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 Nnenna Onyeaka is an industrial microbiologist with over 25 years of experience. Her career in food microbiology to date has been varied with experience gained in industry as well as academia. She is currently a food microbiology lecturer and programme director of MSc Food safety and management, she has a PhD in Biochemical Engineering from the University of Birmingham, United Kingdom, where she lectured for `10 years. She is an award-winning writer and presenter with several professional articles and documents published and has presented and organized food safety conferences in the UK and in Europe. She received a Hazzard Analysis for Critical Control Point (a/k/a HACCP) award for Food Manufacturing.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.

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