Foodborne spore-forming bacteria: Challenges and opportunities for their control through the food production chain [0.03%]
食品中产孢细菌：通过食品生产链控制它们的挑战和机遇
Caroline Heckler,Leonardo do Prado-Silva,Marcelo Felipe Silva Estácio Santana et al.
Caroline Heckler et al.
Foodborne spore-forming bacteria represent a significant challenge within the food production chain due to their widespread occurrence and resistance to various processing methods. In addition to their role in food spoilage, these bacteria ...
Rafaela da Silva Rodrigues,Solimar Gonçalves Machado,Luís Augusto Nero
Rafaela da Silva Rodrigues
Milk and dairy products can be spoiled by microorganisms from the raw milk microbiota as well as resident microorganisms in dairy industries, with some being related to more than one type of spoilage due to their metabolic versatility. Diff...
M V Copetti,A O Bernardi,M V Garcia
M V Copetti
Fungal spoilage poses significant challenges in the global food industry, affecting various types of food products. Certain foods are inherently more susceptible to fungal contamination due to their intrinsic characteristics, as well as bot...
Ludwig Niessen,Josué José Silva,Jens C Frisvad et al.
Ludwig Niessen et al.
This chapter explores the application of omics technologies in food mycology, emphasizing the significant impact of filamentous fungi on agriculture, medicine, biotechnology and the food industry. The chapter delves into the importance of u...
Advanced data analytics and "omics" techniques to control enteric foodborne pathogens [0.03%]
先进的数据分析和“组学”技术在控制肠道食源性病原体中的应用
Shraddha Karanth,Abani K Pradhan
Shraddha Karanth
Enteric pathogens, particularly bacterial pathogens, are associated with millions of cases of foodborne illness in the U.S. and worldwide, necessitating the identification and development of methods to control and minimize their impact on p...
Space food production on microbiological safety: Key considerations for the design of Hazard Analysis and Critical Control Points (HACCP) plan [0.03%]
空间食品生产的微生物安全：危害分析和关键控制点(HACCP)计划设计的关键考虑因素
Tae Jin Cho,Min Suk Rhee
Tae Jin Cho
Although diet in space has relied on the sterilized products transported from earth, on-site space food production (e.g., farming, nutritional bioregeneration, bioculture foods, cooking) have been suggested to establish sustainable food sup...
Prevention of foodborne viruses and pathogens in fresh produce and root vegetables [0.03%]
新鲜农产品和块根蔬菜中食源性病毒及病原体的预防措施
Hyojin Kwon,Dong Jae Lim,Changsun Choi
Hyojin Kwon
Every year, 1 in 10 people suffers from food poisoning, and in recent years, the highest number of foodborne outbreaks has been attributed to roots/underground vegetables and fresh produce. Major pathogens include as Escherichia coli, Salmo...
Bruna Torres Furtado Martins,Anderson Carlos Camargo,Rafaela de Melo Tavares et al.
Bruna Torres Furtado Martins et al.
Foodborne diseases affect millions of people globally, resulting in a huge number of hospitalizations and deaths. In this context, laboratory-based research is crucial to identify the major pathogens as well as the relevance of each one for...
Understanding the potential of fresh produce as vehicles of Salmonella enterica [0.03%]
了解新鲜农产品作为沙门氏菌传播媒介的潜在可能性
Jade Morais Alves,Francyeli Araújo Silva,Débora Rodrigues Silveira et al.
Jade Morais Alves et al.
This chapter presents an overview of Salmonella enterica as a contaminant in fresh produce, exploring outbreaks and recalls linked to them. It also provides information on potential sources of S. enterica contamination throughout the entire...
Xiuqin Chen,Jinsong Feng,Juhee Ahn et al.
Xiuqin Chen et al.
Non-thermal treatments are current trends in food safety, the application of these technologies may lessen the influence of heat on food quality. The non-thermal food preservation techniques enable the food industry to meet regulations for ...