EAN: 9781461438120

SPRINGERBRIEFS IN FOOD HEALTH AND NUTRITION F...

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.

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