Techniques to Measure Food Safety and Quality: Microbial, Chemical, and Sensory

ISBN-13: 9783030686352 / Angielski / Twarda / 2021 / 431 str.

Mohidus Samad Khan; Mohammad Shafiur Rahman

Spis treści

Chapter 1. Overview on the types of microbial contaminants in foods and their risk factors

Chapter 2. Types of chemical contaminants and their sources

Chapter 3. Basic understanding of sensory properties and their overview

Chapter 4. Conventional microbial counting and identification techniques

Chapter 5. DNA Sequencing Technique for microbial analysis

Chapter 6. Polymerase Chain Reaction (PCR): (q-PCR and immuno-PCR) Technique for food analysis

Chapter 7. Reverse Transcription PCR (RT-PCR) Technique and Rapid Validity PCR (RV-PCR) Techniques for food analysis

Chapter 8. Enzyme-Linked Immunosorbent Assay (ELISA) Technique

Chapter 9. VITEC automated instrument for fast, accurate microbial identification, and antibiotic susceptibility testing

Chapter 10. High-Performance Liquid Chromatography (HPLC) Techniques in determining chemical contaminants in foods

Chapter 11. Nuclear Magnetic Resonance (NMR) food analysis

Chapter 12. Fourier-Transform Infrared Spectroscopy (FTIR) Technique for food analysis and authentication

Chapter 13. Ultraviolet-Visible Spectroscopy (UV-vis) Technique for food analysis

Chapter 14. NIR Spectroscopy for food analysis

Chapter 15. Gas Chromatography and Mass Spectroscopy (GS-MS) Technique for food analysis

Chapter 16. Extraction Techniques of food components and contaminants by Supercritical Fluid Extraction (SFE), Solid-Phase Micro Extraction (SPME) and Stir Bar Sorption Extraction (SBSE) Techniques

Chapter 17. Extraction Techniques of food components and contaminants by Microwave-Assisted Extraction (MAE) Technique

Chapter 18. Paper based kits for food analysis and authentication

Chapter 19. Laser-Induced Breakdown Spectroscopy (LIBS) Technique for food analysis

Chapter 20. Surface Enhanced Laser Desorption Ionization (SELDI) Technique for food analysis

Chapter 21. Surface Plasmon Resonance (SPR) Technique for food analysis

Chapter 22. Image analysis techniques for food defects and quality assessment

Chapter 23. Hyperspectral Imaging for food quality assessment

Chapter 24. Electronic-Tongue for food safety and quality assessment

Chapter 25. Texture Profile Analysis (TPA) for measuring food structure and its relation to sensory texture

Chapter 26. Low Field-Nuclear Magnetic Resonance (LF-NMR) for food structure analysis

Chapter 27. Differential Scanning Calorimetry (DSC) for food thermal characteristics and its relation to composition and structure

Chapter 28. Sensory Attributes Discrimination Measurement Techniques

Chapter 29. Sensory Descriptive Measurement Techniques

Chapter 30. Assessment of the microbial and chemical contaminants of specialized food items

Chapter 31. Assessment of the sensory quality of specialized food items

O autorze

Professor Mohammad Shafiur Rahman is the author or co-author of more than 400 technical articles, including 150 refereed journal papers, 137 conference papers, 78 book chapters, and 13 books. He is the author of the internationally acclaimed and award-wining Food Properties Handbook, and the popular Handbook of Food Preservation, published by CRC Press, Boca Raton, Florida. He also published another 11 books in the field of Food Science and Technology. Professor Rahman has initiated the International Journal of Food Properties and serving as the founding Editor-in-Chief for more than 20 years. He is also serving as Editor-in-Chief for the Journal of Agricultural and Marine Sciences, published by Sultan Qaboos University.

 

Dr. Mohidus Samad Khan has authored and co-authored over 80 technical articles, which include peer-reviewed journal and conference articles, international patents, books and book chapters. He also serves as a reviewer of several reputed international journals. His research work on biotechnology won several major awards including University Medals for Best PhD Thesis, 'Young Innovator Award' organized by 'MIT Technology Review Inc' and ‘iCFP2016 Young Scientist Award’. Dr. Khan has been involved in health, food and environment projects led by the WHO, UNDP, the Government of Bangladesh (GoB), and local Industries.

Blurb

This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality.  It is divided into four parts: Part A - sources of contaminants in foods, their associated health risks, and integrated management and alternative options to minimize contaminants; Part B - Technological assessment of conventional methods and selected advanced methods for the detection, identification and enumeration of microbial contaminates; Part C - Technological assessment of different chemical measurements techniques; and Part D – Technological assessment of different instrumental techniques to assess sensory properties of foods.

Food safety is a growing concern due to the increase in food-borne illnesses caused by food adulteration, excessive use of pesticides, use of chemical preservatives and artificial fruit ripening agents, microbial contaminations, and improper food handling. Chemical contaminants in food could be transferred from environmental or agrochemical sources, personal care products, and other by-products of water disinfects. In addition, microbial food safety can be threatened due to the presence of many pathogens, such as Salmonella, Escherichia coli, Clostridium botulinum, Staphylococcus aureus, and Listeria monocytogenes in foods. Globally, strict regulations are imposed to limit the potential contaminants in foods. Development of accurate, rapid, and inexpensive approaches to test food contamination and adulteration would be highly valued to ensure global food safety. There are existing processes to ensure safety of food products from chemical and microbial contaminants. Apart from the existing measurement technologies, varieties of new techniques are also being emerged and these could be potential to ensure food safety and quality.

In addition to chemical and microbial properties, sensory properties such as texture, mouth feel, flavor, and taste, are among the most important attributes of food products to ensure their acceptability by consumers. Two approaches are available to evaluate sensory properties of food products, namely subjective and objective analyses. The responses are perceived by all five senses: smell, taste, sight, touch, and hearing. The approach used in sensory evaluation varies depending on the types of foods and the ultimate goal of the testing. Sensory attributes are the most important quality parameters after ensuring the safety of foods.