Catálogo de publicaciones

The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them.

Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination.

With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject.

• Provides a comprehensive guide to the decontamination problems faced by the industry and outlines the current and emerging methods being used to solve them
• Details backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy products
• Sections focus on emerging non-chemical and non-thermal decontamination methods, current thermal methods, chemical decontamination methods and current and emerging packaging technologies and post-packaging decontamination

Microbial Ecology of Foods, Volume I: Factors Affecting Life and Death of Microorganisms presents valuable background information on the theoretical aspects of food microbiology. It is divided into 14 chapters that focus on the environmental factors affecting food microorganisms. These factors are temperature, irradiation, water activity, pH, acidity, organic acids, curing salts, antibiotics, gases, packaging, and cleaning systems.
Each chapter explores the scientific principles of the specific environmental factor; methods of measurement; and effects on growth and viability of spoilage organisms and pathogens. The chapters also look into the control measures and interrelationships with the other factors. Some of the chapters deal with the effects of cell injury on survival and recovery of microorganisms in food and the metabolic aspects of mixed microbial populations. In each chapter, the reader has been directed to appropriate key publications for further study.
This volume is particularly suitable as an undergraduate or postgraduate textbook for students who have had at least one course in general microbiology.

Microbial Ecology of Foods, Volume II: Food Commodities is a comprehensive treatise on the microbiology of specific commodity groups. The commodity groups discussed include meat, milk, egg, fish, shellfish, and their products. Other groups included are feeds of animal origin and pet foods; agricultural crops and their products; fats and oils; beverages; confectioneries; miscellaneous foods; and natural mineral waters.
Composed of 15 chapters, this book has chapters that cover the important properties of the food commodity that affects the microbial content. The initial microbial flora on flesh foods at slaughter or on vegetable foods at harvest and the effects of harvest, transport, processing, and storage on the microbial content are discussed as well. Furthermore, this text explains the means of controlling the process and the microbial content. Each chapter is a review of applied microbiology, compiled by leading authorities selected solely for their expert knowledge. The final chapter emphasizes factors that contribute to outbreaks of foodborne disease.
This volume will greatly appeal to those interested primarily in applied aspects of food microbiology, such as food processors, microbiologists, and technologists; veterinarians; public health workers; and regulatory officials.

Microbial Electrochemical and Fuel Cells: Fundamentals and Applications contains the most updated information on bio-electrical systems and their ability to drive an electrical current by mimicking bacterial interactions found in nature to produce a small amount of power.

One of the most promising features of the microbial fuel cell is its application to generate power from wastewater, and its use in the treatment of water to remove contaminants, making it a very sustainable source of power generation that can feasibly find application in rural areas where providing more conventional sources of power is often difficult. 

The book explores, in detail, both the technical aspects and applications of this technology, and was written by an international team of experts in the field who provide an introduction to microbial fuel cells that looks at their electrochemical principles and mechanisms, explains the materials that can be used for the various sections of the fuel cells, including cathode and anode materials, and provides key analysis of microbial fuel cell performance looking at their usage in hydrogen production, waste treatment, and sensors, amongst other applications.

• Includes coverage of the types and principles of electrochemical cells<
• Provides information on the construction of fuel cells and appropriate materials
• Presents the latest on this renewable source of energy and the process for the treatment of waste water

Microbial Forensics is a rapidly evolving scientific discipline. In the last decade, and particularly due to the anthrax letter attacks in the United States, microbial forensics has become more formalized and has played an increasingly greater role in crime investigations. This has brought renewed interest, development and application of new technologies, and new rules of forensic and policy engagement. It has many applications ranging from biodefense, criminal investigations, providing intelligence information, making society more secure, and helping protect precious resources, particularly human life. A combination of diverse areas is investigated, including the major disciplines of biology, microbiology, medicine, chemistry, physics, statistics, population genetics, and computer science.

Microbial Forensics 2^nd Edition is fully revised and updated and serves as a complete reference of the discipline. It describes the advances, as well as the challenges and opportunities ahead, and will be integral in applying science to help solve future biocrimes.

• A collection of microbiology, virology, toxicology and mycology as it relates to forensics, in one reference
• New and expanded content to include statistical analysis of forensic data and legal admissibility and the standards of evidence, to name a few
• Includes research information and application of that research to crime scene analysis, which will allow practitioners to understand and apply the knowledge to their practice with ease

Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals.

Part one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids.

Microbial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing.

• Provides a comprehensive overview of microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins
• Begins with a review of key areas of systems biology and metabolic engineering, including methods and developments for filamentous fungi
• Analyses the use of microorganisms for the production of natural molecules for use in foods, including microbial production of food flavours and carotenoids

Microbial Technology: Microbial Processes, Volume 1, describes the production and uses of economic bacteria, yeast, molds, and viruses, and reviews the technologies associated with products of microbial metabolism. It is part of a two-volume set that emerged from a worldwide survey of industrial microbiology and its contributions to agriculture, industry, medicine, and environmental control.
The book contains 17 chapters that cover the development of bioinsecticides and the large-scale bioprocessing of concentrated lactic acid bacteria with emphasis on the commercial use of the resulting culture. It includes discussions of the production of single-cell protein for use in food or feed; production of yeasts and yeast products; production of butanol-acetone by fermentation; microbial production of amino acids; microbial production of antibiotics; production of microbial enzymes; microbial production of nucleosides; and production of organic acids by fermentation nucleotides. The remaining chapters cover plant cell suspension cultures and their biosynthetic potential; polysaccharides; microbial transformation of steroids and sterols; the production of vitamin B12; microbial process for riboflavin production; and the production of carotenoids.