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.
1. 1 Introduction - p. 288 2. 2 Governmental institutions leading on-site space food production - p. 291 3. 3 Advances in space food production technologies - p. 293 4. 4 Case study for the on-site space food production technologies—deep space food challenges - p. 298 5. 5 History and current HACCP plans - p. 306 6. 6 Case study of the HACCP plan for the space food production - p. 306 7. 7 Designation of HACCP plan for the space food production - p. 309 8. 8 Conclusion—future perspectives of the food safety and quality control for the space food production - p. 366 9. Acknowledgments - p. 367 10. References - p. 367 11. Chapter Eight: Advanced data analytics and “omics” techniques to control enteric foodborne pathogens - p. 383 12. Chapter Nine: The application of omics tools in food mycology - p. 423 13. Chapter Ten: Food spoilage fungi: Main agents, sources and strategies for control - p. 475 14. Chapter Eleven: Spoilage microbial groups in dairy industry - p. 519 15. Chapter Twelve: Foodborne spore-forming bacteria: Challenges and opportunities for their control through the food production chain - p. 563 16. Abstract - p. 563 17. 1 Introduction - p. 564 18. 2 Spore-forming bacteria - p. 564 19. 3 Factors affecting the growth, inactivation, and persistence of spore-forming bacteria - p. 578 20. 4 Challenges and control - p. 580 21. 5 AI-assisted technologies in writing statement - p. 608 22. Acknowledgements - p. 608 23. References - p. 608
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.
1. 1 Introduction - p. 288 2. 2 Governmental institutions leading on-site space food production - p. 291 3. 3 Advances in space food production technologies - p. 293 4. 4 Case study for the on-site space food production technologies—deep space food challenges - p. 298 5. 5 History and current HACCP plans - p. 306 6. 6 Case study of the HACCP plan for the space food production - p. 306 7. 7 Designation of HACCP plan for the space food production - p. 309 8. 8 Conclusion—future perspectives of the food safety and quality control for the space food production - p. 366 9. Acknowledgments - p. 367 10. References - p. 367 11. Chapter Eight: Advanced data analytics and “omics” techniques to control enteric foodborne pathogens - p. 383 12. Chapter Nine: The application of omics tools in food mycology - p. 423 13. Chapter Ten: Food spoilage fungi: Main agents, sources and strategies for control - p. 475 14. Chapter Eleven: Spoilage microbial groups in dairy industry - p. 519 15. Chapter Twelve: Foodborne spore-forming bacteria: Challenges and opportunities for their control through the food production chain - p. 563 16. Abstract - p. 563 17. 1 Introduction - p. 564 18. 2 Spore-forming bacteria - p. 564 19. 3 Factors affecting the growth, inactivation, and persistence of spore-forming bacteria - p. 578 20. 4 Challenges and control - p. 580 21. 5 AI-assisted technologies in writing statement - p. 608 22. Acknowledgements - p. 608 23. References - p. 608
