Foodborne and Microorganisms
Spoilage and Pathogens and their Control
- 1st Edition, Volume 113 - March 1, 2025
- Imprint: Academic Press
- Editor: Anderson de Souza Sant'Ana
- Language: English
- Hardback ISBN:9 7 8 - 0 - 4 4 3 - 1 5 8 9 0 - 2
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 3 2 5 8 - 2
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… Read more
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Request a sales quoteFoodborne 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.
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
Food Scientists and Technologists; Microbiologists; Students; Educators; Food Safety Professionals; Chefs and Culinary Professionals; Health Professionals; Researchers and Academics
- Cover image
- Title page
- Table of Contents
- Series Page
- Copyright
- Contributors
- Preface
- Chapter One: Predictive microbiology through the last century. From paper to Excel and towards AI
- Abstract
- 1 The onset of predictive microbiology
- 2 Predictive microbiology today—a mature field with limitations
- 3 A future perspective on predictive microbiology in the era of Big Data and Artificial Intelligence
- 4 Conclusions
- References
- Chapter Two: Modeling and optimization of non-thermal technologies for animal-origin food decontamination
- Abstract
- 1 Animal-origin pathogen control: role of non-thermal technologies
- 2 Fundamentals of non-thermal technologies on foodborne pathogen inactivation
- 3 Modeling and optimization approaches
- 4 Modeling and optimization of non-thermal technologies on decontamination: what is known?
- 5 Conclusion
- Acknowledgments
- References
- Chapter Three: Inactivation of foodborne pathogens by non-thermal technologies
- Abstract
- 1 Introduction
- 2 Application of non-thermal technologies in inactivation of foodborne pathogens
- 3 Inactivation mechanism of non-thermal technologies
- 4 Microbial response to non-thermal technologies
- 5 Cross-adaptation of pathogens treated by non-thermal inactivation technologies
- 6 Future perspectives
- References
- Chapter Four: Understanding the potential of fresh produce as vehicles of Salmonella enterica
- Abstract
- 1 Introduction
- 2 Salmonella enterica: A foodborne pathogen
- 3 Farm to fork: Salmonella risks in fresh produce
- 4 Controlling Salmonella enterica in fresh produce: Practices and alternative technologies
- 5 Conclusion and open gaps
- References
- Chapter Five: Relevant foodborne bacteria associated to pork production chain
- Abstract
- 1 Introduction
- 2 Salmonella
- 3 Yersinia enterocolitica
- 4 Listeria monocytogenes
- 5 Other pathogens
- 6 Control and prevention measures
- References
- Chapter Six: Prevention of foodborne viruses and pathogens in fresh produce and root vegetables
- Abstract
- 1 Introduction
- 2 Health risks and outbreaks associated with foodborne pathogens
- 3 Prevalence and types of foodborne pathogens
- 4 Sources and routes of contamination
- 5 Current inactivation practices for fresh produces and root vegetables
- 6 Inactivation technologies and their efficacy
- 7 Factors influencing bacteria and virus inactivation
- 8 Conclusion
- References
- Chapter Seven: Space food production on microbiological safety: Key considerations for the design of Hazard Analysis and Critical Control Points (HACCP) plan
- Abstract
- 1 Introduction
- 2 Governmental institutions leading on-site space food production
- 3 Advances in space food production technologies
- 4 Case study for the on-site space food production technologies—deep space food challenges
- 5 History and current HACCP plans
- 6 Case study of the HACCP plan for the space food production
- 7 Designation of HACCP plan for the space food production
- 8 Conclusion—future perspectives of the food safety and quality control for the space food production
- Acknowledgments
- References
- Chapter Eight: Advanced data analytics and “omics” techniques to control enteric foodborne pathogens
- Abstract
- 1 Introduction
- 2 “Omics” in food safety
- 3 Role of artificial intelligence (AI) and machine learning (ML)
- 4 Future perspectives and current limitations
- 5 Conclusion
- References
- Chapter Nine: The application of omics tools in food mycology
- Abstract
- 1 Introduction to food mycology and the application of omic tools
- 2 Massive parallel sequencing platforms and data analysis strategies
- 3 Metagenomic studies of the food mycobiome
- 4 RNA-seq based transcriptomics in the study of the fungal metabolism in food and food related sources
- 5 The utilization of mass spectrometry data for proteomics and metabolomics studies of fungi in food
- 6 Exometabolomics data
- 7 Fungal improvement through CRISPR/Cas9: Decoding the genetic blueprint
- 8 Future perspectives in food mycology
- References
- Chapter Ten: Food spoilage fungi: Main agents, sources and strategies for control
- Abstract
- 1 Introduction
- 2 Food spoilage fungi: concern groups for food industries
- 3 Spoilage problems by fungi in food industry segments
- 4 Methods for controlling fungal contamination
- 5 Concluding remarks
- References
- Chapter Eleven: Spoilage microbial groups in dairy industry
- Abstract
- 1 Introduction
- 2 Enzyme-producing microorganisms
- 3 Pigment-producing microorganisms
- 4 Gas-producing microorganisms
- 5 Acid-producing microorganisms
- 6 Microorganisms causing off-odors and off-flavors
- 7 Slime- and ropy-producing microorganisms
- References
- Chapter Twelve: Foodborne spore-forming bacteria: Challenges and opportunities for their control through the food production chain
- Abstract
- 1 Introduction
- 2 Spore-forming bacteria
- 3 Factors affecting the growth, inactivation, and persistence of spore-forming bacteria
- 4 Challenges and control
- 5 AI-assisted technologies in writing statement
- Acknowledgements
- References
- Edition: 1
- Volume: 113
- Published: March 1, 2025
- No. of pages (Hardback): 654
- No. of pages (eBook): 230
- Imprint: Academic Press
- Language: English
- Hardback ISBN: 9780443158902
- eBook ISBN: 9780443132582
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Anderson de Souza Sant'Ana
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.
Affiliations and expertise
Assistant Professor in Food Microbiology, Department of Food Science, Faculty of Food Engineering, University of Campinas, BrazilRead Foodborne and Microorganisms on ScienceDirect