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	Microbiology - Wikipedia, the free encyclopedia
		Microbiology is the study of microorganisms, which are unicellular or cell-cluster microscopic organisms.
		The field of bacteriology (later a subdiscipline of microbiology) is generally considered to have been founded by Ferdinand Cohn (1828-1898), a botanist whose studies on algae and photosynthetic bacteria led him to describe several bacteria including Bacillus and Beggiatoa.
		It was not until the work of Martinus Beijerinck (1851-1931) and Sergei Winogradsky (1856-1953), the founders of general microbiology (an older term encompassing aspects of microbial physiology, diversity and ecology), that the true breadth of microbiology was revealed.
	en.wikipedia.org /wiki/Microbiology (883 words)

	Food science - Wikipedia, the free encyclopedia
		Food science is a discipline concerned with all technical aspects of food, beginning with harvesting or slaughtering, and ending with its cooking and consumption.
		Examples of the activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of the product with trained expert panels or potential consumers, as well as microbiological and chemical testing.
		Food scientists at universities may study more fundamental phenomena that are directly linked to the production of particular food product and its properties.
	en.wikipedia.org /wiki/Food_science (257 words)

	Major changes in Food Microbiology testing market
		Food Micro-2005 includes a thorough review of the global market for microbiology testing gene rated by the Food Processing Industry along with detailed examinations into its four main sub-sectors-meat, dairy, fruits/vegetables, and processed foods.
		However, as food processing companies have characterized their plants for microbiology issues, made process improvements, changed production practices, increased employee training, and generally become much more proactive, the rate of growth in microbiology testing has normalized.
		Food Micro-2005 is over 250 pages in length and is presented in fifteen tabulated sections in a well-organized, easy reference spiral binder.
	www.rapidmicrobiology.com /news/1269h3.php (892 words)

	Bioengineering - Food Microbiology (Site not responding. Last check: 2007-10-23)
		Food spoilage is caused by the growth of microorganisms, primarily bacteria and fungi, that convert nutrients into energy which they use for their own growth.
		Depletion of the nutrient content of food as well as the secretion of byproducts from this biochemical process are two things which contribute to the spoilage of food rendering it inedible.
		Fermentation is arguably the earliest example of biotechnology and refers to the metabolic process by which microbes produce energy in the absence of oxygen and other terminal electron acceptors in the electron transport chain such as fumarate or nitrate.
	www.bioteach.ubc.ca /Bioengineering/FoodMicrobiology (1738 words)

	Vol. 3 No. 4: Maximizing the Usefulness of Food Microbiology Research
		Although the technology of food processing is based on tradition (drying, freezing, fermentation), research has resulted in a wide range of processes to meet the ever-changing requirements of consumers.
		ICMSF was founded to assemble, correlate, and evaluate evidence about the microbiologic safety and quality of foods; to consider whether microbiologic criteria would improve and ensure the microbiologic safety of particular foods; to propose, where appropriate, such criteria; and to recommend methods of sampling and examination.
		Research is organized into programs on hygienic food processing, separation and detection of pathogens and their toxins, physicochemical principles underlying microbial growth, growth conditions for pathogens, ending in 1997-98, and new programs on assessing microbiologic hazards and risks and managing microbiologic hazards and risks of salmonellae and campylobacters in poultry.
	www.cdc.gov /ncidod/EID/vol3no4/roberts.htm (2901 words)

	PREPARATION FOR CAREERS IN MICROBIOLOGY
		Further a microbiology degree provides a superb background for numerous laboratory technician positions in hospitals, medical testing labs and a wide variety of industry, government and university labs.
		Microbiology elective courses to consider for health field related careers would include: Pathogenic Micro, Immunology Lab, Human and Animal Parasitology, General Virology (and Lab), Biology of the Cancer Cell, Biology of Fungi, Food Micro and courses from the biotechnology area.
		Microbiology is a key part of the baking industry, dairy products industry (cheese, yogurt, etc.), and production of large quantities of such metabolic end products as ethanol, acetone, butanol, lactic acid, and amino acids.
	www.ksu.edu /biology/bio/undergraduate/undergraduate_microbiology.htm (661 words)

	foodproduct (Site not responding. Last check: 2007-10-23)
		Canning and refrigeration were not available centuries ago, so the most common ways of preserving food were drying and fermentation.
		Many of the foods you eat are made with microbes.
		Some of the flavors and textures of food can directly be attributed to the bacteria and the chemicals they produce as a result of feeding on our food.
	www.cas.muohio.edu /~mbi-ws/foodmicro/foodproduction.htm (150 words)

	Department of Biotechnology and Food Microbiology
		The History of the Department dates back to 1970, the year in which the Institute of Food Technology and Storage was founded at the Faculty of Agriculture.
		In 1987 the Department of Biotechnology and Food Microbiology was established.
		Microbiological examination of food and water; determination of enzyme activities in commercial preparations and industrial materials; identification of yeasts by physiological tests and PCR molecular techniques.
	www.ar.wroc.pl /english/faculties/food/dbfm (563 words)

	Food Science & Technology: About: Food Microbiology (Site not responding. Last check: 2007-10-23)
		It covers foodborne disease, food hygiene, food spoilage, fermented foods and beverages, use of microorganisms to produce food ingredients and processing aids, microbiological aspects of quality control, conventional and novel methods for the microbiological analysis of foods, and aspects of food legislation.
		The food industry requires the skills of food microbiologists to oversee the microbiological stability and safety of their products and to participate in the research and development of new products and processes.
		Government departments employ food microbiologists in analytical laboratories, in the areas of food inspection and food legislation, and in research.
	www.foodscience.unsw.edu.au /about/foodmicr.html (272 words)

	FAPC Food Microbiology
		The main focus of research in the food microbiology group is microbial food safety (farm to table).
		There also is heavy commitment to research related to the beneficial use of lactic acid bacteria as starter cultures for foods and as probiotics for both humans and animals.
		Members of the food microbiology group are actively involved in extension service projects for all phases of the value-added food industry.
	www.fapc.okstate.edu /PAGES/micro.htm (268 words)

	Food Microbiology and Laboratory Practice
		In order to maintain the consistently high standards of laboratory practice that are required in food microbiology, all staff must be suitably trained to understand what they are to do, how they are to do it and why they must do it in a prescribed way.
		Properly trained laboratory staff are a valuable asset, whether they work in a food industry, public health, research or contract testing laboratory, and they make a significant contribution to the reliability of the results obtained from microbiological examinations of food samples.
		This book is an essential training aid and reference for all trainees in food microbiology laboratories, as well as their teachers, their trainers and all those attending food microbiology training courses.
	www.cplbookshop.com /contents/C825.htm (309 words)

	ADVANCED FOOD MICROBIOLOGY
		Spores present in food germinate producing toxin which is released as a single peptide.
		Sudden Infant Death Syndrome (SIDS) is caused by ingestion of spores from soil contaminated food or honey.
		LT (heat labile) and ST (heat stable toxin) appear to be associated with the membrane of the bacterial cell.
	class.fst.ohio-state.edu /fst736/sect4.htm (2141 words)

	McGraw-Hill AccessScience: Food microbiology (Site not responding. Last check: 2007-10-23)
		subdiscipline in the field of microbiology concerned with the study of bacteria, fungi, and viruses that grow in or are transmitted by foods.
		While bacteria are frequently associated with food spoilage and food poisoning, some species preserve foods through fermentation or produce food ingredients.
		Food microbiology is a broad field that can include not only microbiology but also sanitation, epidemiology, biochemistry, engineering, statistics, and mathematical modeling.
	www.accessscience.com /Encyclopedia/2/26/Est_267000_frameset.html?doi (121 words)

	MSc in Food Biotechnology, Science, Microbiology and Environmental Science
		This high-level one year modular course is primarily for graduates in food science, microbiology, biochemistry, chemistry, chemical engineering or biotechnology who wish to study the application of modern biotechnological techniques to the manufacture and processing of food and other industries.
		The course emphasises modern techniques in food microbiology, biotechnology and food analysis.
		The course emphasis modern techniques in food microbiology, biotechnology and sensory analysis.
	www.strath.ac.uk /Departments/BioSci/phd_4.htm (314 words)

	HPA \| Food, Water and Environmental Microbiology Laboratories
		The FWE Microbiology Network is supported by the Environmental Enteric Diseases Department, Centre for Infections HPA Colindale which co-ordinates national food, water and environmental studies, public health investigations and maintains a food database in order to provide an evidence base for the protection of public health.
		There are also links with the Food Microbiology Collaborating Unit at the University of Bristol and the Parasitology Reference Laboratory (Hospital for Tropical Diseases).
		Food, Water and Environmental Laboratory Provision in England.
	www.hpa.org.uk /hpa/fwe/fwe_default.htm (593 words)

	Laboratory of Food Microbiology and Food Preservation
		Recovery of heat stressed E. coli O157:H7 from ground beef and survival of E. coli O157:H7 in refrigerated and frozen ground beef and in fermented sausage kept at 7°C and 22°C. Food Microbiology.
		Food Additives and Contaminants, 17, N° 1, pp.
		Devlieghere, F., Debevere, J., Van Impe, J. Concentration of carbon dioxide in the water -phase as a parameter to model the effect of a modified atmosphere on microorganisms International Jounal of Food Microbiology, 43, pp.
	www.foodmicrobiology.ugent.be /index.php?var=pub (5803 words)

	Microbiology Fact Sheet
		Microbiology is a fundamental biological science concerned with bacteria, viruses and other microbes.
		The microbiology major is an excellent preparation for professional school (such as veterinary and human medicine) and graduate school due to its emphasis on the pathogenesis of infectious disease, molecular biology, sterile techniques and laboratory skills.
		Qualified upperclass students majoring in microbiology may pursue individualized study and research under the supervision of one of the faculty.
	www.ndsu.edu /ndsu/academic/factsheets/ag/microbio.shtml (612 words)

	Microbiology (Site not responding. Last check: 2007-10-23)
		The mission of the Department of Microbiology is on general bacteriology, with emphasis on mechanisms of transcriptional control in bacteria, and environmental microbiology and ecology.
		Microbiology is the study of the very small (i.e., microscopic) forms of life, often called the microorganisms.
		Environmental microbiology: the role of microorganisms in elemental cycling, nutrient cycling, compost, transformation of pollutants, bioremediation, waste (solid and liquid) treatment and environmental biotechnology.
	www.mannlib.cornell.edu /collections/policies/micr.html (1673 words)

	food microbiology
		Website of the journal Food Microbiology, which covers all areas of food microbiology and is published in 6 issues per year by Academic Press.
		It focuses on food poisoning microorganisms and pathogens which cause food-borne illness and the methods by which they may be detected, transmitted, controlled and destroyed.
		Food microbiology research includes investigations into the control of surface microbes by biocide-containing polymers, and growth and survival upon surfaces during cleaning and disinfection strategies.
	agrifor.ac.uk /browse/cabi/a0841546961f387cb4b27d38327b556c.html (674 words)

	Food Microbiology
		Food Microbiology (volume 73, issues 2-3, pages 107-442) in 2003 has numerous articles on the application of predictive microbiology which are relevant to your formal report.
		There is also the Food Microbiology Information Centre which is designed more for professional microbiologists and those in regulatory authorities, nevertheless you can access information on product recalls and outbreaks from there.
		Topics such as BSE and nvCJD are not yet in the mainstream of food microbiology topics, despite their high profile with the general public.
	www.theagarplate.com /foodmic.htm (1977 words)

	Food Microbiology
		microorganisms to food spoilage, foodborne illness and intoxication,
		This is an introductory laboratory course in food microbiology.
		FOOD MICROBIOLOGY COURSE (lectures) should be taken concurrently.
	www.foodsci.rutgers.edu /UG_courses_synopses/FoodMicrobiology.htm (588 words)

	Expert: Food Safety & Food Microbiology Expert
		He is a member of the International Association of Food Protection, the American Society for Microbiology, the Society of Applied Microbiology, the American Dairy Science Association and the Canadian Institute for Food Science and Technology.
		He is Associate Editor for the Journal of Food Science, and a member of the editorial boards of Journal of Food Protection, International Journal of Food Microbiology and Journal of the Science of Food and Agriculture.
		He is on the editorial boards of the Encyclopaedia of Food Microbiology and Encyclopaedia of Dairy Sciences.
	www.intota.com /viewbio.asp?bioID=765465&perID=721955 (806 words)

	LAB MANUAL EXERCISE #25: Food Microbiology
		During most of the 5 million years of our evolution hominids ate grossly contaminated food; food covered with dirt, chewed on by rats and mice, infested with maggots and various microbes, rotten to various degrees etc. Clearly we are not as delicate as we may imagine ourselves.
		Prior to the end of WWII (1945) frozen food was a rarity and far too expensive for the common folk (who didn't have a freezer to put it in anyway).
		Even today there are those who feel that our food supply is over regulated and that there is little reason for concern about the safety of our food supply.
	www.slic2.wsu.edu:82 /hurlbert/micro101/pages/101lab25.html (1359 words)

	Open Directory - Science: Biology: Microbiology (Site not responding. Last check: 2007-10-23)
		MicrobeWiki - Student-initiated community resource on microbes and microbiology, including material on bacteria, archaea, eukaryotic microbes, viruses, bacteriophages, microbiology in the news, and common errors and controversies in the field.
		Microbiology and Immunology Online - Dr. Richard Hunt and his colleagues at the University of South Carolina School of Medicine have created an excellent Medical Microbiology and Immunology website.
		Major areas of interest are regulatory microbiology in the pharmaceutical, food, and personal care industries.
	dmoz.org /Science/Biology/Microbiology (911 words)

	Food Microbiology 2nd Edition by M.R. Adams and M.O. Moss (Site not responding. Last check: 2007-10-23)
		Food Microbiology covers the three main aspects of interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result.
		It discusses the factors affecting the presence of micro-organisms in food and their capacity to survive and grow.
		Food Microbiology presents a thorough and accessible account of this increasingly topical subject, and is an ideal text for undergraduate courses in the biological sciences, biotechnology and food science.
	www.chipsbooks.com /fdmic2.htm (213 words)

	Laboratory of Food Microbiology (Site not responding. Last check: 2007-10-23)
		The objective of the project is therefore to study the cellular and physiological mechanisms at the basis of this pressure and stress resistance.
		In pharmaceutical, cosmetic, chemical and food industry high pressure homogenization (HPH) is often used for the preparation or stabilization of emulsions and suspensions.
		In view of their widespread occurrence both in the human body and in many important foods, the application of peroxidase enzymes as preservatives is generally considered to be safe.
	www.agr.kuleuven.ac.be /lmt/lmm/research/research.htm (2677 words)

	LAB MANUAL, EXERCISE #26: Food Microbiology
		On the other hand, spoiled and rotten food probably did in a large number of our ancestors and surely made a lot more of them extremely uncomfortable.
		Prior to the end of World War II (1945), frozen food was a rarity and far too expensive for the common folk (who didn't have a freezer to put it in anyway).
		Most of you have been told by your mother to store perishable foods in the refrigerator and to wash your hands before handling food, either for eating or preparing it.
	www.towson.edu /users/gekpenyo/315lab26.html (1234 words)

	Microbiology products for food and beverage processors from 3M, US (Site not responding. Last check: 2007-10-23)
		Microbiology products for food and beverage processors from 3M, US Skip to 3M.com Primary Navigation Skip to Site Navigation Skip to Main Content
		3M Microbiology is recognized as a trusted leader in the food microbiology industry.
		We design, manufacture and market a full line of innovative testing and monitoring products that help food and beverage processors, and food service companies worldwide manage microbial risk and improve food quality.
	solutions.3m.com /wps/portal/!ut/p/kcxml/04_Sj9SPykssy0xPLMnMz0vM0Q9KzYsPDdaP0I8yizeINww11y_IcFQEAOtWvp4! (274 words)

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