Microbiological Research and Development for the Food Industry: 1st Edition (e-Book) book cover

Microbiological Research and Development for the Food Industry

1st Edition

Edited by Peter J. Taormina

CRC Press

355 pages

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Paperback: 9781138199200
pub: 2016-11-16
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pub: 2012-09-26
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Description

Research and development on microorganisms in food has evolved from a luxury to a necessity for companies competing in the global marketplace. Whether research is conducted internally or externally through contract laboratories and universities, microbial research in foods is crucial to the safety and integrity of our food supply. Microbiological R

Table of Contents

The case for microbiological research and development. Building research and development capabilities. Food process validations. Food product validations. Competitive research and development on antimicrobials and food preservatives. Competitive research and development on food-processing sanitizers and biocides. Research during microbial food safety emergencies and contaminant investigations. Predictive modeling: Principles and practice. Detection and identification of bacterial pathogens in food using biochemical and immunological assays. Microbiological growth-based and luminescence methods of food analysis. Nucleic acid-based methods for detection of foodborne pathogens. Reporting food microbiology research outcomes.

About the Editor

Dr. Peter J. Taormina is Principal Microbiologist at John Morrell Food Group, Corporate Food safety, Cincinnati, Ohio.

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science