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.
1. Cover - p. i 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. ii 5. List of Contributors - p. iv 6. Foreword - p. xvi 7. Series Preface - p. xviii 8. Preface for Volume 10: Microbial Contamination and Food Degradation - p. xxii 9. Chapter 1: Food Products and Food Contamination - p. xxvi 10. Chapter 2: Microbial Contamination, Prevention, and Early Detection in Food Industry - p. 19 11. Chapter 3: Microbiological Contamination in Foods and Beverages: Consequences and Alternatives in the Era of Microbial Resistance - p. 47 12. Chapter 4: Quorum Sensing as a Mechanism of Microbial Control and Food Safety - p. 84 13. Chapter 5: Food Degradation and Foodborne Diseases: A Microbial Approach - p. 107 14. Chapter 6: Fresh-Cut Fruits: Microbial Degradation and Preservation - p. 148 15. Chapter 7: Occurrence of Natural Toxins in Seafood - p. 176 16. Chapter 8: Biopreservatives as Agents to Prevent Food Spoilage - p. 233 17. Chapter 9: Wine Microbial Spoilage: Advances in Defects Remediation - p. 270 18. Chapter 10: Near-Infrared Spectral Informative Indicators for Meat and Dairy Products, Bacterial Contamination, and Freshness Evaluation - p. 314 19. Chapter 11: Use of Bacterial Growth Curve for Assessing Risk of Microbiological Pathogens in Food Products - p. 340 20. Chapter 12: Biosensors and Express Control of Bacterial Contamination of Different Environmental Objects - p. 365 21. Chapter 13: Mycotoxins in Foods: Mycotoxicoses, Detection, and Management - p. 394 22. Chapter 14: Multiple-Locus Variable-Number of Tandem-Repeats Analysis as Subtyping Technique for Food-Borne Pathogens - p. 421 23. Chapter 15: Antimicrobial and Antioxidant Properties of Essential Oils in Food Systems—An Overview - p. 442 24. Index - p. 470
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.
1. Cover - p. i 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. ii 5. List of Contributors - p. iv 6. Foreword - p. xvi 7. Series Preface - p. xviii 8. Preface for Volume 10: Microbial Contamination and Food Degradation - p. xxii 9. Chapter 1: Food Products and Food Contamination - p. xxvi 10. Chapter 2: Microbial Contamination, Prevention, and Early Detection in Food Industry - p. 19 11. Chapter 3: Microbiological Contamination in Foods and Beverages: Consequences and Alternatives in the Era of Microbial Resistance - p. 47 12. Chapter 4: Quorum Sensing as a Mechanism of Microbial Control and Food Safety - p. 84 13. Chapter 5: Food Degradation and Foodborne Diseases: A Microbial Approach - p. 107 14. Chapter 6: Fresh-Cut Fruits: Microbial Degradation and Preservation - p. 148 15. Chapter 7: Occurrence of Natural Toxins in Seafood - p. 176 16. Chapter 8: Biopreservatives as Agents to Prevent Food Spoilage - p. 233 17. Chapter 9: Wine Microbial Spoilage: Advances in Defects Remediation - p. 270 18. Chapter 10: Near-Infrared Spectral Informative Indicators for Meat and Dairy Products, Bacterial Contamination, and Freshness Evaluation - p. 314 19. Chapter 11: Use of Bacterial Growth Curve for Assessing Risk of Microbiological Pathogens in Food Products - p. 340 20. Chapter 12: Biosensors and Express Control of Bacterial Contamination of Different Environmental Objects - p. 365 21. Chapter 13: Mycotoxins in Foods: Mycotoxicoses, Detection, and Management - p. 394 22. Chapter 14: Multiple-Locus Variable-Number of Tandem-Repeats Analysis as Subtyping Technique for Food-Borne Pathogens - p. 421 23. Chapter 15: Antimicrobial and Antioxidant Properties of Essential Oils in Food Systems—An Overview - p. 442 24. Index - p. 470
