Techniques to measure food safety and quality : microbial, chemical, and sensory / Mohidus Samad Khan, Mohammad Shafiur Rahman, editors.
Khan, Mohidus Samad, editor.; Rahman, Shafiur, editor.
2021
TX541 .T43 2021
Available Online

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Title Techniques to measure food safety and quality : microbial, chemical, and sensory / Mohidus Samad Khan, Mohammad Shafiur Rahman, editors.
ISBN 9783030686369 (electronic bk.)
3030686361 (electronic bk.)
9783030686352
3030686353
DOI https://doi.org/10.1007/978-3-030-68636-9
Published Cham : Springer, [2021]
Copyright ©2021
Language English
Description 1 online resource : illustrations (some color)
Other Standard Identifiers 10.1007/978-3-030-68636-9 doi
Call Number TX541 .T43 2021
Dewey Decimal Classification 664/.07
Summary 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.
Note Includes index.
Access Note Access limited to authorized users.
Source of Description Online resource; title from PDF title page (SpringerLink, viewed October 8, 2021).
Added Author Khan, Mohidus Samad, editor.
Rahman, Shafiur, editor.
Available in Other Form Print version: 9783030686352
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Introduction on Techniques to Measure Food Safety and Quality
Overview of Microbial Contamination of Foods and Associated Risk Factors
Sources and Health Impacts of Chemical Contaminants in Foods
Conventional Microbial Counting and Identification Techniques
Enzyme-linked Immunosorbent Assay (ELISA) Technique for Food Analysis
Vitek: A Platform for a Better Understanding of Microbes
Nuclear Magnetic Resonance Spectroscopy in Food Analysis
UV-vis Spectroscopy for Food Analysis
Gas Chromatography and Mass Spectroscopy (GC-MS) Technique for Food Analysis
Supercritical Fluid Extraction (SFE), Solid-Phase Micro Extraction (SPME) and Stir Bar Sorption Extraction (SBSE) Techniques
Electronic Tongue for Food Safety and Quality Assessment
Paper Based Detection Techniques for Food Analysis and Authentication
Differential Scanning Calorimetry (DSC) for food thermal characteristics and its relation to composition and structure
Quality Assessment of Frying Oil Degradation
Sensory Properties of Foods and their Measurement Methods
Quality Assessment of Milk by Sensory and Instrument Methods
Measurement of Instrumental Texture Profile Analysis (TPA) of Foods
Index.

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