Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health
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Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Healthexplores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings together the significant, evidence-based scientific progress of various approaches to improve the safety and quality of foods, also offering solutions to help address food industry challenges. Recent studies and technological advancements in biological control are presented to control foodborne pathogens. In addition, analytical methods for reducing potential biological hazards make this book essential to researchers, scientists, technologists and grad students. Covers all aspects of food contamination, from food degradation, to food-borne diseases Examines validated, biological control approaches to reduce microbial and chemical contamination Includes detailed discussions of risk and safety assessments in food preservation Content: Preface -- 1. A Critical Appraisal of Different Food Safety and Quality Management Tools to Accomplish Food Safety -- 2. Food Safety: Benefits of Contamination Control on Consumers' Health -- 3. Preemptive and Proactive Strategies for Food Control and Biosecurity -- 4. Validation of Analytical Methods for the Assessment of Hazards in Food -- 5. The Detection of Pesticide in Foods Using Electrochemical Sensors -- 6. Multiway Calibration Approaches for Quality Control of Food Samples -- 7. Biocontrol as an Efficient Tool for Food Control and Biosecurity -- 8. Foodborne Diseases and Responsible Agents -- 9. Challenges in Emerging Food-Borne Diseases -- 10. Opportunistic Food-Borne Pathogens -- 11. Food Poisoning and Intoxication: A Global Leading Concern for Human Health -- 12. Staphylococcal Food Poisoning -- 13. Campylobacter: An Important Food Safety Issue -- 14. Food Contamination: From Food Degradation to Food-Borne Diseases -- 15. A Review on the Implications of Interaction Between Human Pathogenic Bacteria and the Host on Food Quality and Disease -- 16. Novel Strategies for the Reduction of Microbial Degradation of Foods -- 17. Relevance and Legal Frame in Novel Food Preservation Approaches for Improving Food Safety and Risks Assessment -- 18. The Current Approaches and Challenges of Biopreservation -- 19. Modern Preservation Tools Through Packaging for High Hydrostatic Pressure Processing -- 20. Natural Food Preservatives Against Microorganisms.
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