Fourier Transform Infrared Spectroscopy in Food Microbiology

  • Avelino Alvarez-Ordóñez
  • Miguel Prieto

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

Table of contents

  1. Front Matter
    Pages i-vi
  2. Avelino Alvarez-Ordóñez, Miguel Prieto
    Pages 23-30
  3. Avelino Alvarez-Ordóñez, Miguel Prieto
    Pages 31-33
  4. Avelino Alvarez-Ordóñez, Miguel Prieto
    Pages 35-44
  5. Back Matter
    Pages 45-55

About this book

Introduction

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.

Keywords

FT-IR Fourier Transform Infrared Spectroscopy Spectroscopy

Authors and affiliations

  • Avelino Alvarez-Ordóñez
    • 1
  • Miguel Prieto
    • 2
  1. 1., Department of MicrobiologyUniversity College CorkCorkIreland
  2. 2., Department of Food Hygiene and TechnologUniversity of LeonLeonSpain

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4614-3813-7
  • Copyright Information Avelino Alvarez-Ordóñez and Miguel Prieto 2012
  • Publisher Name Springer, Boston, MA
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-1-4614-3812-0
  • Online ISBN 978-1-4614-3813-7
  • About this book