› › 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

Page : 201 pages

File Size : 35,2 MB

Release : 2023-09-05

Category : Science

ISBN : 2832531075

Get eBook

Book Description

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?



The Microbiological Quality of Food

Author : Antonio Bevilacqua

Publisher : Elsevier

Page : 734 pages

File Size : 15,42 MB

Release : 2024-10-25

Category : Technology & Engineering

ISBN : 0323911315

Get eBook

Book Description

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 Safety and Quality of Food

Author : Barbara M. Lund

Publisher : Springer Science & Business Media

Page : 1080 pages

File Size : 45,1 MB

Release : 2000

Category : Science

ISBN : 9780834213234

Get eBook

Book Description

This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.



New Insight into the Roles of Microorganisms in Municipal and Environmental Engineering Technologies/Systems

Author : Xiaochen Chen

Publisher : Frontiers Media SA

Page : 111 pages

File Size : 37,67 MB

Release : 2024-01-19

Category : Science

ISBN : 283254312X

Get eBook

Book Description

Both municipal engineering and environmental engineering are disciplines aimed at promoting human welfare. The former focuses on establishing life-supporting public infrastructure, while the latter emphasizes treatment and restoration of polluted environment. Typically, the engineers deal with various contaminants (e.g., nutrients, heavy metals and organic contaminants) existing in different environmental media (e.g., soils, water sources, sewage and solid wastes). So far, plenty of technologies and engineering systems have been developed in which microorganisms play important parts. In some cases, microorganisms play a leading role, as their metabolism influences the degradation and transformation of the contaminants. In other cases, as a part of the target environments, microbial communities are forced to change, which reflects the performance of the applied technologies/systems or their impacts on the health of ecosystems and living organisms.



Microbe Hunting

Author : Bhagwan Narayan Rekadwad

Publisher : CRC Press

Page : 187 pages

File Size : 12,91 MB

Release : 2024-11-07

Category : Medical

ISBN : 1040267262

Get eBook

Book Description

"Microbe Hunting: Unveiling the Secrets of Microorganisms through Assessment, Sequencing, and Bioinformatics Analysis" embarks on a captivating expedition into the unseen world of microorganisms. This insightful journey navigates the intricate realms of microbial diversity, unwrapping the significance of ecological roles and technological advancements. Through the lens of assessment techniques, the book unveils the art of sample preparation and the transformative power of sequencing technologies, shedding light on the uncharted territories of bioinformatics analysis. From decoding taxonomic landscapes to unearthing functional treasures, this book traverses metagenomics and its benefits for human. With ethical considerations and glimpses into the future, the voyage culminates, offering a profound understanding of the microbial universe and its boundless potential.



The Microbiological Quality of Food

Author : Antonio Bevilacqua

Publisher : Woodhead Publishing

Page : 350 pages

File Size : 34,6 MB

Release : 2016-12-01

Category : Technology & Engineering

ISBN : 0081005032

Get eBook

Book Description

The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions. Divided into four sections, the first section defines microbial spoilage of food, with special emphasis on methods for the evaluation of spoiling phenomena and the status of their regulatory framework, examining both existing regulations and possible gaps. The second section examines spoiling microorganisms, covering a range of common spoilage microorganisms, including pseudomonas, yeasts, and molds and spore formers, as well as less-common spoilers, including lactic acid bacteria and specific spoilage organisms in fish. The third section highlights spoiling phenomena within certain food types. Chapters cover dairy, fish, meat, and vegetables, and other products. The final section investigates emerging topics which point to future trends in the research of food spoilers. There is insight into microorganisms resistant to preservation, the role of biofilms in food quality, and the link between food safety and food spoilage, with a special emphasis on certain spoiling microorganisms which could be opportunistic pathogens. Written by an international team of leading authors, this book provides state-of-the-art coverage of this topic, which is essential to the shelf-life and quality of food. - Provides in-depth coverage of the different spoilers which cause the deterioration of foods, including less common spoilers not covered in other publications - Includes dedicated chapters covering the spoilage of specific products, making this book ideal for those working in the food industry - Presents a framework for future research in the area of foodborne spoilers



Microbial Food Safety Along the Dairy Chain

Author : Edward M. Fox

Publisher : Frontiers Media SA

Page : 150 pages

File Size : 11,9 MB

Release : 2017-11-16

Category :

ISBN : 288945312X

Get eBook

Book Description

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.



Food Safety and Hygiene

Author :

Publisher : Elizabeth Jimenez

Page : 238 pages

File Size : 28,23 MB

Release :

Category : Technology & Engineering

ISBN :

Get eBook

Book Description

This comprehensive guide explores the crucial aspects of food safety and hygiene, from understanding common hazards in food to implementing best practices in restaurants, food processing facilities, and catering services. It emphasizes the significance of staff training, consumer education, and the integration of emerging technologies to elevate food safety standards. With a focus on transparency, traceability, and preventive measures, this guide empowers businesses and consumers alike to prioritize food safety and ensure the health and well-being of all.



Food Safety and Quality-Based Shelf Life of Perishable Foods

Author : Peter J. Taormina

Publisher : Springer Nature

Page : 167 pages

File Size : 49,58 MB

Release : 2021

Category : Food

ISBN : 3030543757

Get eBook

Book Description

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.