Search Results for rapid-microbiological-methods-for-foods-beverages-and-pharmaceuticals

This book considers the rapid microbiological techniques that are now increasingly used in industry as alternatives to more conventional methods.

Author: C. J. Stannard

Publisher: John Wiley & Sons

ISBN: 9781444314151

Category: Technology & Engineering

Page: 320

View: 361

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This book considers the rapid microbiological techniques that are now increasingly used in industry as alternatives to more conventional methods. Although many of the pioneering studies in this field have taken place in clinical laboratories, the materials listed and organisms sought for foods, beverages and pharmaceuticals are much more varied. In this volume, leading experts from research and industry review the wide variety of approaches that are needed in an industrial setting. The methods described include electrometric techniques, ATP assay, and immunological methods for a wide range of organisms from salmonellas to viruses, each chapter drawing on the authors direct experience in industry to give a highly practical guide. The book should prove invaluable to those in the food, beverage and pharmaceutical industries, or in research and training, who require an up-to-date survey of the use of rapid microbiological methods.
2009-07-08 By C. J. Stannard

J. Food Sci., 48, 1307–1311. Fryer, S.M. and Forde, K. (1989) Electrical screening of powdered dairy products, in Rapid Microbiological Methods for Foods, Beverages and Pharmaceuticals (eds Stannard, C.J., Petitt, S.B. and Skinner, ...

Author: P. Patel

Publisher: Springer Science & Business Media

ISBN: 9781461526629

Category: Technology & Engineering

Page: 294

View: 817

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The food industry, with its diverse range of products (e.g. short shelf-life foods, modified atmosphere packaged products and minimally processed products) is governed by strict food legislation, and microbiological safety has become a key issue. Legally required to demonstrate 'due diligence', food manufacturers are demanding analytical techniques that are simple to use, cost effective, robust, reliable and can provide results in 'real time'. The majority of current microbiological techniques (classical or rapid), particularly for the analysis of foodborne pathogens, give results that are only of retrospective value and do not allow proactive or reactive measures to be imple mented during modem food production. Rapid methods for microbial analysis need to be considered in the context of modem Quality Assurance (QA) systems. This book addresses microbiologists, biochemists and immunologists in the food industry, the public health sector, academic and research institutes, and manufacturers of kits and instruments. This volume is an up-to-date account of recent developments in rapid food microbiological analysis, current approaches and problems, rapid methods in relation to QA systems, and future perspectives in an intensely active field. P.D.P. Contributors Public Health Laboratory, Royal Preston Hospital, PO Box F.J. Bolton 202, Sharoe Green Lane North, Preston PR2 4HG, UK. D. M. Gibson Ministry of Agriculture, Fisheries and Food, Torry Research Station, 135 Abbey Road, Aberdeen AB9 8DG, Scotland. P.A. Hall Microbiology and Food Safety, Kraft General Foods, 801 Waukegan Road, Glenview, Illinois 60025, USA.
2012-12-06 By P. Patel

A study of the use of rapid methods for preservative efficacy testing of pharmaceuticals and cosmetics. ... Adenylate kinase amplification of ATP bioluminescence for hygiene monitoring in the food and beverage industry. Lett.

Author: Stephen P. Denyer

Publisher: CRC Press

ISBN: 9781420021622

Category: Science

Page: 504

View: 794

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Microbiological matters continue to exercise considerable influence on product quality. In both the pharmaceutical and medical device industries, products of greater sophistication, along with evolving regulatory requirements, are elevating the challenges related to maintaining microbiological integrity. Updated to reflect technological and regulatory changes, the Guide to Microbiological Control in Pharmaceuticals and Medical Devices, Second Edition covers thoseprincipal aspects of microbiology that arerelevant to the preformulation, formulation, manufacturing, and license application stages involved with the production of pharmaceuticals and medical devices. In recognition of the diverse disciplines involved in pharmaceutical and medical device production, this work provides a brief introduction to microbiology geared towards the nonmicrobiologist. Covering good manufacturing practice in the control of contamination, the text explores quality control, the preservation of formulations, and principles of sterilization, including microbiological-specific considerations for biotechnological products and other medical devices. It also provides additional materials on package integrity and contamination risks in clean rooms. The editors have produced a companion text, the Handbook of Microbiological Quality Control in Pharmaceuticals and Medical Devices (see reverse), which when paired with the Guide offers a complete theoretical and practical treatment of microbiological control. This book provides a comprehensive distillation of information concerning methodology and regulations that would otherwise remain scattered throughout the literature. It allows scientists from many fields to address potential problems in advance and implement suitable strategies at the earliest stages of development.
2006-12-26 By Stephen P. Denyer

DEFT : recent developments for food and beverages . In Rapid Microbiological Methods for Foods , Beverages and Pharmaceuticals ( Society for Applied Bacteriology , Technical Series No. 25 ) ( ed . C. J. Stannard , S. B. Petitt and F. A. ...

Author: W. F. Harrigan

Publisher: Gulf Professional Publishing

ISBN: 0123260434

Category: Medical

Page: 532

View: 793

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Basic methods; Techniques for the microbiological examination of foods; Microbiological examination of especific foods; Schemes for the identification of microorganisms.
1998-10-12 By W. F. Harrigan

In: Stannard, C. J., Petitt, S. B., and Skinner, F. A. (eds), Rapid microbiological methods for foods, beverages and pharmaceuticals. Soc. Applied Bact. Tech. Series No. 25. Blackwell Scientific, London, pp. 227–240.

Author: R. Baird

Publisher: CRC Press

ISBN: 9781135743628

Category: Science

Page: 272

View: 321

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The importance of quality assurance in the production, storage and use of manufactured preparations is widely recognized. This book encapsulates the issues involved in the manufacture of non-steriles, such as creams, ointments, herbal remedies, shampoos, soaps and toiletry products (as opposed to sterile drugs and injectible products). Knowledge of the microbial limits is expanded, new standards are included, and coverage of the preservation issues of dosage forms is widened to include semi-solids and liquid preparations. This edition also contains new regulations regarding preservative efficacy testing and covers pharmacopoeial and industry regulations and guidelines. Rapid methods are also discussed, now more common in cosmetic and toiletry practice, in their pharmaceutical capacity.
2017-12-14 By R. Baird

Can J Microbiol 20:1745–1748 Klausen NK, Huss HH (1987a) A rapid method for detection of histamine producing ... In: Stannard CJ, Pettit SB, Skinner FA (eds) Rapid microbiological methods for foods, beverages and pharmaceuticals.

Author: Antti Vaheri

Publisher: Springer Science & Business Media

ISBN: 9783642766039

Category: Medical

Page: 573

View: 345

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The current diagnostic methods for the great variety of microbial agents affecting health are clearly unsatisfactory. New important pathogens have emerged including the agent responsible for bovine spongiform encephalopathy. Moreover, there is an increasing need for more accurate microbial control of our environment, and of the food and water we consume. What is needed are rapid, sensitive and reliable procedures which, on the one hand, should be suitable for automation and, onthe other hand, presented in a cost-effective version suitable for field use. Including new biochemical approaches, such as polymerase chain reaction, recombinant gene products and synthetic peptides, these needs are discussed in these protocols of the RAMI-90 congress.
2012-12-06 By Antti Vaheri

In: Stannard, C.J., Petitt, S.B., Skinner, F.A. (Eds.), Rapid Microbiological Methods for Foods, Beverages and Pharmaceuticals, SAB Tech. Series, vol. 25. Blackwell Scientific Publications, Oxford, pp. 165–183. Blackburn, C. de W., ...

Author: Carl A. Batt

Publisher: Academic Press

ISBN: 9780123847331

Category: Technology & Engineering

Page: 3248

View: 632

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Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products
2014-04-02 By Carl A. Batt

Betts R P (1993) Rapid electrical methods for the detection and enumeration of food spoilage yeasts, ... in C L Stannard, SB Petitt and F A Skinner (eds) Rapid Microbiological Methods for Foods, Beverages and Pharmaceuticals, ...

Author: Clive de W Blackburn

Publisher: Elsevier

ISBN: 9781845696337

Category: Technology & Engineering

Page: 1232

View: 870

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Effective control of pathogens continues to be of great importance to the food industry. The first edition of Foodborne pathogens quickly established itself as an essential guide for all those involved in the management of microbiological hazards at any stage in the food production chain. This major edition strengthens that reputation, with extensively revised and expanded coverage, including more than ten new chapters. Part one focuses on risk assessment and management in the food chain. Opening chapters review the important topics of pathogen detection, microbial modelling and the risk assessment procedure. Four new chapters on pathogen control in primary production follow, reflecting the increased interest in safety management early in the food chain. The fundamental issues of hygienic design and sanitation are also covered in more depth in two extra chapters. Contributions on safe process design and operation, HACCP and good food handling practice complete the section. Parts two and three then review the management of key bacterial and non-bacterial foodborne pathogens. A new article on preservation principles and technologies provides the context for following chapters, which discuss pathogen characteristics, detection methods and control procedures, maintaining a practical focus. There is expanded coverage of non-bacterial agents, with dedicated chapters on gastroenteritis viruses, hepatitis viruses and emerging viruses and foodborne helminth infections among others. The second edition of Foodborne pathogens: hazards, risk analysis and control is an essential and authoritative guide to successful pathogen control in the food industry. Strengthens the highly successful first edition of Foodborne pathogens with extensively revised and expanded coverage Discusses risk assessment and management in the food chain. New chapters address pathogen control, hygiene design and HACCP Addresses preservation principles and technologies focussing on pathogen characteristics, detection methods and control procedures
2009-06-30 By Clive de W Blackburn

In : Rapid Microbiological Methods for Foods , Beverages and Pharmaceuticals . Society for Applied Bacteriology Technical Series 25 , Stannard , C.L. , Pettit , S.B. and Skinner , F.A. ( eds ) Blackwell Scientific , Oxford .

Author: Michael Stringer

Publisher: Woodhead Publishing

ISBN: 1855734990

Category: Cold storage

Page: 486

View: 104

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Examines aspects of the chilled food industry including the market, applicable legislation, variety selection, refrigeration, temperature control, quality and safety, microbiology, and shelf-life.

In Rapid Microbiological Methods for Foods, Beverages and Pharmaceuticals, Society for Applied Bacteriology Technical Series 25, eds C. J. Stannard, S. B. Petitt and F. A. Skinner, Blackwell Scientific, Oxford, 87–99.

Author: E Kress-Rogers

Publisher: Elsevier

ISBN: 9781855736481

Category: Technology & Engineering

Page: 872

View: 323

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The first edition of this book quickly established itself as the standard reference in its field, and the second edition consolidates this reputation. Keeping up with the rapid change in this area, there are 16 new contributors and 8 completely new chapters, as well as major revisions to existing chapters, making this second edition a substantially longer book. Instrumentation and sensors for the food industry 2nd edition begins with two introductory chapters to set the scene, part one covers in-line measurement of food processing operations, including colour measurement, the measurement of food composition by a range of techniques, and the measurement of pressure, temperature, level, flow and viscosity. Part two reviews instrumental techniques in the quality control laboratory, including the measurement of rheological properties, texture, water and microbiological activity. Part thee has five chapters devoted to the increasingly widespread use of electronic noses, chemosensors, biosensors, immunosensors and DNA probes. Comprehensively revised and expanded edition of a standard work in its field Authoritative and practical guide to the range of instrumentation and sensors available Written by a distinguished international panel of experts
2001-10-03 By E Kress-Rogers