Overview
- 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)
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. Â 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
About the editors
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.Â
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), Â 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