Microbiological Research and Development for the Food Industry (eBook, PDF)

Redaktion: Taormina, Peter J.

• Format: PDF

Produktbeschreibung

Research and development on microorganisms in food has evolved from a luxury to a necessity for companies competing in the global marketplace. Whether research is conducted internally or externally through contract laboratories and universities, microbial research in foods is crucial to the safety and integrity of our food supply. Microbiological R

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 355
• Erscheinungstermin: 26. September 2012
• Englisch
• ISBN-13: 9781439834848
• Artikelnr.: 39453512

Autorenporträt

Dr. Peter J. Taormina is Principal Microbiologist at John Morrell Food Group, Corporate Food safety, Cincinnati, Ohio.

Inhaltsangabe

The case for microbiological research and development. Building research
and development capabilities. Food process validations. Food product
validations. Competitive research and development on antimicrobials and
food preservatives. Competitive research and development on food-processing
sanitizers and biocides. Research during microbial food safety emergencies
and contaminant investigations. Predictive modeling: Principles and
practice. Detection and identification of bacterial pathogens in food using
biochemical and immunological assays. Microbiological growth-based and
luminescence methods of food analysis. Nucleic acid-based methods for
detection of foodborne pathogens. Reporting food microbiology research
outcomes.