Top Research Papers on Food Microbiology

"Preface to the Fifth Edition The golden era of food microbiology has begun. All three areas of food microbiology, beneficial, spoilage, and pathogenic microbiology, are expanding and progressing at an incredible pace; thus, it is difficult for one to stay abreast of new developments. A genuine attempt has been made to capture those developments in this new edition. Spoilage-causing microorganisms are a major concern. To feed the growing population in the world, microbial food spoilage must be reduced, and improved intervention technologies must be developed. To achieve that goal, it is necess...

This paper presents a meta-modelling study of the determinants of food spoilage in arid regions of Spain and Northern Europe over a 10-year period in the period of May 21 to 29, 1997.

The present review summarizes available literature with respect to microbiological food safety and quality of seaweed food products, including processing and other factors controlling these parameters, and emerging trends to improve on the safety, utilization, quality, and storability of seaweeds.

Microbial Toxins in Dairy ProductsFood Quality And Standards Volume IIIModern Food MicrobiologyThe Oxford Handbook of Food FermentationsFood Safety: A Reference Handbook, 3rd EditionHandbook of Foodborne DiseasesFood SafetyHurdle Technologies: Combination Treatments for Food Stability, Safety and QualityFood Associated PathogensFood Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural PerspectiveThermal Treatments of Canned FoodsIntroducing Food ScienceFood Science and TechnologyTECHNIQUES TO MEASURE FOOD SAFETY AND QUALITYThe Science of Meat QualityThe Microbiological Qu...

Background: Food is imperative for continuation of life. However, it is also an important vehicle of entry of infections. Bacterial, viral and parasitic agents, causing these infections can all spread by food. Bacteria can produce many toxins and also be invasive sometimes, which can lead to diarrhoea and dysentery, respectively. This contamination takes place by risks like cooking food at improper temperature and keeping food open after cooking. These risks lead to various hazards. Also, microbes can help prepare different foods like fermented foods and kombucha tea. Modern society relies hea...

Drying in the Dairy IndustryHandbook of Food ProcessingFood MicrobiologyFood Safety EngineeringFood MicrobiologyEncyclopedia of Food TechnologyPackaging Materials and Processing for Food, Pharmaceuticals and CosmeticsEncyclopedia of Food MicrobiologyEncyclopedia of Food MicrobiologyThe Universe of Escherichia coliMicrobiological Risk Assessment ‒ Guidance for foodThe Microwave Processing of FoodsFood MicrobiologyEssentials and Applications of Food EngineeringFoodborne DiseasesHandbook of Culture Media for Food Microbiology, Second EditionEncyclopedia of Food MicrobiologyEncyclopedia of Food Sc...

The major issues facing food microbiology can be summarised as follows. On one hand, how to reduce or prevent microbial infections, how to quickly and accurately recognise potential contamination and what strategies to use to avoid reiteration of microbial outbreaks? On the other hand, how to improve the use of microorganisms in food production processes? In order to face these issues more efficiently, the laboratories of Mycology and of Food and Environmental Microbiology, have developed complementary expertise in the fields of traceability, food quality and biosafety to match industrial qual...

Probiotics is one of the most significant feeding stuff research aspects and focuses on a wide range of existing microbial research that has both beneficial and deleterious effects on food safety and quality, and is therefore a public health issue.

New and Future Developments in Microbial Biotechnology and BioengineeringRecent advances in Applied MicrobiologyPerspectives in biotechnology and applied MicrobiologyFilamentous FungiMicrobial Enzymes and BiotechniquesAdvances in Micro microbial BiotechnologyNanotechnology for Advances in Medical Microbiology.

A brief introduction on food microbiology is presented, concerned with the effects microbes or organisms can have on the quality and safety of food products.

Traditional foods of the Arctic represent a rarity among food studies in that they are meat-sourced and prepared in non-industrial settings and harbor an undescribed microbiome, which has implications not only for disease risk but also for food-associated microbiomes.

: E. coli and Salmonella spp. are two important foodborne pathogens that rapidly develop antimicrobial resistance (AMR) and frequently contaminate animal products, particularly chicken meat. In Sri Lankan small scale poultry operations, substandard hygienic practices are common. The current study reports and compares two consecutive studies conducted in 2010-2011 and 2020-2021, which investigated AMR E. coli and Salmonella spp. contamination in chicken meat sold at small-scale farm shops in the Kandy district, Sri Lanka. The first study included 72 chicken meat samples collected from 10 out of...

: E. coli and Salmonella spp. are two important foodborne pathogens that rapidly develop antimicrobial resistance (AMR) and frequently contaminate animal products, particularly chicken meat. In Sri Lankan small scale poultry operations, substandard hygienic practices are common. The current study reports and compares two consecutive studies conducted in 2010-2011 and 2020-2021, which investigated AMR E. coli and Salmonella spp. contamination in chicken meat sold at small-scale farm shops in the Kandy district, Sri Lanka. The first study included 72 chicken meat samples collected from 10 out of...

The so‐called emerging technologies have gained prominence in the field of food processing, compared to conventional heat treatments, due to technological, sensorial, and microbiological safety benefits. Ultraviolet radiation (UV), more specifically UV‐C radiation, is inexpensive and has been one of the most studied technologies. This work seeks to summarize the application of UV‐C treatment, contextualizing its efficiency in the inactivation of microorganisms in different food matrices and surfaces associated with food handling, and allow the visualization of trends in the combination of UV‐C...

The Food Microbiology and Food Safety series is published in conjunction with the International Association for Food Protection, a non-profit association for food safety professionals. Dedicated to the life-long educational needs of its Members, IAFP provides an information network through its two scientific journals (Food Protection Trends and Journal of Food Protection), its educational Annual Meeting, international meetings and symposia, and interaction between food safety professionals.

Abstract Microbial transglutaminases (mTGs) belong to the family of global TGs, isolated and characterised by various bacterial strains, with the first being Streptomyces mobaraensis. This literature review also discusses TGs of animal and plant origin. TGs catalyse the formation of an isopeptide bond, cross-linking the amino and acyl groups. Due to its broad enzymatic activity, TG is extensively utilised in the food industry. The annual net growth in the utilisation of enzymes in the food processing industry is estimated to be 21.9%. As of 2020, the global food enzymes market was valued at ar...

T most recent edition of Food Microbiology: Fundamentals and Frontiers is edited by Michael Doyle, Francisco Diez-Gonzalez, and Colin Hill, well-known names to food microbiologists and possessing broad expertise in pathogenic and beneficial microorganisms. This book is intended for those with basic knowledge of food microbiology looking for more in-depth discussion of topics commonly covered in such an academic course. Similar to earlier editions, the chapters are divided into 7 sections, beginning with Factors of Special Significance to Food Microbiology, which contains updated chapters on mi...

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This book introduces green and sustainable food technology and its use during a pandemic, and covers current topics such as future food processing, methods of maintaining industrial hygiene and microbiological quality and safety.

A comprehensive approach to food safety combines principles from both microbiology and processing to address challenges and safeguard health is proposed.

Food and Rumen microbiology themes are studied by integrating knowledge in microbial genetics, cell biology, biochemistry, and mathematical modelling of the animal/microorganism interaction.

International Journal of Ecosystems and Ecology Science (IJEES) Volume 9, issue 4, 2019 https://doi.org/10.31407/ijees https://doi.org/10.31407/ijees94 _____________________________________________________________________________________________ 22 Vol. 9 (4): 757-762 (2019) FOOD AND MICROBIOLOGICAL ASSESSMENT Anjeza Çoku, Merita Xhetani, Mirela Lika (Çekani) Institute of Public Health, Tirana, Albania; University of Tirana, Faculty of Natural Sciences, Department of Biology, Tirana, Albania; Corresponding Author Mirela Lika (Çekani), e-mail: [email protected]; Received September 2019; A...

Meetings International & Food Microbiology 2020 offer several awards given to recognize outstanding scholarly contributions to the field of international studies.

There is an infectious agent responsible for numerous neurodegenerative diseases found in animals and humans known as “prions”, which will be covered in this module.

P predictive microbiology is a sub-discipline of food microbiology, whose task is to predict the behavior of microorganisms in food using mathematical models, which include molecular and genomic models, transfer models, Artificial Neural Network, interactions between species, and single cell models.

The results emphasize the need of awareness of hygiene practices among food handlers of different food service units, particularly in Fishmongers, Pastry/Bakery establishments and Butcher Shops/Charcuteries, highlighting the need for a periodic hygienic evaluation.

This work focuses on the development of food microbiology in the changing world and investigates the role of environmental factors in this change.

Many different screening devices and sampling methods have been used to detect the presence of naturally occurring Salmonella on commercially processed broiler carcasses . The objective of this study was to compare 2 commercial screening systems (BAX and Roka) to a standard cultural procedure used by industry and government laboratories . On each of 5 replicate sampling days (5 flocks), 8 broiler carcasses were collected after chilling from a commercial broiler plant . Each carcass was rinsed with 400 mL of 1% buffered peptone water (BPW) for 60 s using an automated shaking machine . A 30-mL a...

It is concluded that dried foods are not inherently safe microbiologically and required other hurdles to achieve microbial safety.

A knowledge of food micro biology would lead to better understandings of the cleanliness in the preparation and service of food.

The present study focuses on the development of methods for isolating and quantifying the phytochemical properties of E.coli of the Enterobacteriaceae, Coliforms and E. Coli found in Milk and Milk Products.

Prirucnik "Mikrobiologija hrane i vode" za studente preddiplomskog studija Sanitarno inzenjerstvo podijeljen je u osam cjelina. Prirucnik pokriva cjelokupnu prakticnu nastavu i dio teorijske nastave za pripremu seminara i predavanja.

This paper explains the structural similarities and/or differences among Gram-positive and Gram-negative bacteria as well as their isolation and identification using serological, biochemical, and molecular techniques, and describes their physiology and pathogenicity.

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Food Microbiology Journal Elsevier Food Microbiology publishes original research articles, short research communications, and review papers dealing with all aspects of the microbiology of foods.

This chapter focuses on chilled food microbiology, where attention must be given to the hygiene of the entire process to ensure that microbial contamination is minimized.

The need to apply molecular detection rather than traditional culture-based methods is discussed to better understand the actual risks of microbial infection associated with street foods.

Review of: Food Microbiology: an Introduction, 3rd ed.; Thomas J. Montville, Karl R. Matthews, and Kalmia E. Kniel; (2012). ASM Press, Washington, DC. 570 pages.

It is increasingly recognized that between 1 and 5 '6 of episodes of acute gastro-enteritis lead to serious, and often chronic, sequelae including rheumatoid conditions, nutritional and malabsorption problems, and other illnesses such as atherosclerosis, and Guillain-Barre syndrome following infection by Campylobacter spp.

This chapter discusses the naming, classification and identification of micro-organisms, as well as factors affecting the growth ofmicro-organisms and microbial population food spoilage, food borne disease and food poisoning fermented foods controlling the micro biological quality and safety of foods.

This impressive new volume introduces the genetics and mechanisms important to specific issues in food microbiology, and encourages today's students to acquire the understanding and skills necessary for food safety in the future.

A discussion of some of the fundamental principles that are involved in food microbiology and the factors that contribute to initial and inplant contamination.

This work focuses on the management of hazards in food which is in international trade and the establishment and application of microbiological criteria for foods, and on the role of Codex Alimentarius principles in this regard.

Escherichia coli O157:H7, a leading cause of bacterial food borne disease outbreaks, is responsible for approximately 73,500 cases of foodborne illness per year. Recent research has shown that caffeine has the ability to inhibit DNA repair in bacteria and therefore could be mutagenic compound. The objective of this research was to determine the effectiveness of caffeine on inactivation of (E. coli O157:H7 in Brain Heart Infusion (BHI) broth. Overnight samples of six E. coli O157:H7 strains (E 1730, E 4546, E 0019, Cider, 380 and 944) were used in this study. These strains were inoculated indiv...

Examination of food from suspected food poisoning incidents PHLS ref facilities and EQA schemes, and confirmatory biochemical tests.

Poisoning by the biogenic amine histamine is a well-recognised phenomenon that arises from the consumption of food, particularly certain types of scombroid fish, which can have high levels of histamine present as a result of bacterial spoilage. Histamine can also be present as a consequence of fermentation in the production of foods such as certain cheeses or sausages. Incidents of illness involving histamine or suspected histamine in cheese were first reported to the FSA in 2003. Between 2001 and 2007, there were two reported incidents to the FSA linked to histamine in cheese; between 2008 an...

Coverage of original research on foodborne pathogens, pathogenesis, risk assessment, spoilage, fermentation, preservation, microbial growth/inactivation, biotechnology, and methods is provided.

Reading a book as this microbiology of frozen foods and other references can enrich your life quality and feel the limited of experience and sources to be better.

The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products.

CONTENTS Dairy Starter Culture Definition Functions of starter culture Types of starter culture Metabolic activities Propagation and maintenance of cultures Fermented Dairy Products Nutritional and therapeutic value of fermented milk products Yoghurt Acidophilus milk Dahi Cultured butter milk Butter or Makhan Cheese Probiotic Cultures Definition Health benefits of probiotics Potential probiotic cultures Mechanism of action and desirable properties of probiotic organisms