Microbiological Research and Development for the Food Industry

Description

Research and development on microorganisms in food has evolved from a luxury to a necessity for companies competing in the global marketplace. Whether research is conducted internally or externally through contract laboratories and universities, microbial research in foods is crucial to the safety and integrity of our food supply. Microbiological Research and Development for the Food Industry covers the technical and practical insights needed for developing and utilizing various capabilities to advance food microbiology research. Providing examples of how research data can be applied to consumer and brand protection efforts, this book:

• Describes the purposes and processes for conducting microbiological research and development for companies and organizations involved in food, beverage, and ingredient production and distribution
• Covers a broad range of topics of importance to food microbiologists in allied food industries and organizations, government, and academia
• Includes examples of successful research methods for food microbiology laboratories

Written to walk the reader through the process of investigating microorganisms in food systems for consumer and brand protection, Microbiological Research and Development for the Food Industry provides practical understanding of the necessary mechanisms and research approaches used in the field. It fuses the business and scientific aspects of microbiological research to underscore the return on investment for beverage and food ingredient producers. This text goes beyond routine presence/absence testing of pathogens and spoilage microorganisms in foods. It describes ways data can be collected to answer more complex questions and provides examples of how such data can be applied to consumer and brand protection efforts.

Features

• Explains the process of starting, restarting, or strengthening a research strategy to investigate microorganisms in food systems for consumer and brand protection
• Fuses the business and scientific aspects of microbiological research to underscore the return on investment for food, beverage, and food ingredient producers
• Focuses on research and development on microorganisms, a new key competency for today’s successful food and beverage companies and food safety and quality technology and service companies
• Goes beyond routine presence/absence testing of pathogens and spoilage microorganisms in foods by describing ways data can be collected to answer more complex questions about food products and processes and microbial technologies
• Walks executives, managers, scientists, and technical persons through the process of starting, restarting, or strengthening a research strategy to investigate microorganisms in food systems for consumer and brand protection
• Fuses the business and scientific aspects of microbiological research to underscore the return on investment for food, beverage, and food ingredient producers

Table of Contents

• The case for microbiological research and development
  Paul A. Gibbs, Peter J. Taormina, and Evangelia Komitopoulou
• Building research and development capabilities
  Peter J. Taormina
• Food process validations
  Margaret D. Hardin
• Food product validations
  Peter J. Taormina
• Competitive research and development on antimicrobials and food preservatives
  Keila L. Perez, T. Matthew Taylor, and Peter J. Taormina
• Competitive research and development on food-processing sanitizers and biocides
  Junzhong Li and Scott L. Burnett
• Research during microbial food safety emergencies and contaminant investigations
  Jeffrey L. Kornacki
• Predictive modeling: Principles and practice
  Peter Wareing and Evangelia Komitopoulou
• Detection and identification of bacterial pathogens in food using biochemical and immunological assays
  Hari P. Dwivedi, Patricia Rule, and John C. Mills
• Microbiological growth-based and luminescence methods of food analysis
  Ruth Eden and Gerard Ruth
• Nucleic acid-based methods for detection of foodborne pathogens
  Bledar Bisha and Lawrence Goodridge
• Reporting food microbiology research outcomes
  Mark Carter

Author Bio(s)

Dr. Peter J. Taormina is Principal Microbiologist at John Morrell Food Group, Corporate Food safety, Cincinnati, Ohio.