Foodborne and Microorganisms: Spoilage and Pathogens and their Control

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 safetyFocus on intervention/ controlling strategies to avoid microbiological food safety and to ensure food safetyNew insights into management tools and omics for studying foodborne microorganisms INDICE: 1. Understanding the potential of fresh produce as vehicles of Salmonella enterica2. Modeling and Optimization of Non-thermal Technologies for Animal-origin Food Decontamination3. The application of omics tools in food mycology4. Space food production on safety and quality: Hazard Analysis and Critical Control Points (HACCP) plan and quality control methods5. Inactivation of foodborne pathogens by nonthermal Technologies6. Foodborne sporeforming bacteria: challenges and oportunities for their control through food production chain7. Predictive microbiology through the last century: From paper to Excel, and towards AI8. Spoilage microorganisms in the dairy industry9. Foodborne pathogens in the pork production chain10. Food spoilage fungi: main sources and controlling strategies11. Advanced data analytics and ‘omics’ techniques to control enteric foodborne pathogens12. Prevention of foodborne virus and pathogens in fresh produce and root vegetables

• ISBN: 978-0-443-15890-2
• Editorial: Academic Press
• Encuadernacion: Cartoné
• Páginas: 230
• Fecha Publicación: 01/09/2024
• Nº Volúmenes: 1
• Idioma: Inglés