Foodborne and Microorganisms
Spoilage and Pathogens and their Control
Series: Advances in Food and Nutrition Research; 113;
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55 146 Ft (52 520 Ft + 5% VAT)
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55 146 Ft
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Product details:
- Publisher Academic Press
- Date of Publication 1 April 2025
- ISBN 9780443158902
- Binding Hardback
- No. of pages654 pages
- Size 229x152 mm
- Weight 450 g
- Language English 700
Categories
Long description:
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.
- Key features of key microorganisms causing food spoilage and of relevance for food safety
- Focus on intervention/ controlling strategies to avoid microbiological food safety and to ensure food safety
- New insights into management tools and omics for studying foodborne microorganisms
Table of Contents:
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
