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New Developments in Food Microbiology Research
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Editors: Michael C. Berger
Book Description:
This new book presents leading-edge international research in the field of food microbiology. Included in the scope are • Physiology, genetics, biochemistry, and behavior of microorganisms that are either used to make foods or that represent safety or quality problems; Effects of preservatives, processes, and packaging systems on the microbiology of foods; Methods for detection, identification and enumeration of foodborne microorganisms or microbial toxins; Microbiology of food fermentations; Predictive microbiology; Microbial ecology of foods; Microbiological aspects of food safety and Microbiological aspects of food spoilage and quality.

Table of Contents:

Chapter 1 - Better Understand the Campylobacter Conundrum: Parallel Between Campylobacter Jejuni Genome Sequence Study and Physiology, pp. 1-90;
(Amelie Garenaux, Magali Ritz (UMR-INRA, Sécurité des Aliments, Ecole Nationale Vétérinaire de Nantes, Nantes, France), Celine Lucchetti-Miganeh, Gwennola Ermel (UMR-CNRS, Interactions cellulaires et Moleculaires, Universite Rennes, France), Frederique Barloy-Hubler (UMR-CNRS Genetique et Developpement; Universite Rennes, France), Rob de Jonge (Laboratory for Zoones and Environmental Microbiology, The Netherlands), Diane Newell (VLA Weybridge, UK), Sophie Payot (INRA URI Infectiologie Animale et Sante Publique-Batiment, France), Michel Federighi, Odile Tresse, Sandrine Guillou)

Chapter 2 - Microbial Succession During a Traditional Pot Fermentation of Rice Vinegar in Japan, pp. 91-102;
(Shin Haruta, Masaharu Ishii, Yasuo Igarashi (Graduate School of Agricultural and Life Sciences, The Univ. of Tokyo), Shintaro Ueno, Akira Fujii, Kazunori Hashiguchi, Masanobu Nagano (Sakamoto Brewing Co., Ltd))

Chapter 3 - The Urease of Streptococcus Thermophilus: A Multifunctional Enzyme Involved in Several Metabolic Pathways and in Milk Environment Adaptation, pp. 103-129;
(Diego Mora, Stefania Arioli, Simone Guglielmetti, Saverio Mannino (Univ. of Milan, Dept. of Food Science and Microbiology, Milan, Italy), Silvia Corona (IRCCS Policlinico San Matteo, Pavia, Italy), Giuseppe Versini (Istituto Agrario di San Michele all'Adige (IASMA), Research Center, Agri-Food Quality Department, Italy)

Chapter 4 - Application of Predictive Models in a Quantitative Microbiological Risk Assessment (QMRA) Framework. Listeria Monocytogenes in Minimally Processed Foods as an Example, pp. 131-159;
(A. Valero, R.M. Garcia-Gimeno, G. Zurera (Dept. of Food Science and Technology, Univ. of Cordoba, Cordoba, Spain))

Chapter 5 - New Perspectives on Microbiological Food Safety Management, pp. 161-175;
(F. Perez-Rodriguez, R. M. Garcia, G. Zurera (Dept. of Food Science and Technology, Univ. of Cordoba, Campus de Rabanales, Cordoba, Spain))

Chapter 6 - Food Predictive Microbiology, pp. 177-200;
(Pierre Mafart (Laboratoire Univ. de Microbiologie Appliquee de Quimper, Pole Univ. Pierre Jakez-Helias, France))

Chapter 7 - Isolation, Partial Purification and some Properties of Crude Gut Enzymes from the African Giant Snail (Achatina Achatina) used for Yeast Protoplasts Production, pp. 201-214;
(C. S. Mbajiuka, (Dept. of Microbiology, Michael Okpara Univ. of Agriculture, Umuahia, Abia State, Nigeria), R. N. Okigbo (Dept. of Botany, Nnamdi Azikiwe Univ., Anambra State, Nigeria), O. U. Ezeronye (Dept. of Microbiology, Michael Okpara Univ. of Agriculture, Umuahia, Abia State, Nigeria))


   Binding: Hardcover
   Pub. Date: 2007
   Pages: 7 x 10, 228 pp.
   ISBN: 978-1-60021-765-4
   Status: AV
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
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