Juneja / Dwivedi / Sofos Microbial Control and Food Preservation

Theory and Practice
1. Auflage 2017
ISBN: 978-1-4939-7556-3
Verlag: Springer US
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 430 Seiten, eBook

Reihe: Food Microbiology and Food Safety

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation.  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.

Zielgruppe

Research

Autoren/Hrsg.

Juneja, Vijay K.

Dwivedi, Hari P.

Sofos, John N.

Inhaltsverzeichnis

1. Food Preservation and SafetyAzlin Mustapha and Jee Hye Lee

2. Principles of Food PreservationSudarsan Mukhopadhyay, Dike O. Ukuku, Vijay K. Juneja, Balunkeswar Nayak and Modesto Olanya

3. Application of Omics Technologies and Computational Approaches for Control of Foodborne Pathogens in FoodsJayanthi Gangiredla, Xianghe Yan, Isha R. Patel and Mark K. Mammel

4. Natural Food Antimicrobials of Animal Origin Elba Verónica Arias-Rios, Elisa Cabrera-Díaz, Mayra Márquez-González, and Alejandro Castillo

5. Natural Food Antimicrobials of Plant Origin Dinesh Babu, Kalpana Kushwaha, Shalini Sehgal, and Vijay K. Juneja

6. Natural Food Antimicrobials of Microbial OriginShalini Sehgal and Vasudha Sharma

7. Antimicrobial Peptides and Polyphenols: Implications in Food Safety and PreservationAmardeep Singh Virdi and Narpinder Singh

8. Delivery Systems for Introduction of Natural Antimicrobials into FoodsShalini Mishra Pandey and Kanika Bhargava*

9. Microbial Resistance to Antimicrobials Sean Pendleton and P. Michael Davidson

10.   Interventions for Fresh ProduceGovindaraj Dev Kumar, Sadhana Ravishankar and Vijay K. Juneja

11. Preservation Methods for Meat and Poultry Jarret D. Stopforth 

12. Microbial Control of Milk and Milk ProductsMustafa Guzel and Yesim Soyer

13. Microbial Fermentation in Food PreservationIlenys M. Perez-Diaz, Evrim Gunes Altuntas, and Vijay K. Juneja   
14. Non Thermal Methods for Food PreservationLynette E. Orellana, María de Lourdes Plaza, Fernando Pérez Muñoz, Yarilyn Cedeño, and Oscar Perales

15. Antimicrobial Gases for Food ApplicationDavid Kasler and Ahmed E. Yousef

16. Current State of the Art and Recent Innovations for Antimicrobial Food PackagingTony Z. Jin 

17. Consumer Perception of Food Preservation TechniquesChristine M. Bruhn 

18. Statistical Derivation of Sampling Plans for Microbiological Testing of FoodsUrsula Gonzales-Barron and Vasco Cadavez

19. Antimicrobials and Food Preservation: A Risk Assessment ApproachDaniele F. Maffei, Bernadette D.G.M. Franco, and Donald W. Schaffner

Über Autor(innen)

Dr. Vijay K. Juneja is a Lead Scientist (Microbiologist, GS-15) of a research project on Predictive Microbiology at the Eastern Regional Research Center, ARS, USDA, Wyndmoor, PA, USA.  He has developed a nationally and internationally recognized research program on foodborne pathogens, with emphasis on microbiological safety of minimally processed foods and predictive microbiology.  His research program has been highly productive, generating over 170 peer-reviewed journal articles, 45 book chapters and he is a co-editor of eight books. Currently, Dr. Juneja serves as an Editor of ‘LWT-Food Science and Technology’.  He served as a co-editor of ‘International Journal of Food Microbiology’ until December 2011 and as an Associate Editor for the ‘Food Microbiology Section’, of the Journal of Food Science from 2002 - 2007.  A certified Food Scientist (2013), Dr. Juneja is a Fellow of the IFT (2008); American Academy of Microbiology (2013); and IAFP (2017).
John N. Sofos is a University Distinguished Professor Emeritus of Colorado State University. He retired in 2015, after serving on 103 graduate committees and working with 38 Scholars. He taught Food Processing, Food Microbiology, etc. Research interests included ecology, detection, resistance and control of bacterial pathogens. He authored 324 papers, 10 books, 72 book chapters, 462 abstracts, 380 miscellaneous publications, and 210 invited lectures worldwide. He was elected Fellow of five scientific societies and received awards from the International Association for Food Protection, the American Meat Science Association, the Institute of Food Technologists, etc. He served as Editor of he Journal of Food Protection for 18 years, as chair of the Biological Hazards Panel of the European Food Safety Authority, and President of the Council of the Agricultural University of Athens, Greece. 
Before his current position as Sr. Manager, Clinical Affairs at bioMerieux, Inc. in Hazelwood, MO, Hari Dwivedi was a US R&D Food Manager supporting the research and development activities on microbial quality indicators and pathogen detection in food. Hari is a veterinarian by training and did his PhD at North Carolina State University while working on the molecular methods for foodborne pathogen detection. Hari is an active member of International Association for Food Protection (IAFP),  where he most recently served as the Chair of the Applied Laboratory Methods Professional Development Group. Hari is also a current member of the Food Safety & Technology Council of United Fresh and a past member of the executive committee of Indian Society for Veterinary Medicine (ISVM). He serves as a member of the Editorial Board of International Journal of Food Microbiology and Food Protection Trends.