Home Microbial Food Safety and Preservation Techniques by V. Ravishankar Rai (Editor); Jamuna A. Bai (Editor) (ISBN: 9781138033801)

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Microbial Food Safety and Preservation Techniques Paperback - 2016

Name: Microbial Food Safety and Preservation Techniques
Price: 96.60 GBP
Availability: InStock
Author: Ravishankar Rai V.
ISBN: 9781138033801

by V. Ravishankar Rai (Editor); Jamuna A. Bai (Editor)

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From the publisher

In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in many of these advances, Microbial Food Safety and Preservation Techniques gives you an in-depth look at the fundamental and applied aspects of food safety. It describes the control measures employed and emphasizes the food preservative techniques that are used to ensure high-quality and safe foods.

The book elucidates the hazards caused by food-borne pathogens and assesses the microbiological risk of raw, fresh produce, ready-to-eat (RTE), minimally processed, and processed foods. It then discusses the detection of pathogens using advanced molecular techniques, biosensors, and nanotechnology. The topics covered include smart/intelligent and active packaging techniques, hurdle technology, plasma technology, nanotechnology, use of natural flora belonging to lactic acid bacteria, and antimicrobials such as phytochemicals and essential oils, as well as novel food preservatives based on quorum sensing inhibitors. The inclusion of chapters on modeling microbial growth in food enhancing the safety and quality of foods makes the book especially practical.

Examining the advantages and limitations of these new preservation techniques, the book highlights the trends and hot topics that help you face the challenges of food safety. With coverage of food safety issues, including detection, identification, and prevention of food-borne illness disease agents, as well as preservation techniques, the book provides a comprehensive resource for tackling current and future food safety issues.

Details

Title Microbial Food Safety and Preservation Techniques
Author V. Ravishankar Rai (Editor); Jamuna A. Bai (Editor)
Binding Paperback
Pages 542
Volumes 1
Language ENG
Publisher CRC Press
Date 2016-10-19
Illustrated Yes
Features Illustrated
ISBN 9781138033801 / 1138033804
Weight 2.05 lbs (0.93 kg)
Dimensions 10 x 7 x 1.1 in (25.40 x 17.78 x 2.79 cm)
Dewey Decimal Code 363.192

About the author

V Ravishankar Rai earned his MSc and PhD from the University of Mysore, India. Currently, Dr. Rai is working as a Professor in the Department of Studies in Microbiology, University of Mysore, India. He was awarded a fellowship from the UNESCO Biotechnology Action Council, Paris (1996), the Indo-Israel Cultural Exchange Fellowship (1998), the Biotechnology Overseas Fellowship, Government of India (2008), and the Indo-Hungarian Exchange Fellowship (2011) Indian National Academy Fellowship (2015) and Cardiff　Incoming　Visiting　Fellowship (2017). 　 Presently, he is the coordinator for the Department of Science and Technology, Promotion of University Research and Scientific Excellence and University Grants Commission innovative programs.

Jamuna A. Bai has completed her MSc and PhD in Microbiology from University of Mysore, India. She is working as a Researcher in UGC sponsored University with Potential Excellence Project, University of Mysore, India. She has previously worked as ICMR Senior Research Fellow and carried a research work on food safety, role of quorum sensing and biofilms in food-related bacteria and developing quorum-sensing inhibitors. Her research interests also include antimicrobial application of functionalized nanomaterials against food-borne pathogens.