Für diesen Artikel ist leider kein Bild verfügbar.

Microbial Toxins in Dairy Products

Software / Digital Media

352 Seiten

2016
John Wiley & Sons Inc (Hersteller)
978-1-118-82309-5 (ISBN)

Keine Verlagsinformationen verfügbar

Artikel merken

Food-borne diseases, including those via dairy products, have been recognised as major threats to human health. The causes associated with dairy food-borne disease are the use of raw milk in the manufacture of dairy products, faulty processing conditions during the heat treatment of milk, post-processing contamination, failure in due diligence and an unhygienic water supply. Dairy food-borne diseases affecting human health are associated with certain strains of bacteria belonging to the genera of Clostridium, Bacillus, Escherichia, Staphylococcus and Listeria, which are capable of producing toxins, plus moulds that can produce mycotoxins such as aflatoxins, sterigmatocytin and ochratoxin. Microbial Toxins in Dairy Products reviews the latest scientific knowledge and developments for detecting and studying the presence of these toxins in dairy products, updating the analytical techniques required to examine bacterial and mould toxins and the potential for contamination of milk as it passes along the food chain, i.e. from 'farm-to-fork'.
This comprehensive and accessible collection of techniques will help dairy processors, food scientists, technologists, researchers and students to further minimise the incidences of dairy food-borne illnesses in humans.

Adnan Y. Tamime is a Consultant in Dairy Science and Technology, Ayr, UK. He is the Series Editor of the SDT's Technical Book Series.

Preface to the Technical Series Preface Chapter 1 Microbial Toxins An Overview R. Early & A.Y. Tamime Chapter 2 Incidence in Dairy Product M.L.Y. Wan, H. El-Nezami and N. Shah Review of mould and bacterial toxins in dairy products Chapter 3 Bacterial Toxins J.W. Austin Structure, properties and mode of action Chapter 4 Biogenic Amines in Dairy Products V. Ladero, D.M. Linares, M. Perez, B. del Rio, M. Fernandez and M.A. Alvarez Review origins in dairy products, properties, mode of action etc. Chapter 5 Routes of Contamination Up-to the Farm Gate R. Early Feed of the cow and raw milk contamination Chapter 6 Routes of Contamination Post-farm Gate to Retailing R. Early Contamination during the manufacture, post processing, storage and retailing of dairy products Chapter 7 Techniques of Detection, Quantification and Control Bacterial Toxin L. Ramchandran, A. Warnakulasuriya, O. Donkor and T. Vasiljevic Possibility to include modelling of toxins in dairy products Chapter 8 Techniques of Detection, Quantification and Control Mould Toxins O. Donkor, L. Ramchandran and T. Vasiljevic Possibility to include modelling of toxins in dairy products Chapter 9 Approaches to Assess the Risks/Modelling of Microbial Growth and Toxins Production and Limitations and Prospects for Improvement N. Murru, M. Mercogliano, M.-L. Cortesi, F. Leroy and R. Condoleo Emphasis in dairy products and risk profiling and means to reduce risks associated to microbial toxins in dairy products Chapter 10 Regulatory Measures for Microbial Toxins M. Hickey Measures at local and international level, impact on global trade Index

Verlagsort	New York
Sprache	englisch
Maße	152 x 229 mm
Gewicht	666 g
Themenwelt	Naturwissenschaften ► Biologie
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-118-82309-5 / 1118823095
ISBN-13	978-1-118-82309-5 / 9781118823095
Zustand	Neuware