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Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical)
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Techniques to Measure Food Safety and Quality - Microbial, Chemical, and Sensory (Hardcover, 1st ed. 2021)
Loot Price: R6,039
Discovery Miles 60 390
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Techniques to Measure Food Safety and Quality - Microbial, Chemical, and Sensory (Hardcover, 1st ed. 2021)
Expected to ship within 12 - 17 working days
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This book addresses the basic understanding of food contaminants
and their sources, followed by the techniques to measure food
safety and quality. It is divided into four parts: Part A - sources
of contaminants in foods, their associated health risks, and
integrated management and alternative options to minimize
contaminants; Part B - Technological assessment of conventional
methods and selected advanced methods for the detection,
identification and enumeration of microbial contaminates; Part C -
Technological assessment of different chemical measurements
techniques; and Part D - Technological assessment of different
instrumental techniques to assess sensory properties of foods. Food
safety is a growing concern due to the increase in food-borne
illnesses caused by food adulteration, excessive use of pesticides,
use of chemical preservatives and artificial fruit ripening agents,
microbial contaminations, and improper food handling. Chemical
contaminants in food could be transferred from environmental or
agrochemical sources, personal care products, and other by-products
of water disinfects. In addition, microbial food safety can be
threatened due to the presence of many pathogens, such as
Salmonella, Escherichia coli, Clostridium botulinum, Staphylococcus
aureus, and Listeria monocytogenes in foods. Globally, strict
regulations are imposed to limit the potential contaminants in
foods. Development of accurate, rapid, and inexpensive approaches
to test food contamination and adulteration would be highly valued
to ensure global food safety. There are existing processes to
ensure safety of food products from chemical and microbial
contaminants. Apart from the existing measurement technologies,
varieties of new techniques are also being emerged and these could
be potential to ensure food safety and quality. In addition to
chemical and microbial properties, sensory properties such as
texture, mouth feel, flavor, and taste, are among the most
important attributes of food products to ensure their acceptability
by consumers. Two approaches are available to evaluate sensory
properties of food products, namely subjective and objective
analyses. The responses are perceived by all five senses: smell,
taste, sight, touch, and hearing. The approach used in sensory
evaluation varies depending on the types of foods and the ultimate
goal of the testing. Sensory attributes are the most important
quality parameters after ensuring the safety of foods.
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