Microbial Control and Food Preservation

Theory and Practice

  • Vijay K. Juneja
  • Hari P. Dwivedi
  • John N. Sofos

Part of the Food Microbiology and Food Safety book series (FMFS)

Also part of the Research and Development book sub series (RESDEV)

Table of contents

  1. Front Matter
    Pages i-xii
  2. Azlin Mustapha, Jee Hye Lee
    Pages 1-15
  3. Sudarsan Mukhopadhyay, Dike O. Ukuku, Vijay K. Juneja, Balunkeswar Nayak, Modesto Olanya
    Pages 17-39
  4. Jayanthi Gangiredla, Xianghe Yan, Isha R. Patel, Mark K. Mammel
    Pages 41-54
  5. Elba Verónica Arias-Rios, Elisa Cabrera-Díaz, Mayra Márquez-González, Alejandro Castillo
    Pages 55-83
  6. Dinesh Babu, Kalpana Kushwaha, Shalini Sehgal, Vijay K. Juneja
    Pages 85-100
  7. Shalini Sehgal, Vasudha Sharma
    Pages 101-116
  8. Shalini Mishra, Kanika Bhargava
    Pages 153-171
  9. Sean Pendleton, P. Michael Davidson
    Pages 173-198
  10. Govindaraj Dev Kumar, Sadhana Ravishankar, Vijay K. Juneja
    Pages 199-223
  11. Jarret D. Stopforth
    Pages 225-254
  12. Mustafa Guzel, Yesim Soyer
    Pages 255-280
  13. Ilenys M. Pérez-Díaz, Evrim Gunes Altuntas, Vijay K. Juneja
    Pages 281-298
  14. Lynette E. Orellana, María de Lourdes Plaza, Fernando Pérez, Yarilyn Cedeño, Oscar Perales
    Pages 299-326
  15. David Kasler, Ahmed E. Yousef
    Pages 327-348
  16. Christine M. Bruhn
    Pages 373-380
  17. Ursula Gonzales-Barron, Vasco Cadavez
    Pages 381-412
  18. Daniele F. Maffei, Bernadette D. G. M. Franco, Donald W. Schaffner
    Pages 413-422

About this book

Introduction

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.

Keywords

food preservation techniques food safety hurdle technology natural food antimicrobials antimicrobial food packaging risk assessment

Editors and affiliations

  • Vijay K. Juneja
    • 1
  • Hari P. Dwivedi
    • 2
  • John N. Sofos
    • 3
  1. 1.Residue Chemistry and Predictive, Microbiology Research UnitEastern Regional Research Center, USDA-Agricultural Research ServiceWyndmoorUSA
  2. 2.BioMerieux, Inc.HazelwoodUSA
  3. 3.Department of Animal SciencesCenter for Meat Safety and Quality, Colorado State UniversityFort CollinsUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4939-7556-3
  • Copyright Information Springer Science+Business Media, LLC 2017
  • Publisher Name Springer, New York, NY
  • eBook Packages Biomedical and Life Sciences
  • Print ISBN 978-1-4939-7554-9
  • Online ISBN 978-1-4939-7556-3
  • About this book
Industry Sectors
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods
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