Helen N. Onyeaka, Ozioma F. Nwabor

Food Preservation and Safety of Natural Products (eBook, ePUB)

• Format: ePub

Produktbeschreibung

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

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Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 272
• Erscheinungstermin: 15. Juni 2022
• Englisch
• ISBN-13: 9780323857017
• Artikelnr.: 64188267

Autorenporträt

Dr. Helen Onyeaka is an Associate Professor at the School of Chemical Engineering at the University of Birmingham. She is a highly qualified industrial microbiologist with over 25 years in the field. She holds a PGCE in Biology from Warwick University, a PhD in Biochemical Engineering from the University of Birmingham, an MSc in Biomedical Sciences from Wolverhampton University, and a BSc in Industrial Microbiology from the Federal University of Technology Owerri. She has gained experience working as a lecturer and researcher in the fields of food microbiology, food safety, and chemical engineering. She received the Bridon postgraduate and IChemE Biochemical Engineering award for her doctorate thesis. Dr. Onyeaka is a member of several professional organizations, including the Institute of Biomedical Science, the Society for General Microbiology, the Biochemical Engineering Subject Group (IChemE), the Institute of Biology, the Society of Chemical Industries and The European Federation of Biotechnology, Society for Applied Microbiology.

Inhaltsangabe

1. Introduction
2. Microbial proliferation and interactions in food spoilage
3. Microbial food contamination and foodborne diseases
4. Enumeration of foodborne and spoilage Microorganisms
5. Conventional preservation and preservatives
6. Natural bioactive compounds in food production and preservation
7. Incorporation of natural products in food systems and preservation
8. Applications of Green Technology in Food Safety and Preservation