The work Quantitative Microbiology of Food Processing: Modeling Microbial Ecology has just been launched by Editora Wiley, whose title in English is Quantitative Microbiology in Food Processing: Modeling the Microbial Ecology of Foods. It was edited by professor at the Faculty of Food Engineering (FEA) Anderson de Souza Sant'Ana. The book, which has 696 pages, can be purchased on shopping and online websites. Publishing house (in printed and digital formats). The launch at Unicamp should take place next year.
The new book reveals the effects of different processing steps and the microbial ecology of food, in addition to discussing contemporary aspects of microbiological safety and quality. According to the author, microorganisms are essential to the production of foods such as cheese, yogurt and bread, but they can also lead to spoilage and disease through their consumption.
The content is focused on understanding the effect of unit operations (processing steps) of food on its microbial ecology and shows how relevant it is to combine concepts of predictive modeling and microbial ecology, in order to clarify deterioration processes and diseases caused by microorganisms and how they can be controlled. “It is known that microorganisms are largely responsible for the loss (deterioration) of food around the world. They also account for mortality and morbidity in several countries, at worrying levels”, reports the FEA professor.
The objective of the work, according to him, is to bring concepts closer together through techniques such as metagenomics, which are of great relevance today. “Normally these concepts have been discussed separately. The book points out that we need to move towards a deeper understanding of the role of microorganisms in food if we want to better control or manipulate them for our good,” he comments.
