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Food Biochemistry and Food Processing
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw ...
Safety of Meat and Processed Meat
Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the abattoir along the processing chain to the final product. To achieve this goal, the editor uses five approaches. The first part deals with the main biological contaminants like pathogen microorganisms, specially E. coli and L. monocytogenes, toxins and biogenic amines that can be present either in meat or its derived products. The second part focuses on main technologies for meat decontamination as well as developments like active packaging or bioprotective cultures to extend the shelf life. The third part presents non-biological contaminants and residues in m...
Advances in Food and Nutrition Research
Advances in Food and Nutrition Research, Volume 108 provides the latest advances on the impact of thermal processing on food flavonoids, the application of bioinformatics for studying food bioactive peptides, novel strategies for mitigating off-flavor perception, innovations in sustainable food packaging, the nutritional and safety aspects of edible insects in foods, the effect of novel food processing technologies on Bacillus cereus spores, and control of Salmonella in poultry production. - Contains contributions that have been carefully selected based on their vast experience and expertise on the subject - Includes updated, in-depth, and critical discussions of available information, giving readers a unique opportunity to learn - Encompasses a broad view of the topics at hand
Genetics of Acquired Antimicrobial Resistance in Animal and Zoonotic Pathogens
Development and spread of antimicrobial resistance is the result of an evolutionary process by which microorganisms adapt to antibiotics through several mechanisms including alteration of drug target by mutation and horizontal transfer of resistance genes. The concomitant occurrence of independent antimicrobial resistance mechanisms is a serious threat to human health and has appeared in several emerging epidemic clones over the past decade in humans and also in animals. The increasing prevalence of antimicrobial drug resistance among animal and zoonotic foodborne pathogens is of particular concern for public health. In this Ebook, we gathered a collection of articles which deal with the most important aspects of the genetics of acquired antimicrobial resistance extending from medically-important resistance, emerging epidemic resistant clones, main mobile genetic elements spreading resistance, resistomes, dissemination between animals and humans, to the “One Health” concept.
Diseases of Poultry
The most complete and definitive reference to all aspects of poultry diseases, Diseases of Poultry, Fourteenth Edition has been fully revised and updated to offer a comprehensive survey of current knowledge. Updates the definitive reference of poultry health and disease Provides more clinically relevant information on management of specific diseases, contributed by clinical poultry veterinarians Offers information on disease control in organic and antibiotic-free production Presents more concise, streamlined chapters for ease of use Incorporates advances in the field, from new diagnostic tools and information to changes brought about by the increasing globalization and the re-emergence of zoonotic pathogens
Diseases of Poultry
Diseases of Poultry is the most comprehensive reference for all aspects of poultry health and diseases, including pathogenesis, diagnostics, epidemiology, and control methods. Published in partnership with the American Association of Avian Pathologists, the Thirteenth Edition remains the international definitive reference, adding newer diagnostic methods and a new chapter on the emerging importance of zoonotic infections for poultry pathogens. Other updates include new high-quality photographs, additional discussion of conceptual operational biosecurity and disease control in organic production systems, and a greater emphasis throughout on the differences in disease incidence and treatments ...
Measures for the control of non-typhoidal Salmonella spp. in poultry meat
In response to a request from the 52nd Session of the Codex Committee on Food Hygiene (CCFH), the FAO/WHO Joint Expert Meetings on Microbiological Risk Assessment (JEMRA) convened this meeting, to collate and assess the most recent scientific information relating to the control of non-typhoidal (NT)-Salmonella spp. in chicken meat. The assessment included a review of the Codex Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat (CXG 78-2011). The Campylobacter will be reviewed by another meeting. The expert consultation noted that no single control measure was sufficiently effective in reducing either the prevalence or the level of contamination of broilers and poultry meat with NT-Salmonella spp. Instead, it was emphasized that control strategies based on multiple intervention steps would have the greatest impact on controlling NT-Salmonella spp. in the broiler production chain. This report describes the output of this expert meeting and the advice herein is useful for both risk assessors and risk managers, at national and international levels and those in the food industry working to control the hazard in poultry.
Handbook of Meat Processing
This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Product...
The Global Challenge Posed by the Multiresistant International Clones of Bacterial Pathogens
Multiresistant bacterial pathogens pose a serious problem worldwide making the appropriate treatment of patients with healthcare-associated infections a challenge. The spread of antibiotic resistance is either mediated by mobile genetic elements (MGEs) or the dissemination of genetically-related groups of pathogens, “high-risk clonal complexes”. Interestingly most multiresistant healthcare-associated bacteria command just a few dominant international clonal complexes causing infections in various geographical areas. It is of utmost importance to identify the determinants associated with and promoting the spread of antibiotic resistance and the dissemination of these multiresistant pathog...
