Biological Controls for Preventing Food Deterioration - Strategies for Pre- and Postharvest Management (Hardcover)

The proposed volume will present a comprehensive and international view of the safe strategies to control diseases in plant foods. The book will examine a broad spectrum of diseases and the losses incurred by them. The book will also discuss the role of alternative strategies such as physical, chemical, and biological approaches for the control of plant diseases of food. It will also provide knowledge of plant-pathogen interactions, disease management strategies, and production technologies in sustainable agriculture. Common themes such as production, formulation and application technologies, bio-safety, risk assessment, and registration requirement will be covered.

Where most books competing have a general focus on plant diseases and disease prevention, this book will focus specifically on plant foods, and will be written in the context of preventing losses both pre and postharvest. The book will argue that alternatives to chemical fungicides are an increasing priority when viewed in the context of a groundswell of public support for more natural and organic food production systems.

This book will be timely and will bring together scientists from different, complementary disciplines in a unified work. The biocontrol discipline, which was once neglected, has recently seen tremendous advances. The scope of the book is unique as it offers an international perspective on food deterioration caused by bacterial, fungal, viral, and mycotoxin contamination. The book will provide readers with options of non-chemical, eco-friendly, environmentally safe natural alternatives to prevent food from spoilage. It will cover the principles behind these techniques and their implementation.

The book will encourage further integration and will focus on the common hurdles that need to be overcome to enable commercialization and registration of natural products for combating diseases. The proposed work will provide an update of progress in the development of non-chemical alternatives to protect food, as well drawing attention to potential and associated problems, and will integrate theory and practice.

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