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Biological Hazards in Food
The ingestion of food containing pathogenic microorganisms (i.e. bacteria and their toxins, fungi, viruses) and parasites can cause food-borne diseases in humans. A growing number of emerging pathogens, changes of virulence of known pathogens and appearance of antibiotic resistance has recently exposed consumers to a major risk of illness. Also infected people and the environment can spread microorganisms on raw or processed food. Outbreaks of food-borne diseases are often unrecognized, unreported, or not investigated and particularly in developing countries their agents and sources are mostly unknown. Surveillance and analytical methods aiming at their detection are to be hoped, as well as good strategies to struggle against these threats. This E-book is subdivided in chapters regarding to pathogenic and spoiling microorganisms, chemical hazards produced by biological agents and food safety management systems.
Microbiota of Grapes: Positive and Negative Role on Wine Quality
During spontaneous food/beverage fermentations, the microbiota associated with the raw material has a considerable importance: this microbial consortium evolves in reason of the nutrient content and of the physical, chemical, and biological determinants present in the food matrix, shaping fermentation dynamics with significant impacts on the ‘qualities’ of final productions. The selection from the indigenous micro-biodiversity of ‘virtuous’ ecotypes that coupled pro-technological and biotechnological aptitudes provide the basis for the formulation of ‘tailored’ starter cultures. In the fermenting food and beverage arena, the wine sector is generally characterized by the generatio...
Biogenic Amines in Fermented Foods
Biogenic amines (BA) are sources of nitrogen and precursors for synthesis of hormones, alkaloids, nucleic acids and proteins, occurring in all organisms. Under normal condition in humans the consumption of food or beverages containing these compounds have not toxic effects because they are rapidly detoxified by the activity of the amine oxidizing enzymes, monoamine (MAO) and diamine oxidases (DAO). However in presence of high BA content, in allergic individuals or if MAO inhibitors are applied the detoxification system is not capable of metabolizing dietary intake of BA. This fact can induce toxicological risks and health troubles, but the European Union established regulation for just only ...
Biogenic Amines in Food
A precise analysis of biogenic amines is important as an indicator of food freshness or spoilage that can cause serious toxicity. This book provides comprehensive background information on biogenic amines and their occurrence in various foods and drinks such as fermented and non-fermented sausages and fish products, cheeses, vegetables and beverages, e.g. beer, cider and wine. It gives a detailed description of both the established analytical methods and the emerging technologies for the analysis of them. As the first book on the detection of biogenic amines in all types of food, it provides help to get a better understanding of the risks associated with biogenic amines and how to avoid them. It serves as an excellent and up-to-date reference for food scientists, food chemists and food safety professionals.
Toward a Sustainable Wine Industry
This title includes a number of Open Access chapters.Toward a Sustainable Wine Industry: Green Enology in Practice takes a broad look at the emerging trend of using sustainable wine production methods and business practices. It covers a multitude of aspects of the sustainable wine industry, including production methods, recycling efforts, customer
Climate-Resilient Agriculture, Vol 1
Under ongoing climate change, natural and cultivated habitats of major food crops are being continuously disturbed. Such condition accelerates to impose stress effects like abiotic and biotic stressors. Drought, salinity, flood, cold, heat, heavy metals, metalloids, oxidants, irradiation etc. are important abiotic stresses; and diseases and infections caused by plant pathogens viz. fungal agents, bacteria and viruses are major biotic stresses. As a result, these harsh environments affect crop productivity and its biology in multiple complex paradigms. As stresses become the limiting factors for agricultural productivity and exert detrimental role on growth and yield of the crops, scientists ...
Histamine and Histamine Receptors in Health and Disease
This book provides a comprehensive overview on current histamine and histamine receptor research in context of human health and disease and reflect the multidisciplinary nature of the field. While the editors realize that it is almost impossible to cover the field completely within the constraints of a single HEP volume, nonetheless, all important aspects will be covered in one way or the other. An overarching introductory chapter will link the individual chapters and provide an overview on the field. This chapter will also link the book to the previous HEP volume on histamine receptors and the recent HEP volume on the pharmacology of itch. Great attention will be paid to complementation of existing literature while avoiding undue duplication. The book will cover new methods for analysis of histamine and histamine metabolites, development of methods for histamine receptor analysis, signal transduction, histamine release, regulation of immune cells by histamine, histamine metabolism and associated diseases, regulation of major organ systems by histamine and development of new drugs and experimental tools for the study of histamine receptors.
Advances in Food Bioproducts and Bioprocessing Technologies
The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts and Bioprocessing Technologies includes contributions that deal with new developments in procedures, bioproducts, and bioprocesses that can be given quantitative expression. Its 40 chapters will describe how research results can be used in engineering design, include procedures to produce food additives and ingredients, and discuss accounts of experimental or theoretical research and recent advances in food bioproducts and bioprocessing technologies.
