Overview

This book presents new and important research in the field of food microbiology. Included in the scope are the following: physiology, genetics, biochemistry, and behaviour of micro-organisms; effects of preservatives, processes, and packaging systems on the microbiology of foods; methods for detection, identification and enumeration of food-borne micro-organisms or microbial toxins; microbiology of food fermentations; predictive microbiology; microbial ecology of foods; microbiological aspects of food safety and microbiological aspects of food spoilage and quality.

Full Product Details

Author:   Lyndal S Whitnall
Publisher:   Nova Science Publishers Inc
Imprint:   Nova Science Publishers Inc
Weight:   0.782kg
ISBN:  

9781600217234

ISBN 10:   1600217230
Pages:   261
Publication Date:   01 November 2007
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Available To Order  
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Table of Contents

Preface; Expert Commentary: Future Trends on Applying Predictive Models in A Quantitative Microbiological Risk Assessment Frameworks; Research and Review Studies; Food Predictive Microbiology; The Applications of DNA and Protein Arrays in Microbial Food Safety and Processing; Microbial Succession during a Traditional Pot Fermentation of Rice Vinegar in Japan; Research Trends in Lactic Acid Fermentation; Lactic Acid Fermentation of Fruits and Vegetables- An Overview; Current Status on the Etiology, Epidemiology, Food Safety Implications and Control Measures in Escherichia Coli O157:H7 Infections; Conceptual and Methodological Foundations for Developing Microbial Risk Assessment Models; Application of Predictive Models in a Quantitative Microbiological Risk Assessment (QMRA) Framework. Listeria Monocytogenes in Minimally Processed Foods as an example; The Urease of Streptococcus Thermophilus: A Multifunctional Enzyme involved in several Metabolic Pathways and in Milk Environment Adaptation; Isolation, Partial Purfication and some Properties of Crude Gut Enzymes from the African Giant Snail (Achatina) used for Yeast Protoplasts Production; Control of Harmful Food-Borne Gram-Negative Bacteria by Weakening Cell Membranes; Real Time Detection of E. Coli Contamination in Fresh Produce using GC/MS and Electronic Sensor Array integrated with Chemometrics; Index.

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