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Microbial Control and Food Preservation
This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.
Microbiological Research and Development for the Food Industry
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 micr...
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.
Clinical Microbiology Procedures Handbook, Multi-Volume
Gold Standard consensus-based procedures from the experts. The Clinical Microbiology Procedures Handbook, 5th edition, provides those engaged in microbial analysis of clinical specimens with procedures for the detection, identification, and characterization of microorganisms involved in human infections. This unique and valuable collection of step-by-step descriptions of the numerous testing modalities used in the clinical microbiology laboratory was written and edited by highly knowledgeable laboratorians. The 5th edition features two new sections, one on blood cultures and one on MALDI-TOF MS, and the sections on molecular diagnostics, virology, and serology were extensively revised and updated. Presented over multiple volumes, this handbook enables laboratory staff to perform all analyses, including appropriate quality control recommendations, from the receipt of the specimen through processing, testing, interpretation, presentation of the final report, and subsequent consultation. If you are looking for online access to the latest from this reference or site access for your lab, please visit www.wiley.com/learn/clinmicronow.
Civil List
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Government Gazette
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Aptasensors for Point-of-Care Diagnostics
The design and fabrication of aptamer-based biosensors for point-of-care testing of disease diagnostic and prognostic is an upthrust and interdisciplinary area of research. This book covers the design and development of novel cost-effective aptamer-based biosensors for disease diagnostic and prognostic including an understanding of health care management in terms of timely updates of disease situations in a particular geographical area. It also discusses the scaling up and market trend of aptamer-based devices for extension of research from lab to market, and end users. Features: Explains the design and fabrication of aptasensors-based diagnostic devices. Includes novel approaches and compre...
Microbiological Research and Development for the Food Industry
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 R
