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Thematische Bibliographien / Food microbiology

Inhaltsverzeichnis

Zeitschriftenartikel
Dissertationen
Bücher
Buchteile
Konferenzberichte
Berichte der Organisationen

Auswahl der wissenschaftlichen Literatur zum Thema „Food microbiology“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 25. Juli 2025

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Zeitschriftenartikel zum Thema "Food microbiology"

1

Sadiku, Matthew N. O., Tolulope J. Ashaolu, and Sarhan M. Musa. "Food Microbiology." International Journal of Trend in Scientific Research and Development Volume-3, Issue-4 (2019): 837–38. http://dx.doi.org/10.31142/ijtsrd23951.

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Bhattacharyya, Sayan. "Food microbiology." Eastern Journal of Medical Sciences 8, no. 3 (2024): 55–58. http://dx.doi.org/10.32677/ejms.v8i3.4433.

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Background: Food is imperative for continuation of life. However, it is also an important vehicle of entry of infections. Bacterial, viral and parasitic agents, causing these infections can all spread by food. Bacteria can produce many toxins and also be invasive sometimes, which can lead to diarrhoea and dysentery, respectively. This contamination takes place by risks like cooking food at improper temperature and keeping food open after cooking. These risks lead to various hazards. Also, microbes can help prepare different foods like fermented foods and kombucha tea. Modern society relies hea

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Laranjo, Marta, María de Guía Córdoba, Teresa Semedo-Lemsaddek, and Maria Eduarda Potes. "Food Microbiology." BioMed Research International 2019 (April 4, 2019): 1–2. http://dx.doi.org/10.1155/2019/8039138.

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4

Golden, David A. "Food microbiology." Trends in Food Science & Technology 6, no. 12 (1995): 423. http://dx.doi.org/10.1016/s0924-2244(00)89242-0.

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Skovgaard, Niels. "Food Microbiology." International Journal of Food Microbiology 61, no. 2-3 (2000): 209–10. http://dx.doi.org/10.1016/s0168-1605(00)00383-4.

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Lund, Carl. "Food microbiology." International Journal of Food Microbiology 32, no. 1-2 (1996): 245–46. http://dx.doi.org/10.1016/0168-1605(96)85890-9.

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Wimpenny, J. W. T. "Food microbiology." Endeavour 19, no. 4 (1995): 174. http://dx.doi.org/10.1016/0160-9327(95)90090-x.

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Andrews, Wallace H. "Food Microbiology." Journal of AOAC INTERNATIONAL 69, no. 2 (1986): 274–77. http://dx.doi.org/10.1093/jaoac/69.2.274a.

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Andrews, Wallace H. "Food Microbiology." Journal of AOAC INTERNATIONAL 70, no. 2 (1987): 305a—308. http://dx.doi.org/10.1093/jaoac/70.2.305a.

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10

Matthew, N. O. Sadiku, J. Ashaolu Tolulope, and M. Musa Sarhan. "Food Microbiology." International Journal of Trend in Scientific Research and Development 3, no. 4 (2019): 837–38. https://doi.org/10.31142/ijtsrd23951.

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Microbiology is a branch of biology that deals with organisms too small to be seen without magnification. It is the study of microorganisms, which are organisms such as bacteria, parasites, viruses, yeasts, molds, etc. that are so small they can only be seen using a microscope. Food microbiology is concerned with the effects microbes or organisms can have on the quality and safety of food products. This paper presents a brief introduction on food microbiology. Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa "Food Microbiology" Published in International Journal of Trend i

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Dissertationen zum Thema "Food microbiology"

1

Robinson, Tobin. "The microbiology of food microenvironments." Thesis, Cardiff University, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.387586.

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Olaonipekun, Basirat Arinola. "Application of predictive food microbiology to reduce food waste." Diss., University of Pretoria, 2017. http://hdl.handle.net/2263/65935.

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Universal food insecurity continue to be a challenge that needs attention from all stakeholders. The problem of food waste however is highly important as it slows down the effort to improve food security, most especially in the world’s poorest countries. Conservative shelf life estimation of RTE foods by food producers is one of the major contributor to food waste. After a survey was carried out on the different RTE food products (n=195) available on the shelf of 3 supermarkets in Hatfield, with their set shelf life and storage instructions. Microbiological quality (Total viable count, LAB, En

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Lombard, Bertrand. "Les essais inter-laboratoires en microbiologie des aliments Inter-laboratory studies in food microbiology." Phd thesis, INAPG (AgroParisTech), 2004. http://pastel.archives-ouvertes.fr/pastel-00001258.

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La validité des contrôles microbiologiques, réalisés dans l'objectif d'assurer la sécurité sanitaire des aliments, nécessite notamment l'obtention de résultats d'analyse fiables. La fiabilité des résultats implique l'utilisation de méthodes validées, mises en œuvre par un laboratoire compétent. Les essais inter-laboratoires permettent de s'assurer, du moins en partie, du respect de ces deux conditions. Cependant, en raison de limites expérimentales, ces essais ne sont pas aussi largement pratiqués dans le domaine de la microbiologie des aliments qu'ils ne le sont dans d'autres domaines analyti

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Grant, Irene Ruth. "The microbiology of irradiated pork." Thesis, Queen's University Belfast, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.335332.

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Mendoza, L. S. "The microbiology of cooked rice and fish fermentation." Thesis, University of Reading, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.356490.

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Eames, Malcolm. "United Kingdom Government food research and development policy : food safety, food science and the consumer." Thesis, University of Sussex, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.238807.

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Robles, de la Terre Raul Rene. "Modelling continuous solid/liquid countercurrent food extractions." Thesis, University of Reading, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.363805.

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Macario, Nancy. "The application of predictive food microbiology to improve the quality of milk." Thesis, Queensland University of Technology, 1995. https://eprints.qut.edu.au/37198/1/37198_Macario_1995.pdf.

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In traditionally packaged pasteurised milk, shelf-life is usually limited by Pseudomonas fluorescens. In aseptically packaged pasteurised milks in which these post-pasteurisation contaminants are eliminated, Bacillus circulans dominates at spoilage. Storage temperature controls the growth rates of these two spoilage organisms in milk and whether from a health, profit or other point of view, the availability of predictive models to estimate the remaining shelf-life would be of benefit to everyone involved in the food production and distribution chain. Standard plate counts have traditionally

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Stuart-Moonlight, Belinda Isobel. "Microbial survival on food contact surfaces in the context of food hygiene regulation." Thesis, King's College London (University of London), 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.249535.

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Hong, Wan Soo. "The development of a methodology for assessing food quality in hospital food service systems." Thesis, Sheffield Hallam University, 1993. http://shura.shu.ac.uk/19824/.

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There are few empirical studies of food quality within hospital food service systems. Although it is widely accepted that food quality is a multi-faceted phenomenon, much attention has been paid to single component explanations in the past. The aim of this study throughout has been two fold - to develop a model suitable for evaluating the quality of food in conventional hospital food service systems; and to evaluate food quality in selected hospitals in the Trent Regional Health Authority and West Midland Regional Health Authority using the model. A key outcome in this study has been the devel

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Bücher zum Thema "Food microbiology"

1

J, Montville Thomas, ed. Food microbiology. CRC Press, 1987.

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2

Jay, James M. Modern food microbiology. 4th ed. Chapman & Hall, 1992.

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Jay, James M. Modern food microbiology. 5th ed. Chapman & Hall, 1996.

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Jay, James M. Modern food microbiology. 4th ed. Van Nostrand Reinhold, 1992.

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5

Banwart, George J. Basic food microbiology. 2nd ed. Chapman and Hall, 1989.

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Banwart, George J. Basic food microbiology. 2nd ed. Van Nostrand Reinhold, 1989.

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7

Doyle, Michael P., and Robert L. Buchanan, eds. Food Microbiology. ASM Press, 2012. http://dx.doi.org/10.1128/9781555818463.

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Doyle, Michael P., Francisco Diez-Gonzalez, and Colin Hill, eds. Food Microbiology. ASM Press, 2019. http://dx.doi.org/10.1128/9781555819972.

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9

C, Westhoff Dennis, ed. Food microbiology. 4th ed. McGraw-Hill, 1988.

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O, Moss M., ed. Food Microbiology. New Age International Pvt. Ltd., 2011.

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Buchteile zum Thema "Food microbiology"

1

Pomeranz, Yeshajahu, and Clifton E. Meloan. "Analytical Microbiology." In Food Analysis. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-6998-5_31.

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Van Derlinden, E., L. Mertens, and J. F. Van Impe. "Predictive Microbiology." In Food Microbiology. ASM Press, 2014. http://dx.doi.org/10.1128/9781555818463.ch40.

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Leistner, Lothar, and Grahame W. Gould. "Predictive Microbiology." In Food Engineering Series. Springer US, 2002. http://dx.doi.org/10.1007/978-1-4615-0743-7_5.

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Merry, Greg. "Basic microbiology." In Food Poisoning Prevention. Macmillan Education UK, 1997. http://dx.doi.org/10.1007/978-1-349-15190-5_2.

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Arroyo-López, F. N., J. Bautista Gallego, A. Valero, R. M. García-Gimeno, and A. Garrido Fernández. "Predictive Microbiology." In Practical Food Safety. John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118474563.ch25.

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Pot, Bruno, and Marjon Wolters. "11. Food microbiology." In Applied food science. Wageningen Academic Publishers, 2022. http://dx.doi.org/10.3920/978-90-8686-933-6_11.

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Liu, Dongyou. "Molecular Food Microbiology." In Molecular Food Microbiology, 3rd ed. CRC Press, 2021. http://dx.doi.org/10.1201/9781351120388-1.

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Ottesen, Andrea R., and Padmini Ramachandran. "Food Microbiomes: A New Paradigm for Food and Food Ecology." In Food Microbiology. ASM Press, 2019. http://dx.doi.org/10.1128/9781555819972.ch37.

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Erickson, Marilyn C., and Michael P. Doyle. "Relevance of Food Microbiology Issues to Current Trends (2008-2018) in Food Production and Imported Foods." In Food Microbiology. ASM Press, 2019. http://dx.doi.org/10.1128/9781555819972.ch42.

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Temiz, Hakan. "Industrial Microbiology for Food Safety." In Food Safety. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053358787.29.

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Food has been one of the most basic needs to sustain life since the beginning of human history. In order for people to sustain their lives in a healthy way, in addition to adequate and balanced nutrition, the food they consume must be safe. Safe food is defined as qualified food that has not lost its value in terms of nutrients and does not carry physical, chemical and biological risks. Increasing consumer concern about food safety and quality has forced the public and private food sectors to develop higher food safety and quality standards. Microorganisms such as bacteria, viruses, fungi and

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Konferenzberichte zum Thema "Food microbiology"

1

Ljevaković-Musladin, I. "UNCERTAINTY FROM SAMPLING IN FOOD MICROBIOLOGY." In Joint IMEKO TC11 and TC24 Hybrid Conference. IMEKO, 2023. http://dx.doi.org/10.21014/tc11-2022.21.

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García-Mena, Jaime, Cintia Flores-Rivas, Fernando Hernández-Quiroz, et al. "Characterization of the food microbiota in ready-to-eat Mexican foods." In 1st International Electronic Conference on Microbiology. MDPI, 2020. http://dx.doi.org/10.3390/ecm2020-07107.

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Hassan, Ali, Muhammad Kashif Iqbal Khan, Summaia Fordos, et al. "Emerging Foodborne Pathogens: Challenges and Strategies for Ensuring Food Safety." In International Electronic Conference on Microbiology. MDPI, 2023. http://dx.doi.org/10.3390/ecm2023-16596.

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Rodríguez-Lázaro, D., and M. Hernández. "Molecular methodology in Food Microbiology diagnostics: trends and current challenges." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060643.

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Ferreira, Sarah Hellen Mendonça, Karyne Oliveira Coelho, Aracele Pinheiro Pales dos Santos, and Cláudia Peixoto Bueno. "Microbiological Quality on Food Handles Hands." In XII Latin American Congress on Food Microbiology and Hygiene. Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-227.

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Rodrigues, Jessica Bezerra dos Santos, Neyrijane Targino de Souza, Vanessa Gonçalves Honório, et al. "Biofilm Formation of Staphylococcus Aureus Isolates From Food-Contact Surfaces of Food Processing Environments of Hospitals." In XII Latin American Congress on Food Microbiology and Hygiene. Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-266.

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Santos-Fernández, Edgar, K. Govindaraju, and Geoff Jones. "On Variables Sampling Plans for Food Safety." In XII Latin American Congress on Food Microbiology and Hygiene. Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-262.

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Lombard, B. "The role of standardization bodies in the harmonization of analytical methodology in food microbiology." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061023.

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Fung, D. "Rapid Methods and Automation in Microbiology:25 years of Scientific Developments and Global Market Trends." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060705.

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Menezes, Leidiane Andreia Acordi, and Deisy Alessandra Drunkler. "Microencapsulação de Lactobacillus Acidophilus Utilizando Extrato Hidrossolúvel de Soja Como Agente Encapsulante." In XII Latin American Congress on Food Microbiology and Hygiene. Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-014.

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Berichte der Organisationen zum Thema "Food microbiology"

1

Mizrahi, Itzhak, and Bryan A. White. Uncovering rumen microbiome components shaping feed efficiency in dairy cows. United States Department of Agriculture, 2015. http://dx.doi.org/10.32747/2015.7600020.bard.

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Ruminants provide human society with high quality food from non-human-edible resources, but their emissions negatively impact the environment via greenhouse gas production. The rumen and its resident microorganisms dictate both processes. The overall goal of this project was to determine whether a causal relationship exists between the rumen microbiome and the host animal's physiology, and if so, to isolate and examine the specific determinants that enable this causality. To this end, we divided the project into three specific parts: (1) determining the feed efficiency of 200 milking cows, (2)

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Microbiology in the 21st Century: Where Are We and Where Are We Going? American Society for Microbiology, 2004. http://dx.doi.org/10.1128/aamcol.5sept.2003.

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The American Academy of Microbiology convened a colloquium September 5–7, 2003, in Charleston, South Carolina to discuss the central importance of microbes to life on earth, directions microbiology research will take in the 21st century, and ways to foster public literacy in this important field. Discussions centered on: the impact of microbes on the health of the planet and its inhabitants; the fundamental significance of microbiology to the study of all life forms; research challenges faced by microbiologists and the barriers to meeting those challenges; the need to integrate microbiology in

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FAQ: Microbes Make the Cheese. American Society for Microbiology, 2013. http://dx.doi.org/10.1128/aamcol.june.2014.

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Cheese, a traditional food incorporated into many cuisines, is used as an ingredient in cooking or consumed directly as an appetizer or dessert, often with wine or other suitable beverages. Great numbers of cheese varieties are produced, reflecting in part the versatility of the microorganisms used in cheese-making that this FAQ report will describe. Cheese is one of the few foods we eat that contains extraordinarily high numbers of living, metabolizing microbes, leading some participants to say, “Cheese is alive!” The broad groups of cheese-making microbes include many varieties of bacteria,

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