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Producing Table Olives
Australia has the ideal conditions for growing and processing table olives. In a climate where the majority of table olives eaten by Australians are imported, real opportunities exist for a domestic table olive industry. Attention to quality and safety will ensure that Australian table olive producers are in a position to tackle and make inroads into the international export market. The aim of this manual is to provide olive growers and processors with internationally based guidelines for ensuring the quality and safety of processed table olives. This manual covers all aspects essential for the production of safe, nutritious and marketable table olives including site selection, recommended varieties, pest and disease control, primary and secondary processing, and quality and safety testing.
Microbial Toxins in Dairy Products
Food-borne diseases, including those via dairy products, have been recognised as major threats to human health. The causes associated with dairy food-borne disease are the use of raw milk in the manufacture of dairy products, faulty processing conditions during the heat treatment of milk, post-processing contamination, failure in due diligence and an unhygienic water supply. Dairy food-borne diseases affecting human health are associated with certain strains of bacteria belonging to the genera of Clostridium, Bacillus, Escherichia, Staphylococcus and Listeria, which are capable of producing toxins, plus moulds that can produce mycotoxins such as aflatoxins, sterigmatocytin and ochratoxin. Mi...
Biofilms in Plant and Soil Health
Biofilms are predominant mode of life for microbes under natural conditions. The three-dimensional structure of the biofilm provides enhanced protection from physical, chemical and biological stress conditions to associated microbial communities. These complex and highly structured microbial communities play a vital role in maintaining the health of plants, soils and waters. Biofilm associated with plants may be pathogenic or beneficial based on the nature of their interactions. Pathogenic or undesirable biofilm requires control in many situations, including soil, plants, food and water. Written by leading experts from around the world, Biofilms in Plant and Soil Health provides an up-to-dat...
Wastewater Irrigation and Health
This book represents the best modern innovative thinking on the topic and symbolizes an important turning point in the history of wastewater use in irrigation as a major contributor to water and nutrient conservation, public health and welfare. รป Hillel S.
Extremophilic Microbial Processing of Lignocellulosic Feedstocks to Biofuels, Value-Added Products, and Usable Power
This book presents a review and in-depth analyses of improved biotechnological processes emphasizing critical aspects and challenges of lignocellulosic biomass conversion into biofuels and value-added products especially using extremophiles and recombinant microorganisms. The book specifically comprises extremophilic production of liquid and gaseous biofuels (bioethanol, biobutanol, biodiesel, biohydrogen, and biogas) as well as value added products (e.g. single cell protein, hydrocarbons, lipids, exopolysaccharides, and polyhydroxyalkanoates). The book also provides the knowledge on how to develop safe, more efficient, sustainable, and economical integrated processes for enhanced conversion of lignocellulosic feedstocks to liquid and gaseous biofuels. Finally the book describes how to perform the techno-economical and life-cycle assessments of new integrated processes involving extremophiles. These modeling exercises are critical in addressing any deficiencies associated with the demonstration of an integrated biofuels and value-added products production process at pilot scale as well as demonstration on the commercialization scale.
Biofilms in the Food and Beverage Industries
Biofilms in the Food and Beverage Industries reviews the formation of biofilms and the best practices for their control. When bacteria attach to and colonize the surfaces of food processing equipment and food products themselves, there is a risk that biofilms may form. Human pathogens in biofilms can be harder to remove than free microorganisms and may therefore pose a more significant food safety risk. Part one considers fundamental aspects such as molecular mechanisms of biofilm formation by food-associated bacteria and methods for biofilm imaging, quantification and monitoring. Part two then reviews biofilm formation by different microorganisms. Chapters in Part three focus on significant issues related to biofilm prevention and removal. Contributions on biofilms in particular food industry sectors, such as dairy and red meat processing and fresh produce, complete the collection. With its distinguished editors and international team of contributors, Biofilms in the Food and Beverage Industries is a beneficial reference for microbiologists and those in industry responsible for food safety.
Microorganisms and Fermentation of Traditional Foods
The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biolog
Omics, Microbial Modeling and Technologies for Foodborne Pathogens
Provides comprehensive information on genetic analysis and multiple omics methods, microbial modeling, and other technologies used for the analysis of foodborne pathogens. This title details the use of genomics and other omics technologies to study and classify foodborne bacteria, viruses, fungi and protozoa.
