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Microbial contamination and food degradation

Author: Alexandru Mihai Grumezescu; Alina Maria Holban
Publisher: London : Academic Press, an imprint of Elsevier, 2017.
Series: Handbook of food bioengineering, v. 10.
Edition/Format:   eBook : Document : EnglishView all editions and formats
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  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version :
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Alexandru Mihai Grumezescu; Alina Maria Holban
ISBN: 9780128112632 0128112638
OCLC Number: 1007290630
Description: 1 online resource : color illustrations
Contents: Cover --
Title Page --
Copyright Page --
Contents --
List of Contributors --
Foreword --
Series Preface --
Preface for Volume 10: Microbial Contamination and Food Degradation --
Chapter 1 --
Food Products and Food Contamination --
1 --
Food Contamination --
2 --
Types of Food Contamination --
2.1 --
Physical Contaminants --
2.2 --
Chemical Contaminants --
2.3 --
Microbial Contaminants --
2.3.1 --
Most common pathogenic bacteria and virus found in foods --
2.3.2 --
Some major bacterial and viral diseases transmitted to humans through food 2.3.3 --
Food-borne infection3 --
Types of Food --
3.1 --
Carbohydrates --
3.1.1 --
Nondigestible carbohydrate (fiber) --
3.2 --
Proteins --
3.3 --
Fats and Oils --
3.4 --
Vitamins and Minerals --
4 --
Contaminated Food Products --
4.1 --
Milk, Butter, and Cheese --
4.2 --
Poultry, Beef, and Pork --
4.3 --
Raspberries, Strawberries, and Cherries --
4.4 --
Pears and Apples --
4.5 --
Tomatoes --
4.6 --
Potatoes --
4.7 --
Other Greens and Spinach --
4.8 --
Coffee --
4.9 --
Nectarines and Peaches --
4.10 --
Grapes --
4.11 --
Celery 5 --
Entry of Pathogens Into the Food Supply5.1 --
Transmission by Animals --
5.2 --
Warm-Blooded Animals as Carriers --
5.3 --
Raw Fish --
5.4 --
Dairy and Meat Products --
5.5 --
Improper Handling Procedures --
5.5.1 --
Temperature and time abuse --
5.5.2 --
Poor personal hygiene --
5.5.3 --
Cross-contamination --
5.6 --
Careless Consumers --
6 --
Summary and Conclusions --
References --
Further Reading --
Chapter 2 --
Microbial Contamination, Prevention, and Early Detection in Food Industry --
1 --
Introduction --
1.1 --
Introduction About the Food Industry 1.2 --
Contamination1.3 --
Microbial Contamination --
1.4 --
Microbial Contact in Food Industry --
1.4.1 --
Unhygienic practices among food handlers --
1.4.2 --
Utilization of unsafe water --
1.4.3 --
Equipments --
2 --
Bacterial Contamination in the Food Industry --
2.1 --
Bacteria Responsible for Contaminating Food --
2.1.1 --
Spoilage of meat by aerobic bacteria --
2.1.2 --
Spoilage of meat by anaerobic bacteria --
2.2 --
Formation of Microbial Biofilm --
3 --
Fungal Contamination of Food --
3.1 --
Fungal Toxins 4 --
Precaution Taken by the Food Industry to Prevent Microbial Growth and Contamination5 --
Prevention of Microbial Contamination in Food Industry --
5.1 --
Preservation of Foods Using Chemicals --
5.1.1 --
Organic acids --
5.1.2 --
Nitrites and nitrates --
5.1.3 --
Sulfur dioxide and sulfites --
5.1.4 --
Ethylene oxide and propylene oxide --
5.1.5 --
Sugars and salts --
5.1.6 --
Alcohol --
5.1.7 --
Spices and condiments --
5.1.8 --
Antibiotics --
5.2 --
Thermal Techniques --
5.2.1 --
Ohmic heating --
5.2.2 --
Dielectric heating --
5.3 --
Nonthermal Techniques ""5.3.1 --
Electrolyzed oxidizing water""
Series Title: Handbook of food bioengineering, v. 10.
Responsibility: edited by Alina Maria Holban, Alexandru Mihai Grumezescu.

Abstract:

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.

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