Microbial Food Safety and Preservation Techniques

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.

Microbial Food Safety and HygieneMicrobiological Risk Assessment of Raw, Fresh Produce, Vasiliki A. Blana and George-John E. NychasListeria monocytogenes in Seafood with a Special Emphasis on RTE Seafood, Marija ZunabovicFruit Juice Processing: Addressing Consumer Demands for Safety and Quality, Alonzo A. GabrielAccumulation of Biogenic Amines in Foods: Hazard Identification and Control Options, Donatella Restuccia, Umile Gianfranco Spizzirri, Francesco Puoci, Ortensia Ilaria Parisi, Manuela Curcio, and Nevio PicciQuantitative Microbial Risk Assessment Methods for Food Safety in RTE Fresh Vegetables, G.D. Posada-Izquierdo, G. Zurera, and Fernando Pérez-RodríguezMechanisms and Risks Associated with Bacterial Transfer between Abiotic and Biotic Surfaces, Stavros G. Manios, Anastasia E. Kapetanakou, Evangelia Zilelidou, Sofia Poimenidou, and Panagiotis N. SkandamisDetection of Food-Borne PathogensMolecular Techniques for Detection of Food-Borne Bacteria and for Assessment of Bacterial Quality, Robert E. LevinRecent Developments in Molecular-Based Food-Borne Pathogen Detection, Azlin Mustapha and Prashant SinghNanobiotechnology for the Detection of Food-Borne Pathogens, Niamh Gilmartin and Barry ByrneMolecular Nanotechnology: Rapid Detection of Microbial Pathogens in Food, Swati Vyas and Vandana B. PatravaleDetection of Mycotoxin-Producing Molds and Mycotoxins in Foods, Alicia Rodríguez, María J. Andrade, Mar Rodríguez, and Juan J. CórdobaElectrochemical Biosensors for Food-Borne Pathogens, Subramanian ViswanathanNovel Techniques for Preventing Bacterial Attachment to Foods and Food-Processing Surfaces, Yi Wang and Gary A. DykesFood Preservation and Intervention TechniquesBacteriocins: The Natural Food Preservatives, Haider Khan, Steve H. Flint, and Pak-Lam YuUse 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. RickeReplacement of Conventional Antimicrobials and Preservatives in Food Production to Improve Consumer Safety and Enhance Health Benefits, Serajus Salaheen, Mengfei Peng, and Debabrata BiswasControl of Toxigenic Molds in Food Processing, Miguel A. Asensio, Félix Núñez, Josué Delgado, and Elena BermúdezSmart/Intelligent Nanopackaging Technologies for the Food Sector, Semih Otles and Buket YalcinPlant Extracts as Natural Antimicrobials in Food Preservation, Yasmina SultanbawaHurdle Technology, Nada Smigic and Andreja RajkovicQuorum 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. ZeaBroad-Spectrum Hybrid and Engineered Bacteriocins for Food Biopreservation: What Will Be the Future of Bacteriocins? Augusto Bellomio, Carlos Javier Minahk, and Fernando DupuyBiological Preservation of Foods, Osman Sagdic, Fatih Tornuk, Ismet Öztürk, Salih Karasu, and Mustafa T. YilmazModeling Microbial Growth in FoodEstimating the Shelf Life of Minimally Processed Foods: An Approach Integrating Process Engineering and Growth Kinetics Models, Paulo Ricardo Santos da SilvaStrategies for Controlling the Growth of Spoilage Yeasts in Foods, Carmen A. Campos, María F. Gliemmo, and Marcela P. CastroIndex

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.