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CAB eBooks

Ebooks on agriculture and the applied life sciences from CAB International

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CABI Book Chapter Info
Cover for GMOs: what are we eating?

This chapter demonstrates all the possible ways for transgenic ingredients to get into the food chain, and draws up a list of finished products that potentially contain transgenic ingredients. The genetically modified crops approved for use in food, and the contamination of foods by unapproved...

Author(s)
Brankov, T.; Lovre, K.
ISBN
2019 CAB International (H ISBN 9781789240542)
Type
Book chapter
CABI Book Info
Cover for GM food systems and their economic impact.

This book includes 6 chapters examining the relevance of transgenic crops in food production, prices and the environment. It initially describes the historical evolution of biotechnology and defines key terms, before moving on to explore transgenic technology and food regime concepts. It analyses...

Author(s)
Brankov, T.; Lovre, K.
ISBN
2019 CAB International (H ISBN 9781789240542)
Type
Book
CABI Book Chapter Info
Cover for Recent advances underpinning innovative strategies for the future.

It is instructive to evaluate recent evidence as presented in the preceding chapters of this volume. It is immediately clear that significant advances have been reported on the mainstream biochemistry of all the major families of amino acids in a diverse range of microorganisms. Emerging...

Author(s)
D'Mello, J. P. F.
ISBN
2017 CABI (H ISBN 9781780647234)
Type
Book chapter
CABI Book Info
Cover for Microbial food safety: a food systems approach.

This book provides vital information and comprehensive coverage of foodborne microbial pathogens of potential risk to human consumers. It includes human pathogens and toxins originating from plants, fungi and animal products and considers their origin, risk, prevention and control. From the...

Author(s)
Wolf-Hall, C.; Nganje, W.
ISBN
2017 CABI (H ISBN 9781780644806)
Type
Book
CABI Book Chapter Info
Cover for Food.

This chapter focuses on the complexity that is food and introduce concepts for how microorganisms can become problems or risks in foods. It also discusses how humans manage the food supply to lower the risk of foodborne illness caused by microorganisms. The food products described in this chapter...

Author(s)
Wolf-Hall, C.; Nganje, W.
ISBN
2017 CABI (H ISBN 9781780644806)
Type
Book chapter
CABI Book Chapter Info
Cover for Ecological concepts of foods and definitions of pre- and post-harvest.

This chapter reviews the environmental factors in foods and how they impact food microorganisms. It explains how growth and survival of microorganisms can be controlled by manipulating environmental factors in food systems. It also describes the concept of hurdle technology, which uses the...

Author(s)
Wolf-Hall, C.; Nganje, W.
ISBN
2017 CABI (H ISBN 9781780644806)
Type
Book chapter
CABI Book Chapter Info
Cover for Humans and microbes - risk analysis.

This chapter focuses on the use of the risk analysis model to examine why food safety problems can occur and how to control food risk. It discusses how microbial hazards are introduced to foods and how they become a risk to humans. Lapses in the food supply network are used to explain this...

Author(s)
Wolf-Hall, C.; Nganje, W.
ISBN
2017 CABI (H ISBN 9781780644806)
Type
Book chapter
CABI Book Chapter Info
Cover for Foodborne infections, intoxications, and etiology.

This chapter reviews the causes, pathogenesis, and epidemiology of foodborne infections and intoxications. It also describes microbiological methods for detecting and measuring foodborne pathogens and toxins (e.g. bacterial toxins and mycotoxins), which are vital tools for determining aetiology and ...

Author(s)
Wolf-Hall, C.; Nganje, W.
ISBN
2017 CABI (H ISBN 9781780644806)
Type
Book chapter
CABI Book Chapter Info
Cover for Gram-positive bacteria.

This chapter focuses on Gram-positive bacterial pathogens of most concern in food safety, which can be further grouped into 2 categories: spore formers and non-spore formers. The bacterial spore formers of most concern for foodborne illness include Bacillus cereus, Clostridium botulinum, and C....

Author(s)
Wolf-Hall, C.; Nganje, W.
ISBN
2017 CABI (H ISBN 9781780644806)
Type
Book chapter
CABI Book Chapter Info
Cover for Gram-negative bacteria.

This chapter focuses on the Gram-negative bacteria of most concern for foodborne illness. One major distinction from Gram-positive bacteria is that none of these Gram-negative bacteria causes intoxications, and none is a spore former. The bacteria described in this chapter are Campylobacter jejuni, ...

Author(s)
Wolf-Hall, C.; Nganje, W.
ISBN
2017 CABI (H ISBN 9781780644806)
Type
Book chapter

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