Research and development on microorganisms in food has evolved from a luxury to a necessity for companies competing in the global marketplace. Whether research is conducted internally or externally through contract laboratories and universities, microbial research in foods is crucial to the safety and integrity of our food supply. Microbiological R

chapter 1|18 pages

- The case for microbiological research and development

ByPaul A. Gibbs, Peter J. Taormina, Evangelia Komitopoulou

chapter 2|26 pages

- Building research and development capabilities

ByPeter J. Taormina

chapter 3|38 pages

- Food process validations

ByMargaret D. Hardin

chapter 4|26 pages

- Food product validations

ByPeter J. Taormina

chapter 5|52 pages

- Competitive research and development on antimicrobials and food preservatives

ByKeila L. Perez, T. Matthew Taylor, Peter J. Taormina

chapter 6|24 pages

Competitive research and development on food- processing sanitizers and biocides

ByJunzhong Li, Scott L. Burnett

chapter 8|26 pages

- Predictive modeling: Principles and practice

ByPeter Wareing, Evangelia Komitopoulou

chapter 9|40 pages

Detection and identi„cation of bacterial pathogens in food using biochemical and immunological assays

ByHari P. Dwivedi, Patricia Rule, John C. Mills

chapter 10|22 pages

Microbiological growth- based and luminescence methods of food analysis

ByRuth Eden, Gerard Ruth

chapter 11|24 pages

Nucleic acid- based methods for detection of foodborne pathogens

ByBledar Bisha, Lawrence Goodridge

chapter 12|12 pages

- Reporting food microbiology research outcomes

ByMark Carter