1st Edition
Microbiological Research and Development for the Food Industry
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
Biography
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
