[PDF] Fourier Transform Infrared Spectroscopy In Food Microbiology eBook

Author : Avelino Alvarez-Ordóñez
Publisher : Springer Science & Business Media
Page : 58 pages
File Size : 35,1 MB
Release : 2012-06-02
Category : Technology & Engineering
ISBN : 1461438136

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Vibrational spectroscopy techniques, which have traditionally been used to provide non-destructive, rapid, and relevant information on microbial systematics, are useful for classification and identification. In conjunction with advanced chemometrics, infrared spectroscopy enables the biochemical signatures from microbiological structures to be extracted and analysed. In addition, a number of recent studies have shown that Fourier Transform Infrared (FT-IR) spectroscopy can help to understand the molecular basis of events, such as the adaptive tolerance responses expressed by bacteria when exposed to stress conditions in the environment, i.e. environments that cells confront in food and during food processing. The proposed Brief will discuss the published experimental techniques, data-processing algorithms, and approaches used in FT-IR spectroscopy to assist in the characterization and identification of microorganisms, to assess the mechanisms of bacterial inactivation by food processing technologies and antimicrobial compounds, to monitor the spore and membrane properties of foodborne pathogens in changing environments, to detect stress-injured microorganisms in food-related environments, to assess dynamic changes in bacterial populations, and to study bacterial tolerance responses.

Author : Da-Wen Sun
Publisher : Academic Press
Page : 445 pages
File Size : 25,51 MB
Release : 2009-03-05
Category : Technology & Engineering
ISBN : 008092087X

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Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption of different IR frequencies by a sample positioned in the path of an IR beam. Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. It has become a powerful, fast, and non-destructive tool for food quality analysis and control. Infrared Spectroscopy for Food Quality Analysis and Control reflects this rapid technology development. The book is divided into two parts. Part I addresses principles and instruments, including theory, data treatment techniques, and infrared spectroscopy instruments. Part II covers the application of IRS in quality analysis and control for various foods including meat and meat products, fish and related products, and others. Explores this rapidly developing, powerful and fast non-destructive tool for food quality analysis and control Presented in two Parts -- Principles and Instruments, including theory, data treatment techniques, and instruments, and Application in Quality Analysis and Control for various foods making it valuable for understanding and application Fills a need for a comprehensive resource on this area that includes coverage of NIR and MVA

Author : Sarah Pegram
Publisher :
Page : pages
File Size : 23,12 MB
Release : 2007
Category : Electronic dissertations
ISBN :

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The aim of this work was to use Fourier Transform Infrared Spectroscopy to characterize and identify bacteria of particular significance to the food industry. FT-IR spectroscopy is a rapid technique that can be applied to all groups of bacteria. The two objectives were to determine a suitable sampling procedure to record a spectrum and to determine a suitable statistical technique to identify characteristic regions of the spectrum associated with the genus and, potentially, the species. Pure cultures of bacteria were grown in broth, suspended in saline and dried to produce a film on a halide salt crystal. These films were then used to produce FT-IR spectra. In total, 80 spectra were recorded from seven genera, seven species and four strains of bacteria. Some of the spectra were considered to be too low in intensity to be included in statistical analysis. Data points from three specific windows of the remaining spectra were used to determine spectral distances between spectra. These spectral distances were used to perform cluster analysis using Ward's method, the Complete Linkage method and the Centroid method. The statistical analysis created successful clusters for several of the species used but was inconclusive overall in being able to distinguish between spectra at the genus, species and strain level. This may be due to inconsistent growth of bacteria and insufficient manipulation of the data. This study has shown the potential for FT-IR spectroscopy to be used to identify bacteria with significance for food but further development is needed to reproduce the consistent results demonstrated in current literature.

Author : Sarah Pegram
Publisher :
Page : pages
File Size : 22,49 MB
Release : 2007
Category :
ISBN :

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The aim of this work was to use Fourier Transform Infrared Spectroscopy to characterize and identify bacteria of particular significance to the food industry. FT-IR spectroscopy is a rapid technique that can be applied to all groups of bacteria. The two objectives were to determine a suitable sampling procedure to record a spectrum and to determine a suitable statistical technique to identify characteristic regions of the spectrum associated with the genus and, potentially, the species. Pure cultures of bacteria were grown in broth, suspended in saline and dried to produce a film on a halide salt crystal. These films were then used to produce FT-IR spectra. In total, 80 spectra were recorded from seven genera, seven species and four strains of bacteria. Some of the spectra were considered to be too low in intensity to be included in statistical analysis. Data points from three specific windows of the remaining spectra were used to determine spectral distances between spectra. These spectral distances were used to perform cluster analysis using Ward's method, the Complete Linkage method and the Centroid method. The statistical analysis created successful clusters for several of the species used but was inconclusive overall in being able to distinguish between spectra at the genus, species and strain level. This may be due to inconsistent growth of bacteria and insufficient manipulation of the data. This study has shown the potential for FT-IR spectroscopy to be used to identify bacteria with significance for food but further development is needed to reproduce the consistent results demonstrated in current literature.

Author : F.G. Priest
Publisher : Springer Science & Business Media
Page : 329 pages
File Size : 36,43 MB
Release : 2012-12-06
Category : Medical
ISBN : 1461518695

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Bacterial taxonomy as a specialized discipline is practised by a minority but the applications of taxonomy are important to most, if not all microbiologists. It is the implementation of taxonomic ideas and practises which gives rise to identification and typing systems, procedures for the analysis and characterization of biodiversity, hypotheses about the evolution of micro-organisms, and improved procedures for the isolation and implementation of bacteria in biotechnological processes. Without taxonomic theory providing a sound basis to these many facets of microbiology there would be severe problems faced by many scientists working with micro-organisms. Taxonomy comprises three sequential but independent processes; classification, nomenclature and identification. The first two stages are the prime concern of the specialist taxonomist but the third stage should result in identification schemes of value to all microbiologists. As the classification and identification of micro-organisms improves, largely due to the introduction of new technologies, so does its contribution to the subject as a whole. It therefore seemed timely to hold a conference in the autumn of 1993 devoted to microbial identification. Such a topic could not be addressed without some reference to the enabling discipline of classification, but the principal aims were to assess improvements in identification and typing and how these were benefiting microbiological topics ranging from ecological and biotechnological studies of extremophilic bacteria to the use of pyrolysis mass spectrometry in epidemiology. The meeting, which was held in Granada, Spain, was supported by FEMS (FEMS Symposium No.

Author : Ali Navid
Publisher : Humana Press
Page : 0 pages
File Size : 20,21 MB
Release : 2012-05-27
Category : Science
ISBN : 9781617798269

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Systems biology is the study of interactions between assorted components of biological systems with the aim of acquiring new insights into how organisms function and respond to different stimuli. Although more and more efforts are being directed toward examining systems biology in complex multi-cellular organisms, the bulk of system-level analyses conducted to date have focused on the biology of microbes. In, Microbial Systems Biology: Methods and Protocols expert researchers in the field describe the utility and attributes of different tools (both experimental and computational) that are used for studying microbial systems. Written in the highly successful Methods in Molecular BiologyTM series format, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and key tips on troubleshooting and avoiding known pitfalls. Authoritative and practical, Microbial Systems Biology: Methods and Protocols introduces and aids scientists in using the various tools that are currently available for analysis, modification and utilization of microbial organisms.

Author : Adriana S. Franca
Publisher : CRC Press
Page : 664 pages
File Size : 21,77 MB
Release : 2017-12-14
Category : Science
ISBN : 1498754643

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Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and involve a considerable amount of manual labor. Therefore, there has been an increasing interest in simpler, faster, and reliable analytical methods for assessing food quality attributes. Spectroscopic Methods in Food Analysis presents the basic concepts of spectroscopic methods, together with a discussion on the most important applications in food analysis. The determination of product quality and authenticity and the detection of adulteration are major issues in the food industry, causing concern among consumers and special attention among food manufacturers. As such, this book explains why spectroscopic methods have been extensively employed to the analysis of food products as they often require minimal or no sample preparation, provide rapid and on-line analysis, and have the potential to run multiple tests on a single sample (i.e., non-destructive). This book consists of concepts related to food quality and authenticity, that are quite broad, given the different demands of the manufacturer, the consumer, the surveillance and the legislative bodies that ultimately provide healthy and safe products.

Author : Alice M. W. Hunt
Publisher : Oxford University Press
Page : 777 pages
File Size : 15,91 MB
Release : 2017
Category : Antiques & Collectibles
ISBN : 0199681538

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This volume draws together topics and methodologies essential for the socio-cultural, mineralogical, and geochemical analysis of archaeological ceramic, one of the most complex and ubiquitous archaeomaterials in the archaeological record. It provides an invaluable resource for archaeologists, anthropologists, and archaeological materials scientists.

Author : Barbara H. Stuart
Publisher : John Wiley & Sons
Page : 242 pages
File Size : 11,89 MB
Release : 2004-08-20
Category : Science
ISBN : 0470011130

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Provides an introduction to those needing to use infrared spectroscopy for the first time, explaining the fundamental aspects of this technique, how to obtain a spectrum and how to analyse infrared data covering a wide range of applications. Includes instrumental and sampling techniques Covers biological and industrial applications Includes suitable questions and problems in each chapter to assist in the analysis and interpretation of representative infrared spectra Part of the ANTS (Analytical Techniques in the Sciences) Series.

Author : Peter Lasch
Publisher : John Wiley & Sons
Page : 403 pages
File Size : 27,71 MB
Release : 2008-06-27
Category : Science
ISBN : 0470283165

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This comprehensive overview of biomedical applications of vibrational spectroscopy focuses on methodologies that are most relevant to biodiagnostics. After a few introductory chapters that summarize the current status of the field, the reference covers current spectroscopic applications; new spectroscopic directions; and study design and the analysis of vibrational spectral fingerprints from complex biological and clinical samples . With chapters contributed by leading international experts, Biomedical Vibrational Spectroscopy is a core resource.