Microbial Contamination and Food Degradation

An overview of the most common microbial agents involved in food spoilage, including the latest technologies to prevent contamination

Alexandru Mihai Grumezescu (Edited by), Alina Maria Holban (Edited by)

9780128115152

Paperback, published 24 October 2017

514 pages
23.4 x 19 x 3.2 cm, 0.95 kg

Approx.488 pages

1. Food Products and Food contamination
2. Microbial contamination, prevention and early detection in food industry
3. Microbiological Contamination in Foods and Beverages: Consequences and Alternatives in the Era of Microbial Resistance
4. Quorum sensing as a mechanism of microbial control and food safety
5. Food Degradation and Food-borne Diseases: A Microbial Approach
6. Fresh cut fruits: microbial degradation and preservation
7. Occurrence of natural toxins in seafood
8. Biopreservatives as agents to prevent food spoilage
9. Wine microbial spoilage: advances in defects remediation
10. Near Infrared spectral informative indicators for meat and dairy products bacterial contamination and freshness evaluation
11. Use of bacterial growth curve for assessing risk of microbiological pathogens in food products
12. Biosensors and express control of bacterial contamination of different environmental objects
13. Mycotoxins in Foods: Mycotoxicoses, Detection and Management
14. Multiple-locus variable-number of tandem-repeats analysis (MLVA) as subtyping technique for foodborne pathogens
15. Antimicrobial and antioxidant properties of essential oils in food systems - An overview

Subject Areas: Food & beverage technology [TDCT]