Foodborne and Microorganisms

Spoilage and Pathogens and their Control
Erscheinungsjahr 2025
ISBN: 978-0-443-15890-2
Verlag: Elsevier Science & Technology

Buch, Englisch, Format (B × H): 152 mm x 229 mm, Gewicht: 450 g

Foodborne and Microorganisms: Spoilage and Pathogens and their Control, Volume 110 in the Advances in Food and Nutrition Research series, updates on the latest developments in this evolving science. Chapters in this new release include Understanding the potential of fresh produce as vehicles of Salmonella enterica, Modeling and Optimization of Non-thermal Technologies for Animal-origin Food Decontamination, Space food production on safety and quality: Hazard Analysis and Critical Control Points (HACCP) plan and quality control methods, Inactivation of foodborne pathogens by nonthermal Technologies, Foodborne sporeforming bacteria: challenges and opportunities for their control through food production chain, and more.

Additional sections focus on Spoilage microorganisms in the dairy industry, Foodborne pathogens in the pork production chain, Food spoilage fungi: main sources and controlling strategies, Advanced data analytics and ‘omics’ techniques to control enteric foodborne pathogens, and Prevention of foodborne virus and pathogens in fresh produce and root vegetables.

Autoren/Hrsg.

Weitere Mitwirkende

de Souza Sant'Ana, Anderson

Fachgebiete

• Naturwissenschaften Biowissenschaften Mikrobiologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizinische Fachgebiete Medizinische Mikrobiologie & Virologie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Understanding the potential of fresh produce as vehicles of Salmonella enterica
2. Modeling and Optimization of Non-thermal Technologies for Animal-origin Food Decontamination
3. The application of omics tools in food mycology
4. Space food production on safety and quality: Hazard Analysis and Critical Control Points (HACCP) plan and quality control methods
5. Inactivation of foodborne pathogens by nonthermal Technologies
6. Foodborne sporeforming bacteria: challenges and oportunities for their control through food production chain
7. Predictive microbiology through the last century: From paper to Excel, and towards AI
8. Spoilage microorganisms in the dairy industry
9. Foodborne pathogens in the pork production chain
10. Food spoilage fungi: main sources and controlling strategies
11. Advanced data analytics and ‘omics’ techniques to control enteric foodborne pathogens
12. Prevention of foodborne virus and pathogens in fresh produce and root vegetables

Über Autor(innen)

de Souza Sant'Ana, Anderson
Assistant Professor in Food Microbiology at the Department of Food Science, Faculty of Food Engineering, University of Campinas, Brazil. He has a Bachelor degree in Industrial Chemistry (USS, Brazil), Master of Science in Food Science (UNICAMP, Brazil) and PhD in Food Science (USP, Brazil), including a one-year internship at Rutgers - The State University of New Jersey (New Brunswick, USA). He was a postdoctoral fellow at the University of Sao Paulo and currently he is involved in teaching (graduate and undergraduate) students at UNICAMP and his major interests are focused on quantitative aspects of food microbiology and safety, including predictive food microbiology, microbial risk assessment and meta-analysis. Dr Sant'Ana has published over 55 peer-reviewed articles and currently serves as Editor-in-Chief of the scientific journals Food Research International and Current Opinion in Food Science.