1st Edition

Microbial Food Safety and Preservation Techniques





ISBN 9781466593060
Published September 26, 2014 by CRC Press
542 Pages 91 B/W Illustrations

USD $280.00

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Book Description

In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in many of these advances, Microbial Food Safety and Preservation Techniques gives you an in-depth look at the fundamental and applied aspects of food safety. It describes the control measures employed and emphasizes the food preservative techniques that are used to ensure high-quality and safe foods.

The book elucidates the hazards caused by food-borne pathogens and assesses the microbiological risk of raw, fresh produce, ready-to-eat (RTE), minimally processed, and processed foods. It then discusses the detection of pathogens using advanced molecular techniques, biosensors, and nanotechnology. The topics covered include smart/intelligent and active packaging techniques, hurdle technology, plasma technology, nanotechnology, use of natural flora belonging to lactic acid bacteria, and antimicrobials such as phytochemicals and essential oils, as well as novel food preservatives based on quorum sensing inhibitors. The inclusion of chapters on modeling microbial growth in food enhancing the safety and quality of foods makes the book especially practical.

Examining the advantages and limitations of these new preservation techniques, the book highlights the trends and hot topics that help you face the challenges of food safety. With coverage of food safety issues, including detection, identification, and prevention of food-borne illness disease agents, as well as preservation techniques, the book provides a comprehensive resource for tackling current and future food safety issues.

Table of Contents

Microbial Food Safety and Hygiene
Microbiological Risk Assessment of Raw, Fresh Produce, Vasiliki A. Blana and George-John E. Nychas
Listeria monocytogenes in Seafood with a Special Emphasis on RTE Seafood, Marija Zunabovic
Fruit Juice Processing: Addressing Consumer Demands for Safety and Quality, Alonzo A. Gabriel
Accumulation of Biogenic Amines in Foods: Hazard Identification and Control Options, Donatella Restuccia, Umile Gianfranco Spizzirri, Francesco Puoci, Ortensia Ilaria Parisi, Manuela Curcio, and Nevio Picci
Quantitative Microbial Risk Assessment Methods for Food Safety in RTE Fresh Vegetables, G.D. Posada-Izquierdo, G. Zurera, and Fernando Pérez-Rodríguez
Mechanisms and Risks Associated with Bacterial Transfer between Abiotic and Biotic Surfaces, Stavros G. Manios, Anastasia E. Kapetanakou, Evangelia Zilelidou, Sofia Poimenidou, and Panagiotis N. Skandamis

Detection of Food-Borne Pathogens
Molecular Techniques for Detection of Food-Borne Bacteria and for Assessment of Bacterial Quality, Robert E. Levin
Recent Developments in Molecular-Based Food-Borne Pathogen Detection, Azlin Mustapha and Prashant Singh
Nanobiotechnology for the Detection of Food-Borne Pathogens, Niamh Gilmartin and Barry Byrne
Molecular Nanotechnology: Rapid Detection of Microbial Pathogens in Food, Swati Vyas and Vandana B. Patravale
Detection of Mycotoxin-Producing Molds and Mycotoxins in Foods, Alicia Rodríguez, María J. Andrade, Mar Rodríguez, and Juan J. Córdoba
Electrochemical Biosensors for Food-Borne Pathogens, Subramanian Viswanathan
Novel Techniques for Preventing Bacterial Attachment to Foods and Food-Processing Surfaces, Yi Wang and Gary A. Dykes

Food Preservation and Intervention Techniques
Bacteriocins: The Natural Food Preservatives, Haider Khan, Steve H. Flint, and Pak-Lam Yu
Use of Bacteriocins and Essential Oils for the Control of Listeria monocytogenes in Processed Foods, Corliss A. O’Bryan, Erin S. Whaley, Sara R. Milillo, Philip G. Crandall, Michael G. Johnson, and Steven C. Ricke
Replacement of Conventional Antimicrobials and Preservatives in Food Production to Improve Consumer Safety and Enhance Health Benefits, Serajus Salaheen, Mengfei Peng, and Debabrata Biswas
Control of Toxigenic Molds in Food Processing, Miguel A. Asensio, Félix Núñez, Josué Delgado, and Elena Bermúdez
Smart/Intelligent Nanopackaging Technologies for the Food Sector, Semih Otles and Buket Yalcin
Plant Extracts as Natural Antimicrobials in Food Preservation, Yasmina Sultanbawa
Hurdle Technology, Nada Smigic and Andreja Rajkovic
Quorum Sensing in Food-Borne Bacteria and Use of Quorum Sensing Inhibitors as Food Intervention Techniques, Jamuna Bai Aswathanarayn and Ravishankar Rai V.
Plasma Technology as a New Food Preservation Technique, Rocío Rincón, Cristina Yubero, M.D. Calzada, Lourdes Moyano, and L. Zea
Broad-Spectrum Hybrid and Engineered Bacteriocins for Food Biopreservation: What Will Be the Future of Bacteriocins? Augusto Bellomio, Carlos Javier Minahk, and Fernando Dupuy
Biological Preservation of Foods, Osman Sagdic, Fatih Tornuk, İsmet Öztürk, Salih Karasu, and Mustafa T. Yilmaz

Modeling Microbial Growth in Food
Estimating the Shelf Life of Minimally Processed Foods: An Approach Integrating Process Engineering and Growth Kinetics Models, Paulo Ricardo Santos da Silva
Strategies for Controlling the Growth of Spoilage Yeasts in Foods, Carmen A. Campos, María F. Gliemmo, and Marcela P. Castro
Index

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Editor(s)

Biography

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.