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Living with Little Monsters
The tragic coronavirus pandemic of 2020-2022 opened the world’s eyes anew to the urgent need for a better understanding of microorganisms, whether viruses or bacteria, in order to develop best practices for reducing the risk of dangerous infections. Ideally, every household should have sufficient knowledge of how viruses and other kinds of microorganisms can damage human and animal health. Now, with exquisite timing, Prof Pieter Gouws at the Centre for Food Safety (CFS), in the Department of Food Science at Stellenbosch University, and food scientist Dr Michaela van den Honert, have collaborated on a scientific household guide for “living with little monsters”, introducing the reader to an array of potentially harmful microorganisms. Nor have the authors neglected the bacteria which play a positive role, for example, in the human gut. They have gathered the latest scientific evidence for an extensive set of descriptions of specific microbes to watch out for and how best to minimise the risk of being infected by them. By so doing, they can empower ordinary consumers, along with their families, to live healthier, less risky, daily lives.
Present Knowledge in Food Safety
Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain presents approaches for exposure-led risk assessment and the management of changes in the chemical, pathogenic microbiological and physical (radioactivity) contamination of 'food' at all key stages of production, from farm to consumption. This single volume resource introduces scientific advances at all stages of the production to improve reliability, predictability and relevance of food safety assessments for the protection of public health. This book is aimed at a diverse audience, including graduate and post-graduate students in food science, toxicology, microbiology, medicine, public health, and related fields. The book's reach also includes government agencies, industrial scientists, and policymakers involved in food risk analysis. - Includes new technologies such as nanotechnology, genetic modification, and cloning - Provides information on advances in pathogen risk assessment through novel and real-time molecular biological techniques, biomarkers, resistance measurement, and cell-to-cell communication in the gut - Covers the role of the microbiome and the use of surrogates (especially for viruses)
Living with Little Monsters
The tragic coronavirus pandemic of 2020-2022 opened the world’s eyes anew to the urgent need for a better understanding of microorganisms, whether viruses or bacteria, in order to develop best practices for reducing the risk of dangerous infections. Ideally, every household should have sufficient knowledge of how viruses and other kinds of microorganisms can damage human and animal health. Now, with exquisite timing, Prof Pieter Gouws at the Centre for Food Safety (CFS), in the Department of Food Science at Stellenbosch University, and food scientist Dr Michaela van den Honert, have collaborated on a scientific household guide for “living with little monsters”, introducing the reader to an array of potentially harmful microorganisms. Nor have the authors neglected the bacteria which play a positive role, for example, in the human gut. They have gathered the latest scientific evidence for an extensive set of descriptions of specific microbes to watch out for and how best to minimise the risk of being infected by them. By so doing, they can empower ordinary consumers, along with their families, to live healthier, less risky, daily lives.
A to Zoo
Presents a guide to nearly 27,000 children's oicture book titles grouped in over 1,200 subjects and indexed by author, title, and illustrator.
Artificial Sight
This book describes advances in implantable neural stimulation technology to restore partial sight to people who are blind from retinal degnerative diseases such as age-related macular degeneration and retintis pigmentosa. Many scientific, engineering, and surgical challenges must be surmounted before widespread practical applications can be realized. The book summarizes the state of research and clinical practice in the field and reviews the current ideas and approaches of its leading researchers and practitioners.
Game Meat Hygiene
Increased consumers ́ demand for game meat is driven by various motivations. In order to fulfil this demand for safe, wholesome and nutritious meat, management of wild game and establishment of adequate supply chains are required. Identification and assessment of hazards of biological and non-biological origin help to design and implement effective control measures. This requires cooperation of the stakeholders, of food safety authorities and scientists. Game meat safety extends from the wildlife-human interface to wildlife-livestock interactions, as regards transfer of pathogenic agents or transfer of residues. Thus, assurance of game meat hygiene is a multidisciplinary task, and involves ...
Trends in Infectious Diseases
This book gives a comprehensive overview of recent trends in infectious diseases, as well as general concepts of infections, immunopathology, diagnosis, treatment, epidemiology and etiology to current clinical recommendations in management of infectious diseases, highlighting the ongoing issues, recent advances, with future directions in diagnostic approaches and therapeutic strategies. The book focuses on various aspects and properties of infectious diseases whose deep understanding is very important for safeguarding human race from more loss of resources and economies due to pathogens.
Improving the Sensory and Nutritional Quality of Fresh Meat
Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality.Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water-holding capacity and flavour development. Chapters on the nutritional quality of meat and meat sensory evaluation complete the section. Part two discusses significant insights into the biology of meat quality obtained from genomic a...
The Welfare of Farmed Ratites
This volume reviews, for the first time, the broad range of issues that affect the welfare of commercially farmed ratites. Although ratites incorporate several families of flightless birds this book focuses on the most commonly farmed ratites, the ostrich, emu and rhea. The readers are taken on a journey through all sectors of the industry, which include breeding, incubation, hatching, brooding, rearing, growth, transport and processing, with an emphasis on husbandry and management protocols that can impact bird welfare and health. Also discussed is the structure and sensory innervation of the skin and digits of the birds, and the potential welfare implications of industry practices on these structures. Each chapter in this volume focuses on a particular aspect of the commercial farming of ratites with contributing authors from a broad range of disciplines.
