Molecular techniques in food biology : safety, biotechnology, authenticity and traceability First Edition by El Sheikha 1119374618 9781119374619

Molecular techniques in food biology : safety, biotechnology, authenticity and traceability First Edition by El Sheikha – Ebook Instant Download/Delivery ISBN(s): 1119374618, 9781119374619

Product details:

• ISBN 10: 1119374618
• ISBN 13: 9781119374619
• Author:  Sheikha

Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability explores all aspects of microbe-food interactions, especially as they pertain to food safety. Traditional morphological, physiological, and biochemical techniques for the detection, differentiation, and identification of microorganisms have severe limitations. As an alternative, many of those responsible for monitoring food safety are turning to molecular tools for identifying foodborne microorganisms. This book reviews the latest molecular techniques for detecting, identifying, and tracing microorganisms in food, addressing both good foodborne microbes, such as those used for fermentation and in probiotics, and harmful ones responsible for foodborne illness and food quality control problems.

Table of contents:

1 How to Determine the Geographical Origin of Food by Molecular Techniques

1.1 Linkage Between Food and Its Geographical Origin: Historical View

1.2 Scope and Approach

1.3 Definitions Related to Tracking of Food Origins

1.4 Driving Forces for Determining the Geo‐origin of Food

1.5 Geo‐origin Determination … Evolution of Molecular Techniques

1.6 Pros and Cons of Molecular Techniques Used as Geo‐Discriminative Tools of Food

1.7 Conclusions

References

2 Unraveling Pathogenic Behavior of Phytopathogens through Advanced Molecular Techniques

2.1 Introduction

2.2 Plant Pathogens: A Menace to Agricultural Productivity

2.3 Future Directions

References

3 Molecular Characterization of Ochratoxigenic Fungal Flora as an Innovative Tool to Certify Coffee Origin

3.1 Introduction: Coffee Factsheet

3.2 The Microflora of Coffee

3.3 Detection of Ochratoxigenic Fungi in Coffee by Molecular Techniques

3.4 Using Molecular Detection of OTA‐producing Fungi to Certify Coffee Origin: Is it Possible?

3.5 Conclusions and Future Perspectives

References

4 Molecular and “Omics” Techniques for Studying Gut Microbiota Relevant to Food Animal Production

4.1 Introduction

4.2 Methods for Studying Gut Microbiota Composition

4.3 Culture‐independent Techniques

4.4 Tools for Functional Studies of Gut Microbiota

4.5 “Omics”

4.6 Animal Models

4.7 Bioinformatics

4.8 Application in Poultry and Swine Research

4.9 Integrated Approaches for Studying Gut Microbiome

4.10 Conclusions and Future Directions

Acknowledgments

References

5 Molecular Techniques for Making Recombinant Enzymes Used in Food Processing

5.1 Introduction

5.2 Molecular Strategies to Produce Recombinant Enzymes Used in the Food Industry

5.3 Applications and Safety Issues of Enzymes in the Food Industry

5.4 Conclusions and Future Perspectives

References

Section II: Fruits and Vegetables

6 Molecular Identification and Distribution of Yeasts in Fruits

6.1 Introduction

6.2 Molecular Methods for Distinguishing Yeast Species and Strains

6.3 Yeast Diversity in Wild/fresh Fruits

6.4 Yeast Diversity in Processed Fruits

6.5 Conclusions and Future Perspectives

Acknowledgments

References

7 Current and New Insights on Molecular Methods to Identify Microbial Growth in Fruit Juices

7.1 Introduction

7.2 Microorganisms in Fruit Juices

7.3 Conventional Identification Techniques

7.4 Non‐conventional Identification Techniques

7.5 Molecular Techniques

7.6 Conclusions and Future Perspectives

References

Section III: Fish and Meat Products (Non‐Fermented)

8 Molecular Techniques Related to the Identification of the Bacterial Flora of Seafood

8.1 Introduction

8.2 Major Seafood Spoilage Bacteria

8.3 Seafood‐borne Bacterial Pathogens

8.4 Conclusions and Future Perspectives

References

9 Assessment of the Microbial Ecology of Meat and Meat Products at the Molecular Level: Current Status and Future Perspectives

9.1 Introduction

9.2 Extraction of Nucleic Acids

9.3 Microbial Communities Assessment

9.4 Detection of Selected Bacterial Target

9.5 Biodiversity Assessment

9.6 Conclusion and Future Perspectives

References

Section IV: Fermented Foods and Beverages

10 Revolution in Fermented Foods

10.1 Introduction

10.2 Historical View: Where and When Did Fermentation Start?

10.3 Fermented Foods: From the Past to the Current Era

10.4 Fermented Foods and Health Effects

10.5 Is it Possible to Trace the Geographical Origin of Fermented Foods?

10.6 Conclusions and Future Perspectives

References

11 Molecular Techniques for the Identification of LAB in Fermented Cereal and Meat Products

11.1 Introduction

11.2 Fermented Food Products

11.3 Lactic Acid Bacteria and Fermented Foods

11.4 Molecular Approaches Used to Study Fermenting Microflora

11.5 Identification of Lab in Fermented Cereal and Meat Products

11.6 Advantages of Molecular Techniques

11.7 Concluding Remarks

Acknowledgment

References

12 Molecular Techniques and Lactic Acid‐Fermented Fruits and Vegetables

12.1 Introduction

12.2 Fermented Fruits and Vegetables: Between the Past and the Present

12.3 Benefits of Fermented Fruits and Vegetables

12.4 Techniques of Lab Analysis Used in Fermented Fruits and Vegetables

12.5 Future Applications

12.6 Conclusions

References

13 New Trends in Molecular Techniques to Identify Microorganisms in Dairy Products

13.1 Introduction

13.2 Polymerase Chain Reaction (PCR)‐based Methods

13.3 Fluorescent In Situ Hybridization

13.4 Immuno‐based Methodologies, Biochips, and Nanosensors

13.5 Benefits and Limitations of Molecular Techniques

13.6 Conclusions and Future Perspectives

References

14 Molecular Techniques for the Detection and Identification of Yeasts in Wine

14.1 Introduction

14.2 Methods of Identification and Detection of Biodiversity

14.3 Enumeration of Wine Yeasts

14.4 Diversity of Wine Yeasts

14.5 Conclusions and Future Perspectives

References

Section V: Foodborne Pathogens and Food Safety

15 Rapid Detection of Food Pathogens Using Molecular Methods

15.1 Introduction

15.2 Methods Used to Detect Foodborne Pathogens

15.3 Conclusions

References

16 Biosensor‐Based Techniques

16.1 Introduction

16.2 Ideal Requirements for Biosensor‐based Microbial Detection Assay

16.3 Need for Rapid Method

16.4 Classification of Biosensors

16.5 Conclusions and Future Perspectives

References

17 Molecular Identification and Detection of Foodborne and Feedborne Mycotoxigenic Fungi

17.1 Mycotoxigenic Fungi

17.2 Polymerase Chain Reaction‐based Characterization of Mycotoxigenic Fungi

17.3 Genomics of Mycotoxigenic Fungi

17.4 Functional Genomics of Mycotoxigenic Fungi

17.5 Conclusions and Future Perspectives

References

18 Molecular Identification of Enteric Viruses in Fresh Produce

18.1 Introduction

18.2 Sample Treatment

18.3 Sample Receipt

18.4 Removal of Viruses from the Food Surfaces

18.5 Removal of Food Substances

18.6 Concentration of Viruses

18.7 Nucleic Acid Extraction

18.8 Detection Assay

18.9 ISO 15216‐1/2:2013: The Future “Gold Standard”

18.10 Quantitation

18.11 What is a Positive?

18.12 Future Developments and Requirements

18.13 Conclusions and Future Perspectives

References

Section VI: Future Perspectives

19 Molecular Techniques and Foodstuffs: Innovative Fingerprints, Then What?

19.1 Introduction

19.2 Emerging Fingerprinting Technologies

19.3 DNA Fingerprints

19.4 Conclusions and Future Perspectives

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