MICHAEL P. DOYLE, PhD, was D. R. Semmes Professor of Chemistry at Trinity University in San Antonio, Texas, and is currently Professor of Chemistry at the University of Arizona in Tucson. M.
ANTHONY McKERVEY, PhD, is Professor of Chemistry and Director of QUCHEM at Queen's University in Belfast, Northern Ireland. TAO YE, PhD, is a Postdoctoral Fellow in the Department of Chemistry at the University of Nottingham in Great Britain.
Industrial food safety professionals find themselves responsible for locating and eliminating the source(s) of food contamination. These are often complex situations for which they have not been adequately prepared. This book is written with them, the in-plant food safety/quality assurance professional, in mind. However, other professionals will also benefit including plant managers, regulatory field investigators, technical food safety policy makers, college instructors, and students of food science and microbiology.
A survey of the personal and societal costs of microbial contamination of food is followed by a wide range of respected authors who describe selected bacterial pathogens, emerging pathogens, spoilage organisms and their significance to the industry and consumer. Dr. Kornacki then provides real life examples of in-plant risk areas / practices (depicted with photographs taken from a wide variety of food processing facilities). Factors influencing microbial growth, survival and death area also described. The reader will find herein a practical framework for troubleshooting and for assessing the potential for product contamination in their own facilities, as well as suggestions for conducting their own in-plant investigations. Selected tools for testing the environment and statistical approaches to testing ingredients and finished product are also described. The book provides suggestions for starting up after a processing line (or lines) have been shut down due to a contamination risk. The authors conclude with an overview of molecular subtyping and its value with regard to in-plant investigations.
Numerous nationally recognized authors in the field have contributed to the book. The editor, Dr. Jeffery L. Kornacki, is President and Senior Technical Director of the consulting firm, Kornacki Microbiology Solutions in Madison, Wisconsin. He is also Adjunct Faculty with the Department of Food Science at the University of Georgia and also with the National Food Safety & Toxicology Center at Michigan State University.
This book provides an understanding of the microbial challenges to the safety of low aw foods, and a historic backdrop to the paradigm shift now highlighting low aw foods as vehicles for foodborne pathogens. Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included. Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods. A section is dedicated specifically to processing plant investigations, providing practical approaches to determining sources of persistent bacterial strains in the industrial food processing environment. Readers are guided through dry cleaning, wet cleaning and alternatives to processing plant hygiene and sanitation. Separate chapters are devoted to low aw food commodities of interest including spices, dried dairy-based products, low aw meat products, dried ready-to-eat cereal products, powdered infant formula, nuts and nut pastes, flours and meals, chocolate and confectionary, dried teas and herbs, and pet foods. The book provides regulatory testing guidelines and recommendations as well as guidance through methodological and sampling challenges to testing spices and low aw foods for the presence of foodborne pathogens. Chapters also address decontamination processes for low aw foods, including heat, steam, irradiation, microwave, and alternative energy-based treatments.
Every animal, whether human, squid, or wasp, is home to millions of bacteria and other microbes. Ed Yong, whose humor is as evident as his erudition, prompts us to look at ourselves and our animal companions in a new light—less as individuals and more as the interconnected, interdependent multitudes we assuredly are.
The microbes in our bodies are part of our immune systems and protect us from disease. In the deep oceans, mysterious creatures without mouths or guts depend on microbes for all their energy. Bacteria provide squid with invisibility cloaks, help beetles to bring down forests, and allow worms to cause diseases that afflict millions of people.
Many people think of microbes as germs to be eradicated, but those that live with us—the microbiome—build our bodies, protect our health, shape our identities, and grant us incredible abilities. In this astonishing book, Ed Yong takes us on a grand tour through our microbial partners, and introduces us to the scientists on the front lines of discovery. It will change both our view of nature and our sense of where we belong in it.
The discovery of stable carbenes has reinvigorated carbenechemistry research, with investigators seeking to develop carbenesinto new useful catalysts and ligands. Presenting the mostinnovative and promising areas of carbene research over the pastdecade, this book explores newly discovered structural, catalytic,and organometallic aspects of carbene chemistry, with an emphasison new and emerging synthetic applications.
Contemporary Carbene Chemistry features contributionsfrom an international team of pioneering carbene chemistryresearchers. Collectively, these authors have highlighted the mostinteresting and promising areas of investigation in the field. Thebook is divided into two parts:Part 1, Properties and Reactions of Carbenes, exploresnew findings on carbene stability, acid-base behavior, andcatalysis. Carbenic structure and reactivity are examined inchapters dedicated to stable carbenes, carbodicarbenes, carbenes asguests in supramolecular hosts, tunneling in carbene and oxacarbenereactions, and ultrafast kinetics of carbenes and their excitedstate precursors. Theoretical concerns are addressed in chapters oncomputational methods and dynamics applied to carbenereactions.Part 2, Metal Carbenes, is dedicated to the syntheticdimensions of carbenes, particularly the reactions and catalyticproperties of metal carbenes. The authors discuss lithium, rhodium,ruthenium, chromium, molybdenum, tungsten, cobalt, and gold.
All the chapters conclude with a summary of the currentsituation, new challenges on the horizon, and promising newresearch directions. A list of key reviews and suggestions forfurther reading also accompanies every chapter.
Each volume of the Wiley Series on Reactive Intermediates inChemistry and Biology focuses on a specific reactive intermediate,offering a broad range of perspectives from leading experts thatsets the stage for new applications and further discoveries.