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PCR Methods in Foods
This book will introduce non-molecular biologists to diagnostic PCR-based te- nologies for the detection of pathogens in foods. By the conclusion of this book, the reader should be able to: 1) understand the principles behind PCR including real-time; 2) know the basics involved in the design, optimization, and imp- mentation of PCR in food microbiology lab setting; 3) interpret results; 4) know limitations and strengths of PCR; and 5) understand the basic principles behind a new fledgling technology, microarrays and its potential applications in food microbiology. This book will provide readers with the latest information on PCR and microarray based tests and their application towards the de...
Advanced Technologies For Meat Processing
In recent years, the meat industry has incorporated important technological advances that, to this point, have not been addressed in a single source. Comprehensive and authoritative, Advanced Technologies for Meat Processing presents developments concerning the quality, analysis, and processing of meat and meat products. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Featuring contributions from a panel of international experts, the book details technologies used in the meat processing chain. It describes important processing methodologies such as gene technology, automation, irradiation, hot boning, high pressure, va...
Food Microbiology
This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume. • Addresses the field's major concerns, including spoilage, pathogenic bacteria, mycotoxigenic molds, viruses, prions, parasites, preservation methods, fermentation, beneficial microorganisms, and food safety. • Details the latest scientific knowledge and concerns of food microbiology • Offers a description of the latest and most advanced techniques for detecting, analyzing, tracking, and controlling microbiological hazards in food. • Serves as significant reference book for professionals who conduct research, teach food microbiology courses, analyze food samples, conduct epidemiologic investigations, and craft food safety policies.
Food Toxicants Analysis
Food Toxicants Analysis covers different aspects from the field of analytical food toxicology including emerging analytical techniques and applications to detect food allergens, genetically modified organisms, and novel ingredients (including those of functional foods). Focus will be on natural toxins in food plants and animals, cancer modulating substances, microbial toxins in foods (algal, fungal, and bacterial) and all groups of contaminants (i.e., pesticides), persistent organic pollutants, metals, packaging materials, hormones and animal drug residues. The first section describes the current status of the regulatory framework, including the key principles of the EU food law, food safety...
Food and Environment
The many advances in food production made over the past century have made it possible to feed the whole of humanity. But food production and processing can have detrimental effects on the environment. Major challenges remain with industrial-scale Higher productivity and larger volumes should not come at the expense of product quality or animal suffering.. Food-related problems, in spite of their importance, have not been sufficiently well discussed in relation to their possible consequences. It is essential to understand the consequences of food production processes and demands of the rising standard of living can have on the food consumed daily by the world population. Of particular importa...
Ensuring safety and quality in the production of beef Volume 1
Reviews current research on the main pathogens affecting beef; Summarises best practice in pathogen detection and safety management on the farm; Discusses methods for ensuring safety in the food chain from slaughter to consumer handling of fresh beef
Probiotics in Food Safety and Human Health
The discovery of new and previously unknown organisms that cause foodborne illness makes it essential for scientists, regulators, and those in the food industry to reconsider their traditional approaches to food preservation. A single source reference that can provide the latest practical information on how to deal with the range of probiotic healt
Safety Analysis of Foods of Animal Origin
We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance. Compiled
PCR Technology
PCR’s simplicity as a molecular technique is, in some ways, responsible for the huge amount of innovation that surrounds it, as researchers continually think of new ways to tweak, adapt, and re-formulate concepts and applications. PCR Technology: Current Innovations, Third Edition is a collection of novel methods, insights, and points of view that provides a critical and timely reference point for anyone wishing to use this technology. Topics in this forward-thinking volume include: The purification and handling of PCR templates The effect of the manufacture and purification of the oligonucleotide on PCR behavior Optimum buffer composition Probe options The design and optimization of qPCR ...
