This book provides an overview of issues associated primarily with food safety, shelf-life assessment and preservation of foods. Food safety and protection is a multidisciplinary topic that focuses on the safety, quality, and security aspects of food. Food safety issues involve microbial risks in food products, foodborne infections, and intoxications and food allergenicity. Food protection deals with trends and risks associated with food packaging, advanced food packaging systems for enhancing product safety, the development and application of predictive models for food microbiology, food fraud prevention, and food laws and regulations with the aim to provide safe foods for consumers. Food Safety and Protection covers various aspects of food safety, security, and protection. It discusses the challenges involved in the prevention and control of foodborne illnesses due to microbial spoilage, contamination, and toxins. It starts with documentation on the microbiological and chemical hazards, including allergens, and extends to the advancements in food preservation and food packaging. The book covers new and safe food intervention techniques, predictive food microbiology, and modeling approaches. It reviews the legal framework, regulatory agencies, and laws and regulations for food protection. The book has five sections dealing with the topics of predictive microbiology for safe foods; food allergens, contaminants, and toxins; preservation of foods; food packaging; and food safety laws.
Table of Contents
Foodborne Pathogens And Infections. Food-Borne Infectious Diseases. Microbial Risks in Animal Products. Foodborne Pathogens in Fruits - A New Trend or Sporadic Incidence. Influence of Climatic Conditions and Climate Change on the Microbial Safety of Food. Microbial Indicators. Preventing Foodborne Illnesses from Donated or Recovered Foods. Molecular Methods to Characterize Microbial Pathogens. Biosensor in Food Born Pathogen S Detection. Application of Next Generation Sequencing (NGS) for Pathogen Identification. Predictive Microbiology for Safe Foods. Designing Microbiologically Safe Microwaveable Foods: Electromagnetic and Microbial Modeling Approaches. Development and Application of Predictive Models for Food Microbiology. Integration of OMIC Data into Microbiological Risk Assessment. Integrative Aspects in Food Safety Risk Assessment. Practical Examples of Predictive Microbiology Used by the Food Industry. Food Allergens, Contaminants and Toxins. Recent Techniques For Reducing Food Allergenicity To Ensure Food Safety. Risk Assessment Of Unintentional Allergen Cross Contact. Food Safety in Organic Foods. Advances in Food Toxicology. Chemical Safety with Special Reference to Food Additives. Metals Exposure in Foods Nanotechnology and its Implications to Food Safety and Human Health. Preservation of Foods. Prediction of Shelf-Life, and Product’s Microbial Quality Using Smart and Non-Invasive Platforms. Changing the Dogma on Meat Shelf Life. Delivery Systems for Introduction of Natural Antimicrobials into Foods: Need, Formulation, Applications and Current Trends. Metagenomics and Food. Food Packaging. New Trends and Risks of Food Packaging. Modified Atmosphere Packaging Systems, Active and Intelligent, and Antimicrobial Packaging Systems. Novel Nanocomposite Based Packaging. Advanced Food Packaging Systems for Enhancing Product Safety and Quality. Food Safety Laws. Food Laws and Regulations. Recent Developments in Food Fraud Prevention. Current Issues in HACCP Training: Making Systems More Effective. Traceability and Labeling of Foods.
V Ravishankar Rai earned his MSc and PhD from the University of Mysore, India. Currently, Dr. Rai is working as a Professor in the Department of Studies in Microbiology, University of Mysore, India. He was awarded a fellowship from the UNESCO Biotechnology Action Council, Paris (1996), the Indo-Israel Cultural Exchange Fellowship (1998), the Biotechnology Overseas Fellowship, Government of India (2008), and the Indo-Hungarian Exchange Fellowship (2011) Indian National Academy Fellowship (2015) and Cardiff Incoming Visiting Fellowship (2017). Presently, he is the coordinator for the Department of Science and Technology, Promotion of University Research and Scientific Excellence and University Grants Commission innovative programs.
Jamuna A. Bai has completed her MSc and PhD in Microbiology from University of Mysore, India. She is working as a Researcher in UGC sponsored University with Potential Excellence Project, University of Mysore, India. She has previously worked as ICMR Senior Research Fellow and carried a research work on food safety, role of quorum sensing and biofilms in food-related bacteria and developing quorum-sensing inhibitors. Her research interests also include antimicrobial application of functionalized nanomaterials against food-borne pathogens.