Skip to main content
Elsevier

Biotechnology and Food Safety

Proceedings of the Second International Symposium

  • 1st Edition - August 21, 1990
  • Latest edition
  • Editors: Donald D. Bills, Shain-Dow Kung, Dennis Westhoff
  • Language: English

Biotechnology and Food Safety provides information pertinent to practical biotechnological procedures for detecting and quantifying microbial and chemical contaminants of food.… Read more

Data Mining & ML

Unlock the cutting edge

Up to 20% on trusted resources. Build expertise with data mining, ML methods.

Explore now

Description

Biotechnology and Food Safety provides information pertinent to practical biotechnological procedures for detecting and quantifying microbial and chemical contaminants of food. This book focuses on the application of biotechnology to food safety. Organized into five parts encompassing 24 chapters, this book begins with an overview of the tools of biotechnology that have numerous applications throughout the food chain. This text then explains the safety and regulatory issues associated with foods and food ingredients from genetically modified sources. Other chapters explain some considerations regarding the risk of using biotechnology in food and food animal production versus the risks incurred by avoiding such use. This book discusses as well the federal laws governing food and food ingredients, which are rigorously administered and enforced by the Food and Drug Administration. The final chapter deals with the use of transgenic organisms in industry. This book is a valuable resource for molecular biologists, plant and animal physiologists and pathologists, parasitologists, microbiologists, toxicologists, and food scientists.

Table of contents


Policy and Regulation

Food Biotechnology

Food Safety Related to Biotechnology: Role of IFBC

Food Safety of Animals Produced by Biotechnology

Legal Aspects of Biotechnology

Perspectives on Food Safety and Biotechnology

Natural Control of Microorganisms

Bacteriocins of Lactic Acid Bacteria

Structure, Organization, Expression, and Evolution of the Genes Encoding the Peptide Precursors of Nisin and Subtilin

Applications of Bacteriocins in Food Systems

A Proposed Model to Control Aflatoxin Formation

Aflatoxin Reduction—A Molecular Strategy

Detection of Pathogenic Microorganisms

Gene Probes Used in Food Microbiology

Gene Probes for Shigella and Escherichia Coli

Nucleic Acid Hybridization to Detect Enteric Viruses

Detection of Hepatitis A Virus and Other Enteroviruses in Environmental Samples Using Gene Probe Methods

Biological Control of Pests: Relation to Food Safety

Role of Biotechnology in the Control of Foodborne Parasites

Antibody Probes for Food Internal Temperature: Ovalbumin As A Model

Strategy to Improve Disease Resistance by Transferring "Non-Host" Disease Resistance Genes from Peas to Potatoes

Biological Control of Postharvest Diseases of Fruits and Vegetables Through Manipulation of Epiphytic Plant Microflora

Recombinant Proteins in Food: The B.t. Crystal Protein Example

Food Ingredients and Food Safety

Corynebacterium Glutamicum: A Model for the Use of DNA Technology in Food Grade Organisms

Biotechnology and the Production of Food Ingredients

Safety Evaluation of Genetically Engineered Enzymes for Food Use

Safety Testing of Novel Food Products Generated by Biotechnology and Genetic Manipulation

Assessing the Safety of Transgenic Organisms Used in the Food Industry: Issues and Concerns

Product details

  • Edition: 1
  • Latest edition
  • Published: September 15, 2014
  • Language: English

View book on ScienceDirect

Read Biotechnology and Food Safety on ScienceDirect