Food & Culinary Science

Food Microbiology & Safety

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Laboratory Models for Foodborne Infections

Featured

Dongyou Liu
March 21, 2017

Resulting from ingestion of inappropriately prepared or stored foods containing pathogenic viruses, bacteria, fungi and parasites, foodborne infections have become a significant source of human morbidity and mortality worldwide in recent decades. This may be largely attributable to the remarkable po...

Managing Food Safety Risks in the Agri-Food Industries

Jan Mei Soon, Richard Baines
October 23, 2017

Modern farming practices involve more stakeholders in the supply chain, presenting issues of storage, transportation, and distribution prior to reaching the consumer. This increasing complexity in food production chains creates more points for introducing microorganism contamination of crops,...

Food Safety and Protection

V Ravishankar Rai, Jamuna A Bai
September 20, 2017

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....

Trends in Food Safety and Protection

V Ravishankar Rai, Jamuna A Bai
September 20, 2017

Trends in Food Safety and Protection explores the recent developments and ongoing research in the field of food safety and protection. The book covers improvements in the existing techniques and implementation of novel analytical methods for detecting and characterizing foodborne pathogens....

Microorganisms in Sustainable Agriculture, Food, and the Environment

Deepak Kumar Verma, Prem Prakash Srivastav
August 10, 2017

In agricultural education and research, the study of agricultural microbiology has undergone tremendous changes in the past few decades, leading to today’s scientific farming that is a backbone of economy all over the globe. Microorganisms in Sustainable Agriculture, Food, and the Environment fills...

Molecular Detection of Human Viral Pathogens

Dongyou Liu
June 20, 2017

Despite being recognized and fought against over countless centuries, human viral pathogens continue to cause major public health problems worldwide—killing millions of people and costing billions of dollars in medical care and lost productivity each year. With contributions from specialists in...

Food Identity Preservation and Traceability: Safer Grains

Gregory S. Bennet
June 16, 2017

A Practical Roadmap to IPT Integration From baby formula and peanut butter, to E. coli-tainted peppers and salmonella-tainted pistachios, no food product or means of its production is immune to risks. And while these risks may never be fully eliminated, identity preservation and traceability (IPT)...

Science and Strategies for Safe Food

Surender S. Ghonkrokta
May 26, 2017

Food system has become complex with globalisation and there are stringent requirements from food business operators. In this respect there is a need to bring together aspects of food security, food safety management, food quality management, food analysis and risk analysis. This book focuses on all...

Safety Analysis of Foods of Animal Origin

Leo M.L. Nollet, Fidel Toldra
May 22, 2017

We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead...

Food Spoilage Microorganisms: Ecology and Control

Yanbo Wang, Wangang Zhang, Linglin Fu
April 25, 2017

Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing...

Laboratory Models for Foodborne Infections

Dongyou Liu
March 21, 2017

Resulting from ingestion of inappropriately prepared or stored foods containing pathogenic viruses, bacteria, fungi and parasites, foodborne infections have become a significant source of human morbidity and mortality worldwide in recent decades. This may be largely attributable to the remarkable...

Fermented Foods, Part II: Technological Interventions

Ramesh C. Ray, Didier Montet
March 21, 2017

This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two...

Acetic Acid Bacteria: Fundamentals and Food Applications

Ilkin Yucel Sengun
February 23, 2017

This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as...

Conferences

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