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.
1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Contributors - p. xvii 6. Preface - p. xxi 7. Chapter 1: A Critical Appraisal of Different Food Safety and Quality Management Tools to Accomplish Food Safety - p. xxiv 8. Chapter 2: Food Safety: Benefits of Contamination Control on Consumers’ Health - p. 12 9. Chapter 3: Preemptive and Proactive Strategies for Food Control and Biosecurity - p. 38 10. Chapter 4: Validation of Analytical Methods for the Assessment of Hazards in Food - p. 58 11. Chapter 5: The Detection of Pesticide in Foods Using Electrochemical Sensors - p. 90 12. Chapter 6: Multiway Calibration Approaches for Quality Control of Food Samples - p. 141 13. Chapter 7: Biocontrol as an Efficient Tool for Food Control and Biosecurity - p. 165 14. Chapter 8: Foodborne Diseases and Responsible Agents - p. 193 15. Chapter 9: Challenges in Emerging Food-Borne Diseases - p. 229 16. Chapter 10: Opportunistic Food-Borne Pathogens - p. 268 17. Chapter 11: Food Poisoning and Intoxication: A Global Leading Concern for Human Health - p. 306 18. Chapter 12: Staphylococcal Food Poisoning - p. 352 19. Chapter 13: Campylobacter: An Important Food Safety Issue - p. 390 20. Chapter 14: Food Contamination: From Food Degradation to Food-Borne Diseases - p. 430 21. Chapter 15: A Review on the Implications of Interaction Between Human Pathogenic Bacteria and the Host on Food Quality and Disease - p. 456 22. Chapter 16: Novel Strategies for the Reduction of Microbial Degradation of Foods - p. 479 23. Chapter 17: Relevance and Legal Frame in Novel Food Preservation Approaches for Improving Food Safety and Risks Assessment - p. 520 24. Chapter 18: The Current Approaches and Challenges of Biopreservation - p. 563 25. Chapter 19: Modern Preservation Tools Through Packaging for High Hydrostatic Pressure Processing - p. 597 26. Chapter 20: Natural Food Preservatives Against Microorganisms - p. 619 27. Index - p. 659
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.
1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Contributors - p. xvii 6. Preface - p. xxi 7. Chapter 1: A Critical Appraisal of Different Food Safety and Quality Management Tools to Accomplish Food Safety - p. xxiv 8. Chapter 2: Food Safety: Benefits of Contamination Control on Consumers’ Health - p. 12 9. Chapter 3: Preemptive and Proactive Strategies for Food Control and Biosecurity - p. 38 10. Chapter 4: Validation of Analytical Methods for the Assessment of Hazards in Food - p. 58 11. Chapter 5: The Detection of Pesticide in Foods Using Electrochemical Sensors - p. 90 12. Chapter 6: Multiway Calibration Approaches for Quality Control of Food Samples - p. 141 13. Chapter 7: Biocontrol as an Efficient Tool for Food Control and Biosecurity - p. 165 14. Chapter 8: Foodborne Diseases and Responsible Agents - p. 193 15. Chapter 9: Challenges in Emerging Food-Borne Diseases - p. 229 16. Chapter 10: Opportunistic Food-Borne Pathogens - p. 268 17. Chapter 11: Food Poisoning and Intoxication: A Global Leading Concern for Human Health - p. 306 18. Chapter 12: Staphylococcal Food Poisoning - p. 352 19. Chapter 13: Campylobacter: An Important Food Safety Issue - p. 390 20. Chapter 14: Food Contamination: From Food Degradation to Food-Borne Diseases - p. 430 21. Chapter 15: A Review on the Implications of Interaction Between Human Pathogenic Bacteria and the Host on Food Quality and Disease - p. 456 22. Chapter 16: Novel Strategies for the Reduction of Microbial Degradation of Foods - p. 479 23. Chapter 17: Relevance and Legal Frame in Novel Food Preservation Approaches for Improving Food Safety and Risks Assessment - p. 520 24. Chapter 18: The Current Approaches and Challenges of Biopreservation - p. 563 25. Chapter 19: Modern Preservation Tools Through Packaging for High Hydrostatic Pressure Processing - p. 597 26. Chapter 20: Natural Food Preservatives Against Microorganisms - p. 619 27. Index - p. 659
