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Biotechnology and food safety : proceedings of the second international symposium

Author: Donald D BillsShain-dow KungDennis C WestoffUniversity of Maryland, College Park.United States. Agricultural Research Service.All authors
Publisher: Boston : Butterworth-Heinemann, [1990] ©1990
Edition/Format:   eBook : Document : Conference publication : EnglishView all editions and formats
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Biotechnology and Food Safety.
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Genre/Form: Electronic books
Conference papers and proceedings
Congresses
Additional Physical Format: Print version:
Biotechnology and food safety
(DLC) 90082858
(OCoLC)22382669
Material Type: Conference publication, Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Donald D Bills; Shain-dow Kung; Dennis C Westoff; University of Maryland, College Park.; United States. Agricultural Research Service.; E.I. du Pont de Nemours & Company.
ISBN: 9781483165295 1483165299 9781322466774 1322466777
OCLC Number: 893583795
Description: 1 online resource (xiii, 381 pages) : illustrations
Contents: Front Cover; Biotechnology and Food Safety; Copyright Page; Acknowledgment; Table of Contents; PREFACE; PART 1: POLICY AND REGULATION ; Chapter 1. Food Biotechnology; Introduction; The Food Chain; Plant Biotechnology; Plant Tissue Culture; Animal Biotechnology; Genetic Engineering of Foodgrade Microorganisms; Food Safety; Analytical Methods; Waste Management; The Perfect Diet; Future Challenges; References; Chapter 2. Food Safety Related to Biotechnology: Role of IFBC; Introduction; Scope of the IFBC draft report; Summary discussion; References; Acknowledgements. Chapter 3. Food Safety of Animals Produced by BiotechnologyIntroduction; Conclusion; References; Chapter 4. Legal Aspects of Biotechnology; Introduction; References; Chapter 5. Perspectives on Food Safety and Biotechnology; Introduction; The FDA Perspective; Application of Table 1 to Food Biotechnology; Public Perception of Food Safety; References; PART 2: NATURAL CONTROL OF MICROORGANISMS ; Chapter 6. Bacteriocins of Lactic Acid Bacteria; Introduction; Chapter 7. Structure, Organization, Expression, and Evolution of the Genes Encoding the Peptide Precursors of Nisin and Subtilin. IntroductionExperimental; Results and Discussion; References; Chapter 8. Applications of Bacteriocins in Food Systems; Introduction; Bacteriocins; Potential Applications in Foods; Factors Affecting the Efficacy of Bacteriocins in Foods; Safety and Regulatory Aspects; Conclusions; References; Chapter 9. A Proposed Model to Control Aflatoxin Formation; Introduction; A Strategy for Detecting and Isolating Regulatory Elements; cknowledgements; References; Chapter 10. Aflatoxin Reduction--A Molecular Strategy; Introduction; Novel Methods for Controlling Aflatoxin Contamination; Summary. AcknowledgementsReferences; PART 3: DETECTION OF PATHOGENIC MICROORGANISMS ; Chapter 11. Gene Probes Used in Food Microbiology; Introduction; Summary; References; Chapter 12. Gene Probes for Shigella and Escherichia coli; Introduction; Experimental; Results and Discussion; References; Chapter 13. Nucleic Acid Hybridization to Detect Enteric Viruses; Introduction; Experimental; Results and Discussion; Acknowledgements; References; Chapter 14. Detection of Hepatitis A Virus and Other Enteroviruses in Environmental Samples Using Gene Probe Methods; Introduction; Experimental. Results and DiscussionDiscussion; Acknowledgements; References; PART 4: BIOLOGICAL CONTROL OF PESTS: RELATION TO FOOD SAFETY ; Chapter 15. Role of Biotechnology in the Control of Foodborne Parasites; Introduction; Trichinellosis; Cysticercosis; Fishborne Parasites; Toxoplasmosis; References; Chapter 16. Antibody Probes For Food Internal Temperature: Ovalbumin As a Model; Introduction; Description of Polyclonal and Monoclonal Antibodies Specific for Either Native and Denatured Ovalbumin; Specific ELISA Tests to be Used for the Identification of NOA and DOA; Recognition of Heat Processing.
Responsibility: jointly sponsored by the University of Maryland, the Agricultural Research Service, USDA, and E.I. du Pont de Nemours & Co. ; co-editors-in-chief, Donald D. Bills, Shain-Dow Kung ; editors, Dennis Westhoff [and others].

Abstract:

The proceedings of the Second International Symposium on Biotechnology and Food Safety which addresses the current applications of biotechnolgy to food safety. The work should be of interest to  Read more...

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