The information provided in this handbook is abbreviated and general in nature, and is intended for practical use. It is not intended to be a comprehensive scientific or clinical reference. This study looks at the fundamentals of soil science and soil biology, encompassing topics such as the building blocks of the soil system and bioremediation of contaminated soils. Thoroughly updated, the new Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods. This book covers application of food microbiology principles into food preservation and processing. Offering a proven program to heal your gut and reset your metabolism, along with meal plans and fifty delicious chef-created recipes, The Microbiome Diet is the key to safe, sustainable weight loss and a lifetime of good health. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research. Found inside – Page iiThe purpose of this text is to provide sanitation information needed to ensure hygienic practices. The second edition of Basic Food Microbiology follows the same general outline as the highly successful first edition. This book focuses on state of the art technologies to produce microbiologically safe foods for our global dinner table. Found insideMicrobial 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 ... This book is unique in having many solved problems, case studies, examples and demonstrations of detailed experiments, with simple design equations and required calculations. This fifth edition of Modern Food Microbiology places special emphasis on foodborne microorganisms, as the previous four editions attempted to do. Found insideThis book is designed as a laboratory guide for the food microbiologist, to assist in the isolation and identification of common food-borne fungi. Found insideTogether they are referred to as synbiotic. This book is in response to the need for more current and global scope of probiotics and prebiotics. It contains chapters written by internationally recognized authors. The book will be an important addition to libraries in food companies, research establishments, and universities where food studies, food science, food technology and microbiology are studied and taught. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals. Found insideThis book, which has 10 chapters, provides information on the incidence, health implications and effective prevention and control strategies of food-related diseases. The book will prove very useful text for the students, reference source for research scholars, and basic guidelines for teachers, on the subjects. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, ... This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all ... Found insideThis book, which is the result of contributions from a team of international authors, presents a collection of materials that can be categorized into two groups. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging Found insideHowever, the current bioremediation processes do not often achieve sufficient remediation, and more effective processes are desired. This book deals with advances in the bioremediation of polluted soil and groundwater. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, ... This book focuses exclusively on the beneficial effects of microbes in food. Found insideThis book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries. This book consists of an introductory overview of secondary metabolites, which are classified into four main sections: microbial secondary metabolites, plant secondary metabolites, secondary metabolites through tissue culture technique, and ... Found inside – Page iThis text prepared by an international group of experts addresses the 'heterotrophic plate count' test which is widely used in drinking-water assessment: what it detects (and what it does not detect) its direct and indirect health ... The report presents the first global and regional estimates of the burden of foodborne diseases. The large disease burden from food highlights the importance of food safety, particularly in Africa, South-East Asia and other regions. Found insideThis is evident in both national and international policies and strategies designed to improve populations' nutrition and health. This handbook provides basic facts regarding foodborne pathogenic microorganisms and natural toxins. Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure ... In this book, some of the most qualified scientists review different food safety topics, ranging from emerging and reemerging foodborne pathogens, food regulations in the USA, food risk analysis and the most important foodborne pathogens ... A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr "These guidelines have been written for public health practitioners, food and health inspectors, district and national medical officers, laboratory personnel and others who may undertake or participate in the investigation and control of ... The book concludes with an extensive table setting out basic facts about the epidemiology of over 30 foodborne illnesses. The great public concern and the strict legislation incited the development of reliable, specific, selective, and sensitive analytical methods for pesticide monitoring that are discussed in this book. The overall objective of this book on 'Food Microbiology' is to bring together information on different areas of food microbiology in a single source. Fresh and fresh-cut fruits and vegetables have an excellent safety record. This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Found insideThis book brings all of these topics together, representing the first resource on how to solve problems in bioremediation. The Bad Bug Book 2nd Edition, released in 2012, provides current information about the major known agents that cause foodborne illness.Each chapter in this book is about a pathogen—a bacterium, virus, or parasite—or a natural toxin that ... The guidelines aim to provide a practical framework and approach for undertaking exposure assessment of microbiological hazards (bacteria, fungi, viruses, protozoa and microbial toxins) in foods in the context of a risk assessment or as a ... To fully realise this potential, much work needs to be done by a wide range of stakeholders. 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