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Editors: Anderson de Souza Sant'Ana and Bernadette D.G.M. Franco. (Department of Food and Experimental Nutrition. Faculty of Pharmaceutical Sciences. University of São Paulo. São Paulo, SP. Brazil. )
Book Description:
Series "Advances in Food Safety and Food Microbiology"

Food safety is a specific area of food science focused in the study of microbiological, chemical and physical hazards in foods and beverages.Several tools, systems and approaches have been developed last years to systematize the management of food production chain aiming at protecting public health.Food Microbiology is an interesting and exciting field of microbiology concerned with the study of foodborne microorganisms, their occurrence, interactions and responses to the environmental found in foods and beverages. Depending mainly on the intrinsic or extrinsic properties of foods and beverages, one or more of microorganisms such as protozoan, viruses, yeasts, moulds and bacteria or toxins will be of significance.

Food safety is a specific area of food science focused in the study of microbiological, chemical and physical hazards in foods and beverages. Several tools, systems and approaches have been developed in recent years to systematize the management of food production chain aiming at protecting public health.

Food Microbiology is an interesting and exciting field of microbiology concerned with the study of foodborne microorganisms, their occurrence, interactions and responses to the environmental found in foods and beverages. Depending mainly on the intrinsic or extrinsic properties of foods and beverages, one or more of microorganisms such as protozoan, viruses, yeasts, moulds and bacteria or toxins will be of significance.

In fact, Food Microbiology and Food Safety can be considered a "boiling and changing" field of microbiology and food science, respectively. These fields have risen to that status mainly in the last 30 years. Data from epidemiological studies of foodborne disease outbreaks or from investigations of spoilage episodes have highlighted relevant changes in the pillars supporting the microbial ecology of foods: consumer habits, practices and consumers health status, food preservation techniques, responses of microorganisms to preservation methods, microbial expression of virulence factors and food production chain systems.

In addition, a strong trend in food microbiology and safety is the application of computational, statistical, molecular biology and chemical approaches, resulting in a deeper approach to study and understand the microbial interactions with foods and among them. Trends indicate that the insertion of these four sciences into food safety and microbiology will make an important difference in the evolving of studies of microbial ecology and food safety. Based on this scenario, it is the main aim of the Series "Advances in Food Safety and Food Microbiology" to cover "hot topics" in the field of Food Microbiology and Food Safety. Coverage will be given to applied food microbiology and safety with a collection of texts focused on the study of spoilage, pathogens and industrial applications of foodborne microorganisms. Focus will be given to responses of microorganisms to preservation methods, consumer food safety practices, advances in microbiological methods and on the applications of statistical, molecular biology, computational and the "omics" in food microbiology and safety. Risk analysis, integration between epidemiology and food microbiology, chemical and physical contaminants of foods are also given consideration.

We hope that the books in this Series will be widely used by food microbiologists and those concerned with food safety in their studies or as references for new approaches to be considered in an effort to continuously evolve food microbiology and food safety from farm to fork, from tradition to technology.

Anderson de Souza Sant'Ana and Bernadette D.G.M. Franco.
Department of Food and Experimental Nutrition.
Faculty of Pharmaceutical Sciences.
University of São Paulo.
São Paulo, SP. Brazil.


   Series:
      Advances in Food Safety and Food Microbiology (Series Editors: Dr. Anderson de Souza Sant'Ana and Dr. Bernadette D.G.M. Franco)
   ISBN: 2152-2006
  
  
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05.Fire and the Sword: Understanding the Impact and Challenge of Organized Islamism. Volume 2

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Advances in Food Safety and Food Microbiology (Series Description)