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INTECH 16/01/13 Food IndustryAu sommaire notamment:Acidified Foods: Food Safety Considerations for Food ProcessorsMicrobiologica

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. Related:  Ressources anglophones

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.[1] "Good" bacteria, however, such as probiotics, are becoming increasingly important in food science.[2][3][4] In addition, microorganisms are essential for the production of foods such as cheese, yogurt, other fermented foods, bread, beer and wine. Food safety[edit] Food safety is a major focus of food microbiology. Pathogenic bacteria, viruses and toxins produced by microorganisms are all possible contaminants of food. Fermentation[edit] Some cheese varieties also require molds to ripen and develop their characteristic flavors. Microbial biopolymers[edit] Several microbially produced polymers are used in the food industry.[5] Alginate[edit] Poly-γ-glutamic acid[edit] Poly-γ-glutamic acid (γ-PGA) produced by various strains of Bacillus has potential applications as a thickener in the food industry.[7] Food authenticity[edit] See also[edit]

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’

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. At least some clinical isolates of many pathogenic bacterial species — Mycobacterium tuberculosis, Neisseria gonorrhoeae, Enterococcus faecium, Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumannii, Pseudomonas aeruginosa, and species of enterobacter, salmonella, and shigella — are now resistant to most antibiotics. Recognition.

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. Keywords Fermentation; Food preservation; Fermented foods; Lactic acid bacteria; Antibiosis; Bacteriocins; Starter cultures Choose an option to locate/access this article:

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