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Microbial Control and Food Preservation

Theory and Practice

  • Book
  • © 2017

Overview

Editors:
  1. Vijay K. Juneja

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

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  2. Hari P. Dwivedi

    1. BioMerieux, Inc., Hazelwood, USA

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  3. John N. Sofos

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

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  • Discusses the efficacy of various natural food preservation techniques
  • Highlights the potential of current and emerging preservation methods
  • Addresses the need for alternative food preservation techniques and antimicrobials?

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

Part of the book sub series: Research and Development (RESDEV)

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Table of contents (19 chapters)

  1. Front Matter

    Pages i-xii
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  2. Food Preservation and Safety

    • Azlin Mustapha, Jee Hye Lee
    Pages 1-15

  3. Principles of Food Preservation

    • Sudarsan Mukhopadhyay, Dike O. Ukuku, Vijay K. Juneja, Balunkeswar Nayak, Modesto Olanya
    Pages 17-39

  4. Application of Omics Technologies and Computational Approaches for Control of Foodborne Pathogens in Foods

    • Jayanthi Gangiredla, Xianghe Yan, Isha R. Patel, Mark K. Mammel
    Pages 41-54

  5. Natural Food Antimicrobials of Animal Origin

    • Elba Verónica Arias-Rios, Elisa Cabrera-Díaz, Mayra Márquez-González, Alejandro Castillo
    Pages 55-83

  6. Antimicrobials of Plant Origin

    • Dinesh Babu, Kalpana Kushwaha, Shalini Sehgal, Vijay K. Juneja
    Pages 85-100

  7. Natural Food Antimicrobials of Microbial Origin

    • Shalini Sehgal, Vasudha Sharma
    Pages 101-116

  8. Antimicrobial Peptides and Polyphenols: Implications in Food Safety and Preservation

    • Amardeep Singh Virdi, Narpinder Singh
    Pages 117-152

  9. Delivery Systems for Introduction of Natural Antimicrobials into Foods

    • Shalini Mishra, Kanika Bhargava
    Pages 153-171

  10. Microbial Resistance to Antimicrobials

    • Sean Pendleton, P. Michael Davidson
    Pages 173-198

  11. Interventions for Fresh Produce

    • Govindaraj Dev Kumar, Sadhana Ravishankar, Vijay K. Juneja
    Pages 199-223

  12. Preservation Methods for Meat and Poultry

    • Jarret D. Stopforth
    Pages 225-254

  13. Microbial Control of Milk and Milk Products

    • Mustafa Guzel, Yesim Soyer
    Pages 255-280

  14. Microbial Fermentation in Food Preservation

    • Ilenys M. Pérez-Díaz, Evrim Gunes Altuntas, Vijay K. Juneja
    Pages 281-298

  15. Non-thermal Methods for Food Preservation

    • Lynette E. Orellana, María de Lourdes Plaza, Fernando Pérez, Yarilyn Cedeño, Oscar Perales
    Pages 299-326

  16. Antimicrobial Gases for Food Application

    • David Kasler, Ahmed E. Yousef
    Pages 327-348

  17. Current State of the Art and Recent Innovations for Antimicrobial Food Packaging

    • Tony Z. Jin
    Pages 349-372

  18. Consumer Perception of Food Preservation Techniques

    • Christine M. Bruhn
    Pages 373-380

  19. Statistical Derivation of Sampling Plans for Microbiological Testing of Foods

    • Ursula Gonzales-Barron, Vasco Cadavez
    Pages 381-412

  20. Antimicrobials and Food Preservation: A Risk Assessment Approach

    • Daniele F. Maffei, Bernadette D. G. M. Franco, Donald W. Schaffner
    Pages 413-422
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Keywords

About this book

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.

Editors and Affiliations

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

    Vijay K. Juneja

  • BioMerieux, Inc., Hazelwood, USA

    Hari P. Dwivedi

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

    John N. Sofos

About the editors

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.

Bibliographic Information

  • Book Title: Microbial Control and Food Preservation

  • Book Subtitle: Theory and Practice

  • Editors: Vijay K. Juneja, Hari P. Dwivedi, John N. Sofos

  • Series Title: Food Microbiology and Food Safety

  • DOI: https://doi.org/10.1007/978-1-4939-7556-3

  • Publisher: Springer New York, NY

  • eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)

  • Copyright Information: Springer Science+Business Media, LLC 2017

  • Hardcover ISBN: 978-1-4939-7554-9Published: 24 January 2018

  • Softcover ISBN: 978-1-4939-8519-7Published: 04 June 2019

  • eBook ISBN: 978-1-4939-7556-3Published: 23 January 2018

  • Series ISSN: 2629-1010

  • Series E-ISSN: 2629-1029

  • Edition Number: 1

  • Number of Pages: XII, 430

  • Number of Illustrations: 27 b/w illustrations, 10 illustrations in colour

  • Topics: Applied Microbiology, Food Science, Microbiology

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