Probiotics in Food Safety and Human Health

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Overview

The discovery of new and previously unknown organisms that cause foodborne illness makes it essential for scientists, regulators, and those in the food industry to reconsider their traditional approaches to food preservation. A single source reference that can provide the latest practical information on how to deal with the range of probiotic health issues that have recently arisen would be invaluable to have.

Probiotics in Food Safety and Human Health is that resource. It presents an in-depth characterization and diagnosis of probiotic strains and their mechanisms of action in humans, explains the role food applications have in the development of new products that guard against gastrointestinal diseases, and addresses the current regulatory environment. The material in each chapter is written in an accessible format by internationally renowned experts and includes citations from scientific literature.

Highlights include a thorough discussion of probiotic issues such as pre- and postharvest food safety applications of probiotics, genetic engineering, and probiotic identification. The book also presents information on new regulations and emerging trends in the two major probiotics markets in the world, Europe and Japan.

Unique in its depth and breadth of scope, Probiotics in Food Safety and Human Health provides vital information to those who need to be knowledgeable of the functional properties of foods aimed at improving human health.

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Product Details

  • ISBN-13: 9781574445145
  • Publisher: Taylor & Francis
  • Publication date: 10/28/2005
  • Pages: 512
  • Product dimensions: 6.20 (w) x 9.20 (h) x 1.30 (d)

Table of Contents

Introduction to Prebiotics and Probiotics, Wilhelm H. Holzapfel
Development of Probiotic Food Ingredients, Katja Schmid, Ralf-Christian Schlothauer, Udo Friedrich,Christine Staudt, Juha Apajalahti, and Egon Bech Hansen
Taxonomy and Biology of Probiotics, Lorenzo Morelli and Maria L. Callegari
Primary Sources of Probiotic Cultures, Daniel J. O’Sullivan
Properties of Evidence-Based Probiotics for Human
Health, Lynne V. McFarland and Gary W. Elmer
Genetic Engineering of Probiotic Bacteria, Collette Desmond, Paul Ross, Gerald F. Fitzgerald, and Catherine Stanton
Immunochemical Methods for Detection of Probiotics, Analía G. Abraham, María Serradell, Graciela L. Garrote,Alberto C. Fossati, and Graciela L. De Antoni
Molecular-Based Methods Directed Toward Probiotics, Marlene E. Janes and Nigel Cook
Application of Repetitive Element Sequence-Based (rep-)
PCR and Denaturing Gradient Gel Electrophoresis for the Identification of Lactic Acid Bacteria in
Probiotic Products, Robin Temmerman, Liesbeth Masco, Geert Huys, and Jean Swings
Genetically Modified Probiotics, Farid E. Ahmed
Use of Probiotics in Preharvest Food Safety Applications,
Francisco Diez-Gonzalez and Gerry P. Schamberger
Preharvest Food Safety Applications of Competitive
Exclusion Cultures and Probiotics, Robin C. Anderson, Kenneth J. Genovese, Roger B. Harvey,Todd R. Callaway, and David J. Nisbet
Probiotics as Biopreservatives for Enhancing Food Safety, Ipek Goktepe
EU Perspectives on Food, Gastrointestinal Tract
Functionality, and Human Health, Tiina Mattila-Sandholm, Liisa Lähteenmäki, and Maria Saarela
Modulation of Epithelial Function and Local Immune
System by Probiotics: Mechanisms Involved, Sandrine Ménard and Martine Heyman
Probiotics in Cancer Prevention, Kazuhiro Hirayama and Joseph Rafter
Statistical Considerations for Testing the Efficacy of Probiotics, Mohamed Ahmedna
The Safety of Probiotics in Foods in Europe and Its
Legislation, Arthur C. Ouwehand, Vanessa Vankerckhoven, Herman Goossens,Geert Huys, Jean Swings, Marc Vancanneyt, and Anu Lähteenmäki
Probiotics in Food Safety and Human Health: Current Status of Regulations on the Use of Probiotics in Foods in Japan, Yoichi Fukushima and Hisakazu Iino Index

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