Foodborne and Microorganisms

Foodborne and Microorganisms by Anderson de Souza Sant’Ana delivers a clear, authoritative exploration of the invisible forces that shape food safety—from contamination and spoilage to outbreak investigation and prevention. This compelling guide immediately draws you in with real-world relevance for chefs, quality managers, students, and public-health professionals.

Inside, the book breaks down complex microbiological concepts into practical, applicable insights. You’ll find accessible explanations of foodborne pathogens, microbial ecology in food systems, contamination pathways, detection techniques, and modern control strategies. Emphasizing evidence-based practice, the text links scientific fundamentals to everyday decisions in processing lines, kitchens, and regulatory environments—making it especially useful for teams in Brazil, Latin America, and international food markets.

Readers gain tangible benefits: improved risk assessment skills, streamlined hazard-control measures, and a stronger foundation for designing safer food systems. Case studies and scenario-driven sections help translate theory into action, whether you’re auditing a facility, teaching a course, or updating safety protocols. The author’s clear voice balances technical rigor with practical usability, so both newcomers and experienced professionals find value.

Practical, current, and globally minded, Foodborne and Microorganisms is an essential resource for anyone committed to reducing foodborne illness and ensuring consumer confidence. Secure your copy today to strengthen your food-safety practice and stay ahead in a rapidly evolving field.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.