{"product_id":"quantitative-microbiology-in-food-processing-isbn-9781118756423","title":"Quantitative Microbiology in Food Processing","description":"Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. \u003ci\u003eQuantitative Microbiology of Food Processing: Modeling the Microbial Ecology \u003c\/i\u003eexplores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability.\u003cbr\u003e \u003cbr\u003e 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. \u003ci\u003eQuantitative Microbiology of Food Processing \u003c\/i\u003eis an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology. \u003cp\u003eList of contributors xvi\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I Introductory section 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Introduction to the microbial ecology of foods 3\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eD. Roy and G. LaPointe\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 3\u003c\/p\u003e \u003cp\u003e1.2 Role of food characteristics and environment on microbial fate 4\u003c\/p\u003e \u003cp\u003e1.3 Understanding microbial growth, death, persistence, competition, antagonism and survival in food 8\u003c\/p\u003e \u003cp\u003e1.4 Methods to study the microbial ecology of foods 11\u003c\/p\u003e \u003cp\u003e1.5 Perspectives on applying food ecosystem modeling 12\u003c\/p\u003e \u003cp\u003eReferences 13\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Predictive microbiology: mathematics towards understanding the fate of food‐borne microorganisms in food processing 16\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eP.N. Skandamis and E.Z. Panagou\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 16\u003c\/p\u003e \u003cp\u003e2.2 Probability and kinetic models for food processing and HACCP 18\u003c\/p\u003e \u003cp\u003e2.3 Thermal inactivation 32\u003c\/p\u003e \u003cp\u003e2.4 Non‐thermal inactivation and modeling stress‐adaptation strategies 34\u003c\/p\u003e \u003cp\u003e2.5 Fermentation: a dynamic environment for microbial growth and pathogen inactivation 38\u003c\/p\u003e \u003cp\u003e2.6 Colonial versus planktonic type of growth: modes of microbial existence on surfaces and in liquid, semi‐liquid, and solid foods 41\u003c\/p\u003e \u003cp\u003e2.7 Modeling microbial transfer between processing equipment and foods 45\u003c\/p\u003e \u003cp\u003e2.8 Alternative multivariate approaches: the use of bioinformatics for characterizing spoilage and product classification 49\u003c\/p\u003e \u003cp\u003eReferences 51\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Principles of unit operations in food processing 68\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eA. Ibarz and P.E.D. Augusto\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 68\u003c\/p\u003e \u003cp\u003e3.2 Principles of transport phenomena 68\u003c\/p\u003e \u003cp\u003e3.3 Principles and unit operations of momentum transfer 69\u003c\/p\u003e \u003cp\u003e3.4 Principles and unit operations of heat transfer 73\u003c\/p\u003e \u003cp\u003e3.5 Principles and unit operations of mass transfer 81\u003c\/p\u003e \u003cp\u003e3.6 Conclusions 82\u003c\/p\u003e \u003cp\u003eReferences 83\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II Impact of unit operations on microorganisms of relevance in foods 85\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Impact of materials handling at pre‐ and post‐harvest operations on the microbial ecology of foods of vegetable origin 87\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eA.N. Olaimat, P.J. Delaquis, and R.A. Holley\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 87\u003c\/p\u003e \u003cp\u003e4.2 The production environment 90\u003c\/p\u003e \u003cp\u003e4.3 Soil 91\u003c\/p\u003e \u003cp\u003e4.4 Fertilizers derived from animal wastes 92\u003c\/p\u003e \u003cp\u003e4.5 Irrigation 93\u003c\/p\u003e \u003cp\u003e4.6 Harvesting and handling 98\u003c\/p\u003e \u003cp\u003e4.7 Postharvest processing 99\u003c\/p\u003e \u003cp\u003e4.8 Packaging, storage, and transportation 101\u003c\/p\u003e \u003cp\u003e4.9 Conclusions 103\u003c\/p\u003e \u003cp\u003eReferences 103\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Impact of heating operations on the microbial ecology of foods 117\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eE. Xanthakis and V.P. Valdramidis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Background and basic information of heating operations 117\u003c\/p\u003e \u003cp\u003e5.2 Quantitative aspects and how unit operations impact on food‐borne microorganisms 131\u003c\/p\u003e \u003cp\u003e5.3 Application of F‐value concept 132\u003c\/p\u003e \u003cp\u003e5.4 Dealing with non‐linearity 133\u003c\/p\u003e \u003cp\u003e5.5 Development of new concepts to assess heat processes 135\u003c\/p\u003e \u003cp\u003e5.6 Microbial safety and stability of heating operations: challenges and perspectives 136\u003c\/p\u003e \u003cp\u003eReferences 136\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Impact of refrigeration operations on the microbial ecology of foods 142\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eL. Huang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 142\u003c\/p\u003e \u003cp\u003e6.2 Refrigeration as a unit operation 143\u003c\/p\u003e \u003cp\u003e6.3 Dynamic effect of chilling on growth of C. perfringens during cooling 147\u003c\/p\u003e \u003cp\u003eReferences 158\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Impact of dehydration and drying operations on the microbial ecology of foods 160\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eF. Pérez‐Rodríguez, E. Carrasco, and A. Valero\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 160\u003c\/p\u003e \u003cp\u003e7.2 Modeling the drying process in food 161\u003c\/p\u003e \u003cp\u003e7.3 Modeling microbial survival\/inactivation in drying\/dehydration processes 163\u003c\/p\u003e \u003cp\u003e7.4 Example of application\/development of predictive microbiology models for describing microbial death during drying processes 169\u003c\/p\u003e \u003cp\u003e7.5 Conclusions 173\u003c\/p\u003e \u003cp\u003eReferences 173\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Impact of irradiation on the microbial ecology of foods 176\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eS. Unluturk\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 176\u003c\/p\u003e \u003cp\u003e8.2 Ionizing radiation 176\u003c\/p\u003e \u003cp\u003e8.3 Non‐ionizing radiation 180\u003c\/p\u003e \u003cp\u003eReferences 187\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Impact of high‐pressure processing on the microbial ecology of foods 194\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eS. Mukhopadhyay, D.O. Ukuku, V. Juneja, and R. Ramaswamy\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 194\u003c\/p\u003e \u003cp\u003e9.2 Processing operation 195\u003c\/p\u003e \u003cp\u003e9.3 Bacteria and enzyme inactivation 195\u003c\/p\u003e \u003cp\u003e9.4 Effect of high pressure on fruit and vegetable products 198\u003c\/p\u003e \u003cp\u003e9.5 Effect of HHP on meat and other food products 198\u003c\/p\u003e \u003cp\u003e9.6 Effect of added antimicrobial on pathogen inactivation by high‐pressure processing (hurdle approach) 199\u003c\/p\u003e \u003cp\u003e9.7 High‐pressure carbon dioxide (HPCD) disinfection 200\u003c\/p\u003e \u003cp\u003e9.8 Effect of HHP on bacteria, virus, insects, and other organisms 201\u003c\/p\u003e \u003cp\u003e9.9 Effect of HHP on quality: color, flavor, texture, sugar, totally soluble, and insolubles 203\u003c\/p\u003e \u003cp\u003e9.10 Advantages and disadvantages of using HHP 205\u003c\/p\u003e \u003cp\u003e9.11 Applications and conclusions 205\u003c\/p\u003e \u003cp\u003eReferences 206\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Impact of Vacuum packaging, modified and controlled atmosphere on the microbial ecology of foods 217\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eL. Angiolillo, A. Conte, and M.A.D. Nobile\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 217\u003c\/p\u003e \u003cp\u003e10.2 Vacuum packaging 218\u003c\/p\u003e \u003cp\u003e10.3 Controlled atmosphere 219\u003c\/p\u003e \u003cp\u003e10.4 Modified atmosphere packaging 220\u003c\/p\u003e \u003cp\u003eReferences 223\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Impact of fermentation on the microbial ecology of foods 226\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eM. Mataragas, K. Rantsiou, and L. Cocolin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 226\u003c\/p\u003e \u003cp\u003e11.2 Fermentations: microbial ecology and activity 227\u003c\/p\u003e \u003cp\u003e11.3 Factors affecting food‐borne pathogen inactivation during fermentation 227\u003c\/p\u003e \u003cp\u003e11.4 Challenge tests 229\u003c\/p\u003e \u003cp\u003e11.5 Predictive modeling 230\u003c\/p\u003e \u003cp\u003e11.6 Conclusions 236\u003c\/p\u003e \u003cp\u003eReferences 236\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Impact of forming and mixing operations on the microbial ecology of foods: focus on pathogenic microorganisms 241\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eJ.C.C.P. Costa, G.D. Posada‐Izquierdo, F. Perez‐Rodriguez, and R.M. Garcia‐Gimeno\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Forming 241\u003c\/p\u003e \u003cp\u003e12.2 Homogenizing 244\u003c\/p\u003e \u003cp\u003e12.3 Mixing 246\u003c\/p\u003e \u003cp\u003eReferences 248\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Impact of specific unit operations on food‐borne microorganisms: curing, salting, extrusion, puffing, encapsulation, absorption, extraction, distillation, and crystallization 250\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eE. Ortega‐Rivas, S.B. Perez‐Vega, and I. Salmeron\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introductory remarks 250\u003c\/p\u003e \u003cp\u003e13.2 Burden of food‐borne illnesses 250\u003c\/p\u003e \u003cp\u003e13.3 Food safety and food quality 251\u003c\/p\u003e \u003cp\u003e13.4 Prevention and control through processing 251\u003c\/p\u003e \u003cp\u003e13.5 Conclusions and prospects for the future 260\u003c\/p\u003e \u003cp\u003eReferences 261\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Impact of food unit operations on virus loads in foods 263\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eD. Li, A.D. Keuckelaere, and M. Uyttendaele\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 263\u003c\/p\u003e \u003cp\u003e14.2 The use of surrogate viruses to assess inactivation processes 263\u003c\/p\u003e \u003cp\u003e14.3 Virus contamination in food processing 264\u003c\/p\u003e \u003cp\u003e14.4 Survival of virus in the food processing chain 267\u003c\/p\u003e \u003cp\u003e14.5 Effect of food preservation techniques on the virus load 267\u003c\/p\u003e \u003cp\u003e14.6 Conclusion and perspectives 280\u003c\/p\u003e \u003cp\u003eReferences 281\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Impact of food unit operations on parasites in foods: focus on selected parasites within the fresh produce industry 288\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eL.J. Robertson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Background and introduction 288\u003c\/p\u003e \u003cp\u003e15.2 Detection of selected parasites in fresh produce 299\u003c\/p\u003e \u003cp\u003e15.3 Effects of fresh produce treatments on selected parasites 303\u003c\/p\u003e \u003cp\u003e15.4 Conclusion 315\u003c\/p\u003e \u003cp\u003eReferences 316\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Impact of food unit operations on probiotic microorganisms 327\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eA. Gandhi and N.P. Shah\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 327\u003c\/p\u003e \u003cp\u003e16.2 Probiotic products 328\u003c\/p\u003e \u003cp\u003e16.3 probiotics and environmental stress: cellular mechanisms and resistance 328\u003c\/p\u003e \u003cp\u003e16.4 Enhancing stress resistance of probiotics 332\u003c\/p\u003e \u003cp\u003e16.5 Conclusion 334\u003c\/p\u003e \u003cp\u003eReferences 334\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III Microbial ecology of food products 339\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Microbial ecology of fresh vegetables 341\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eJ. Zheng, J. Kase, A. De Jesus, S. Sahu, A.E. Hayford, Y. Luo, A.R. Datta, E.W. Brown, and R. Bell\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction 341\u003c\/p\u003e \u003cp\u003e17.2 Prevalence and diversity of microbial communities on fresh vegetables (post‐harvest) 341\u003c\/p\u003e \u003cp\u003e17.3 Post‐harvest persistence, colonization, and survival on fresh vegetables 342\u003c\/p\u003e \u003cp\u003e17.4 Routes of contamination during post‐harvest handling of fresh and fresh‐cut vegetables 345\u003c\/p\u003e \u003cp\u003e17.5 Microbial adaptation on produce commodity 347\u003c\/p\u003e \u003cp\u003e17.6 Effective post‐harvest intervention technologies 348\u003c\/p\u003e \u003cp\u003eReferences 350\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Microbial ecology of fruits and fruit‐based products 358\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eS. Paramithiotis, E.H. Drosinos, and P.N. Skandamis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction 358\u003c\/p\u003e \u003cp\u003e18.2 Fresh whole fruits 359\u003c\/p\u003e \u003cp\u003e18.3 Minimally processed fruits 367\u003c\/p\u003e \u003cp\u003e18.4 Processed fruits 372\u003c\/p\u003e \u003cp\u003eAcknowledgments 374\u003c\/p\u003e \u003cp\u003eReferences 374\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Microbial ecology of cereal and cereal‐based foods 382\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eA. Bevilacqua, M. Sinigaglia, and M.R. Corbo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 Introduction 382\u003c\/p\u003e \u003cp\u003e19.2 Sourdough 382\u003c\/p\u003e \u003cp\u003e19.3 Ethnic fermented foods 384\u003c\/p\u003e \u003cp\u003e19.4 Spoilage of cereals and cereal products 385\u003c\/p\u003e \u003cp\u003eReferences 388\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 Microbial ecology of nuts, seeds, and sprouts 390\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eM.S. Rhee, S.A. Kim, and N.H. Kim\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20.1 Introduction 390\u003c\/p\u003e \u003cp\u003e20.2 Definition and classification of nuts, seeds, and sprouts 390\u003c\/p\u003e \u003cp\u003e20.3 Microbial ecology of nuts and seeds 391\u003c\/p\u003e \u003cp\u003e20.4 Microbial ecology of sprouts and their corresponding seeds 400\u003c\/p\u003e \u003cp\u003e20.5 Implications and perspectives 409\u003c\/p\u003e \u003cp\u003eReferences 410\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Microbial ecology of eggs: a focus on Salmonella and microbial contamination in post‐harvest table shell egg production 416\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eS.C. Ricke\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21.1 Introduction 416\u003c\/p\u003e \u003cp\u003e21.2 Historical and current trends in commercial egg production 417\u003c\/p\u003e \u003cp\u003e21.3 Egg production management on the farm and incidence of Salmonella 420\u003c\/p\u003e \u003cp\u003e21.4 Egg processing and microbial contamination: general aspects 421\u003c\/p\u003e \u003cp\u003e21.5 Microbial contamination during egg collection at the farm to in‐line processing 423\u003c\/p\u003e \u003cp\u003e21.6 Microbial contamination during transportation to off‐line egg processing facilities 424\u003c\/p\u003e \u003cp\u003e21.7 Microbial contamination during egg processing 425\u003c\/p\u003e \u003cp\u003e21.8 Egg washwater and sanitation 426\u003c\/p\u003e \u003cp\u003e21.9 Egg retail and microbial contamination 428\u003c\/p\u003e \u003cp\u003e21.10 Conclusions and future directions 429\u003c\/p\u003e \u003cp\u003eAcknowledgment 431\u003c\/p\u003e \u003cp\u003eReferences 431\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Microbial ecology of beef carcasses and beef products 442\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eX. Yang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22.1 Introduction 442\u003c\/p\u003e \u003cp\u003e22.2 Carcass production process 442\u003c\/p\u003e \u003cp\u003e22.3 Carcass breaking 451\u003c\/p\u003e \u003cp\u003eReferences 455\u003c\/p\u003e \u003cp\u003e\u003cb\u003e23 Microbial ecology of pork meat and pork products 463\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eL. Iacumin and J. Carballo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23.1 Introduction 463\u003c\/p\u003e \u003cp\u003e23.2 Pork meat as a substrate for microbial growth: chemical and physical characteristics 464\u003c\/p\u003e \u003cp\u003e23.3 Microbial ecology of fresh pork meat: sources of contamination and microbial groups 465\u003c\/p\u003e \u003cp\u003e23.4 Microbial ecology of chilled pork meat 467\u003c\/p\u003e \u003cp\u003e23.5 Microbial ecology of vacuum\/modified atmosphere packaged pork meat 468\u003c\/p\u003e \u003cp\u003e23.6 Microbial ecology of marinated pork meat 469\u003c\/p\u003e \u003cp\u003e23.7 Microbial ecology of cured and fermented\/ripened pork meats 470\u003c\/p\u003e \u003cp\u003e23.8 Microbial ecology of high‐pressure preserved pork meat 473\u003c\/p\u003e \u003cp\u003eReferences 474\u003c\/p\u003e \u003cp\u003e\u003cb\u003e24 Microbial ecology of poultry and poultry products 483\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eS. Buncic, D. Antic, and B. Blagojevic\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24.1 Introduction 483\u003c\/p\u003e \u003cp\u003e24.2 Microbial hazard identification and prioritization 483\u003c\/p\u003e \u003cp\u003e24.3 Microbial aspects of poultry processing at abattoirs 484\u003c\/p\u003e \u003cp\u003e24.4 Microbial aspects of derived poultry meat products 492\u003c\/p\u003e \u003cp\u003eReferences 497\u003c\/p\u003e \u003cp\u003e\u003cb\u003e25 Microbial ecology of seafoods: a special emphasis on the spoilage microbiota of North Sea seafood 499\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eK. Broekaert, G. Vlaemynck, and M. Heyndrickx\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25.1 Introduction 499\u003c\/p\u003e \u003cp\u003e25.2 Total viable counts (TVC s) and microorganisms identified depends on the method used 499\u003c\/p\u003e \u003cp\u003e25.3 The initial microbiota of marine fish 501\u003c\/p\u003e \u003cp\u003e25.4 Raw seafood 503\u003c\/p\u003e \u003cp\u003e25.5 Processing – lightly preserved seafood 506\u003c\/p\u003e \u003cp\u003e25.6 A case study: brown shrimp (Crangon crangon) (adapted from Broekaert et al. 2013) 509\u003c\/p\u003e \u003cp\u003eReferences 513\u003c\/p\u003e \u003cp\u003e\u003cb\u003e26 Microbial ecology of mayonnaise, margarine, and sauces 519\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eO. Sagdic, F. Tornuk, S. Karasu, M.Z. Durak, and M. Arici\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e26.1 Introduction 519\u003c\/p\u003e \u003cp\u003e26.2 Mayonnaise 519\u003c\/p\u003e \u003cp\u003e26.3 Margarine 523\u003c\/p\u003e \u003cp\u003e26.4 Sauces and salad dressings 525\u003c\/p\u003e \u003cp\u003e26.5 Conclusion 527\u003c\/p\u003e \u003cp\u003eReferences 529\u003c\/p\u003e \u003cp\u003e\u003cb\u003e27 Microbial ecology of confectionary products, honey, sugar, and syrups 533\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eM. Nascimento and A. Mondal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e27.1 Introduction 533\u003c\/p\u003e \u003cp\u003e27.2 Cocoa and chocolate 533\u003c\/p\u003e \u003cp\u003e27.3 Nuts and peanut butter 535\u003c\/p\u003e \u003cp\u003e27.4 Honey 538\u003c\/p\u003e \u003cp\u003e27.5 Sugar 539\u003c\/p\u003e \u003cp\u003e27.6 Syrups 539\u003c\/p\u003e \u003cp\u003e27.7 Conclusion 540\u003c\/p\u003e \u003cp\u003eReferences 540\u003c\/p\u003e \u003cp\u003e\u003cb\u003e28 Microbial ecology of wine 547\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eE. Vaudano, A. Costantini, and E. Garcia‐Moruno\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e28.1 Introduction 547\u003c\/p\u003e \u003cp\u003e28.2 Biodiversity of grape microorganisms 547\u003c\/p\u003e \u003cp\u003e28.3 Microorganism ecology in winemaking 548\u003c\/p\u003e \u003cp\u003e28.4 Microorganism ecology during aging 550\u003c\/p\u003e \u003cp\u003e28.5 Microbial identification by classical methods 551\u003c\/p\u003e \u003cp\u003e28.6 Microbial identification by molecular methods 551\u003c\/p\u003e \u003cp\u003eReferences 555\u003c\/p\u003e \u003cp\u003e\u003cb\u003e29 Microbial diversity and ecology of bottled water 560\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eC.M. Manaia and O.C. Nunes\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e29.1 Definitions of bottled water 560\u003c\/p\u003e \u003cp\u003e29.2 Characteristics of mineral and spring water 562\u003c\/p\u003e \u003cp\u003e29.3 Useful methods to study bottled water microbiota 565\u003c\/p\u003e \u003cp\u003e29.4 Microbiological diversity 568\u003c\/p\u003e \u003cp\u003e29.5 Bottling effect 573\u003c\/p\u003e \u003cp\u003e29.6 Microbiological contamination 574\u003c\/p\u003e \u003cp\u003e29.7 A new perspective on microbiological quality and safety 576\u003c\/p\u003e \u003cp\u003eAcknowledgments 577\u003c\/p\u003e \u003cp\u003eReferences 577\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart IV Closing section 581\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e30 Microbial risk assessment: integrating and quantifying the impacts of food processing operations on food safety 583\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eJ.‐C. Augustin, M. Ellouze, and L. Guillier\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e30.1 Introduction 583\u003c\/p\u003e \u003cp\u003e30.2 Basic processes encountered during food processing operations 584\u003c\/p\u003e \u003cp\u003e30.2.1 Microbial processes 584\u003c\/p\u003e \u003cp\u003e30.3 Risk‐based objectives for each processing operation 590\u003c\/p\u003e \u003cp\u003e30.4 Conclusion 595\u003c\/p\u003e \u003cp\u003eReferences 596\u003c\/p\u003e \u003cp\u003e\u003cb\u003e31 Quorum sensing and microbial ecology of foods 600\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eV.A. Blana, A. Lianou, and G.‐J.E. Nychas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e31.1 Introduction 600\u003c\/p\u003e \u003cp\u003e31.2 Quorum sensing and microbial behavior 601\u003c\/p\u003e \u003cp\u003e31.3 Quorum sensing and food ecology 606\u003c\/p\u003e \u003cp\u003e31.4 Quorum quenching 610\u003c\/p\u003e \u003cp\u003eReferences 611\u003c\/p\u003e \u003cp\u003e\u003cb\u003e32 Heterogeneity in Bacillus subtilis spore germination and outgrowth: an area of key challenges for “omics” in food microbiology 617\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eR. Pandey and S. Brul\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e32.1 Bacterial spores in the food industry 617\u003c\/p\u003e \u003cp\u003e32.2 The Bacillus genus 618\u003c\/p\u003e \u003cp\u003e32.3 Sporulation cycle 618\u003c\/p\u003e \u003cp\u003e32.4 Endospore structure and its resistance 619\u003c\/p\u003e \u003cp\u003e32.5 Spore germination and outgrowth 620\u003c\/p\u003e \u003cp\u003e32.6 Heterogeneity in bacterial (spore) physiology during germination and outgrowth 623\u003c\/p\u003e \u003cp\u003e32.7 Steps towards single‐cell physiology and “omics” measurements 625\u003c\/p\u003e \u003cp\u003eReferences 626\u003c\/p\u003e \u003cp\u003e\u003cb\u003e33 Role of stress response on microbial ecology of foods and its impact on the fate of food\u003c\/b\u003e\u003cb\u003e‑borne microorganisms 631\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eA. Alvarez‐Ordóñez, M. López, and M. Prieto\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e33.1 Introduction 631\u003c\/p\u003e \u003cp\u003e33.2 Acquisition of permanent stress tolerance through adaptive mutagenesis 631\u003c\/p\u003e \u003cp\u003e33.3 Transient adaptive responses to stress: modulation of membrane fluidity as an example 634\u003c\/p\u003e \u003cp\u003e33.4 Using food components to survive under harsh conditions 636\u003c\/p\u003e \u003cp\u003e33.5 The balance between self‐preservation and nutritional competence (SPANC) 639\u003c\/p\u003e \u003cp\u003e33.6 Conclusions and future prospects 641\u003c\/p\u003e \u003cp\u003eAcknowledgment 643\u003c\/p\u003e \u003cp\u003eReferences 643\u003c\/p\u003e \u003cp\u003eIndex 649\u003c\/p\u003e \u003cp\u003e\u003cb\u003eProf. Dr. Anderson de Souza Sant'Ana\u003c\/b\u003e, Department of Food science, Faculty of Food Engineering, University of Campinas, Sao Paulo, Brazil. \u003cbr\u003e 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 \u003ci\u003eFood Research International\u003c\/i\u003e, Regional editor (South America) of the \u003ci\u003eBritish Food Journal\u003c\/i\u003e, associate editor of \u003ci\u003eActa Amazonica\u003c\/i\u003e, handling editor of \u003ci\u003eJournal of Applied Microbiology\u003c\/i\u003e (Wiley) and \u003ci\u003eLetters in Applied Microbiology\u003c\/i\u003e (Wiley), and editorial board member of \u003ci\u003eFood Bioscience\u003c\/i\u003e (Elsevier) and \u003ci\u003eApplied and Environmental Microbiology\u003c\/i\u003e (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.\u003c\/p\u003e Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. \u003ci\u003eQuantitative Microbiology of Food Processing: Modeling the Microbial Ecology \u003c\/i\u003eexplores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability.\u003cbr\u003e\u003cbr\u003eWhilst 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. \u003ci\u003eQuantitative Microbiology of Food Processing \u003c\/i\u003eis an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989896675557,"sku":"NP9781118756423","price":251.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118756423.jpg?v=1761785831","url":"https:\/\/k12savings.com\/es\/products\/quantitative-microbiology-in-food-processing-isbn-9781118756423","provider":"K12savings","version":"1.0","type":"link"}