Food Microbiology: An Introduction by
Food microbiologists must understand basic microbiology, the roles of beneficial microbes, food safety regulations and policy, and the proper practices that ensure safe and healthy food for billions of people.
Food Microbiology: Principles into Practice by
This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing
New Trends in Marine Freshwater Toxins: Food and Safety Concerns: Food and Safety Concerns by
Marine and freshwater biotoxins are a well-known problem in food safety, mainly for filter-feeding mollusks and for freshwater aquaculture. This is a challenging matter since, in recent years, toxic algal blooms seems to grow in frequency and duration, leading to longer closure of harvesting areas, disruption in trade, mortality in farmed fish and a growing concern in producers, consumers and health authorities. This book combines all the information related to food-borne illness associated with marine or freshwater biotoxins, the anthropogenic and environmental factors that cause the appearance of toxic episodes and all available analytical procedures for phycotoxins detection.
