| Description |
1 online resource (xxvi, 487 pages) : illustrations |
| Series |
Handbook of food bioengineering ; 10 |
| Contents |
Food products and food contamination / Katepogu Kamala and Venkobarao Pavan Kumar -- Microbial contamination, prevention and early detection in food industry / Ankita Chatterjee and Jayanthi Abraham -- Microbiological contamination in foods and beverages: consequences and alternatives in the era of microbial resistance / Maryoris E.S. Lopez, Marco T.P. Gontijo, Delaine M.G. Boggione, Luiz A.A. Albino, Laís S. Batalha, Regina C.S. Mendonca -- Quorum sensing as a mechanism of microbial control and food safety / Ansorena M. Roberta and Ponce G. Alejandra -- Food degradation and food-borne diseases: a microbial approach / Arnab Majumdar, Neha Pradhan, Jibin Sadasivan, Ananya Acharya, Nupur Ojha, Swathy Babu, Sutapa Bose -- Fresh cut fruits: microbial degradation and preservation / Abhinashi Singh, Divya Walia and Navneet Batra -- Occurrence of natural toxins in seafood / Samanta S. Khora and Soumya Jal -- Biopreservatives as agents to prevent food spoilage Emma Mani-López, Enrique Palou and Aurelio López-Malo -- Wine microbial spoilage: advances in defects remediation / Fernanda Cosme, Alice Vilela, Luís Filipe-Ribeiro, António Inês, Fernando M. Nunes -- Near infrared spectral informative indicators for meat and dairy products bacterial contamination and freshness evaluation / Stefka Atanassova, Petya Veleva and Todor Stoyanchev -- Use of bacterial growth curve for assessing risk of microbiological pathogens in food products / Visith Chavasit, Juntima Photi, Sasiumphai Purttiponthanee, Piyanuch Saekoo -- Biosensors and express control of bacterial contamination of different environmental objects / Nickolaj F. Starodub, Oleksandra Novgorodova and Yulia Ogorodnijchuk -- Mycotoxins in foods: mycotoxicoses, detection and management / Bhupendra S. Kharayat and Yogendra Singh -- Multiple-locus variable-number of tandem-repeats analysis (MLVA) as subtyping technique for foodborne pathogens / Ana V. Bustamante and A. Mariel Sanso -- Antimicrobial and antioxidant properties of essential oils in food systems: an overview / Irene R. Freitas and Marília G. Cattelan |
| Summary |
Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested together with contaminated food, or indirectly by producing harmful toxins and factors that can cause food borne illness. This resource discusses the potential sources of contamination, the latest advances in contamination research and strategies to prevent contamination using key methods of analysis and evaluation |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Food -- Microbiology.
|
|
Food contamination.
|
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Food Microbiology
|
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Food Contamination
|
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Food contamination
|
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Food -- Microbiology
|
| Form |
Electronic book
|
| Author |
Grumezescu, Alexandru Mihai, editor.
|
|
Holban, Alina Maria, editor.
|
| ISBN |
9780128112632 |
|
0128112638 |
|
9780128115152 |
|
0128115157 |
|
9780128112625 |
|
012811262X |
|
