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Informationen zum Autor Prof. Dr. Anderson de Souza Sant'Ana , Department of Food science, Faculty of Food Engineering, University of Campinas, Sao Paulo, Brazil. Anderson de Souza Sant'Ana is an Industrial Chemist, Master and PhD in Food Science. As an Industrial Chemist his interests are focused on the microbiological aspects involving the handling and transformation of raw materials into processed food products. He has authored more than 40 articles in international referred journals and is reviewer of more than 40 scientific peer-reviewed journals in food science area. Currently, he is editor-in-chief of Food Research International , Regional editor (South America) of the British Food Journal , associate editor of Acta Amazonica , handling editor of Journal of Applied Microbiology (Wiley) and Letters in Applied Microbiology (Wiley), and editorial board member of Food Bioscience (Elsevier) and Applied and Environmental Microbiology (Wiley). Currently, he is Professor of Food Microbiology, in the Faculty of Food Engineering at University of Campinas in Sao Paulo, Brazil, where he teaches Microbiology of Food Processing, Thermobacteriology Applied to Food Processing, and Microbiology and Fermentations for undergraduate course in Food Engineering, and Quantitative Microbiology of Food Processing and Quantitative Aspects of Food Stability and Safety for the Graduation Program in Food Science. Klappentext Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Inhaltsverzeichnis List of contributors xvi Part I Introductory section 1 1 Introduction to the microbial ecology of foods 3 D. Roy and G. LaPointe 1.1 Introduction 3 1.2 Role of food characteristics and environment on microbial fate 4 1.3 Understanding microbial growth, death, persistence, competition, antagonism and survival in food 8 1.4 Methods to study the microbial ecology of foods 11 1.5 Perspectives on applying food ecosystem modeling 12 References 13 2 Predictive microbiology: mathematics towards understanding the fate of food¿borne microorganisms in food processing 16 P.N. Skandamis and E.Z. Panagou 2.1 Introduction 16 2.2 Probability and kinetic models for food processing and HACCP 18 2.3 Thermal inactivation 32 2.4 Non¿thermal inactivation and modeling stress¿adaptation strategies 34 2.5 Fermentation: a dynamic environment for microbial growth and pathogen inactivation 38 2.6 Colonial versus planktonic type of growth: modes of microbial existence on surfaces and in liquid, semi¿liquid, and solid foods 41 2.7 Mo...
