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Foodborne and Microorganisms Spoilage and Pathogens and their Control Volume 113 Advances in Fo

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

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Description

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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Product Details

  • Academic Press Brand
  • Apr 1, 2025 Pub Date:
  • 9780443158902 ISBN-13:
  • 0443158908 ISBN-10:
  • 654.0 pages Hardcover
  • English Language
  • 1 lb Weight: