Safety, quality, and prolonged shelf life of food products are the three most important aspects of the food industry. To ensure a satisfactory scale, both traditional and modern preservatives are widely used. However, as eating habits have upgraded with a focus on what is popularly termed "a healthy diet," there has been a growing demand for food with natural additives over synthetic ingredients. As a result, there have been major developments in the field of food preservation, which are presented in this book. The book provides detailed information on the range of natural food preservatives with their applications in different product sectors. It delves into microbiological food spoilage and discusses natural food preservatives as well as natural antioxidants and antimicrobials as food ingredients. It reviews prevalent preservation technologies, the chemistry behind them, and new nonconventional preservatives. It focuses on innovative technologies, including biological antimicrobial systems such as LABs or their metabolites, bacteriophages, and bacteriophage-encoded enzymes. It provides knowledge about preservatives, such as bacteriocins and ε-polylysine, as well as their usage in achieving the right balance of safety, quality, and shelf-life for specific products. The book is a collection of the research and experiences of an international team of experts and is a valuable tool for all those who are related to the advancements and production of safe and healthy foods. It is a significant reference book for professionals who teach food microbiology courses, conduct research and epidemiologic investigations, analyze food samples, and craft food safety policies.

Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores 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

Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products. - Reviews different types of antimicrobials used in food safety and quality - Covers how antimicrobials are created to be used in different foods - Examines how the antimicrobials are used in foods to enhance the safety and quality

The Institute of Medicine's (IOM's) Food Forum was established in 1993 to allow science and technology leaders in the food industry, top administrators in the federal government, representatives from consumer interest groups, and academicians to discuss and debate food and food safety issues openly and in a neutral setting. The Forum provides a mechanism for these diverse groups to identify possible approaches for addressing food and food safety problems and issues surrounding the often complex interactions among industry, academia, regulatory agencies, and consumers. On May 6-7, 1997, the Forum convened a workshop titled Enhancing the Regulatory Decision-Making Process for Direct Food Ingredient Technologies. Workshop speakers and participants discussed legal aspects of the direct food additive approval process, changes in science and technology, and opportunities for reform. Two background papers, which can be found in Appendix A and B, were shared with the participants prior to the workshop. The first paper provided a description and history of the legal framework of the food ingredient approval process and the second paper focused on changes in science and technology practices with emphasis placed on lessons learned from case studies. This document presents a summary of the workshop.

The aim of this book is to disseminate the most recent research in science and technology against microbial pathogens presented at the first edition of the ICAR Conference Series (ICAR2010) held in Valladolid, Spain, in November 2010.This volume is a compilation of 86 chapters written by active researchers that offer information and experiences and afford critical insights into anti-microbe strategies in a general context marked by the threat posed by the increasing antimicrobial resistance of pathogenic microorganisms. “Anti” is here taken in a wide sense as “against cell cycle, adhesion, or communication”, and when harmful for the human health (infectious diseases, chemotherapy etc.) and industry or economy (food, agriculture, water systems etc.)The book examines this interesting subject area from antimicrobial resistance (superbugs, emerging and re-emerging pathogens etc.), to the use of natural products or microbes against microbial pathogens, not forgetting antimicrobial chemistry, physics and material science.Readers will find in a single volume, up-to-date information of the current knowledge in antimicrobial research. The book is recommended for researchers from a broad range of academic disciplines that are contributing in the battle against harmful microorganisms, not only those more traditionally involved in this research area (microbiologists, biochemists, geneticists, clinicians etc.), but also experimental and theoretical/computational chemists, physicists or engineers.

An updated guide to the production, science, and uses of vanilla Vanilla is a flavor and fragrance in foods, cosmetics, pharmaceuticals, and a wealth of other products. Now in its second edition, the Handbook of Vanilla Science and Technology provides a comprehensive and updated review of the science and technology used in these items’ production and supply. Featuring contributions from an international range of experts, this revised edition covers a multitude of topics, including agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic farming and fair trade, botanical diseases, and novel uses. The Handbook of Vanilla Science and Technology, Second Edition is a vital resource for producers, distributors, and scientists involved in vanilla’s growth and utilization, and offers readers: A guide to the cultivation, extraction, analysis, DNA sequencing, and marketing of vanilla Information on the production of vanilla in a range of countries such as Mexico, Australia, Costa Rica, and India Guidelines on the quality control of vanilla beans and extracts Information on fair trade and the future of vanilla