Microbiological Food Hygiene is a book about our clean and healthy
nutrition from the sources of raw food materials into our homes. It
associates nutrition to the functions of our alimentary tract and
its microflora. They ultimately digest the food for nutrient
uptake, as well as meet the challenges from the outside microbes.
Both industrial food manufacturing and traditional means for
hunting, fishing and gathering as well as the agriculture and
animal husbandry are included from the hygienic point of view. Food
hygienic quality during its production and preparation,
distribution and catering are also focused on, as well as
strategies for its maintenance. Besides our bodily source of energy
and anabolism, food is a substrate for micro-organisms, both on its
own and in our alimentary tract. Sometimes, the microbes cause
spoilage, food-poisoning or diseases via food. Microbiological Food
Hygiene introduces the common bacterial, viral, fungal or toxin
agents of food-poisonings. In this book, the history of method
development in food microbiology is surveyed, as well as the
detection of food contaminants. Also, the follow-up of the effects
of salmonellae, campylobacteria, Bacillus sp., staphylococcal,
clostridial or other toxins, various food-poisoning zoonoses, dairy
contamination, fish microbes, and several other forms of food
contamination are included. Microbes can also be used for
processing food for better diet and preservation, its improved
constitution, and for adding taste or nutritional values into it.
This book introduces also some more exotic cases of traditional
foods and their contamination problems and preservation means, from
the arctic areas to the tropics. They could serve as examples for
modern homes and restaurants or large industrial kitchens. The
positive contribution of microbial strains in binding valuable
trace elements, such as selenium and other minerals is presented,
as well as the probiotic activities of several microbes and their
roles in maintaining the BIB (Bacteriological Intestinal Balance).
Results on health promoting flavonoid substances and neonatal milk
formulas are introduced. Methods for microbiological food
diagnostics and quality monitoring are widely included, also with
some actual problems as the spread of antibiotic resistant strains
and some other emerging threats. These hazards are partially due to
population expansion and global trade and travelling. Also, the
industrial food manufacturing accelerates the buildup of some of
the problems. Experts in microbiology as well as those working with
food production and distribution in our societies need to keep up
with the pace of various methods of development, such as novel
genetic techniques or immunoassays, enhanced enrichment, volatile
sensing, molecular diagnostics and many others. The influence of
various microbes in foods and thereof is related to their metabolic
capabilities, surface structures and the antigenic properties,
biofilm formation, intestinal interactions, etc. These phenomena
are profoundly discussed in the Microbiological Food Hygiene. Food
sterilisation, hygienisation and preservation techniques, large
kitchens and catering services, and other practical issues are also
introduced. The importance of theoretic background is to be
estimated on the basis of everyday activities in the versatile and
fascinating field of food production and hygiene.
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