Detect foodborne pathogens early and minimize consumer exposure. • Presents the latest guidelines for fast, easy, cost-effective foodborne pathogen detection. • Enables readers to avoid common pitfalls and choose the most effective and efficient method, assemble the necessary resources, and implement the method seamlessly. • Includes first-hand laboratory experience from more than 85 experts from research centers across the globe.

The contamination of the environment by herbicides, pesticides, solvents, various industrial byproducts (including toxic metals, radionucleotides and metalloids) is of enormous economic and environmental significance. Biotechnology can be used to develop "green" or environmentally friendly solutions to these problems by harnessing the ability of bacteria to adapt metabolic pathways, or recruit new genes to metabolise harmful compounds into harmless byproducts. In addition to its role in cleaning-up the environment, biotechnology can be used for the production of novel compounds with both agricultural and industrial applications. Internationally acclaimed authors from diverse fields present comprehensive reviews of all aspects of Industrial and Environmental Biotechnology. Chapters concerned with environmental biotechnology cover two major categories of pollutants: organic compounds and metals. Organic pollutants include cyclic aromatic compounds, with/without nitrogenous or chloride substitutions while metal pollutants include copper, chromate, silver, arsenic and mercury. The genetic basis of bioremediation and the microbial processes involved are examined, and the current and/or potential applications of bioremediation are discussed. The use of biotechnology for industrial and agricultural applications includes a chapter on the use of enzymes as biocatalysts to synthesize novel opiate derivatives of medical value. The conversion of low-value molasses to higher value products by biotechnological methods and the use tissue culture methods to improve sugar cane and potatoes crop production is discussed.

Food diagnostics is a relatively new and emerging area fuelled inlarge part by the ever-increasing demand for food safety.Advances in Food Diagnostics provides the most updated,comprehensive professional reference source available, coveringsophisticated diagnostic technology for the food industry. EditorsNollet, Toldrá, and Hui and their broad team of internationalcontributors address the most recent advances in food diagnosticsthrough multiple approaches: reviewing novel technologies toevaluate fresh products; describing and analyzing in depth severalspecific modern diagnostics; providing an analysis of dataprocessing; and discussing global marketing with an insight intofuture trends. While covering conventional (typically lab-based) methods ofanalysis, the book focuses on leading-edge technologies that arebeing or about to be introduced. The book looks at areas such asfood quality assurance, safety and traceability. Issues such asimproved quality control, monitoring pesticide and herbicideresidues in food, determining the nutritional content of food anddistinguishing between GM and "conventional" foodstuffs arecovered. Advances in Food Diagnostics offers the foodprofessional what its title promises – the latest advances infood diagnostics and analysis.

The food industry, with its diverse range of products (e.g. short shelf-life foods, modified atmosphere packaged products and minimally processed products) is governed by strict food legislation, and microbiological safety has become a key issue. Legally required to demonstrate 'due diligence', food manufacturers are demanding analytical techniques that are simple to use, cost effective, robust, reliable and can provide results in 'real time'. The majority of current microbiological techniques (classical or rapid), particularly for the analysis of foodborne pathogens, give results that are only of retrospective value and do not allow proactive or reactive measures to be imple mented during modem food production. Rapid methods for microbial analysis need to be considered in the context of modem Quality Assurance (QA) systems. This book addresses microbiologists, biochemists and immunologists in the food industry, the public health sector, academic and research institutes, and manufacturers of kits and instruments. This volume is an up-to-date account of recent developments in rapid food microbiological analysis, current approaches and problems, rapid methods in relation to QA systems, and future perspectives in an intensely active field. P.D.P. Contributors Public Health Laboratory, Royal Preston Hospital, PO Box F.J. Bolton 202, Sharoe Green Lane North, Preston PR2 4HG, UK. D. M. Gibson Ministry of Agriculture, Fisheries and Food, Torry Research Station, 135 Abbey Road, Aberdeen AB9 8DG, Scotland. P.A. Hall Microbiology and Food Safety, Kraft General Foods, 801 Waukegan Road, Glenview, Illinois 60025, USA.

The genus Salmonella comprises an important number of bacterial species able to colonize and infect numerous animal species and humans. Although more than a hundred years passed since its discovery, Salmonella still represents a redoubtable and successful microorganism, difficult to deal with. Whether we discuss about typhoid fever or food poisoning, the public health and financial consequences are practically incalculable. The costs attributable to Salmonella contamination of meat, eggs, and vegetables are also very high worldwide. Antimicrobial resistance in Salmonella isolates is an emerging threat not only in humans, and special measures should be addressed to this global problem. The book Current Topics in Salmonella and Salmonellosis contains a series of reviews about all-important issues concerning these subjects. It comprises 14 chapters grouped in 4 sections emphasizing new insights into pathogenesis, bacterial detection and antibiotic resistance, infections in animals, risk factors, and control strategies. The new genomic data and the exhaustive presentation of molecular pathogenesis bring novelty to the book and can help to improve our knowledge about Salmonella-induced diseases.

Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.

Microbiological Analysis of Foods and Food Processing Environments is a well-rounded text that focuses on food microbiology laboratory applications. The book provides detailed steps and effective visual representations with microbial morphology that are designed to be easily understood. Sections discuss the importance of the characteristics of microorganisms in isolation and enumeration of microorganisms. Users will learn more about the characteristics of microorganisms in medicine, the food industry, analysis laboratories, the protection of foods against microbial hazards, and the problems and solutions in medicine and the food industry. Food safety, applications of food standards, and identification of microorganisms in a variety of environments depend on the awareness of microorganisms in their sources, making this book useful for many industry professionals. - Includes basic microbiological methods used in the counting of microbial groups from foods and other samples - Covers the indicators of pathogenic and spoilage microorganisms from foods and other samples - Incorporates identification of isolated microorganisms using basic techniques - Provides expressed isolation, counting and typing of viruses and bacteriophages - Explores the detection of microbiological quality in foods

Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.

Principles of Bacterial Detection: Biosensors, Recognition Receptors and Microsystems will cover the up-to-date biosensor technologies used for the detection of bacteria. Written by the world's most renowned and learned scientists each in their own area of expertise, Principles of Bacterial Detection: Biosensors, Recognition Receptors and Microsystems is the first title to cover this expanding research field.