Anaerobic Microbiology Laboratory Training and Writing Comprehension for Food Safety Education

Ricke, Steven C.

doi:10.1016/b978-0-12-800245-2.00019-8

Cited by 4 publications

(3 citation statements)

References 137 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This is also consistent with Muth and Caplan's (2020) observation that microbiome projects support development of critical thinking, problem solving, and collaboration skills which, in turn is more reflective of the changing requirements of the workforce. This holds true for food safety issues in the poultry food industries as well ( Dittmar et al, 2006 ; Ricke, 2015a ; Thompson et al, 2017 ). As Muth and Caplan (2020) suggest, the teaching elements involved in undergraduate microbiome research projects offer insights into topics of concern to the public sector such as climate change, food security, and human health.…”

Section: Educational Approaches For Communicating Microbiome Sequenci...mentioning

confidence: 95%

“…It has become clearer that introduction of feed amendments into the GIT can elicit both direct and indirect influences on the GIT microbiota. Historically, GIT microbial ecology was based on microbial culturing, isolation and identification of specific members of the GIT microbial community ( Ricke, 2015a ). However, advancements in molecular methodology have greatly accelerated the ability to characterize the GIT microbial communities more completely ( Ricke et al, 2017 ).…”

Section: Microbiome Applications For Poultry Production: Rationale An...mentioning

confidence: 99%

See 1 more Smart Citation

Communicating the utility of the microbiome and bioinformatics to small flock poultry producers

et al. 2022

Self Cite

View full text Add to dashboard Cite

Section: Educational Approaches For Communicating Microbiome Sequenci...mentioning

confidence: 95%

Section: Microbiome Applications For Poultry Production: Rationale An...mentioning

confidence: 99%

Communicating the utility of the microbiome and bioinformatics to small flock poultry producers

et al. 2022

Self Cite

View full text Add to dashboard Cite

“…These polypeptides give the producing microorganism a competitive advantage over other type of microorganisms. Bacteriocins are classified based on their chemical nature and mainly produced by Gram-positive bacteria [45] (Table 6). Table 3.…”

Section: Bacteriocinsmentioning

confidence: 99%

Use of Natural Antimicrobial Agents: A Safe Preservation Approach

Saeed¹,

Afzaal²,

Tufail³

et al. 2019

Active Antimicrobial Food Packaging

View full text Add to dashboard Cite

Microorganism contamination at various stages of food chain is one of the major causes for food spoilage that ultimately leads to food waste, increasing food insecurity issues and substantial economic losses. Various synthetic chemical preservatives are being used to control microbial food spoilage and to extend product shelf life. Researchers and consumers are discouraging the use of synthetic preservatives due to their negative health impacts. Naturally occurring antimicrobials have gained attention among researchers and food manufacturer due to their safety and nontoxic status. Natural preservatives are easy to obtain from plants, animals and microbes. These naturally occurring antimicrobial agents can be isolated from indigenous sources using various advanced techniques. Natural preservatives such as nisin, essential oils, and natamycin have effective potential against spoilage and pathogenic microorganisms. The regulations regarding the use of these naturally occurring preservatives are not well defined in some developing countries. This chapter focuses on source and their potential role, antimicrobial mechanism in food preservation, and current knowledge on the subject.

show abstract