Microbial Control and Food Preservation: Theory and Practice (Food Microbiology and Food Safety)

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described. Front Matter ....Pages i-xii Food Preservation and Safety (Azlin Mustapha, Jee Hye Lee)....Pages 1-15 Principles of Food Preservation (Sudarsan Mukhopadhyay, Dike O. Ukuku, Vijay K. Juneja, Balunkeswar Nayak, Modesto Olanya)....Pages 17-39 Application of Omics Technologies and Computational Approaches for Control of Foodborne Pathogens in Foods (Jayanthi Gangiredla, Xianghe Yan, Isha R. Patel, Mark K. Mammel)....Pages 41-54 Natural Food Antimicrobials of Animal Origin (Elba Verónica Arias-Rios, Elisa Cabrera-Díaz, Mayra Márquez-González, Alejandro Castillo)....Pages 55-83 Antimicrobials of Plant Origin (Dinesh Babu, Kalpana Kushwaha, Shalini Sehgal, Vijay K. Juneja)....Pages 85-100 Natural Food Antimicrobials of Microbial Origin (Shalini Sehgal, Vasudha Sharma)....Pages 101-116 Antimicrobial Peptides and Polyphenols: Implications in Food Safety and Preservation (Amardeep Singh Virdi, Narpinder Singh)....Pages 117-152 Delivery Systems for Introduction of Natural Antimicrobials into Foods (Shalini Mishra, Kanika Bhargava)....Pages 153-171 Microbial Resistance to Antimicrobials (Sean Pendleton, P. Michael Davidson)....Pages 173-198 Interventions for Fresh Produce (Govindaraj Dev Kumar, Sadhana Ravishankar, Vijay K. Juneja)....Pages 199-223 Preservation Methods for Meat and Poultry (Jarret D. Stopforth)....Pages 225-254 Microbial Control of Milk and Milk Products (Mustafa Guzel, Yesim Soyer)....Pages 255-280 Microbial Fermentation in Food Preservation (Ilenys M. Pérez-Díaz, Evrim Gunes Altuntas, Vijay K. Juneja)....Pages 281-298 Non-thermal Methods for Food Preservation (Lynette E. Orellana, María de Lourdes Plaza, Fernando Pérez, Yarilyn Cedeño, Oscar Perales)....Pages 299-326 Antimicrobial Gases for Food Application (David Kasler, Ahmed E. Yousef)....Pages 327-348 Current State of the Art and Recent Innovations for Antimicrobial Food Packaging (Tony Z. Jin)....Pages 349-372 Consumer Perception of Food Preservation Techniques (Christine M. Bruhn)....Pages 373-380 Statistical Derivation of Sampling Plans for Microbiological Testing of Foods (Ursula Gonzales-Barron, Vasco Cadavez)....Pages 381-412 Antimicrobials and Food Preservation: A Risk Assessment Approach (Daniele F. Maffei, Bernadette D. G. M. Franco, Donald W. Schaffner)....Pages 413-422 Back Matter ....Pages 423-430 Food Preservation and Safety -- Principles of Food Preservation -- Application of Omics Technologies and Computational Approaches for Control of Foodborne Pathogens in Foods -- Natural Food Antimicrobials of Animal Origin -- Natural Food Antimicrobials of Plant Origin -- Natural Food Antimicrobials of Microbial Origin -- Antimicrobial Peptides and Polyphenols: Implications in Food Safety and Preservation -- Delivery Systems for Introduction of Natural Antimicrobials into Foods -- Microbial Resistance to Antimicrobials.- Interventions for Fresh Produce -- Preservation Methods for Meat and Poultry -- Microbial Control of Milk and Milk Products -- Microbial Fermentation in Food Preservation -- Non Thermal Methods for Food Preservation -- Antimicrobial Gases for Food Application -- Current State of the Art and Recent Innovations for Antimicrobial Food Packaging -- Consumer Perception of Food Preservation Techniques -- Statistical Derivation of Sampling Plans for Microbiological Testing of Foods -- Antimicrobials and Food Preservation: A Risk Assessment Approach This edited volume provides up-to-date information on recent advancements made in the field of food preservation to enhance microbiological safety and quality. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described This edited volume provides up-to-date information on recent advancements made in the field of food preservation to enhance microbiological safety and quality. 㨡apters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described