Top Research Papers on Food Microbiology

Background: Food is imperative for continuation of life. However, it is also an important vehicle of entry of infections. Bacterial, viral and parasitic agents, causing these infections can all spread by food. Bacteria can produce many toxins and also be invasive sometimes, which can lead to diarrhoea and dysentery, respectively. This contamination takes place by risks like cooking food at improper temperature and keeping food open after cooking. These risks lead to various hazards. Also, microbes can help prepare different foods like fermented foods and kombucha tea. Modern society relies hea...

Traditional foods of the Arctic represent a rarity among food studies in that they are meat-sourced and prepared in non-industrial settings and harbor an undescribed microbiome, which has implications not only for disease risk but also for food-associated microbiomes.

A brief introduction on food microbiology is presented, concerned with the effects microbes or organisms can have on the quality and safety of food products.

Probiotics is one of the most significant feeding stuff research aspects and focuses on a wide range of existing microbial research that has both beneficial and deleterious effects on food safety and quality, and is therefore a public health issue.

This paper presents a meta-modelling study of the determinants of food spoilage in arid regions of Spain and Northern Europe over a 10-year period in the period of May 21 to 29, 1997.

The Food Microbiology and Food Safety series is published in conjunction with the International Association for Food Protection, a non-profit association for food safety professionals. Dedicated to the life-long educational needs of its Members, IAFP provides an information network through its two scientific journals (Food Protection Trends and Journal of Food Protection), its educational Annual Meeting, international meetings and symposia, and interaction between food safety professionals.

Funding was provided by the European Project (VII Framework Program: KBBE 22738 BASELINE), the Spanish Government (projects AGL2009-07436/ALI, AGL2010-l549 and AGL2010-15529 partially financed by European regional development funds, ERDF) and Junta de Andalucia (Excellence Project CTS-08-03620 and through financial support to group AGR-125 and AGR-170). J. Bautista-Gallego and F.N. Arroyo-Lopez thank the ltalian and Spanish governments for their Assegno di Ricerca and Ramon y Cajal postdoctoral research contracts, respectively.

"Preface to the Fifth Edition The golden era of food microbiology has begun. All three areas of food microbiology, beneficial, spoilage, and pathogenic microbiology, are expanding and progressing at an incredible pace; thus, it is difficult for one to stay abreast of new developments. A genuine attempt has been made to capture those developments in this new edition. Spoilage-causing microorganisms are a major concern. To feed the growing population in the world, microbial food spoilage must be reduced, and improved intervention technologies must be developed. To achieve that goal, it is necess...

Many different screening devices and sampling methods have been used to detect the presence of naturally occurring Salmonella on commercially processed broiler carcasses . The objective of this study was to compare 2 commercial screening systems (BAX and Roka) to a standard cultural procedure used by industry and government laboratories . On each of 5 replicate sampling days (5 flocks), 8 broiler carcasses were collected after chilling from a commercial broiler plant . Each carcass was rinsed with 400 mL of 1% buffered peptone water (BPW) for 60 s using an automated shaking machine . A 30-mL a...

This work focuses on the development of food microbiology in the changing world and investigates the role of environmental factors in this change.

International Journal of Ecosystems and Ecology Science (IJEES) Volume 9, issue 4, 2019 https://doi.org/10.31407/ijees https://doi.org/10.31407/ijees94 _____________________________________________________________________________________________ 22 Vol. 9 (4): 757-762 (2019) FOOD AND MICROBIOLOGICAL ASSESSMENT Anjeza Çoku, Merita Xhetani, Mirela Lika (Çekani) Institute of Public Health, Tirana, Albania; University of Tirana, Faculty of Natural Sciences, Department of Biology, Tirana, Albania; Corresponding Author Mirela Lika (Çekani), e-mail: mirela.lika@fshn.edu.al; Received September 2019; A...

A knowledge of food micro biology would lead to better understandings of the cleanliness in the preparation and service of food.

Prirucnik "Mikrobiologija hrane i vode" za studente preddiplomskog studija Sanitarno inzenjerstvo podijeljen je u osam cjelina. Prirucnik pokriva cjelokupnu prakticnu nastavu i dio teorijske nastave za pripremu seminara i predavanja.

Meetings International & Food Microbiology 2020 offer several awards given to recognize outstanding scholarly contributions to the field of international studies.

The present study focuses on the development of methods for isolating and quantifying the phytochemical properties of E.coli of the Enterobacteriaceae, Coliforms and E. Coli found in Milk and Milk Products.

Submitted by Mastrogianni Amalia (amastr@ekt.gr) on 2016-04-06T11:26:04Z No. of bitstreams: 1 AFM-gb2.pdf: 2547593 bytes, checksum: 4ba93567b91a305cb2f835da8ca5e180 (MD5)

This chapter focuses on chilled food microbiology, where attention must be given to the hygiene of the entire process to ensure that microbial contamination is minimized.

This paper explains the structural similarities and/or differences among Gram-positive and Gram-negative bacteria as well as their isolation and identification using serological, biochemical, and molecular techniques, and describes their physiology and pathogenicity.

There is an infectious agent responsible for numerous neurodegenerative diseases found in animals and humans known as “prions”, which will be covered in this module.

Food Microbiology Journal Elsevier Food Microbiology publishes original research articles, short research communications, and review papers dealing with all aspects of the microbiology of foods.

<jats:p />

Poisoning by the biogenic amine histamine is a well-recognised phenomenon that arises from the consumption of food, particularly certain types of scombroid fish, which can have high levels of histamine present as a result of bacterial spoilage. Histamine can also be present as a consequence of fermentation in the production of foods such as certain cheeses or sausages. Incidents of illness involving histamine or suspected histamine in cheese were first reported to the FSA in 2003. Between 2001 and 2007, there were two reported incidents to the FSA linked to histamine in cheese; between 2008 an...

CONTENTS Dairy Starter Culture Definition Functions of starter culture Types of starter culture Metabolic activities Propagation and maintenance of cultures Fermented Dairy Products Nutritional and therapeutic value of fermented milk products Yoghurt Acidophilus milk Dahi Cultured butter milk Butter or Makhan Cheese Probiotic Cultures Definition Health benefits of probiotics Potential probiotic cultures Mechanism of action and desirable properties of probiotic organisms

Coverage of original research on foodborne pathogens, pathogenesis, risk assessment, spoilage, fermentation, preservation, microbial growth/inactivation, biotechnology, and methods is provided.

Examination of food from suspected food poisoning incidents PHLS ref facilities and EQA schemes, and confirmatory biochemical tests.

The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products.

Reading a book as this microbiology of frozen foods and other references can enrich your life quality and feel the limited of experience and sources to be better.

Food and Rumen microbiology themes are studied by integrating knowledge in microbial genetics, cell biology, biochemistry, and mathematical modelling of the animal/microorganism interaction.

This impressive new volume introduces the genetics and mechanisms important to specific issues in food microbiology, and encourages today's students to acquire the understanding and skills necessary for food safety in the future.

It is increasingly recognized that between 1 and 5 '6 of episodes of acute gastro-enteritis lead to serious, and often chronic, sequelae including rheumatoid conditions, nutritional and malabsorption problems, and other illnesses such as atherosclerosis, and Guillain-Barre syndrome following infection by Campylobacter spp.

This chapter discusses the naming, classification and identification of micro-organisms, as well as factors affecting the growth ofmicro-organisms and microbial population food spoilage, food borne disease and food poisoning fermented foods controlling the micro biological quality and safety of foods.

Review of: Food Microbiology: an Introduction, 3rd ed.; Thomas J. Montville, Karl R. Matthews, and Kalmia E. Kniel; (2012). ASM Press, Washington, DC. 570 pages.

This work focuses on the management of hazards in food which is in international trade and the establishment and application of microbiological criteria for foods, and on the role of Codex Alimentarius principles in this regard.

A discussion of some of the fundamental principles that are involved in food microbiology and the factors that contribute to initial and inplant contamination.

Escherichia coli O157:H7, a leading cause of bacterial food borne disease outbreaks, is responsible for approximately 73,500 cases of foodborne illness per year. Recent research has shown that caffeine has the ability to inhibit DNA repair in bacteria and therefore could be mutagenic compound. The objective of this research was to determine the effectiveness of caffeine on inactivation of (E. coli O157:H7 in Brain Heart Infusion (BHI) broth. Overnight samples of six E. coli O157:H7 strains (E 1730, E 4546, E 0019, Cider, 380 and 944) were used in this study. These strains were inoculated indiv...

P predictive microbiology is a sub-discipline of food microbiology, whose task is to predict the behavior of microorganisms in food using mathematical models, which include molecular and genomic models, transfer models, Artificial Neural Network, interactions between species, and single cell models.

The authors address the growing market in processed foods as well novel interventions such as innovative food packaging and technologies to reduce spoilage organisms and prolong shelf life and regulatory issues.

Introduction Concepts of Industrial Microbiology Microbial Products of Industrial Use Energy Generating Pathways: Fermentations and Respiration Regulation of Metabolic Pathways Screening of Microbes Culture Preservation Strain Development Strategy Microbial Growth and its Kinetics Fermentor & Fermentation Process Fermentation Media Inoculum Development Downstream Processing Commercial Production of Penicillin (Sub Merged Fermentation) Commercial Production of Citric Acid (Solid state fermentation) Microbial Biomass Production: Bakers yeast Enzyme / Cell Immobiliztion

are not accompanied by sanitation, adequate re¬ porting and investigation, and public education. Microbiological standards for food, be they official, voluntary, or administrative, have been effective in promoting sanitation in many phases of the food industry. Nevertheless, there is a need for research, aimed at especially suspect foods, directed to specific organisms, processes, and stages of production, so as to develop de¬ fensible, attainable, and desirable standards, testing methods, and tolerances under authorita¬ tive auspices, as a guide to industry and as a protection for the consume...

Section I. Microbial Growth and Metabolism, Beneficial Uses of Microorganisms in Food, and Microbial Foodborne Disease.

Fish Microflora: Basic Microbiological Techniques and Standard Plate Counts Microscopic Examination of Yeast, Mold, and Bacteria Enumeration ofYeast and Molds from Foods Coliforms and E. coli from Water: MPN Methods and Petrifilma Ground Beef Micro Flora.

This book introduces green and sustainable food technology and its use during a pandemic, and covers current topics such as future food processing, methods of maintaining industrial hygiene and microbiological quality and safety.

Milk testing was initiated due to consumer pressure to have wholesome uniform products. Initially, the buyer smelled and sometime tasted the milk. When the Babcock test came along milk richness or fat content could be standardized. Older milk could be determined from titration and alcohol tests. Then keeping quality tests such as Methylene blue and Resazurin became important to manufacturers. A lot of time was spent in identifying spoilage and pathogenic organism in raw milk. As technology became available rapid and sophisticated tests became the standard of the milk industry. In the developed...

There is need to improve on hygienic practises in public food service outlets in order to obtain relatively safe products for consumption and there were significant correlations between bacteriological quality and temperature of storage, food hygiene training and waste product management policies.

The presence of coagulase-positive Staphylococcus aureus indicates the lack of hygiene by food handlers because it is a living microorganism from the nasopharynx and the presence of Salmonella sp.

The three levels of predictive models and their application in shelf life prediction were summarized and the future trend of predictive microbiology was prospected.

This review article summarizes the perspective for the introduction of novel microbiological techniques into modern food manufacturing and processing and concludes that, at this moment, several of these methods are significant improvements compared with the conventional techniques.

In some cases, you likewise reach not discover the revelation the microbiological safety of low water activity foods and spices food microbiology and food safety that you are looking for, and it will entirely squander the time.

This article proposes that microbiological criteria should only be drawn up and applied to foods if there is a full understanding and consideration of raw material selection, production process, packaging and finished product characteristics.

Sales of diet supplements have been growing each year, they are consumed by healthy people but also people with immunology deficiencies and by children and therefore consumers must be certain that they buy safe products.