Microbiological Research and Development for the Food Industry  book cover
1st Edition

Microbiological Research and Development for the Food Industry

Edited By

Peter J. Taormina

ISBN 9781439834831
Published September 26, 2012 by CRC Press
355 Pages 48 B/W Illustrations

FREE Standard Shipping
USD $250.00

Prices & shipping based on shipping country


Book 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 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.

Table of Contents

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

View More



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