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Dit boek introduceert je in de wereld van het conserveren van levensmiddelen. Het leert je welke micro-organismen verantwoordelijk zijn voor het bederf van levensmiddelen en welke pathogenen geassocieerd zijn met voedselvergiftigingen.De kern van dit boek bestaat uit de diverse manieren waarop micro-organismen geremd of verwijderd kunnen worden in levensmiddelen om zo de houdbaarheid van een levensmiddel te verlengen en de microbiologische veiligheid te verhogen.Het geeft tevens aan hoe men op een kwantitatieve manier het effect van diverse conserveringssystemen kan voorspellen en hoe met reinigen en desinfectie de contaminatie tijdens de productie geminimaliseerd kan worden.De hoofdauteur, Prof. Frank Devlieghere, leidt, samen met Prof. Mieke Uyttendaele, het Laboratorium voor Levensmiddelenmicrobiologie en -conservering (LFMFP) dat deel uitmaakt van de vakgroep Voedselveiligheid en voedselkwaliteit van de Universiteit Gent. Hij is gespecialiseerd in de microbiologische aspecten van conservering van levensmiddelen en doet dit op een kwantitatieve en geïntegreerde manier, eigen aan een bio-ingenieur. Hij is coauteur van meer dan 150 wetenschappelijke publicaties die deel uitmaken van de Web of Science. Hij is medestichter van de technologische dienstverleningscellen Pack4Food en The Flemish cluster of Predictive Microbiology of Foods (CPMF²) en is tevens voorzitter van het excellentiecentrum Food2Know. (flaptekst)

Bewaring (bewaarmiddelen, conserveermiddelen, houdbaarheid) --- Microbiologie --- Voedingshygiëne (voedselkwaliteit) --- 579.67 --- 579.67 Food microbiology --- Food microbiology --- levensmiddelen --- microbiologie --- Agrotechnology and Food Sciences. Food Sciences --- Food Microbiology --- Food Microbiology. --- Medical law --- Food science and technology --- voedingsmiddelen : conserveren --- Voedingsmiddelen : bewaring --- Voedingsmiddelen : microbiologie --- 664.3 --- Conserveren van voedingsmiddelen --- Voedingsmiddelen ; microbiologie

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This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbio

Food --- Sanitary microbiology. --- Microbiology. --- Bacteriology, Sanitary --- Sanitary bacteriology --- Bacteriology --- Industrial microbiology --- Medical microbiology --- Sanitation --- Microbial contamination --- Sanitary microbiology --- Calidad y Seguridad en Productos Agroalimentarios (70743113) |x Bibliografía recomendada --- Seguridad e Innovación en el Control de la Calidad Agroalimentaria (70982205) --- Bibliografía recomendada --- 579.67 --- 579.67 Food microbiology --- Food microbiology

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Mycotoxins are made by different biosynthetic pathways, and they have an extremely wide range of pharmacological effects. This book will update readers on several cutting-edge aspects of mycotoxin research, including topics such as: new analytical methods for detection; the adoption of an ancient Mexican process for detoxification of aflatoxins; mycotoxin management in Ireland, Lithuania and South America; mycotoxin reduction through plant breeding and integrated management practices; and natural aflatoxin inhibitors from medicinal plants. Further contributions examine ochratoxins, selected trichothecenes, zearalenone, and aflatoxin-like gene clusters, as well as sclerotial development in Aspergillus flavus and A. parasiticus. Of particular interest are the chapters on the potential use of mycotoxins as bioweapons. This book will stimulate new thinking on the need to develop therapeutic as well as preventative interventions to reduce the toxicological threat of mycotoxins.

Life Sciences. --- Eukaryotic Microbiology. --- Food Science. --- Agriculture. --- Pharmacology/Toxicology. --- Life sciences. --- Toxicology. --- Food science. --- Microbiology. --- Sciences de la vie --- Toxicologie --- Agriculture --- Microbiologie --- Mycotoxins. --- Food contamination. --- Feeds --- Biological weapons. --- Animal Feed --- Biological Warfare Agents. --- Food --- Food Microbiology. --- Contamination. --- microbiology. --- toxicity. --- Feeds -- Contamination. --- Mycotoxins --- Food contamination --- Biological weapons --- Food Microbiology --- Biological Warfare Agents --- Microbiology --- Environmental Microbiology --- Weapons --- Crops, Agricultural --- Biology --- Food Contamination --- Food and Beverages --- Weapons of Mass Destruction --- Toxins, Biological --- Food Technology --- Biological Factors --- Food Safety --- Biological Science Disciplines --- Food Industry --- Environmental Pollution --- Public Health --- Manufactured Materials --- Technology, Industry, Agriculture --- Industry --- Chemicals and Drugs --- Technology, Industry, and Agriculture --- Natural Science Disciplines --- Environment and Public Health --- Health Care --- Disciplines and Occupations --- Microbiology & Immunology --- Toxicology & Public Health --- Health & Biological Sciences --- Contamination --- Bacteriological weapons --- Biological warfare agents --- Bioweapons --- Contaminated food --- Foods, Contaminated --- Fungal toxins --- Pharmacology. --- Biochemistry. --- Biochemistry, general. --- Biotechnology. --- Weapons of mass destruction --- Biosecurity --- Contamination (Technology) --- Food adulteration and inspection --- Fungal metabolites --- Microbial toxins --- Mycotoxicoses --- Toxigenic fungi