leaks, flooding, or other forms of excessive indoor dampness at some point. Not only is excessive dampness a health problem by itself, it also contributes to several other potentially problematic types of situations. Molds and other microbial agents favor damp indoor environments, and excess moisture may initiate the release of chemical emissions from damaged building materials and furnishings. This new book from the Institute of Medicine examines the health impact of exposures resulting from damp indoor environments and offers recommendations for public health interventions. Damp Indoor Spaces and Health covers a broad range of topics. The book not only examines the relationship between damp or moldy indoor environments and adverse health outcomes but also discusses how and where buildings get wet, how dampness influences microbial growth and chemical emissions, ways to prevent and remediate dampness, and elements of a public health response to the issues. A comprehensive literature review finds sufficient evidence of an association between damp indoor environments and some upper respiratory tract symptoms, coughing, wheezing, and asthma symptoms in sensitized persons. This important book will be of interest to a wide-ranging audience of science, health, engineering, and building professionals, government officials, and members of the public.
Download or read book Encyclopedia of Food Microbiology written by Carl A. Batt and published by Academic Press. This book was released on 2014-04-02 with total page 3243 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products
Download or read book New Methods of Food Preservation written by G. W. Gould and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bacterial Physiology written by C. H. Werkman and published by Elsevier. This book was released on 2013-10-22 with total page 724 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bacterial Physiology focuses on the physiology and chemistry of microorganisms and the value of bacterial physiology in the other fields of biology. The selection first underscores the chemistry and structure of bacterial cells, including the chemical composition of cells, direct and indirect methods of cytology, vegetative multiplication, spores of bacteria, and cell structure. The text then elaborates on inheritance, variation, and adaptation and growth of bacteria. The publication reviews the physical and chemical factors affecting growth and death. Topics include hydrogen ion concentration and osmotic pressure; surface and other forces determining the distribution of bacteria in their environment; dynamics of disinfection and bacteriostasis; bacterial resistance; and types of antibacterial agents. The text also ponders on the anaerobic dissimilation of carbohydrates, bacterial oxidations, and autotrophic assimilation of carbon dioxide. The selection is a dependable reference for readers interested in bacterial physiology.
