Quantitative Methods and Analytical Techniques in Food Microbiology -

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Résumé :
This volume provides up-to-date and detailed scientific information on recent developments and new approaches in food microbiology, focusing on microbial food pathogens. The volume presents the fundamental aspects of food and microorganisms, and also addresses food systems and measures to prevent and control food, foodborne diseases, etc. According to the editors, every minute, there are about 50,000 cases of gastrointestinal diseases from food-mediated infections and food poisoning, and many individuals, especially children, die from these infections. The most important preventive measures are for the development and continuous implementation of effective interventions to improve overall food safety. The book helps to meet the challenge of food safety issues by focusing on the fundamental aspects of food and microorganisms. Each section consists of detailed information on the particular aspects of each topic, including basic microbiology, safety, pathogenic microorganisms, food conservation, sanitization, and hygiene procedures. The microbial diversity found in food is described from the classification by kingdoms and the main groups of microorganisms present in them. Although the main issue is microbial food pathogens, the book also covers another important aspect of food microbiology: food systems and measurements to prevent and control food, foodborne diseases, etc. Quantitative Methods Quantitative Methods and Analytical Techniques in Food Microbiology: Challenges and Health Implications will be a valuable resource for scientists, researchers, faculty, students, and others in various sectors in food science and technology. The scope of food microbiology is highly inclusive, as it interacts with all subdisciplines of microbiology, such as public health microbiology, microbial genetics, fermentation technologies, microbial physiology and biochemistry, and food microbiologists have been at the forefront of many microbiological concepts and advances....

Biographie:
the Prize Carlos Casas Campillo 2008 from the Mexican Society of Biotechnology and Bioengineering...

Sommaire:

Leonardo Sep?lveda Torre, PhD, is a researcher at the School of Chemistry at the Universidad Aut?noma de Coahuila, Saltillo, Coahuila, M?xico, where he is also a member of the Bioprocesses and Microbial Biochemistry Group. His postgraduate studies were in related topics on Food Biotechnology in the Food Research Department of the UAdeC. In 2011 he made a research stay at the Institute of Biotechnology and Bioengineering at the University of Minho (Uminho), Braga, Portugal. He worked as a collaborator at the Center of Biological Engineering in Uminho, Braga, Portugal, with the link project Biotechnologies for Regional Food Biodiversity in Latin America. He carried out his postdoctoral program at the same institution, writing on Assisted Extraction by Fermentation of Polyphenols from Agroindustrial Waste.

Crist?bal No? Aguilar, PhD, is Director of Research and Postgraduate Programs at the Universidad Autonoma de Coahuila, Mexico. He is also a member of the Bioprocesses and Bioproducts Research Group and Professor in the Food Research Department in the School of Chemistry at the Universidad Aut?noma de Coahuila, Saltillo, Mexico. Dr. Aguilar is Associate Editor of Heliyon (Microbiology) and Frontiers in Sustainable Food Systems (Food Processing) and has published more than 330 papers in indexed journals, more than 40 articles in Mexican journals, and 250 contributions in scientific meetings. He has also published many book chapters, several Mexican books, four editions of international books, and more. He has been awarded several prizes and awards, the most important of which are the National Prize of Research 2010 from the Mexican Academy of Sciences...