SPRINGER - 1984 - Microbial survival in the Environment - Bacteria and Rickettsiae important in human and animal health. AGRICULTURAL EXPERIMENT STATION, NEW BRUNSWICK, NEW JERSEY 19/04/1940 RELATION BETWEEN FOOD CONCENTRATION AND SURFACE FOR BACTERIAL GROWTH. PUBLIC HEALTH ENGLAND - Guidance - European food microbiology legislation scheme: recent intended results for distribution. UNIVERSITY OF MAURITIUS - Factors affecting prevalence, microbial load and profile of potential pathogens and food spoilage bacteria from household kitchens tables.
International Journal of Food Microbiology 50 (1999) 131–149 Food fermentations: role of microorganisms in food production and preservation. Abstract Preservation of foods by fermentation is a widely practiced and ancient technology. Fermentation ensures not only increased shelf life and microbiological safety of a food but also may also make some foods more digestible and in the case of cassava fermentation reduces toxicity of the substrate. Lactic acid bacteria because of their unique metabolic characteristics are involved in many fermentation processes of milk, meats, cereals and vegetables. Although many fermentations are traditionally dependent on inoculation from a previous batch starter cultures are available for many commercial processes such as cheese manufacture thus ensuring consistency of process and product quality.
Keywords Fermentation; Food preservation; Fermented foods; Lactic acid bacteria; Antibiosis; Bacteriocins; Starter cultures Choose an option to locate/access this article: USDA - Microbiological Standards and Guidelines. HPA - NOV 2009 - Guidelines for Assessing the Microbiological Safety of Ready-to-Eat Foods Placed on the Market. FOOD AND CHEMICAL TOXICOLOGY - 2012 - State of the art in benefit–risk analysis: Food microbiology. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY - 2005 - Antibiotic resistance in food lactic acid bacteria—a review.
LUND INSTITUTE OF TECHNOLOGY - MAI 1999 - Thèse en ligne : Fermentation as a Method of Food Processing. Biotechnol Genet Eng Rev. 2003;20:117-34. Internalization of human pathogens within growing salad vegetables. MICROBIOLOGY AUSTRALIA - MAI 2013 - Food Safety. Au sommaire:Microbiological risk assessment: making sense of an increasingly co. Download PDF Article Published: 13 May 2013 As our understanding of microbiological pathogens and their interaction with hosts expands, the complexity of assessing the risks posed by these hazards is also increasing. This is compounded by the extension of food production pathways, with multiple processes and/or new technologies used to produce the food that consumers desire. While based on principles developed for assessing toxicological and carcinogenic hazards, microbiological risk assessment throws up many challenges due to the ability of some microorganisms (bacteria) to multiply, or become inactivated, as food moves through the production to consumption continuum.
In addition, microorganisms themselves are not static entities but are constantly changing through natural selection and exchange of genetic material. Food standards are a tool to facilitate the management of microbiological risks. Microbiological risk assessment Assessing microbiological hazards from ‘paddock to plate’ WIKIPEDIA – Food microbiology. Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.
Including the study of microorganisms causing food spoilage. "Good" bacteria, however, such as probiotics, are becoming increasingly important in food science. In addition, microorganisms are essential for the production of foods such as cheese, yogurt, other fermented foods, bread, beer and wine. Food safety Food safety is a major focus of food microbiology. Pathogenic bacteria, viruses and toxins produced by microorganisms are all possible contaminants of food. However, microorganisms and their products can also be used to combat these pathogenic microbes. Probiotic bacteria, including those that produce bacteriocins, can kill and inhibit pathogens. Fermentation Some cheese varieties also require molds to ripen and develop their characteristic flavors.
Microbial biopolymers Several microbially produced polymers are used in the food industry. Alginate INTECH 16/01/13 Food IndustryAu sommaire notamment:Acidified Foods: Food Safety Considerations for Food ProcessorsMicrobiologica. Edited by Innocenzo Muzzalupo, ISBN 978-953-51-0911-2, 758 pages, Publisher: InTech, Chapters published January 16, 2013 under CC BY 3.0 licenseDOI: 10.5772/55834 Due to the increase in world population (more than seven billion inhabitants) the global food industry has the largest number of demanding and knowledgeable consumers. This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health, and also the disastrous extreme climatic events make food shortages even worse. This collection of articles is a timely contribution to issues relating to the food industry.
The objective of this book is to provide knowledge appropriate for students, university researchers, and in general, for anyone wishing to obtain knowledge of food processing and to improve the food product quality. International Journal of Food Microbiology 50 (1999) 59–63 Food microbiology: the challenges for the future.
UNIVERSITEIT GENT - Laboratory of Food Microbiology and Food Preservation. Food Control 15 (2004) 205–211 Hygienic control of mass catering establishments, microbiological monitoring of food and equipmen. Adhesion of Pathogenic Bacteria to Food Contact Surfaces: Influence of pH of Culture. THE NEW ENGLAND JOURNAL OF MEDICINE 06/11/14 Antibiotic Resistance — Problems, Progress, and Prospects. Two major ways that modern medicine saves lives are through antibiotic treatment of severe infections and the performance of medical and surgical procedures under the protection of antibiotics.
Yet we have not kept pace with the ability of many pathogens to develop resistance to antibiotics that are legacies of the golden era of antibiotic discovery, the 1930s to 1960s. We call that period “golden” because success seemed routine then; we call it an “era” because it ended. When industry scientists shifted from making variants of old drugs to pursuing fundamentally new drugs with activity against resistant pathogens, they generally failed. Persistent, costly failure to discover novel antibiotics that would be destined for short-term use even if they survived the regulatory approval process led industry to change its focus to drugs whose long-term use prevents or mitigates noninfectious diseases.
Recognition. Partnership. Return. Prevention. Leadership. Rewards. Access.