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Fourier Transform Infrared Spectroscopy in Food Microbiology

  • Book
  • © 2012

Overview

Authors:
  1. Avelino Alvarez-Ordóñez

    1. , Department of Microbiology, University College Cork, Cork, Ireland

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    You can also search for this author in PubMed   Google Scholar

  2. Miguel Prieto

    1. , Department of Food Hygiene and Technolog, University of Leon, Leon, Spain

    View author publications

    You can also search for this author in PubMed   Google Scholar

Part of the book series: SpringerBriefs in Food, Health, and Nutrition (BRIEFSFOOD)

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Table of contents (5 chapters)

  1. Front Matter

    Pages i-vi
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  2. Technical and Methodological Aspects of Fourier Transform Infrared Spectroscopy in Food Microbiology Research

    • Avelino Alvarez-Ordóñez, Miguel Prieto
    Pages 1-18

  3. Fourier Transform Infrared Spectroscopy to Assist in Taxonomy and Identification of Foodborne Microorganisms

    • Avelino Alvarez-Ordóñez, Miguel Prieto
    Pages 19-21

  4. Fourier Transform Spectroscopy and the Study of the Microbial Response to Stress

    • Avelino Alvarez-Ordóñez, Miguel Prieto
    Pages 23-30

  5. Fourier Transform Infrared Spectroscopic Methods for Microbial Ecology

    • Avelino Alvarez-Ordóñez, Miguel Prieto
    Pages 31-33

  6. Conclusions and Future Prospects

    • Avelino Alvarez-Ordóñez, Miguel Prieto
    Pages 35-44

  7. Back Matter

    Pages 45-55
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Keywords

About this book

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.

Authors and Affiliations

  • , Department of Microbiology, University College Cork, Cork, Ireland

    Avelino Alvarez-Ordóñez

  • , Department of Food Hygiene and Technolog, University of Leon, Leon, Spain

    Miguel Prieto

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