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Foodborne and Microorganisms: Spoilage and Pathogens and Their Control Volume 113

Foodborne and Microorganisms: Spoilage and Pathogens and Their Control Volume 113

Hardcover

Series: Advances in Food and Nutrition Research, Book 113

Technology & Engineering

Currently unavailable to order

ISBN10: 0443158908
ISBN13: 9780443158902
Publisher: Academic Press
Published: Apr 1 2025
Pages: 654
Weight: 2.60
Height: 1.53 Width: 6.35 Depth: 9.13
Language: English
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.

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