Microbial contamination and food degradation /

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Bibliographic Details
Imprint:	Amsterdam : Academic Press, 2017.
Description:	1 online resource.
Language:	English
Series:	Handbook of food bioengineering ; 10
Subject:	Food -- Microbiology. Food contamination. Food contamination. Food -- Microbiology.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/11399316

Hidden Bibliographic Details
Other authors / contributors:	Grumezescu, Alexandru Mihai, editor. Holban, Alina Maria, editor.
ISBN:	9780128112632 0128112638 9780128115152 0128115157
Notes:	Owing to Legal Deposit regulations this resource may only be accessed from within National Library of Scotland on library computers. For more information contact enquiries@nls.uk. CIP data; resource not viewed.
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.
Other form:	Print version: 9780128115152

Table of Contents:

1. Food Products and Food contamination; 2. Microbial contamination, prevention and early detection in food industry; 3. Microbiological Contamination in Foods and Beverages: Consequences and Alternatives in the Era of Microbial Resistance; 4. Quorum sensing as a mechanism of microbial control and food safety; 5. Food Degradation and Food-borne Diseases: A Microbial Approach; 6. Fresh cut fruits: microbial degradation and preservation; 7. Occurrence of natural toxins in seafood; 8. Biopreservatives as agents to prevent food spoilage; 9. Wine microbial spoilage: advances in defects remediation; 10. Near Infrared spectral informative indicators for meat and dairy products bacterial contamination and freshness evaluation; 11. Use of bacterial growth curve for assessing risk of microbiological pathogens in food products; 12. Biosensors and express control of bacterial contamination of different environmental objects; 13. Mycotoxins in Foods: Mycotoxicoses, Detection and Management; 14. Multiple-locus variable-number of tandem-repeats analysis (MLVA) as subtyping technique for foodborne pathogens; 15. Antimicrobial and antioxidant properties of essential oils in food systems
An overview.

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