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Detection and Enumeration of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater
This volume details methods and procedures used to detect and enumerate bacteria in food. Chapters guide readers through food and beverage matrices, techniques used to enumerate bacteria, mixed bacterial strains (naturally present or inoculated), yeast, viruses, protozoan in distinct food matrices, and freshwater. Authoritative and cutting-edge, Detection and Enumeration of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater aims to provide a basic understanding on detection and enumeration of microorganisms in foods.
Mycotoxins Study
The evaluation of the presence of mycotoxins in different matrices is achieved through different analytical tools (including quantitative or qualitative determinations). Studies of mycotoxin isolation, using chromatographyc equipment coupled to spectrometry detectors (QTrap-MS/MS, MS/MS tandem, QTOF-MS/MS), are the most useful tools to control their presence. All these studies represent key steps in the establishment of the limits of detection, limits of quantification, points of identification, accuracy, reproducibility, and repeatability of different procedures. The maximum permitted or recommended levels for mycotoxins in different matrices are within a wide range (including the levels to...
Focus on Bacterial Biofilms
Bacterial biofilms are colonies of bacterial cells embedded in their self-produced matrix composed of polysaccharides, DNA, and proteins. They protect bacterial cells against antibiotics, antibacterial agents, soaps and detergents, and shear stress. Some of the most common biofilm-associated infections in humans include urinary tract infections, infection of wounds and surgical sites, diabetic foot ulcers, dental caries (tooth decay) and gingivitis (gum inflammation), ventilator-associated infections, sinusitis, microbial keratitis, secondary infection related to Covid-19 and other viral infections, and so on. Bacterial resistance to common antibiotics (e.g., penicillin, gentamycin, erythromycin, ciprofloxacin, etc.) is driving us to a catastrophic failure of our health systems. Strategies to develop novel antibacterial agents and technology must be prioritized to combat and eradicate biofilms and their associated challenges. This book provides a comprehensive overview of biofilms with chapters on bacterial virulence factors, quorum sensing in bacteria, antimicrobial resistance in bacteria, strategies to develop new antibacterial agents, and much more.
Emerging Concepts in Bacterial Biofilms
The ability to form biofilms is a universal attribute of bacteria. Bacteria are able to grow on almost every surface, forming these architecturally complex communities. In biofilms, the cells grow in multicellular aggregates, encased in an extracellular matrix produced by the bacteria themselves. They impact humans in many ways, and can form in natural, medical and industrial settings. For example, the formation of biofilms on medical devices such as catheters or implants often results in difficult-to-treat chronic infections. This book focuses on emerging concepts in bacterial biofilm research, such as the different mechanisms of biofilm formation in Gram negative and Gram positive bacteria, and the burden of biofilm associated infections. It also highlights the various anti-biofilm strategies that can be translated to curb biofilm-associated infections and the escalation of antimicrobial resistance determinants.
Emerging Food Processing Technologies
This volume aims to introduce procedures related to measuring the process parameters involved in emerging food processing technologies, the approaches to measure the process efficiency, and basic guidelines for operating related systems. Chapters are divided into two parts, including nonthermal emerging food processing technologies and thermal emerging food processing technologies. Authoritative and cutting-edge, Emerging Food Processing Technologies aims to provide comprehensive and updated state-of-art methodologies and models for food analysis.
Medicinal Plants for Cosmetics, Health and Diseases
"A book is like a garden carried in the pocket." – Chinese proverb This Chinese proverb simply means: Reading helps strengthen one’s intellect, which correlates with the feeling one will have, once they have read this book. Medicinal Plants in Cosmetics, Health and Disease describes diseases and ailments occurring in individuals worldwide including acne, ageing, various cancers, eczema and other conditions. This book explains each disease and ailment, allowing the reader to gain a better perspective on misunderstood and underestimated assumptions accompanying the ailment or condition. Not only does this book present information on different diseases and ailments, it presents a variety of...
Preservatives and Preservation Approaches in Beverages
Preservatives for the Beverage Industry, Volume Fifteen, a new release in The Science of Beverages series, is a valuable resource that discusses preservatives and their impact in the beverage industry, including potential health impacts. The book takes a broad, multidisciplinary approach to explore both conventional and novel approaches of the types and uses of preservatives. The latest applications and techniques to reduce the use of non-natural or health-threatening preservation elements are also covered. This is a must-have reference for anyone who needs to increase their technical-scientific knowledge in this field. - Includes information on the use of hurdle technology in the preservation of beverages - Provides the latest research and impact of antimicrobial use in the beverages industry - Presents the benefits and risks of preservatives to ensure safety in beverage products
