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Journal articles on the topic 'Food microbiology'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

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1

Sadiku, Matthew N. O., Tolulope J. Ashaolu, and Sarhan M. Musa. "Food Microbiology." International Journal of Trend in Scientific Research and Development Volume-3, Issue-4 (June 30, 2019): 837–38. http://dx.doi.org/10.31142/ijtsrd23951.

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2

Bhattacharyya, Sayan. "Food microbiology." Eastern Journal of Medical Sciences 8, no. 3 (February 29, 2024): 55–58. http://dx.doi.org/10.32677/ejms.v8i3.4433.

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Background: Food is imperative for continuation of life. However, it is also an important vehicle of entry of infections. Bacterial, viral and parasitic agents, causing these infections can all spread by food. Bacteria can produce many toxins and also be invasive sometimes, which can lead to diarrhoea and dysentery, respectively. This contamination takes place by risks like cooking food at improper temperature and keeping food open after cooking. These risks lead to various hazards. Also, microbes can help prepare different foods like fermented foods and kombucha tea. Modern society relies heavily on processed and ready-to eat foods, both of which can cause foodborne infections. Keeping all these things in mind, the science of food microbiology becomes very important in modern times. Aim: All these aspects of food microbiology and food safety have been discussed in this chapter. Objectives: Many points like food safety, cleanliness and other aspects like chilling of cooked food minimize risks of microbial food contamination and resultant hazards, have been elaborated upon. Methods: Scientific literature search was carried out to study the risk factors and related reports with respect to food microbiology, by food scientists and others. Results: Food contamination can be of microbial origin and a multitude of factors may lead to microbial contamination of food. These factors could be improper cooking, leaving cooked food uncovered, and other things. Conclusion: Food microbiology is a very important aspect of public health and quite neglected too. It should be given its due importance to mitigate microbial contamination of food and consequent foodborne infections.

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3

Laranjo, Marta, María de Guía Córdoba, Teresa Semedo-Lemsaddek, and Maria Eduarda Potes. "Food Microbiology." BioMed Research International 2019 (April 4, 2019): 1–2. http://dx.doi.org/10.1155/2019/8039138.

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4

Golden, David A. "Food microbiology." Trends in Food Science & Technology 6, no. 12 (December 1995): 423. http://dx.doi.org/10.1016/s0924-2244(00)89242-0.

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5

Skovgaard, Niels. "Food Microbiology." International Journal of Food Microbiology 61, no. 2-3 (November 2000): 209–10. http://dx.doi.org/10.1016/s0168-1605(00)00383-4.

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6

Lund, Carl. "Food microbiology." International Journal of Food Microbiology 32, no. 1-2 (September 1996): 245–46. http://dx.doi.org/10.1016/0168-1605(96)85890-9.

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7

Wimpenny, J. W. T. "Food microbiology." Endeavour 19, no. 4 (January 1995): 174. http://dx.doi.org/10.1016/0160-9327(95)90090-x.

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8

Andrews, Wallace H. "Food Microbiology." Journal of AOAC INTERNATIONAL 69, no. 2 (March 1, 1986): 274–77. http://dx.doi.org/10.1093/jaoac/69.2.274a.

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9

Andrews, Wallace H. "Food Microbiology." Journal of AOAC INTERNATIONAL 70, no. 2 (March 1, 1987): 305a—308. http://dx.doi.org/10.1093/jaoac/70.2.305a.

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10

Laranjo, Marta, María de Guía Córdoba, Teresa Semedo-Lemsaddek, and Maria Eduarda Potes. "Food Microbiology 2020." BioMed Research International 2021 (December 17, 2021): 1–2. http://dx.doi.org/10.1155/2021/9785432.

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11

Andrews, Wallace H. "Food Microbiology—Nondairy." Journal of AOAC INTERNATIONAL 82, no. 2 (March 1, 1999): 476–77. http://dx.doi.org/10.1093/jaoac/82.2.476.

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12

Buchanan, Robert L. "Predictive food microbiology." Trends in Food Science & Technology 4, no. 1 (January 1993): 6–11. http://dx.doi.org/10.1016/s0924-2244(05)80004-4.

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13

Skovgaard, Niels. "Food microbiology protocols." International Journal of Food Microbiology 68, no. 1-2 (August 2001): 161–62. http://dx.doi.org/10.1016/s0168-1605(01)00498-6.

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14

Andrews, Wallace H. "Food Microbiology (Nondairy)." Journal of AOAC INTERNATIONAL 73, no. 1 (January 1, 1990): 134–39. http://dx.doi.org/10.1093/jaoac/73.1.134b.

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15

Andrews, Wallace H. "Food Microbiology (Nondairy)." Journal of AOAC INTERNATIONAL 74, no. 1 (January 1, 1991): 158–62. http://dx.doi.org/10.1093/jaoac/74.1.158a.

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16

Bishop, J. Russell. "Food Microbiology—Dairy." Journal of AOAC INTERNATIONAL 75, no. 1 (January 1, 1992): 128. http://dx.doi.org/10.1093/jaoac/75.1.128a.

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17

Andrews, Wallace H. "Food Microbiology—Nondairy." Journal of AOAC INTERNATIONAL 75, no. 1 (January 1, 1992): 129–34. http://dx.doi.org/10.1093/jaoac/75.1.129.

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18

Bishop, J. Russell. "Food Microbiology—Dairy." Journal of AOAC INTERNATIONAL 76, no. 1 (January 1, 1993): 153–54. http://dx.doi.org/10.1093/jaoac/76.1.153.

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19

Andrews, Wallace H. "Food Microbiology—Nondairy." Journal of AOAC INTERNATIONAL 76, no. 1 (January 1, 1993): 154–59. http://dx.doi.org/10.1093/jaoac/76.1.154.

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20

Bishop, J. Russell. "Food Microbiology (Dairy)." Journal of AOAC INTERNATIONAL 77, no. 1 (January 1, 1994): 186–87. http://dx.doi.org/10.1093/jaoac/77.1.186a.

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21

Andrews, Wallace H. "Food Microbiology (Nondairy)." Journal of AOAC INTERNATIONAL 77, no. 1 (January 1, 1994): 187–94. http://dx.doi.org/10.1093/jaoac/77.1.187.

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22

Bishop, J. Russell. "Food Microbiology—Dairy." Journal of AOAC INTERNATIONAL 78, no. 1 (January 1, 1995): 181–82. http://dx.doi.org/10.1093/jaoac/78.1.181.

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23

Andrews, Wallace H. "Food Microbiology—Nondairy." Journal of AOAC INTERNATIONAL 78, no. 1 (January 1, 1995): 182–88. http://dx.doi.org/10.1093/jaoac/78.1.182.

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24

Bishop, J. Russell. "Food Microbiology–Dairy." Journal of AOAC INTERNATIONAL 79, no. 1 (January 1, 1996): 253–54. http://dx.doi.org/10.1093/jaoac/79.1.253.

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25

Andrews, Wallace H. "Food Microbiology–Nondairy." Journal of AOAC INTERNATIONAL 79, no. 1 (January 1, 1996): 254–61. http://dx.doi.org/10.1093/jaoac/79.1.254.

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26

Andrews, Wallace H. "Food Microbiology—Nondairy." Journal of AOAC INTERNATIONAL 80, no. 1 (January 1, 1997): 177–83. http://dx.doi.org/10.1093/jaoac/80.1.177.

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27

Tatini, Sita R. "Food Microbiology-Dairy." Journal of AOAC INTERNATIONAL 81, no. 1 (January 1, 1998): 191–92. http://dx.doi.org/10.1093/jaoac/81.1.191.

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28

Andrews, Wallace H. "Food Microbiology-Nondairy." Journal of AOAC INTERNATIONAL 81, no. 1 (January 1, 1998): 192–201. http://dx.doi.org/10.1093/jaoac/81.1.192.

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29

Liao, Min-Ken. "Food Microbiology 101." Journal of Microbiology & Biology Education 13, no. 2 (December 3, 2012): 200. http://dx.doi.org/10.1128/jmbe.v13i2.480.

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30

Andrews, Wallace H. "Food Microbiology (Nondairy)." Journal of AOAC INTERNATIONAL 71, no. 1 (January 1, 1988): 103–5. http://dx.doi.org/10.1093/jaoac/71.1.103.

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31

Mastrorocco, Donald A., and Wallace H. Andrews. "Food Microbiology (Nondairy)." Journal of AOAC INTERNATIONAL 72, no. 1 (January 1, 1989): 102–4. http://dx.doi.org/10.1093/jaoac/72.1.102.

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32

Augustin, Jean-Christophe, and Vincent Carlier. "French Laboratory Proficiency Testing Program for Food Microbiology." Journal of AOAC INTERNATIONAL 85, no. 4 (July 1, 2002): 952–59. http://dx.doi.org/10.1093/jaoac/85.4.952.

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Abstract The proficiency testing program in food microbiology (Réseau d' Analyses et d'Echanges en Microbiologie des Aliments; RAEMA), created in 1988, currently includes 440 participating laboratories. The program establishes proficiency in detection of Salmonella and Listeria monocytogenes, as well as quantitation of aerobic microorganisms, Enterobacteriaceae, coliforms, Escherichia coli, Clostridium perfringens, coagulase-positive Staphylococcus, and Listeria monocytogenes. Twice a year, 5 test samples are sent to participants to assess their precision and trueness for enumeration and detection of microorganisms. Results show an increasing involvement of food microbiology laboratories in quality assurance programs and use of standard and validated analytical methods. However, the percentage of laboratories obtaining questionable and unsatisfactory microbiological results remains relatively onstant.

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33

Hammack, Thomas S. "Methods Committee on Microbiology : Food Microbiology, Nondairy." Journal of AOAC INTERNATIONAL 92, no. 1 (January 1, 2009): 8B—19B. http://dx.doi.org/10.1093/jaoac/92.1.8b.

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34

Sant’Ana, Anderson S. "Editorial overview: Food microbiology." Current Opinion in Food Science 44 (April 2022): 100811. http://dx.doi.org/10.1016/j.cofs.2022.100811.

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35

Rosiak, Elżbieta, Katarzyna Kajak-Siemaszko, Monika Trząskowska, and Danuta Kołożyn-Krajewska. "PREDICTIVE MICROBIOLOGY OF FOOD." Postępy Mikrobiologii - Advancements of Microbiology 57, no. 3 (2019): 229–43. http://dx.doi.org/10.21307/pm-2018.57.3.229.

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36

Ryser, Elliot T. "Food Microbiology and Safety." Journal of Food Science 65, no. 3 (April 2000): 515. http://dx.doi.org/10.1111/j.1365-2621.2000.tb16038.x.

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37

Ryser, Elliot T. "Food Microbiology and Safety." Journal of Food Science 66, no. 3 (April 2001): 471. http://dx.doi.org/10.1111/j.1365-2621.2001.tb16132.x.

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38

Gonzales-Barron, Ursula. "Editorial overview: Food microbiology." Current Opinion in Food Science 14 (April 2017): v—vi. http://dx.doi.org/10.1016/j.cofs.2017.02.011.

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39

Wang, Siyun. "Editorial overview: Food microbiology." Current Opinion in Food Science 20 (April 2018): iv. http://dx.doi.org/10.1016/j.cofs.2018.06.005.

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40

da Silva do Nascimento, Maristela. "Editorial overview: Food microbiology." Current Opinion in Food Science 26 (April 2019): iii—iv. http://dx.doi.org/10.1016/j.cofs.2019.06.004.

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41

Mortazavian, Amir M. "Editorial overview: Food microbiology." Current Opinion in Food Science 32 (April 2020): iii—iv. http://dx.doi.org/10.1016/j.cofs.2020.10.007.

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42

Uyttendaele, M., R. Schukkink, B. van Gemen, and J. Debevere. "Int. J. Food Microbiology." International Journal of Food Microbiology 28, no. 1 (November 1995): 119. http://dx.doi.org/10.1016/0168-1605(95)00083-v.

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43

Curtis, G. D. W., and W. H. Lee. "Int. J. Food Microbiology." International Journal of Food Microbiology 28, no. 3 (January 1996): 433. http://dx.doi.org/10.1016/s0168-1605(96)90040-9.

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44

Whitfield, Frank B. "Microbiology of food taints." International Journal of Food Science & Technology 33, no. 1 (February 1998): 31–51. http://dx.doi.org/10.1046/j.1365-2621.1998.00156.x.

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45

Andrews, Wallace H. "Report on Food Microbiology." Journal of AOAC INTERNATIONAL 68, no. 2 (March 1, 1985): 281–84. http://dx.doi.org/10.1093/jaoac/68.2.281a.

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46

Walsh, Aaron M., Fiona Crispie, Marcus J. Claesson, and Paul D. Cotter. "Translating Omics to Food Microbiology." Annual Review of Food Science and Technology 8, no. 1 (February 28, 2017): 113–34. http://dx.doi.org/10.1146/annurev-food-030216-025729.

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47

Andrews, Wallace H., and Thomas S. Hammack. "Committee on Microbiology and Extraneous Materials: Food Microbiology, Nondairy." Journal of AOAC INTERNATIONAL 89, no. 1 (January 1, 2006): 304–18. http://dx.doi.org/10.1093/jaoac/89.1.304.

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48

"Food Microbiology." Food Microbiology 40 (June 2014): I—II. http://dx.doi.org/10.1016/s0740-0020(14)00025-2.

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49

Johnson, Arielle J. "Artisanal food microbiology." Nature Microbiology 1, no. 4 (March 29, 2016). http://dx.doi.org/10.1038/nmicrobiol.2016.39.

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50

"Food microbiology laboratories." Nutrition & Food Science 35, no. 1 (February 2005). http://dx.doi.org/10.1108/nfs.2005.01735aab.015.

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