Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested together with contaminated food, or indirectly by producing harmful toxins and factors that can cause food borne illness. This resource discusses the potential sources of contamination, the latest advances in contamination research and strategies to prevent contamination using key methods of analysis and evaluation.
Dr. Grumezescu is Assistant Professor at the Department of Science and Engineering of Oxide Materials and Nanomaterials, in the Faculty of Applied Chemistry and Materials Science, with a second affiliation to the Faculty of Medical Engineering, at the Politehnica University of Bucharest in Romania. He is an experienced and oft-published researcher and editor in the field of nano and biomaterials, and he is the Editor-in-Chief of three journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience, and Biomaterials and Tissue Engineering Bulletin. He also serves as editor or guest editor for several notable journals. Dr. Grumezescu has published 150 peer-reviewed papers, 20 book chapters, 6 co-authored books and 11 edited books. is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published of 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited 22 books.
1. Food Products and Food contamination 2. Microbial contamination, prevention and early detection in food industry 3. Microbiological Contamination in Foods and Beverages: Consequences and Alternatives in the Era of Microbial Resistance 4. Quorum sensing as a mechanism of microbial control and food safety 5. Food Degradation and Food-borne Diseases: A Microbial Approach 6. Fresh cut fruits: microbial degradation and preservation 7. Occurrence of natural toxins in seafood 8. Biopreservatives as agents to prevent food spoilage 9. Wine microbial spoilage: advances in defects remediation 10. Near Infrared spectral informative indicators for meat and dairy products bacterial contamination and freshness evaluation 11. Use of bacterial growth curve for assessing risk of microbiological pathogens in food products 12. Biosensors and express control of bacterial contamination of different environmental objects 13. Mycotoxins in Foods: Mycotoxicoses, Detection and Management 14. Multiple-locus variable-number of tandem-repeats analysis (MLVA) as subtyping technique for foodborne pathogens 15. Antimicrobial and antioxidant properties of essential oils in food systems - An overview