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Antimicrobials and Food Preservation: A Risk Assessment Approach

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Microbial Control and Food Preservation

Part of the book series: Food Microbiology and Food Safety ((RESDEV))

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Abstract

A variety of physical, chemical and biological methods for food preservation are used to prolong shelf life of foods and keep them safe for consumers, without compromising the nutritional and sensory characteristics. However, foodborne illnesses caused by pathogenic microorganisms in these products are reported to health authorities every year, highlighting the importance of continued scientific inquiry for identification and quantification of the risks posed by these foods, and for establishment of proper control measures. Qualitative or quantitative risk assessments are used to estimate the potential adverse health effects associated with exposure of individuals or populations to hazards in foods. This chapter provides an overview on the available information on microbiological risk assessments in foods containing antimicrobial compounds for preservation. Data from risk assessment studies in such products are discussed in this chapter.

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Acknowledgements

Grants #2012/03471-1, #2013/07914-8, #2014/17017-6 and #2016/09601-5, Sao Paulo Research Foundation (FAPESP).

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Authors and Affiliations

  1. Food Research Center, Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, SP, Brazil

    Daniele F. Maffei & Bernadette D. G. M. Franco

  2. Department of Food Science, School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA

    Donald W. Schaffner

Authors
  1. Daniele F. Maffei
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  2. Bernadette D. G. M. Franco
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  3. Donald W. Schaffner
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Corresponding author

Correspondence to Daniele F. Maffei .

Editor information

Editors and Affiliations

  1. Residue Chemistry and Predictive, Microbiology Research Unit, Eastern Regional Research Center, USDA-Agricultural Research Service, Wyndmoor, Pennsylvania, USA

    Vijay K. Juneja

  2. BioMerieux, Inc., Hazelwood, Missouri, USA

    Hari P. Dwivedi

  3. Department of Animal Sciences, Center for Meat Safety and Quality, Colorado State University, Fort Collins, Colorado, USA

    John N. Sofos

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Maffei, D.F., Franco, B.D.G.M., Schaffner, D.W. (2017). Antimicrobials and Food Preservation: A Risk Assessment Approach. In: Juneja, V., Dwivedi, H., Sofos, J. (eds) Microbial Control and Food Preservation. Food Microbiology and Food Safety(). Springer, New York, NY. https://doi.org/10.1007/978-1-4939-7556-3_19

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