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Foodborne and Microorganisms
Spoilage and Pathogens and their Control
- 1st Edition, Volume 113 - March 1, 2025
- 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
1. Understanding the potential of fresh produce as vehicles of Salmonella enterica
Marciane Magnani I
2. Modeling and Optimization of Non-thermal Technologies for Animal-origin Food Decontamination
Carlos Conte Junior and Yago Bernardo
3. The application of omics tools in food mycology
Marta Taniwaki
4. Space food production on safety and quality: Hazard Analysis and Critical Control Points (HACCP) plan and quality control methods
Min Suk Rhee
5. Inactivation of foodborne pathogens by nonthermal Technologies
Tian Ding
6. Foodborne sporeforming bacteria: challenges and oportunities for their control through food production chain
Anderson S. Sant'Ana, Caroline Heckler, Leonardo do Prado-Silva and Marcelo Felipe Silva Estácio Santana
7. Predictive microbiology through the last century: From paper to Excel, and towards AI
Alberto Garre
8. Spoilage microorganisms in the dairy industry
Luis Augusto Nero
9. Foodborne pathogens in the pork production chain
Luis Augusto Nero
10. Food spoilage fungi: main sources and controlling strategies
Marina V. Copetti, Marcello Valle Garcia and Angelica Bernardi
11. Advanced data analytics and ‘omics’ techniques to control enteric foodborne pathogens
Abani Pradhan
12. Prevention of foodborne virus and pathogens in fresh produce and root vegetables
Changsun Choi
Marciane Magnani I
2. Modeling and Optimization of Non-thermal Technologies for Animal-origin Food Decontamination
Carlos Conte Junior and Yago Bernardo
3. The application of omics tools in food mycology
Marta Taniwaki
4. Space food production on safety and quality: Hazard Analysis and Critical Control Points (HACCP) plan and quality control methods
Min Suk Rhee
5. Inactivation of foodborne pathogens by nonthermal Technologies
Tian Ding
6. Foodborne sporeforming bacteria: challenges and oportunities for their control through food production chain
Anderson S. Sant'Ana, Caroline Heckler, Leonardo do Prado-Silva and Marcelo Felipe Silva Estácio Santana
7. Predictive microbiology through the last century: From paper to Excel, and towards AI
Alberto Garre
8. Spoilage microorganisms in the dairy industry
Luis Augusto Nero
9. Foodborne pathogens in the pork production chain
Luis Augusto Nero
10. Food spoilage fungi: main sources and controlling strategies
Marina V. Copetti, Marcello Valle Garcia and Angelica Bernardi
11. Advanced data analytics and ‘omics’ techniques to control enteric foodborne pathogens
Abani Pradhan
12. Prevention of foodborne virus and pathogens in fresh produce and root vegetables
Changsun Choi
- No. of pages: 454
- Language: English
- Edition: 1
- Volume: 113
- Published: March 1, 2025
- Imprint: Academic Press
- 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, Brazil