Food Preservation and Safety of Natural Products

Häftad, Engelska, 2022

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Beskrivning

Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms.

The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation.

Provides important information on microbial metabolic by-products (natural enzymatic processes) to prevent food spoilage or deterioration
Includes molecular techniques for antimicrobial and antioxidant applications in food, food packaging and edible films
Presents the latest evidence-based science on the natural products used as additives in food

Produktinformation

Utgivningsdatum:2022-06-17
Mått:216 x 276 x 21 mm
Vikt:760 g
Format:Häftad
Språk:Engelska
Antal sidor:272
Förlag:Elsevier Science
ISBN:9780323857000

Utforska kategorier

Patologi inom Medicin
Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Dr. Helen Onyeaka, Ph.D. Chemical Engineering, is an Associate Professor in the Department of Chemical Engineering at the University of Birmingham, UK. She is an industrial microbiologist and sustainability advocate with more than 25 years of experience spanning food safety, microbiology, and sustainable food systems. She currently serves as Deputy Director of the Birmingham Institute of Sustainability and Climate Action (BISCA) and is a Senior Fellow of the Higher Education Academy (SFHEA). Her research centers on microbial physiology, foodborne pathogens, predictive microbiology, and innovations in sustainable food packaging. In recognition of her significant contributions to applied microbiology and food security, she has received several honors, including the prestigious Basil Jarvis Food Security and Innovation Award. As an educator, Dr. Onyeaka teaches undergraduate and postgraduate courses in Food Microbiology, Food Safety, and Chemical Engineering, and supervises MSc and PhD research projects. In addition, she is actively engaged in professional capacity building through the design and delivery of Continuous Professional Development (CPD) programs for Food Safety Inspection Officers, industry professionals, and international trainees, including specialists from the Saudi Food and Drug Authority. Dr. Onyeaka is also deeply involved in global sustainability initiatives, working collaboratively with academia, industry, and policymakers to address key challenges in food systems, climate resilience, and microbiome research.Ozioma Forstinus Nwabor is a microbiologist currently affiliated with the Department of Biomedical and Chemical Engineering, Syracuse University, Syracuse, NY, USA. His research interest is in microbial food safety, and public health, with a focus on microbial control in food systems and medicine. The themes of his research include microbial pathogenesis and virulence, foodborne diseases and emerging pathogens, infectious disease control, antimicrobial resistance, and antimicrobial drug discovery. He is also interested in self-cleaning biomaterials resistant to microbial fouling, especially medical devices and food contact surfaces. He was formally affiliated with the Natural Product Research Center of Excellence, Faculty of Science, Prince of Songkla University, Thailand, and the Infectious Disease Research Unit, Department of Internal Medicine, Faculty of Medicine, Prince of Songkla University, Thailand.

Innehållsförteckning

1. Introduction2. Microbial proliferation and interactions in food spoilage3. Microbial food contamination and foodborne diseases4. Enumeration of foodborne and spoilage Microorganisms5. Conventional preservation and preservatives6. Natural bioactive compounds in food production and preservation7. Incorporation of natural products in food systems and preservation8. Applications of Green Technology in Food Safety and Preservation