Essential Microbiology and Hygiene for Food Professionals

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Author: Sibel Roller

Publisher: CRC Press

ISBN: 1444121499

Category: Technology & Engineering

Page: 240

View: 5345

Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food. Assuming no prior knowledge of microbiology, chapters take a fresh and modern approach in helping students appreciate the importance of microbiology and hygiene in assuring food safety and quality, and demonstrate the application of key principles relating to the presence, detection, and control of microorganisms in foods. Written in a user-friendly style, this book is an invaluable text for all those studying microbiology and hygiene on courses in the food professions, including food science, food technology, culinary arts, catering and hospitality, nutrition, dietetics, environmental health, and public health.

Microbiology and Infection Control for Health Professionals

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Author: Gary Lee,Penny Bishop

Publisher: Pearson Higher Education AU

ISBN: 1442550376

Category: Medical

Page: 622

View: 9553

The fifth edition retains all the strengths that have made Microbiology and Infection Control for Health Professionals a best-selling title: A sound scientific orientation Continual application to the clinical setting Coverage of emerging and re-emerging infectious diseases Current statistical information of disease patterns Up-to-date terminology An emphasis on Australian and New Zealand data and clinical settings A central theme of highlighting the relevance of microbiology to patient care Full colour photographs and illustrations throughout

The Microbiology of Safe Food

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Author: Stephen J. Forsythe

Publisher: John Wiley & Sons

ISBN: 1444359665

Category: Technology & Engineering

Page: 496

View: 6918

Food production is an increasingly complex and global enterprise, and public awareness of poisoning outbreaks is higher than ever. This makes it vital that companies in the food chain maintain scrupulous standards of hygiene and are able to assure customers of the safety of their products. This book reviews the production of food and the level of microorganisms that humans ingest, covering both food pathogens and food spoilage organisms. The comprehensive contents include: the dominant foodborne microorganisms; the means of their detection; microbiological criteria and sampling plans; the setting of microbial limits for end-product testing; predictive microbiology; the role of HACCP; the setting of Food Safety Objectives; relevant international regulations and legislation. This updated and expanded second edition contains much important new information on emerging microbiological issues of concern in food safety, including: microbiological risk assessment; bacterial genomics and bioinformatics; detergents and disinfectants, and the importance of hygiene practice personnel. The book is essential reading for all those studying food science, technology and food microbiology. It is also a valuable resource for government and food company regulatory personnel, quality control officers, public health inspectors, environmental health officers, food scientists, technologists and microbiologists. Web-based sources of information and other supporting materials for this book can be found at www.wiley.com/go/forsythe

Microbiology for the Healthcare Professional

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Author: Karin C. VanMeter,Robert J. Hubert

Publisher: Elsevier Health Sciences

ISBN: 0323320929

Category: Infection

Page: 532

View: 1375

Even if you've never studied chemistry or biology before, this straightforward text makes microbiology easy to learn and helps you understand the spread, control, and prevention of infections. Content is logically organized and reflects just the right level of detail to give you a solid foundation for success, enabling you to connect concepts to real-world practice and confidently apply your scientific knowledge to patient care. -- Provided by publisher.

Food Hygiene Microbiology and HACCP

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Author: P.R. Hayes,S.J. Forsythe

Publisher: Springer

ISBN: 9780834218154

Category: Technology & Engineering

Page: 449

View: 4802

The first and second editions of Food Microbiology and Hygiene are established reference texts for the food industry, giving practical information on food microbiology, hygiene, quality assurance and factory design. The third edition has been revised and updated to include the latest developments concerning HACCP, food legislation and modern methods of microbial examination. The book is an essential text for microbiologists working in the food industry, quality assurance personnel and academic researchers.

Microbiology for the Healthcare Professional - E-Book

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Author: Karin C. VanMeter,Robert J Hubert,William G. VanMeter

Publisher: Elsevier Health Sciences

ISBN: 0323277020

Category: Medical

Page: 525

View: 7191

Even if you’ve never studied chemistry or biology before, this straightforward text makes microbiology easy to learn and helps you understand the spread, control, and prevention of infections. Content is logically organized and reflects just the right level of detail to give you a solid foundation for success, enabling you to connect concepts to real-world practice and confidently apply your scientific knowledge to patient care. Focuses on just the right amount of information you need to know to save you valuable time. Chapter outlines and key terms for every chapter help you study more efficiently. Learning objectives clarify chapter goals and guide you through content. UNIQUE! Why You Need to Know boxes detail the history and everyday relevance of key topics to enhance your understanding. UNIQUE! Life Application boxes demonstrate how science applies to real-world scenarios. UNIQUE! Medical Highlights boxes emphasize special details and anecdotal information to give you a more comprehensive understanding of pathologic conditions. UNIQUE! Healthcare Application tables provide quick access to important data on symptoms, causes, and treatments. Review questions at the end of each chapter test your understanding and help you identify areas requiring further study. Internet resources listed at the end of every chapter direct you to reliable sources for further research.

Hobbs' Food Poisoning and Food Hygiene, Seventh Edition

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Author: Jim McLauchlin,Christine Little,Betty C. Hobbs

Publisher: CRC Press

ISBN: 0340905301

Category: Medical

Page: 360

View: 3262

This unique textbook takes a holistic approach to food poisoning and food hygiene, explaining in clear and non-technical language the causes of food poisoning with practical examples from 'real-life' outbreaks. Now in its seventh edition, the book retains its longstanding clarity, while being completely revised and updated by a new team of editors and contributing authors. Hobbs' Food Poisoning and Food Hygiene gives the reader a practical and general introduction to the relevant micro-organisms that affect food in relation to food safety and foodborne illness. Emphasis is given to the main aspects of hygiene necessary for the production, preparation, sale and service of safe food. Information about the behaviour of microbiological agents in various foods, their ability to produce toxins and the means by which harmful organisms reach food is applied to manufacture and retail procedures, and to equipment and kitchen design. For the first time the book includes coverage of waterborne infections and sewage and, through judicious selection of case examples, indicates the global nature of food and water hygiene today. The contribution of different professional groups to the control of food- and waterborne organisms is also recognized. This book remains an essential course text for students and lecturers dealing with food science, public health, microbiology, environmental health and the food service industry. It also serves as an invaluable handbook for professionals within the food industry, investigators, researchers in higher education and those in the retail trade.

Microbiological Guidelines

Support for Interpretation of Microbiological Test Results of Foods

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Author: Collective,

Publisher: Die Keure Publishing

ISBN: 9048632781

Category: Medical

Page: 480

View: 1794

Food plays an essential part in everyday life. Food should be tasty, healthy, sustainable and preferably not too expensive. But food should also be safe and with sufficient guarantees on maintaining good quality aspects until the end of shelf life. The various actors in the food supply chain have an interest in verifying the expected quality and safety by means of microbiological analyses of food. Measurement brings knowledge and microbiological guidelines help in the decision-making process for judging the acceptability of food or food production processes. The present handbook provides microbiological guidelines and current applicable EU legal criteria (status 1.1.2018) for a wide range of food categories (dairy, meat, seafoods, plant-based foods, bakery products, composite foods, shelf-stable food, water) and subcategories therein, based upon the type of food processing and intrinsic characteristics of the foods. This book can be consulted to provide quick answers on the expected microbiological contamination of foodstuff. It can help in interpretation of test results in assessing good (hygienic) practices in the production of food, determining the shelf life and ensuring food safety. The handbook also presents definitions of the wide variety of foodstuffs available and some reflections on, in particular, food safety issues or the on-going debate for some food items in assessing microbial quality. This book provides crucial information about food safety, for the use of students and professionals. EXTRACT "First we eat, then we do everything else" M.F.K. Fisher Food plays an important part in everyday life. But when being a food scientist or in the food business, food gets to be an even bigger part of your life. Our team at the Food Microbiology and Food Preservation research group (FMFP-UGent) at Ghent University during its academic tasks in education, research, scientific activities at committees, but also in interaction with many food companies and stakeholders in the food supply chain in projects or contract work, has built up considerable expertise on the microbiological analysis of a large variety of foodstuffs. Being situated in Ghent, and thus close to Brussels, the heart of Europe, we intrinsically have to understand and deal with legal EU criteria or action limits. The latter is the reason why this book is mainly oriented towards inclusion or making reference to EU legal microbiological criteria for foodstuffs as well. ABOUT THE AUTHORS The main author, Prof. Mieke Uyttendaele, leads, together with Prof. Frank Devlieghere, the Food Microbiology and Food Preservation Research Group (FMFP-UGent) at Ghent University, Belgium. Her teaching and research area covers aspects of microbiological analysis of foods, food safety and food hygiene. She has built over twenty years of experience by executing, initiating and coordinating various projects in this research discipline dealing with sampling and testing to collect baseline data on the microbial contamination of foods, looking into the virulence of food-borne pathogens, elaborating challenge testing to study the behavior of food-borne pathogens. All this information serves as an input for quality assurance and microbial risk assessment to support food safety decision-making and setting microbiological criteria. She was/is the promotor of more than 25 Ph.D students (including EU and non-EU citizens). Throughout her career, Prof. Uyttendaele has published more than 270 peer reviewed scientific papers, authored several book chapters and presented at numerous international Conferences/Workshops. Throughout the years she has also used her scientific expertise in interpretation of test results for analyses obtained in routine monitoring or analysis executed at the food service lab at FMFP-UGent.

Game Meat Hygiene in Focus

Microbiology, Epidemiology, Risk Analysis and Quality Assurance

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Author: P. Paulsen,A. Bauer,M. Vodnasnky,R. Winkelmayer,F.J.M. Smulders

Publisher: Springer Science & Business Media

ISBN: 9086867235

Category: Science

Page: 351

View: 7291

Game meat is consumed world-wide. In most regions, it contributes only a small part to the overall meat and food supply, but for reasons of animal welfare and sustainability it is sometimes considered an alternative to meat from farmed animals. Despite differences in game species, ante mortem conditions (free-range or fenced; wild or semi-domesticated), hunting or harvesting procedures and further handling of the carcass, there are common requirements as regards meat safety and quality. Whereas meat hygiene and safety have been an issue in game meat for export/import for a long time, primary production, domestic supply and direct supply to the consumer have recently been addressed by legislation and these sectors still present unresolved questions and challenges. This book combines 24 contributions presenting the view of experts in game meat hygiene and quality. They address four main topics: i.e. 'hygiene and microbiology', 'epidemiology', 'risk assessment and management' and 'muscle biology and meat quality'. In addition to contributions on this topic by authors from eight European countries, a South African perspective is provided, thus representing the standpoint of a major game meat exporter. This volume is the first in a series on safety and quality assurance along the game meat chain, following a 'from forest to fork' approach and is targeted at scientists in academia and industry, graduate students as well as at governmental officials in veterinary public health and food safety.