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Description
The ever-increasing globalization of the food industry demands new interventions and prevention technologies to improve the safety and quality of food. This multidisciplinary new book presents advanced systems for identifying, analyzing, tracking, and monitoring microbial contaminants in food.
Key features:
• Highlights emerging and re-emerging foodborne microorganisms and their virulence characteristics
• Includes recent approaches for food quality assurance and risk management
• Describes the practicality of molecular biology and microbial technologies for effectual control of foodborne infections
• Presents a detailed overview of the utilization of recent molecular techniques in food microbiology
With expert contributions from experienced academics involved in food microbiology and molecular biology research, this book offers indispensable guidance and a contemporary update of the latest developments in food microbial and molecular biology.
Table of Contents
PART I: Food Quality, Safety, and Traceability: Assessment and Management
1. Global Food Safety and Quality: A Worldwide Scenario
Shashank M. Patil, Ramith Ramu, Prithvi S. Shirahatti, et al.
2. Assessment of Food Quality and Management of Food Safety: International Regulations and Consumer Preferences
Soumya Singh, Anurag Singh, Ankur Ojha, et al.
3. Recent Approaches for Assuring Food Safety, Quality Systems, and Other Considerations
Muhsin Jamal, Liloma Shah, Sayed Muhammad Ata Ullah Shah Bukhari, et al.
4. Food Hazards and Their Risk Management
Adnan Khaliq, Samreen Ahsan, Muhammad Farhan Jahangir Chughtai, et al.
5. Foodborne Illness: Causes and Preventive Measures
Bindu Sadanandan, Gangaraju Divyashri, and Priya Ashrit
PART II: Foodborne Pathogens: Emerging and Reemerging
6. Foodborne Pathogens: An Introduction
Faiza Anum, Arifa Tahir, and Saira Khan
7. Foodborne Pathogens and Food Safety Regulations
Mahesh Pattabhiramaiah and Shanthala Mallikarjunaiah
8. Foodborne Organisms: General Characteristics, Virulence Factors, and Clinical Manifestations
Hettipala Arachchige Darshanee Ruwandeepika, Deneththi Nimesh Madushanka, and Thotawaththage Sanjeewa Prasad Jayaweera
9. Pathogenic Microbes in the Food Systems
Atif Liaqat, Samreen Ahsan, Rabia Iqbal, et al.
10. Microbial Pathogens and Mycotoxins in Food and Control Measures
Raveendran Reshma, Radhakrishnan Preetha, and Devarajan Thangadurai
11. Food Microbial Hazards, Safety, and Quality Control: A Strategic Approach
Aysha Sameen, Amna Sahar, Farwa Tariq, et al.
PART III: Sequencing Techniques and Bioinformatic Approaches in Food Safety, Quality, and Productivity
12. Molecular Techniques in Food Safety and Quality Assurance
Lakshmanan Nandhini, Muralidharan Priyadharshee, Radhakrishnan Preetha, et al.
13 Sequencing, Bioinformatics Tools, and Databases in Food Microbiology
Sushma Pradeep, Anisha S. Jain, Chandan Dharmashekara, et al.
