Food Microbiology and Biotechnology: Safe and Sustainable Food Production

479 Pages·2020·15.187 MB·English

by  Guadalupe Virginia Nevárez-Moorillón (editor), Arely Prado-Barragán (editor), José Luis Martínez-Hernández (editor), Cristobal Noé Aguilar (editor)

FOOD MICROBIOLOGY
AND BIOTECHNOLOGY
Safe and Sustainable Food Production

FOOD MICROBIOLOGY
AND BIOTECHNOLOGY
Safe and Sustainable Food Production
Edited by
Guadalupe Virginia Nevárez-Moorillón
Arely Prado-Barragán
José Luis Martínez-Hernández
Cristóbal Noé Aguilar
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Library and Archives Canada Cataloguing in Publication
Title: Food microbiology and biotechnology : safe and sustainable food production / edited by
Guadalupe Virginia Nevárez-Moorillón, Arely Prado-Barragán, José Luis Martínez-Hernández,
Cristóbal Noé Aguilar.
Names: Nevárez-Moorillón, Guadalupe Virginia, editor. | Prado-Barragán, Arely, editor. |
Martínez-Hernández, José Luis, editor. | Aguilar, Cristóbal Noé, editor.
Description: Includes bibliographical references and index.
Identifiers: Canadiana (print) 20200197606 | Canadiana (ebook) 20200197630 | ISBN 9781771888387
(hardcover) | ISBN 9780429322341 (ebook)
Subjects: LCSH: Food—Microbiology. | LCSH: Food—Biotechnology.
Classification: LCC QR115 .F66 2020 | DDC 664.001/579—dc23
CIP data on file with US Library of C o ngress
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About the Editors
Guadalupe Virginia Nevárez-Moorillón, PhD
Professor, School of Chemical Sciences,
Autonomous University of Chihuahua, Mexico
Guadalupe Virginia Nevárez-Moorillón, PhD, is a bacteriological chemist.
She has been full-time Professor at the School of Chemical Sciences,
Autonomous University of Chihuahua, Mexico, for the last 30 years. She
is a member of the National Outstanding Researchers System of Mexico
(Level II) and has been granted the National Award on Food Science and
Technology. Her research interests include environmental microbiology as
well as predictive microbiology applied to food systems, the role of lactic
acid bacteria in traditional fermented foods, and antimicrobial properties of
spices, such as clove and oregano. Dr. Nevarez-Moorillón is a member of the
Institute of Food Technologists and the American Society for Microbiology
and has served as Vice-President and President for the Mexican Association
of Food Sciences and the Mexican Association for Food Protection. During
the last 20 years, Dr. Nevárez-Moorillón has published numerous scientific
articles and has reviewed manuscripts and research proposals for research
publishers and organizations. She graduated as a bacteriological chemist
from the Autonomous University of Chihuahua and took her PhD in Biology
from the University of North Texas, doing research on bioremediation of
contaminated soil.
Arely Prado-Barragán, PhD
Research Professor, Autonomous Metropolitan University,
Iztapalapa Campus, Mexico
Arely Prado-Barragán, PhD, is Research Professor at Autonomous Metro-
politan University, Iztapalapa Campus (UAMI), Mexico, where she is a
member of the research group in solid-state fermentation of the Depart-
ment of Biotechnology. She has been a member of the National Outstanding
Researchers System of Mexico since 1999 and of the Mexican Academy of
Sciences since 2016. Dr. Prado-Barragán conducted two research stays—at
the University of Victoria, British Columbia, Canada, and at the University of
Provence in Marseille, France. She has published several articles in indexed
About the Editors
vi
journals, four books, several chapters, and two lab-teaching manuals. Her
current research includes metabolites production by fermentative processes,
valorization of agroindustry byproducts, and characterization and applica-
tion of bioactive molecules in pharmaceutical and food industries. She has
been leader of national and international projects such as the “Biotransfor-
mation of by-products from fruit and vegetables processing industry into
valuable bioproducts,” sponsored by the European Union. She is a member
of the Institute of Food Technologists, Mexican Society of Biotechnology
and Bioengineering, Mexican Association of Food Science, and the Mexican
Academy of Research and Teaching in Chemical Engineering, she is the
current President of the program the Science Behind Food. Dr. Prado-
Barragán earned her BSc degree in Food Engineering at UAMI, and her
PhM and PhD degrees from the Department of Applied Biochemistry and
Food Science at the University of Nottingham, England.
José Luis Martínez-Hernández, PhD
Research Scientist and Full Professor, School of Chemistry,
Autonomous University of Coahuila (UAdeC), Mexico
José Luis Martínez-Hernández, PhD, is Research Scientist and Full Professor
at the School of Chemistry, Autonomous University of Coahuila (UAdeC),
Mexico. He is a research fellow of the nanobioscience group and food
science and technology group. He has experience of more than 25 years and
is recognized for developing different fermentative processes for obtaining
fungal enzymes and metabolites applied in the food and agroindustry and
for his leadership experience in the areas of biotechnology, nanobiosci-
ence processes, micro- and nano-immobilization, and enzyme technology.
His experience focuses on the screening of fungal strains and the analysis,
evaluation, and development of fermentative processes for the production
of secondary metabolites, enzymes, and biomolecules for agricultural or
industrial products. Dr. Martínez-Hernández earned his MSc in biotech-
nology and his PhD in technical sciences with a focus on bioprocesses and
biotechnology from the Superior Polytechnical Institute Jose A. Echeverria
in Havana, Cuba. Recently he was director of the office of technological
innovation and training in the School of Chemistry at UAdeC, as well as
head of the PhD program in food science and technology. He is the Head of
the Graduate Studies Depatment, at UAdeC. He has participated actively in
the Mexican Association of Food Science (AMECA) and Mexican Society
of Biotechnology and Bioengineering (SMBB).
About the Editors
vii
Cristóbal Noé Aguilar, PhD
Dean of Research and Graduate Studies at the Autonomous
University of Coahuila, México
Cristóbal Noé Aguilar, PhD, is Full Professor and Dean of the School of
Chemistry at the Autonomous University of Coahuila, México. Dr. Aguilar
has published more than 270 papers in indexed journals, more than 50
articles in Mexican journals, and 350 contributions to scientific meetings.
He has also published many books and chapters. Professor Aguilar is a
member of the National System of Researchers of Mexico (SNI) and
has received several prizes and awards for his work, including including
an Outstanding Researcher Award 2019 (International Bioprocessing
Association, IBA-IFIBiop 2019); Prize of Science, Technology and
Innovation Coahuila 2019; National Prize of Research 2010 of the
Mexican Academy of Sciences; the Prize-2008 of the Mexican Society
of Biotechnology and Bioengineering; National Prize AgroBio-2005;
and the Mexican Prize in Food Science and Technology, CONACYT-
Coca Cola México 2003. He is a member of the Mexican Academy of
Science, the Mexican Association for Food Science & Biotechnology,
the International Bioprocessing Association (IFIBiop), and several other
scientific societies and associations. Dr. Aguilar has developed many
research projects, including several international exchange projects. His
research areas are the design of bioprocesses for bioproducts production
(of importance in the horicultural/food/pharma/environmental sectors)
and fermentation and & enzymatic technologies. He is associate editor
of Heliyon and Frontiers in Sustainable Food Systems, and member of
several editorial boards of international scientific journals.

Contents
Contributors ................................................................................................... xi
Abbreviations ............................................................................................... xvii
Preface ........................................................................................................xxiii
Introduction ............................................................................................... xxvii
Part I: Food Microbiology ........................................................................1
1. Hurdle Technologies for the Control of Microbial Growth in Food .........3
Addí Rhode Navarro-Cruz, Raúl Ávila-Sosa, Obdulia Vera-López, and
Carlos Enrique Ochoa-Velasco
2. Production of Microbiologically Safe Fruits and Vegetables ....................45
Santos García and Norma Heredia
3. Sustainable Production of Innocuous Seafood ...........................................61
Facundo Joaquín Márquez-Rocha, Carlos Alfonso Álvarez-González,
Jenny Fabiola López-Hernández, and Guadalupe Virginia Nevárez-Moorillón
4. Microbiological Quality and Food Safety Challenges in the
Meat Industry ...............................................................................................85
Daniela Sánchez-Aldana, Tomas Galicia-García, and Martha Yarely Leal-Ramos
5. Fermentation as a Preservation Strategy in Foods ..................................103
María Georgina Venegas-Ortega, Víctor Emmanuel Luján-Torres,
Adriana Carolina Flores-Gallegos, José Luis Martinez-Hernández, and
Guadalupe Virginia Nevárez-Moorillón
6. Food Preservation Using Plant-Derived Compounds .............................123
Sofia Del Rosario Romero-Ramos, Diana B. Muñiz-Márquez,
Pedro Aguilar-Zárate, and Jorge E. Wong-Paz
7. Lactic Acid Bacteria in Preservation and Functional Foods ..................137
Ivan Salmerón, Samuel B. Pérez-Vega, Néstor Gutiérrez-Méndez, and
Ildebrando Pérez-Reyes
8. Fermented Milks: Quality Foods with Potential for Human Health .....163
Blanca Estela García-Caballero, Olga Miriam Rutiaga-Quiñones,
Silvia Marina González-Herrera, Cristóbal Noé Aguilar,
Adriana Carolina Flores-Gallegos, and Raúl Rodríguez Herrera
9. Training in Food Safety Practices and Food Manufacturing for
Safe Food Production .................................................................................193
José Rafael Linares-Morales, Arely Prado-Barragán, and
Guadalupe Virginia Nevárez-Moorillón