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This book helps in Achieving food safety success which requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better …
Foodborne viruses are an important group of pathogens recognized to cause significant disease globally, in terms of both number of illnesses and severity of disease. Contamination …
Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the …
Coordination of risk assessments and risk communication strategies requires information sharing and establishing networks of working relationships between groups and agencies. …
This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, …
Beginning with the basics of lactic acid bacteria and stress response, then working into specific fields of research and current developments, Stress Responses of Lactic Acid …
Foodborne illnesses caused by various bacterial, viral, and fungal pathogens lead to a high number of morbidity and mortality in the U.S. and throughout the world. Recent advances …
The approach to study microorganisms in food has changed. In the last few years the field of food fermentations has experienced a very fast development, thanks to the application …
This book presents an overview of Shiga toxin-producing E. coli (STEC), with in-depth coverage of key areas such as recent Shiga toxin-related poisonings in Europe and the US, the …
This book will introduce non-molecular biologists to diagnostic PCR-based te- nologies for the detection of pathogens in foods. By the conclusion of this book, the reader should be …