1st Edition

Microbiological Research and Development for the Food Industry

Edited By Peter J. Taormina Copyright 2013
    355 Pages 48 B/W Illustrations
    by CRC Press

    356 Pages 48 B/W Illustrations
    by CRC Press

    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 Research and Development for the Food Industry covers the technical and practical insights needed for developing and utilizing various capabilities to advance food microbiology research. Providing examples of how research data can be applied to consumer and brand protection efforts, this book:

    • Describes the purposes and processes for conducting microbiological research and development for companies and organizations involved in food, beverage, and ingredient production and distribution
    • Covers a broad range of topics of importance to food microbiologists in allied food industries and organizations, government, and academia
    • Includes examples of successful research methods for food microbiology laboratories

    Written to walk the reader through the process of investigating microorganisms in food systems for consumer and brand protection, Microbiological Research and Development for the Food Industry provides practical understanding of the necessary mechanisms and research approaches used in the field. It fuses the business and scientific aspects of microbiological research to underscore the return on investment for beverage and food ingredient producers. This text goes beyond routine presence/absence testing of pathogens and spoilage microorganisms in foods. It describes ways data can be collected to answer more complex questions and provides examples of how such data can be applied to consumer and brand protection efforts.

    The case for microbiological research and development
    Paul A. Gibbs, Peter J. Taormina, and Evangelia Komitopoulou
    Building research and development capabilities
    Peter J. Taormina
    Food process validations
    Margaret D. Hardin
    Food product validations
    Peter J. Taormina
    Competitive research and development on antimicrobials and food preservatives
    Keila L. Perez, T. Matthew Taylor, and Peter J. Taormina
    Competitive research and development on food-processing sanitizers and biocides
    Junzhong Li and Scott L. Burnett
    Research during microbial food safety emergencies and contaminant investigations
    Jeffrey L. Kornacki
    Predictive modeling: Principles and practice
    Peter Wareing and Evangelia Komitopoulou
    Detection and identification of bacterial pathogens in food using biochemical and immunological assays
    Hari P. Dwivedi, Patricia Rule, and John C. Mills
    Microbiological growth-based and luminescence methods of food analysis
    Ruth Eden and Gerard Ruth
    Nucleic acid-based methods for detection of foodborne pathogens
    Bledar Bisha and Lawrence Goodridge
    Reporting food microbiology research outcomes
    Mark Carter


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

    "The book is unique, presenting food microbiological research and development from an industry perspective, providing a wide range of practical information in a format that is readily understandable for both the technical and managerial staff. … It is not a simple methods book, but a primer for executives, regulators, and academics addressing industry research—including uncommon advice in setting up a laboratory, the importance of addressing a financial return on investment, and creating understandable and usable reports, that effectively communicate food microbiology research. This volume will definitely find a prominent and welcome home on any food professional’s bookshelf."
    —Keith W. Gates, University of Georgia, in Journal of Aquatic Food Product Technology