LEADER 04669oam 2200613I 450 001 9910800186703321 005 20230807204219.0 010 $a0-429-16829-2 010 $a1-4665-9306-7 024 7 $a10.1201/b17465 035 $a(CKB)2670000000557464 035 $a(EBL)1604452 035 $a(SSID)ssj0001358913 035 $a(PQKBManifestationID)11760034 035 $a(PQKBTitleCode)TC0001358913 035 $a(PQKBWorkID)11299460 035 $a(PQKB)11163953 035 $a(MiAaPQ)EBC1604452 035 $a(OCoLC)892875094 035 $a(EXLCZ)992670000000557464 100 $a20180331h20152015 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aMicrobial food safety and preservation techniques /$fedited by V. Ravishankar Rai, Jamuna A. Bai 210 1$aBoca Raton :$cTaylor & Francis,$d[2015] 210 4$dİ2015 215 $a1 online resource (534 p.) 300 $aDescription based upon print version of record. 311 $a1-322-63637-0 311 $a1-4665-9307-5 320 $aIncludes bibliographical references at the end of each chapters. 327 $aFront Cover; Contents; Preface; Editors; Contributors; Chapter 1: Microbiological Risk Assessment of Raw, Fresh Produce; Chapter 2: Listeria monocytogenes in Seafood with a Special Emphasis on RTE Seafood; Chapter 3: Fruit Juice Processing: Addressing Consumer Demands for Safety and Quality; Chapter 4: Accumulation of Biogenic Amines in Foods: Hazard Identification and Control Options; Chapter 5: Quantitative Microbial Risk Assessment Methods for Food Safety in RTE Fresh Vegetables; Chapter 6: Mechanisms and Risks Associated with Bacterial Transfer between Abiotic and Biotic Surfaces 327 $aChapter 7: Molecular Techniques for Detection of Food-Borne Bacteria and for Assessment of Bacterial QualityChapter 8: Recent Developments in Molecular-Based Food-Borne Pathogen Detection; Chapter 9: Nanobiotechnology for the Detection of Food-Borne Pathogens; Chapter 10: Molecular Nanotechnology: Rapid Detection of Microbial Pathogens in Food; Chapter 11: Detection of Mycotoxin-Producing Molds and Mycotoxins in Foods; Chapter 12: Electrochemical Biosensors for Food-Borne Pathogens; Chapter 13: Novel Techniques for Preventing Bacterial Attachment to Foods and Food-Processing Surfaces 327 $aChapter 14: Bacteriocins: The Natural Food PreservativesChapter 15: Use of Bacteriocins and Essential Oils for the Control of Listeria monocytogenes in Processed Foods; Chapter 16: Replacement of Conventional Antimicrobials and Preservatives in Food Production to Improve Consumer Safety and Enhance Health Benefits; Chapter 17: Control of Toxigenic Molds in Food Processing; Chapter 18: Smart/Intelligent Nanopackaging Technologies for the Food Sector; Chapter 19: Plant Extracts as Natural Antimicrobials in Food Preservation; Chapter 20: Hurdle Technology 327 $aChapter 21: Quorum Sensing in Food-Borne Bacteria and Use of Quorum Sensing Inhibitors as Food Intervention TechniquesChapter 22: Plasma Technology as a New Food Preservation Technique; Chapter 23: Broad-Spectrum Hybrid and Engineered Bacteriocins for Food Biopreservation: What Will Be the Future of Bacteriocins?; Chapter 24: Biological Preservation of Foods; Chapter 25: Estimating the Shelf Life of Minimally Processed Foods: An Approach Integrating Process Engineering and Growth Kinetics Models; Chapter 26: Strategies for Controlling the Growth of Spoilage Yeasts in Foods; Back Cover 330 $aIn recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in many of these advances, Microbial Food Safety and Preservation Techniques gives you an in-depth look at the fundamental and applied aspects of food safety. It describes the control measures employed and emphasizes the food preservative techniques that are used to ensure high-quality and safe foods.Th 606 $aFood$xMicrobiology 606 $aFood safety 606 $aFood handling 615 0$aFood$xMicrobiology. 615 0$aFood safety. 615 0$aFood handling. 676 $a363.19/26 702 $aRai$b V. Ravishankar 702 $aBai$b Jamuna A$g(Jamuna Aswathanarayn), 801 0$bFlBoTFG 801 1$bFlBoTFG 906 $aBOOK 912 $a9910800186703321 996 $aMicrobial food safety and preservation techniques$93874657 997 $aUNINA