Advances in Applied Microbiology, Volume 105 continues the comprehensive reach of this widely read and authoritative review source in microbiology. Users will find invaluable references and information on a variety of areas, with this updated volume including chapters covering The Genus Macrococcus: an insight into its evolution, biology and relationship with Staphylococcus, The use of electrobiochemical reactors for in vitro and in vivo metabolic engineering, Advances in the Microbial Ecology of Biohydrometallurgy, Optimizing yeast alcoholic fermentations, Methods to reduce spoilage and microbial contamination of plant produce, Microbial Diversity and Functional Analysis, and more.

Advances in Virus Research, Volume 102, the latest release in this esteemed series, contains new, informative updates on the topic. First published in 1953, this series covers a diverse range of in-depth reviews, providing a valuable overview of the current field of virology. Updates to this release includes sections on the Development of model systems for plant rhabdovirus research, Dichorhaviruses and their mite vectors, Molecular modelling for better understanding Cucumovirus pathology, Modification of host-insect reactions by viruses, Gene Gangs of the Chloroviruses: Conserved Co-linear Monocistronic Gene Sets, Virus disease control by transgenic approach and attenuated virus, Virus effectors, Tobamovirus evolution, and more.

Advances in Applied Microbiology continues to be one of the most widely read and authoritative review sources in microbiology, containing comprehensive reviews of the most current research in applied microbiology. Users will find invaluable references and information on a variety of areas, including protozoan grazing of freshwater biofilms, metals in yeast fermentation processes, the interpretation of host-pathogen dialogue through microarrays, and the role of polyamines in bacterial growth and biofilm formation. Eclectic volumes are supplemented by thematic volumes on various topics, including Archaea and sick building syndrome.

In recent decades there has been an explosion in work in the social and physical sciences describing the similarities between human and nonhuman as well as human and non-animal thinking. This work has explicitly decentered the brain as the sole, self-contained space of thought, and it has found thinking to be an activity that operates not only across bodies but also across bodily or cellular membranes, as well as multifaceted organic and inorganic environments. For example, researchers have looked at the replication and spread of slime molds (playfully asking what would happen if they colonized the earth) to suggest that they exhibit 'smart behavior' in the way they move as a potential way of considering the spread of disease across the globe. Other scholars have applied this model of non-human thought to the reach of data mining and global surveillance. In The Biopolitics of Alphabets and Embryos, Ruth Miller argues that these types of phenomena are also useful models for thinking about the growth, reproduction, and spread of political thought and democratic processes. Giving slime, data and unbounded entities their political dues, Miller stresses their thinking power and political significance and thus challenges the anthropocentrism of mainstream democratic theories. Miller emphasizes the non-human as highly organized, systemic and productive of democratic growth and replication. She examines developments such as global surveillance, embryonic stem cell research, and cloning, which have been characterized as threats to the privacy, dignity, and integrity of the rational, maximizing and freedom-loving democratic citizen. By shifting her level of analysis from the politics of self-determining subjects to the realm of material environments and information systems, Miller asks what might happen if these alternative, nonhuman thought processes become the normative thought processes of democratic engagement.

Hygienic Design of Food Factories, Second Edition includes updates on existing chapters, along with new sections on cold storage, the control of air in food refrigeration facilities, and prevention of contamination when building during production and regulations in Asian countries (other than Japan). Sections cover the implications of hygiene and construction regulation in various countries on food factory design, describe site selection, factory layout and the associated issue of airflow, and address the hygienic design of essential parts of a food factory, including walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas, and more. With its distinguished editors and international team of contributors, this book continues to be an essential reference for managers of food factories, food plant engineers, and all those with an academic research interest in the field.

Green Products in Food Safety explores the potential of green chemicals in the sustainable management of food biodeterioration agents while also addressing existing limitations of green products for their sustainable application. The book summarizes food loss by biodeterioration agent (bacteria, fungi, mycotoxin and insect pest), novel detection methods for hazardous food contaminants, different sources of green chemicals, their origin, extraction and characterization methods, and bioactivity of green products against biodeterioration agent with their molecular sites of action. The contents of the book cover the basic and translational aspects that will prove to be beneficial for food scientists, researchers, students and young professionals. In addition, the pharmacological properties, metabolic engineering of green chemical biosynthesis, role of mathematical modeling to design the novel synergistic formulation (Additive, adjuvant and synergistic effect), nanocarrier applications in the food system, elucidation of novel site of action, and toxicity prediction and ecological perception are also included to overcome the existing limitations.

Nanotechnology Applications for Food Safety and Quality Monitoring brings together nanotechnology science-based research for food safety and quality monitoring. With the advancement in knowledge about behavior of nano-engineered materials in food and its toxicity, the application of nanotechnology is expected to reach unprecedented levels in achieving food safety. Currently, there is no practical resource of nanotechnology as a tool specifically for monitoring safety and quality. This is a practical, concise, applications-based reference that is essential for food industry researchers and scientists to monitor the safety and quality of food to ensure quality food supplies.

Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products. Sections provide an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods in the tropics, focus on innovative techniques for investigating the composition of these fermented food products and improvement of the fermentation process to yield better nutritional constituents, health beneficial components and sensory qualities, and cover safety aspects to be considered in fermented foods. Final sections provide insights on the packaging and marketing of these food products. This book provides new perspectives and recent information to complement existing texts on indigenous fermented foods serving as a valuable reference text for detailed insights into indigenous fermented foods of the tropics.

Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain presents approaches for exposure-led risk assessment and the management of changes in the chemical, pathogenic microbiological and physical (radioactivity) contamination of 'food' at all key stages of production, from farm to consumption. This single volume resource introduces scientific advances at all stages of the production to improve reliability, predictability and relevance of food safety assessments for the protection of public health. This book is aimed at a diverse audience, including graduate and post-graduate students in food science, toxicology, microbiology, medicine, public health, and related fields. The book's reach also includes government agencies, industrial scientists, and policymakers involved in food risk analysis.

Food Quality Analysis: Applications of Analytical Methods Coupled With Artificial Intelligence provides different spectroscopic techniques and their application to food quality analysis, with the unique approach of adding multivariate analysis as well as artificial intelligence applications. It also brings chromatographic methods for the analysis of a wide range of food items including wheat flours, oils and fats. Written by a team of interdisciplinary experts, this is a valuable resource for researchers and personnel involved in food industries.

Food Safety in Middle East provides the latest research data on food safety in the Arab countries of the Middle East and summarizes recent developments on food safety practices, policies, and legislations. Food safety is a hot issue in research over the last decade due to the surge in foodborne infections, particularly in this area. Data suggest the increase is due to the foods consumed by the increasing holidaymakers and tourists. This book sums up information published in scientific literature with additional reports, knowledge and expertise to help reduce foodborne illnesses in this growing area. Beginning with the introduction of Middle East's food culture, the book addresses the food safety status in the Middle East. It dives deep in biological hazards (foodborne infections, intoxications and toxicoinfections) and in chemical hazards in foods of the Middle East. Additionally, the book reviews current measures that are being used to control foodborne pathogens in common foods widely consumed in the area. Interestingly, important data on food safety knowledge, attitudes, and practices among food handlers in foodservice establishments in the Arab countries of the Middle East, are being thoroughly presented and analyzed. The book finally summarizes the current food safety legislations implemented at government level in certain Middle Eastern countries. It is a valuable reference for graduate students, researchers, librarians and professionals working in the food sector.

Ground-breaking, evidence-based book asks how many lives were lost because of Chinas negligence about lab-leaked SARS-CoV-2. In a disturbing reconstruction of events by two of the most reputable scientists in the world, a new book reveals for the first time how Chinese authorities and elite Wuhan scientists knew about SARS-CoV-2s menacing biological features from the start but remain silent to this day. In The Origin of the Virus (Clinical Press) Dr Steven Quay and Prof Angus Dalgleish, working with Italian reporter Paolo Barnard, show how China engaged in lies, omissions and obfuscations to cover up the laboratory origin of the virus. Had they immediately alerted the international community and policymakers of the extremely pathogenic molecular machinery present in SARS-CoV-2's genome, very large numbers of lives may have been spared, argue Quay, Dalgleish and Barnard. The authors provide a shocking account of the extreme experiments that led to the outbreak of the worst pandemic since the 1918 Spanish influenza. They broaden the censure to explain why some American and British scientists thwarted a proper investigation of the origin of COVID-19. Despite its impeccable scientific grounding the book is both a readable and gripping account that, for the first time, allows the public to partake in what lies at the heart of the many scandals surrounding the birth of the most deadly virus in modern times.

Food Fraud: A Global Threat With Public Health and Economic Consequences serves as a practical resource on the topic of food fraud prevention and compliance with regulatory and industry standards. It includes a brief overview of the history of food fraud, current challenges, and vulnerabilities faced by the food industry, and requirements for compliance with regulatory and industry standards on mitigating vulnerability to food fraud, with a focus on the Global Food Safety Initiative (GFSI) Benchmarking Requirements. The book also provides individual chapters dedicated to specific commodities or sectors of the food industry known to be affected by fraud, with a focus on specific vulnerabilities to fraud, the main types of fraud committed, analytical methods for detection, and strategies for mitigation. The book provides an overview of food fraud mitigation strategies applicable to the food industry and guidance on how to start the process of mitigating the vulnerability to food fraud. The intended audience for this book includes food industry members, food safety and quality assurance practitioners, food science researchers and professors, students, and members of regulatory agencies.

Food Toxicology and Forensics presents an overview on these subjects, along with the analytical tools necessary to handle the complexity of the issues at play between them. The book discusses the presence of foreign substances in food despite forensic analysis and supports the scientific community, laboratories and regulatory bodies in their aim to identify food fraud. Topics include the forensic attribution profiling of food by liquid chromatography (LC), contemporary mass spectrometry (MS), tandem mass spectrometry (MS/MS) and liquid chromatography coupled to mass spectrometry (LC-MS), the application of ambient ionization mass spectrometry (AIMS) techniques for the analysis of food samples, and more.

Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards. Significant enhancements of analytical accuracy, precision, detection limits and sampling has expanded the practical range of food applications, hence this reference offers modern food analysis in view of new trends in analytical techniques and applications to support both the scientific community and industry professionals. This reference covers the latest topics across existing and new technologies, giving emphasis on food authenticity, traceability, food fraud, food quality, food contaminants, sensory and nutritional analytics, and more.

Immunopathology, Volume 107 in the Advances in Virus Research series, highlights new advances in the field, with this new volume presenting interesting chapters. Each chapter is written by an international board of authors. Viral Immunopathology will cover how the immune system, innate or adaptive, is often at the root of viral pathogenesis. This is true in diverse host systems including vertebrates, plants and insects. This volume will present the latest findings in this interesting and important area of research, and will include human, plant, fish, and insect viruses. Different kingdoms have evolved very diverse immune responses to virus infection but the common theme - namely, that effects of viruses on host immune systems can condition the induction of viral disease - will unify this concept across kingdoms.

Food Safety and Quality Systems in Developing Countries: Volume III: Technical and Market Considerations is a practical resource for companies seeking to supply food products from developing countries to developed country markets or to transnational business located in developing countries. It explores practical approaches to complying with food safety and quality systems requirements, backed by the science-based approaches used in the major markets applied in a developing country context. It explores the topic from the perspective of agribusiness value chains and includes deconstructions of regulatory and market channel-specific technical requirements in North America, Europe, and other major markets. Volume III builds on the platforms laid by the previous two volumes, providing guidance from industry-leading experts on addressing regulatory and market-specific microbiological, chemical, packaging and labelling, supply chain, and systems-related food safety and quality compliance requirements. This book addresses technical and market-determined standards that value chain participants in developing countries face supplying developed country markets or transnational firms, including hotels, major multiples, and quick serve restaurant brands.

Molecular Medical Microbiology, Third Edition presents the latest release in what is considered to be the first book to synthesize new developments in both molecular and clinical research. The molecular age has brought about dramatic changes in medical microbiology, along with great leaps in our understanding of the mechanisms of infectious disease. This third edition is completely updated, reviewed and expanded, providing a timely and helpful update for microbiologists, students and clinicians in the era of increasing use of molecular techniques, changing epidemiology and prevalence, and increasing resistance of many pathogenic bacteria. Written by experts in the field, chapters include cutting-edge information and clinical overviews for each major bacterial group, along with the latest updates on vaccine development, molecular technology and diagnostic technology.