Food contamination and spoilage pdf
File Name: food contamination and spoilage .zip
- Hygiene and Environmental Health Module: 8. Food Contamination and Spoilage
- Food Spoilage and Food Poisoning
- Food Spoilage Microorganisms
- Food Spoilage and Food Poisoning
Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested together with contaminated food, or indirectly by producing harmful toxins and factors that can cause food borne illness. This resource discusses the potential sources of contamination, the latest advances in contamination research and strategies to prevent contamination using key methods of analysis and evaluation. Industry professionals involved in food safety, quality, and processing; food engineers, food microbiologists, food regulators.
Hygiene and Environmental Health Module: 8. Food Contamination and Spoilage
Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested together with contaminated food, or indirectly by producing harmful toxins and factors that can cause food borne illness.
This resource discusses the potential sources of contamination, the latest advances in contamination research and strategies to prevent contamination using key methods of analysis and evaluation. Industry professionals involved in food safety, quality, and processing; food engineers, food microbiologists, food regulators. He is an experienced and oft-published researcher and editor in the field of nano and biomaterials, and he is the Editor-in-Chief of three journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience, and Biomaterials and Tissue Engineering Bulletin.
He also serves as editor or guest editor for several notable journals. Grumezescu has published peer-reviewed papers, 20 book chapters, 6 co-authored books and 11 edited books. Her primary area of research is the development of bionanomaterials with antimicrobial applications.
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Paperback ISBN: Imprint: Academic Press. Published Date: 3rd November Page Count: View all volumes in this series: Handbook of Food Bioengineering. For regional delivery times, please check When will I receive my book?
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Institutional Subscription. Free Shipping Free global shipping No minimum order. Pavan Kumar 2. Soto Lopez, M. Gontijo, D. Boggione, L. Albino, L. Batalha, R. Khora and Soumya Jal 8. Nunes Starodub, O. Novgorodova, Y. Ogorodniichuk Presents modern alternatives for avoiding microbial spoilage and food degradation using preventative and intervention technologies Provides key methods for addressing microbial contamination and preventing food borne illness through research and risk assessment analysis Includes detailed information on bacterial contamination problems in different environmental environments and the methodologies to help solve those problems.
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Food Spoilage and Food Poisoning
All food should be safe and free from contamination and spoilage at all points in its journey from its source until it reaches the consumers. However, food contamination is a serious public health problem in Ethiopia, resulting in foodborne diseases that affect many people every year. Hence, awareness of potential sources of food contamination is an important component of good nutrition and good health. In this study session we are going to concentrate on food contamination by microorganisms, chemicals and physical factors. Food may be contaminated by different microorganisms or by chemicals that can cause health problems for anyone who eats it. In Study Session 9 you will learn in detail about foodborne diseases. But first you will be introduced to the basic principles of food microbiology in this study session, and about the ways in which food becomes contaminated by different microorganisms, chemicals and physical objects.
Microbiology is important to food safety, production, processing, preservation, and storage. Microbes such as bacteria, molds, and yeasts are employed for the foods production and food ingredients such as production of wine, beer, bakery, and dairy products. On the other hand, the growth and contamination of spoilage and pathogenic microorganisms is considered as one of the main causes to loss of foodstuff nowadays. Although technology, hygienic strategies, and traceability are important factors to prevent and delay microbial growth and contamination, food remains susceptible to spoilage and activity of pathogen microorganisms. Food loss by either spoilage or contaminated food affects food industry and consumers leading to economic losses and increased hospitalization costs. This chapter focuses on general aspects, characteristics, and importance of main microorganisms bacteria, yeasts, molds, virus, and parasites involved in food spoilage or contamination: known and recently discovered species; defects and alterations in foodstuff; most common food associated with each foodborne disease; resistance to thermal processing; occurrence in different countries; outbreaks; and associated symptoms.
Food Spoilage Microorganisms
Contamination occurs from various physical, chemical and biological sources and is affected by external factors such as temperature, poor hygiene and sanitation. The intrinsic factors such as pH, redox potential, water content and the presence of antimicrobial substances in food also affect the degree of contamination and thereby the spoilage. Contamination leads to spoilage of food due to the microorganisms, enzymes, chemical reactions harmful additives, mycotoxins, bacterial toxins and radiations and physical changes caused by freezing, burning, drying, pressure.
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Food Spoilage and Food Poisoning
Bacteria are the most important microorganisms to the food processor. Most are harmless, many are highly beneficial, some indicate the probable presence of filth, disease organisms, spoilage and a few cause disease. There are thousands of species of bacteria, but all are single-celled and fall into three basic shapes: spherical, straight rods, and spiral rods.
During harvesting, processing and handling operations food may become contaminated with a wide range of microorganisms. Subsequently, during distribution and storage only a small fraction of these will develop and cause serious deteriorations. Which microorganisms will develop or what bio chemical reactions occur is dependent upon food derived or environmental factors.