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Relevant bibliographies by topics / Food microbiology / Dissertations / Theses

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Dissertations / Theses on the topic 'Food microbiology'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

de, Senna Antoinette BoYee. "Screening of biocontrol organisms for the management of phytopathogenic fungi and foodborne pathogens on produce." DigitalCommons@CalPoly, 2015. https://digitalcommons.calpoly.edu/theses/1402.

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The multibillion dollar agricultural industry is an important part of the United States economy, and the management of factors that affect crop and human health is imperative to maintaining this economic sector. The fungi Botrytis cinerea, Fusarium pallidoroseum, and Fusarium moniliforme are the causative agents of several plant diseases and can cause significant crop loss both before and after harvest in commodities such as strawberries, lettuce, citrus, and grains. Fungicides are employed to control these phytopathogens, but the use of these chemicals has led to an increase in fungicide resi

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12

Damant, Andrew P. "An investigation into the stability of azo food colours to other food additives in soft drinks." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.304519.

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13

Taylor, Tiffany M. J. "Effect of Antimicrobials and Sodium Replacement Agents on the Survival of Pathogenic Bacteria in Low Sodium Low-Moisture Part-Skim (LMPS) Mozzarella Cheese." DigitalCommons@CalPoly, 2013. https://digitalcommons.calpoly.edu/theses/1102.

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Recent increases in chronic cardiovascular diseases, such as hypertension, have put pressure on the food industry to reduce sodium levels. Dairy products, though full of vital nutrients, are perceived as being high in sodium. However, the reduction of salt in dairy products could potentially alter the microbial stability, as well as cause unfavorable changes in flavor. In order to reduce the sodium level, while maintaining acceptable flavor and microbial stability, salt replacers and alternative antimicrobial agents may need to be introduced into the food matrix. To identify potential antimicr

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14

Wang, Weiyao. "Food packaging design for older consumers." Thesis, Birmingham City University, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.264688.

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This research centres on product package design related to older people's emotional needs. In particular, knowledge concerning the design of packages for transgenerational use linked to background social data has been elicited. The most distinctive accomplishment has been an exploration of the visual appeal of packaging design in relation to age, gender, education and emotional preference of older consumers. Findings are primarily related to the interaction older people in the UK with selected aspects of package design. Three areas of research have been brought together in this thesis: packagi

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15

Galazka, Vanda Barbara. "Protein-polysaccharide interactions in food emulsions." Thesis, University of Leeds, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.305638.

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16

Eves, Anita. "Physiological methods of food texture measurement." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.252941.

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17

Violaris, Yiannis Vasou. "Monitoring and control of risks associated with food production and food handling : the HACCP system and its application to the food businesses with particular regard to Cyprus." Thesis, University of Surrey, 2003. http://epubs.surrey.ac.uk/2190/.

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18

Racicot, Bergeron Catherine. "Food animal reservoir for extraintestinal pathogenic «Escherichia coli» causing human infections." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=104886.

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Studies of extraintestinal infections caused by genetically related strains of Escherichia coli among unrelated people have demonstrated the epidemic potential of this group of bacteria. These related extraintestinal pathogenic E. coli (ExPEC) may have a common source. Our group recently described how retail meat, particularly chicken, may be a reservoir for ExPEC causing human urinary tract infections (UTIs). By moving upstream on the farm to fork continuum, this study tests whether the reservoir for ExPEC is in food animals themselves. A total of 824 geographically and temporally matched E.

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19

Edwards, J. S. A. "Military feeding : an evaluation of the nutritional status, food habits and food preferences of the British Army." Thesis, University of Surrey, 1986. http://epubs.surrey.ac.uk/804475/.

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20

Piette, J. P. Gabriel (Jean-Paul Gabriel). "Heat treatment of staphylococcal enterotoxins B and C2 in extract from fermented sausage." Thesis, McGill University, 1986. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=66174.

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21

Bahroun, Najat. "Detection of Salmonella in food samples using exogenous volatile organic compound metabolites." Thesis, Northumbria University, 2017. http://nrl.northumbria.ac.uk/32550/.

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Rapid, sensitive and selective detection and identification of pathogens is required in the prevention and recognition of problems related to food security. Salmonella is one of the dangerous foodborne pathogens. The identification of specific volatile organic compounds (VOCs) produced by Salmonella may contribute in providing a fast and accurate detection method for Salmonella in food samples. In this study, VOCs liberated by Salmonella strains have been identified and quantified via head space-solid phase microextraction coupled to gas chromatography/mass spectrometry (HS-SPME GC/MS). The do

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22

Schnetler, Demona Charlotte. "The microbiology of ostrich meat with reference to prevalent microbial growth and bruises in carcasses." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/4046.

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Thesis (MSc Food Sc (Food Science))--University of Stellenbosch, 2009.<br>ENGLISH ABSTRACT: Fresh ostrich meat competes in well regulated and competitive international markets; therefore food quality and safety are of the utmost importance. At the same time the production process must be well controlled to be cost effective. Losses in meat yield through bruising and the trimming thereof as well as a high initial microbial load that causes a decrease in shelf-life is thus undesirable. The main objectives of this study were firstly to investigate the expected prevalent microbial growth on os

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23

Goh, Suk Meng. "An engineering approach to food texture studies." Thesis, Imperial College London, 2002. http://hdl.handle.net/10044/1/11411.

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24

Wright, Jeremy J. "Magnetic resonance imaging applications in food science." Thesis, University of Cambridge, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.319882.

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25

Kometa, Nsanyi. "On-line sample preparation for food analysis." Thesis, University of Hull, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.262428.

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26

Euston, Stephen Robert. "Statistical modelling of food colloids and polymers." Thesis, University of Leeds, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.329780.

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27

Cassar, Claire. "Bacterial survival and decontamination in relation to food contact surfaces." Thesis, King's College London (University of London), 1999. https://kclpure.kcl.ac.uk/portal/en/theses/bacterial-survival-and-decontamination-in-relation-to-food-contact-surfaces(376ed8d4-39c1-439e-9eb4-90a9700266f0).html.

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28

Mattick, Karen. "The survival of Salmonella spp. at high temperature and low water activity." Thesis, University of Exeter, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.341195.

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29

Colwill, J. "An analysis of food utilisation in restaurants and public houses with particular reference to food waste and fat content." Thesis, University of Huddersfield, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.373775.

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30

Martin, John Richard. "The implications of the Food Safety Act 1990 for food safety in retailing and catering in England and Wales." Thesis, University of Surrey, 1995. http://epubs.surrey.ac.uk/2127/.

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31

Grandinetti, Megan E. "Decay of Macroalgae and Leaves and Their Relation to Detrital Food Webs." TopSCHOLAR®, 2016. http://digitalcommons.wku.edu/theses/1601.

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This project addressed if decaying macroalgae and leaf detritus play a major role in the detrital pool of a 7th-order karst riverine system. Decay rates, macroinvertebrates colonization patterns, and change in δ13C values of Cladophora, Platanus occidentalis, and a mix of Acer negundo and A. saccharinum were tracked during summer and autumn months for portions of multiple years. Packs of air-dried Cladophora, Acer, and P. occidentalis were placed in mesh bags and put in groups (n=4) in wire baskets. Seven baskets were submerged in riffle (0.5 m) and deeper run (2 m) habitats. Benthic organic m

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32

Medeiros, Diane. "Epidemiological typing of Campylobacter clinical and food isolates using pulsed-field gel electrophoresis." Thesis, University of Ottawa (Canada), 2002. http://hdl.handle.net/10393/6279.

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Campylobacteriosis is the most frequently reported type of acute bacterial gastroenteritis in Canada. In 2000 alone, 11,846 campylobacteriosis cases were reported in Canada. The majority of these cases are sporadic, and their causes remain unknown. An attempt was made to gain a better understanding of the epidemiology of campylobacteriosis, both by identifying foods and environments that harbor Campylobacter spp., and by characterizing clinical, food and environmental isolates using pulsed-field gel electrophoresis (PFGE). Spot maps were also used to determine the geographical relationship of

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33

Mahmood, A'isha Usman. "Growth and extracellular enzyme production by Bacillus species on food processing waste substrates." Thesis, University of the West of England, Bristol, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.386817.

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34

Towler, Gary. "Attitudes and other important factors affecting food choice." Thesis, University of East Anglia, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.292259.

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35

Lareo, Claudia. "The verticle flow of solid-liquid food mixtures." Thesis, University of Cambridge, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.242999.

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36

Liu, Shi. "The horizontal flow of solid-liquid food mixtures." Thesis, University of Cambridge, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.307898.

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37

Beardall, Lindsay M. "Evaluating the impact of cooling methods on biosafety level I Escherichia coli and Bacillus cereus populations in four food products." Thesis, Kansas State University, 2016. http://hdl.handle.net/2097/34573.

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Master of Science<br>Food Science Institute - Animal Sciences & Industry<br>Sara E. Gragg<br>Food preparation in institutional settings is often carried out in large quantities. Food is cooked and then cooled and stored for later service. Improper or "slow" cooling has been identified by the United States Food and Drug Administration (US FDA) as a contributing factor in foodborne illness outbreaks. This study was designed to test the efficacy of cooling technique combinations on controlling microbial growth within pre-cooked taco meat, chili con carne with beans, low sodium marinara sauce, and

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38

Morrison, Nathan J. "Inactivation and injury of Salmonella enterica serovar Enteritidis in buffer and whole liquid egg during treatment with mild heat, ozone and their combinations." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1434646616.

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39

Cook, Crystal N. "Development of a Rapid Method for Detection and Differentiation of Escherichia coli Serotypes and Strains Using Attenuated Total Reflectance Fourier Transform Infrared Microspectroscopy." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1461253150.

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40

Wang, Zihua. "Persistence of ESBL E. coli in Poultry Production Free of Antibiotic Application." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1524047763189613.

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41

Hussein, Walaa. "Discovery of Novel Lactic Acid Bacteria Strains with Antimicrobial and Probiotic Traits for Beneficial Industrial Applications." The Ohio State University, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1595587732038431.

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42

Liserre, Alcina Maria. "Microencapsulação de Bifidobacterium lactis para aplicação em leites fermentados." Universidade de São Paulo, 2005. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-26042016-181206/.

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Bifidobacterium spp. são microrganismos probióticos que podem ser incorporados em produtos alimentícios. Entretanto, para que seus efeitos benéficos à saúde humana ocorram, é necessário que o número de células viáveis na hora do consumo seja, no mínimo, 106UFC/g. As bifidobactérias são sensíveis à elevada acidez e, por isso, torna-se necessária a busca por métodos que possam proteger a integridade da célula, sendo um deles a microencapsulação. Em uma primeira etapa do trabalho, Bifidobacterium lactis foi encapsulado em micropartículas de alginato e alginato modificado (alginatoquitosana, algin

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43

Woskett, Christine Maria. "Competitive adsorption and protein-surfactant interactions in food emulsions." Thesis, University of Leeds, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.235613.

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44

Baines, Zoe Venetia. "Influence of food texture on flavour and taste perception." Thesis, Cranfield University, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.293960.

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45

Sakate, Ricardo Ichiro. "Prevalência, epidemiologia, caracterização sorológica e molecular de Listeria monocytogenes isoladas na criação intensiva de Novilhos Superprecoces e em abatedouros frigoríficos no Estado de São Paulo." Universidade de São Paulo, 2005. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-08082017-155252/.

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O Brasil é um dos principais exportadores de carne bovina. A maioria do gado é criada a pasto, porém uma parte já é confinada, como na criação de Novilhos Superprecoces. Este confinamento pode favorecer a contaminação por L. monocytogenes (Lm) do rebanho, bactéria responsável pela listeriose, doença que provoca aborto, neuropatias e gastrenterites. Com isto, pesquisou-se a presença e características sorotípicas e moleculares de Lm durante o confinamento de cinco raças de novilhos e em suas carcaças no frigorífico A, assim como amostras de carcaças, utensílios, equipamentos e ambiente em outro

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46

Silva, Bruna Lourenço da [UNESP]. "Avaliação higiênico-sanitária de produtos minimamente processados comercializados em Botucatu/SP: perfil genotípico e fenotípico das cepas de Staphylococcus sp., em relação à produção de biofilme e de enteroxinas." Universidade Estadual Paulista (UNESP), 2012. http://hdl.handle.net/11449/94793.

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Made available in DSpace on 2014-06-11T19:27:19Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-02-25Bitstream added on 2014-06-13T19:55:47Z : No. of bitstreams: 1 silva_bl_me_botib.pdf: 198846 bytes, checksum: ff23adb2c290d1b6ce0ce5d4e1ddfa11 (MD5)<br>Os alimentos minimamente processados surgiram como uma interessante alternativa para o consumidor que procura por produtos de boa qualidade, saudáveis e de fácil preparo e consumo. No entanto, micro-organismos patogênicos podem estar presentes desde a produção ou serem introduzidos através de equipamentos e utensílios mal higienizados o

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47

Silva, Bruna Lourenço da. "Avaliação higiênico-sanitária de produtos minimamente processados comercializados em Botucatu/SP : perfil genotípico e fenotípico das cepas de Staphylococcus sp., em relação à produção de biofilme e de enteroxinas /." Botucatu, 2012. http://hdl.handle.net/11449/94793.

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Orientador: Vera Lúcia Mores Rall<br>Banca: Ary Fernandes Junior<br>Banca: Maria Cecília de Arruda<br>Resumo: Os alimentos minimamente processados surgiram como uma interessante alternativa para o consumidor que procura por produtos de boa qualidade, saudáveis e de fácil preparo e consumo. No entanto, micro-organismos patogênicos podem estar presentes desde a produção ou serem introduzidos através de equipamentos e utensílios mal higienizados ou pela manipulação inadequada. Sendo assim, o objetivo desse trabalho foi a avaliação microbiológica de hortaliças, legumes e frutas minimamente process

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48

Goodall, Ian Christopher. "The investigation and analysis of carbohydrates to determine food authenticity." Thesis, University of East Anglia, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.309963.

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49

Brooks, Joy Lynne. "Sensor systems for the rapid detection of microorganisms in food." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.306341.

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50

Al-Othaimeen, Abdulaziz Ibrahim. "Food habits, nutritional status and disease patterns in Saudi Arabia." Thesis, University of Surrey, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.304502.

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