Food Microbiology: Fundamentals, Challenges and Health Implications

Elaine Perkins (Editor)

Series: Microbiology Research Advances
BISAC: SCI045000

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The authors of this book discuss the most recent advancements in food microbiology research. Chapters include a review on the factors which help to choose the conditions that assure food microbial stability and contribute to food safety and quality; an examination of the prevalence of one of the most important food-borne pathogens, L. monocytogenes, particularly in fruits and vegetables; emerging bacteria detection methods in food and culture media using mass spectrometry (MS); detection techniques of Salmonella, of which infections from animal food play an important role in public health and particularly in food safety; and case studies of yeasts in fruit wine fermentations, which can have important implications for developing fruit wine and can contribute to an important advancements in any fermentation products.
(Imprint: Nova)

Preface

Chapter 1
Effect of Food Structure on Microbial Growth and on the Activity of Stress Factors
(Carmen A Campos, María F Gliemmo, Aldana Zalazar, Marcela P Castro and Laura I Schelegueda, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, Argentina, and others)

Chapter 2
The Effect of Soil Type on the Occurrence of L. Monocytogenes in Fruits and Vegetables
(Barbara Szymczak, Department of Applied Microbiology and Biotechnology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Szczecin, Poland)

Chapter 3
Emerging Trends of Bacteria Detection from Food using Phage-Based Mass Spectrometry
(Mazlina Banu, Dave Siak-Wei Ow, Microbial Cells Group, Bioprocessing Technology Institute, A*STAR, Agency for Science, Technology and Research, Singapore, Centros, Singapore)

Chapter 4
Culture based Methods to Detect Salmonella from Different Poultry Products
(Mario A. Soria and Dante J. Bueno, Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental Agropecuaria, Concepción del Uruguay, Casilla de Correo, Entre Ríos, Argentina)

Chapter 5
Salmonella’s Contamination in Egg
(Francisco Procura and Dante J. Bueno, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina, and others)

Chapter 6
Impacts of Allochthonous and Autochthonous Yeast Starters: Case Studies in Fruit Wine Fermentations
(On-ong Chanprasartsuk and Cheunjit Prakitchaiwattana, Department of Food Science, Faculty of Science, Burapha University, Saensook, Mueang, Chonburi, Thailand, and others)

Chapter 7
Traditional Cheeses Produced in Brazil: Characterisation, Production Technologies and Health Implications
(Beatriz Martins Borelli, Inayara Cristina Alves Lacerda, Fernanda Corrêa Leal Penido, Carlos Augusto Rosa, Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, Brasil, and others)

Index

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