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.
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