Relevant bibliographies by topics / Food microbiology and industry

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food microbiology and industry'

Author: Grafiati
Published: 4 June 2021
Last updated: 28 July 2025

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Journal articles on the topic "Food microbiology and industry"

1

YANO, Nobuhiro. "Predictive Microbiology and Its Application in Food Industry." Japanese Journal of Food Microbiology 15, no. 2 (1998): 81–87. http://dx.doi.org/10.5803/jsfm.15.81.

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McDonald, Karl, and Da-Wen Sun. "Predictive food microbiology for the meat industry: a review." International Journal of Food Microbiology 52, no. 1-2 (1999): 1–27. http://dx.doi.org/10.1016/s0168-1605(99)00126-9.

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GRIFFITHS, MANSEL W. "BIOLUMINESCENCE AND THE FOOD INDUSTRY." Journal of Rapid Methods and Automation in Microbiology 4, no. 1 (1995): 65–75. http://dx.doi.org/10.1111/j.1745-4581.1995.tb00105.x.

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BAKER, J. M., M. W. GRIFFITHS, and D. L. COLLINS-THOMPSON. "Bacterial Bioluminescence: Applications in Food Microbiology." Journal of Food Protection 55, no. 1 (1992): 62–70. http://dx.doi.org/10.4315/0362-028x-55.1.62.

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Many marine microorganisms (Vibrio, Photobacterium) are capable of emitting light, that is, they are bioluminescent. The light-yielding reaction is catalyzed by a luciferase, and it involves the oxidation of reduced riboflavin phosphate and a long-chain aldehyde in the presence of oxygen to produce a blue green light. The genes responsible for the luciferase production, (lux A and lux B), aldehyde synthesis (lux C, D, and E), and regulation of luminescence (lux I and lux R) have all been identified, and recent research has resulted in the discovery of three new genes (lux F, G, and H). The abi
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Morrissey, Ruth, Colin Hill, and Máire Begley. "Shining light on food microbiology; applications of Lux-tagged microorganisms in the food industry." Trends in Food Science & Technology 32, no. 1 (2013): 4–15. http://dx.doi.org/10.1016/j.tifs.2013.05.001.

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Gupta, Ruchi S., Steve L. Taylor, Joseph L. Baumert, Lauren M. Kao, Erik Schuster, and Bridget M. Smith. "Economic Factors Impacting Food Allergen Management: Perspectives from the Food Industry." Journal of Food Protection 80, no. 10 (2017): 1719–25. http://dx.doi.org/10.4315/0362-028x.jfp-17-060.

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ABSTRACT Food allergies affect up to 8% of children in the United States and may occasionally lead to severe life-threatening reactions. Because there is currently no cure for food allergies, strict avoidance of the allergen-containing foods is the only means of preventing an allergic reaction. Consumers rely on food manufacturers to reliably track and declare the presence of food allergens in products. Over the past 10 to 20 years, the food industry has increasingly adopted allergen control approaches in its processing facilities. However, the major industry costs related to food allergen man
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Kowalczewski, Przemysław Łukasz, and Miroslava Kačániová. "Recent Advances in Applied Microbiology and Food Sciences, Volume II." Applied Sciences 13, no. 10 (2023): 6044. http://dx.doi.org/10.3390/app13106044.

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Stannard, C. J., and P. A. Gibbs. "Rapid microbiology: Applications of bioluminescence in the food industry a review." Journal of Bioluminescence and Chemiluminescence 1, no. 1 (1986): 3–10. http://dx.doi.org/10.1002/bio.1170010103.

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Cruz-Ruiz, Leonellis, and Bill Tawil. "Microbiology in the modern era." Journal of Applied Biotechnology & Bioengineering 10, no. 2 (2023): 51–54. http://dx.doi.org/10.15406/jabb.2023.10.00327.

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, Microorganisms are involved in essential roles in our lives that sometimes we do not pay attention to or give the importance it requires. Microbes are involved in various natural processes like nutrient cycling, degradation, carbon cycle, food spoilage, climate change, and fermentation, and they can cause and cure diseases. Microorganisms are involved in the biotech industry and played a crucial role in the creation of the first biotech industry, Genentech. Genentech's first approach was to use bacteria like E. coli as factories to synthesize mammalian proteins. Their scientists succeeded in
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Debnath, Manti, Soma Garani, and Runti Debnath. "A critical review of agricultural microorganism." International Journal of Recent Innovations in Medicine and Clinical Research 6, no. 3 (2024): 56–60. http://dx.doi.org/10.18231/j.ijrimcr.2024.051.

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The field of agricultural microbiology remains dynamic, driven by the need for sustainable agricultural practices, climate change adaptation, and the quest for eco-friendly alternatives to traditional farming inputs. This review summarizes the current state of the art in the field of agriculture and food sciences, focusing on the fields of microbial research, crop stress tolerance, crop productivity, soil health, and overall agricultural sustainability. The development of a comprehensive understanding of plant-microbe interactions has led to the development of novel techniques for enhancing cr
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Dissertations / Theses on the topic "Food microbiology and industry"

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Wagude, Bethsheba Emily Akinyi. "Hazard analysis critical control point (HACCP) in a red meat abattoir." Diss., University of Pretoria, 1999. http://hdl.handle.net/2263/28615.

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Pegram, Sarah. "Use of Fourier Transform Infrared Spectroscopy for the Classification and Identification of Bacteria of Importance to the Food Industry." DigitalCommons@USU, 2007. http://digitalcommons.usu.edu/etd/73.

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The aim of this work was to use Fourier Transform Infrared Spectroscopy to characterize and identify bacteria of particular significance to the food industry. FT-IR spectroscopy is a rapid technique that can be applied to all groups of bacteria. The two objectives were to determine a suitable sampling procedure to record a spectrum and to determine a suitable statistical technique to identify characteristic regions of the spectrum associated with the genus and, potentially, the species. Pure cultures of bacteria were grown in broth, suspended in saline and dried to produce a film on a halide s
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Mussa, Dinna Mathemi. "High pressure processing of milk and muscle foods : evaluation of process kinetics, safety and quality changes." Thesis, McGill University, 1999. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=35473.

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High pressure (HP) kinetics of the microbial destruction and changes in the physicochemical characteristics of milk and pork were studied. Raw milk samples containing indigenous microflora of approximately 106 CFU/mL were heat sealed in dual peel sterilization pouches and subjected to HP treatment from 150--400 MPa with holding times ranging 5--120 min. The kinetic parameters (rate constant, k and decimal reduction time, D) for the microorganisms, alkaline phosphatase, color and viscosity were evaluated, based on first order kinetics and the pressure dependence of kinetic parameters was evalua
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Rizzo-Benato, Roberta Teresa. "Qualidade microbiológica do leite e do sorvete de massa de uma indústria de pequeno porte do município de Piracicaba - SP." Universidade de São Paulo, 2004. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06012005-142916/.

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Pela demanda elevada de sorvetes a base de leite no mercado, e ocasionais relatos de intoxicação alimentar por esse alimento, este trabalho objetivou avaliar a qualidade microbiológica de sorvetes, bem como a de sua principal matéria–prima, o leite. Foram analisadas 24 amostras de leite e 36 de sorvetes dos sabores de maior procura, creme e chocolate. Análises microbiológicas foram realizadas para a determinação do Número Mais Provável (NMP) de coliformes totais e fecais, a enumeração de Staphylococcus coagulase-positiva e a pesquisa de Salmonella spp, análises exigidas pela Agência Nacional d
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SABBATINI, RICCARDO. "A study of pro-technological and spoilage yeasts in the food industry." Doctoral thesis, Università Politecnica delle Marche, 2020. http://hdl.handle.net/11566/274624.

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I lieviti hanno un impatto significativo sugli alimenti, migliorando le loro proprietà organolettiche e promuovendo benefici sulla salute. D’altro canto, essi sono un importante causa di deterioramento degli alimenti ed è necessario incrementare le conoscenze sui lieviti alterativi attraverso lo studio e lo sviluppo di tecniche volte a rilevare e quantificare questi microorganismi in un modo rapido e veloce. Inoltre, è importante lo sviluppo di strategie, come l’utilizzo di conservanti naturali, atte ad ostacolare la crescita di tali lieviti. Lo scopo di questa tesi di Dottorato di Ricerca è l
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Oliveira, Ricardo Pinheiro de Souza. "Condições microbiológicas e avaliação da pasteurização em amostras de leite comercializadas no município de Piracicaba - SP." Universidade de São Paulo, 2005. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-18072005-164621/.

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O leite é um dos alimentos mais completos da natureza e sua importância é baseada em seu elevado valor nutritivo, como riqueza de proteínas, vitaminas, gordura, sais minerais e a alta digestibilidade. Esses fatores são relevantes para considerá-lo um excelente meio de cultura para a maioria dos microrganismos. A pasteurização é necessária e tem a finalidade de eliminar os microrganismos patogênicos, além de diminuir ao máximo o número de microrganismos em geral, mas alguns deles ainda podem sobreviver ao tratamento térmico aplicado. O objetivo do presente trabalho foi avaliar a condição microb
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Lourenço, André Tomé Coelho [UNESP]. "Efeitos do ultrassom de alta intensidade sob pressão na redução de Listeria monocytogenes em extrato de carne bovina." Universidade Estadual Paulista (UNESP), 2012. http://hdl.handle.net/11449/90765.

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Made available in DSpace on 2014-06-11T19:24:46Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-12-07Bitstream added on 2014-06-13T19:52:28Z : No. of bitstreams: 1 lourenco_atc_me_sjrp.pdf: 715101 bytes, checksum: f6eda809d57aeb01f984d341986bcc68 (MD5)<br>Ministerio de Asuntos Exteriores Y de Cooperacion<br>A bovinocultura de corte apresenta importância e crescimento de destaque no agronegócio brasileiro, liderando desde 2004 as exportações mundiais de carne bovina. Algumas áreas podem e devem evoluir para que o Brasil se consolide como sinônimo de carne bovina segura, de alta qualida
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Lourenço, André Tomé Coelho. "Efeitos do ultrassom de alta intensidade sob pressão na redução de Listeria monocytogenes em extrato de carne bovina /." São José do Rio Preto : [s.n.], 2012. http://hdl.handle.net/11449/90765.

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Orientador: Roger Darros-Barbosa<br>Banca: José Antonio Gomes Vieira<br>Banca: Ricardo Tokio Higuti<br>Resumo: A bovinocultura de corte apresenta importância e crescimento de destaque no agronegócio brasileiro, liderando desde 2004 as exportações mundiais de carne bovina. Algumas áreas podem e devem evoluir para que o Brasil se consolide como sinônimo de carne bovina segura, de alta qualidade e com produtos de alto valor agregado. Neste sentido, este trabalho propôs avaliar o uso do ultrassom de alta intensidade para reduzir a carga microbiana em derivado de carne bovina sem o uso de temperatu
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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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Books on the topic "Food microbiology and industry"

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O, Moss M., ed. Food microbiology. 3rd ed. RSC Publishing, 2008.

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Dr, Joshi V. K., and Pandey Ashok, eds. Biotechnology: Food fermentation : microbiology, biochemistry, and technology. Educational Publishers & Distributors, 1999.

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Taormina, Peter J. Microbiological research and development for the food industry. CRC Press, 2012.

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Sperber, William H. Compendium of the Microbiological Spoilage of Foods and Beverages. Springer-Verlag New York, 2009.

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Institute of Medicine (U.S.). Food Forum., ed. Food safety policy, science, and risk assessment: Strengthening the connection, workshop proceedings. National Academy Press, 2001.

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International Commission on Microbiological Specifications for Foods. Micro-organisms in food. Blackwell, 1988.

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Hoorfar, J. Case studies in food safety and authenticity: Lessons from real-life situations. Woodhead Pub., 2012.

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(Firm), Knovel, ed. Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation. Woodhead Publishing, 2011.

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Martyn, Brown, ed. HACCP in the meat industry. CRC Press, 2000.

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Pitt, John I. Fungi and food spoilage. 3rd ed. Springer, 2009.

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Book chapters on the topic "Food microbiology and industry"

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Saxena, Sanjai. "Microbes in the Food Industry." In Applied Microbiology. Springer India, 2015. http://dx.doi.org/10.1007/978-81-322-2259-0_6.

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Heap, H. A., and R. C. Lawrence. "Culture Systems for the Dairy Industry." In Developments in Food Microbiology—4. Springer Netherlands, 1988. http://dx.doi.org/10.1007/978-94-010-9234-0_6.

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Sánchez-Aldana, Daniela, Tomas Galicia-García, and Martha Yarely Leal-Ramos. "Microbiological Quality and Food Safety Challenges in the Meat Industry." In Food Microbiology and Biotechnology. Apple Academic Press, 2020. http://dx.doi.org/10.1201/9780429322341-5.

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Utama, Gemilang Lara, Faysa Utba, Widia Dwi Lestari, and Roostita Balia. "Microbiological Approach for Environmentally Friendly Dairy Industry Waste Utilization." In Microbiology for Food and Health. Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429276170-6.

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Fung, D. Y. C. "Rapid Methods in the Food Industry." In Rapid Methods and Automation in Microbiology and Immunology. Springer Berlin Heidelberg, 1991. http://dx.doi.org/10.1007/978-3-642-76603-9_60.

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Chettri, Dixita, Ashwani Kumar Verma, and Anil Kumar Verma. "Microbes and Their Application in the Food and Agriculture Industry." In Industrial Microbiology and Biotechnology. Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-5214-1_21.

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Shenana, Mohamed Eid, and Ami R. Patel. "Starter Cultures: Classification, Traditional Production Technology and Potential Role in the Cheese Manufacturing Industry." In Microbiology for Food and Health. Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429276170-2.

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Goldschmidt, M. C. "Microbiological Instrumentation for the Food Industry: A Review." In Rapid Methods and Automation in Microbiology and Immunology. Springer Berlin Heidelberg, 1991. http://dx.doi.org/10.1007/978-3-642-76603-9_61.

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Martínez-Hernández, José L., José Sandoval-Cortes, and Cristóbal Noé Aguilar. "Microbial Products of Importance in the Food Industry." In Quantitative Methods and Analytical Techniques in Food Microbiology. Apple Academic Press, 2022. http://dx.doi.org/10.1201/9781003277453-6.

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Robertson, L. J. "Impact of food unit operations on parasites in foods: focus on selected parasites within the fresh produce industry." In Quantitative Microbiology in Food Processing. John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118823071.ch15.

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Conference papers on the topic "Food microbiology and industry"

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Maia, Luciana Furlaneto, Naiele Muche, Márcia Regina Terra, Mayara Baptistucci Ogaki, Marly Sayuri Katsuda, and Márcia Cristina Furlaneto. "In Vitro Study of Disinfectant Used in Food Industry in Enterococcus Sp." In XII Latin American Congress on Food Microbiology and Hygiene. Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-270.

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Parvinzadeh, M., and M. Haji Ashrafi. "Using food industry wastes for producing valuable materials: Skin of eggplant for wool dyeing." In Proceedings of the II International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2007). WORLD SCIENTIFIC, 2009. http://dx.doi.org/10.1142/9789812837554_0087.

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Rojo, M. Angeles, Sara Santamarta, and A. Cristina Aldavero. "Antibacterial Properties of <em>Cymbopogon martinii</em> essential Oil against <em>Bacillus subtillis</em> food industry pathogen." In 1st International Electronic Conference on Microbiology. MDPI, 2020. http://dx.doi.org/10.3390/ecm2020-07119.

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Plotnikova, E. M., R. G. Fazliakhmetov, K. T. Ishmukhametov, I. A. Nesterova, and T. R. Gainutdinov. "Assessment of the growth quality of animal cell cultures origin during fractional irradiation." In БИОТЕХНОЛОГИЯ: НАУЧНЫЕ ИССЛЕДОВАНИЯ И СВЯЗЬ С ПРОИЗВОДСТВОМ. Всероссийский научно-исследовательский и технологический институт биологической промышленности, 2024. https://doi.org/10.47804/978-5-89904-038-2-2024-192-198.

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Radiation biotechnology in the microbiology of plant, microbial and animal cells has found wide application in sectors of the national economy, namely in the food industry, agriculture, medicine, including in the production of medical and veterinary bacterial preparations. Numerous studies have confirmed the stimulating effect of increasing doses of radiation on cell cultures with an increase in their expressive properties, as well as growth characteristics. At the same time, high doses of radiation can limit the growth qualities of cells and completely suppress their metabolism and expression
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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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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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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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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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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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Reports on the topic "Food microbiology and industry"

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McCready, R. G. L., V. Sanmugasunderam, and W. D. Gould. Workshop on basic microbiology for the mineral industry. Natural Resources Canada/ESS/Scientific and Technical Publishing Services, 1986. http://dx.doi.org/10.4095/305055.

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Pedersen, L., W. Rose, H. Redsun, and S. Boghosian. Assessment of sensors used in the food industry. Office of Scientific and Technical Information (OSTI), 1990. http://dx.doi.org/10.2172/6990379.

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Broeze, J. Overview of traded products in food industry - short report. Wageningen Food & Biobased Research, 2022. http://dx.doi.org/10.18174/565416.

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Tidjani, Falaq, Marjolein Selten, and Michiel van Galen. The EU food and drink industry: a competitiveness analysis. Wageningen Social & Economic Research, 2025. https://doi.org/10.18174/689558.

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Lewis, Glen, Barbara Atkinson, and Ivin Rhyne. California Food Processing Industry Wastewater Demonstration Project: Phase I Final Report. Office of Scientific and Technical Information (OSTI), 2009. http://dx.doi.org/10.2172/973567.

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Fisher, Steve, and David Knapp. Research, Development and Demonstration of Bio-Mass Boiler for Food Industry. Office of Scientific and Technical Information (OSTI), 2012. http://dx.doi.org/10.2172/1051496.

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Krueger, Alan. Ownership, Agency and Wages: An Examination in the Fast Food Industry. National Bureau of Economic Research, 1990. http://dx.doi.org/10.3386/w3334.

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Katz, Lawrence, and Alan Krueger. The Effect of the Minimum Wage on the Fast Food Industry. National Bureau of Economic Research, 1992. http://dx.doi.org/10.3386/w3997.

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Shi, Ruijie. Flexible Distributed Energy & Water from Waste for Food and Beverage Industry. Office of Scientific and Technical Information (OSTI), 2013. http://dx.doi.org/10.2172/1134747.

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Wevers, Kimberly, Hellen Elissen, Bernard Mekelenkamp, Romke Postma, Wim Bussink, and Rommie van der Weide. Processing of food industry waste streams by compost worms : Experiments in 2021. Stichting Wageningen Research, Wageningen Plant Research, Business Unit Field Crops, 2022. http://dx.doi.org/10.18174/561357.

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