Microbial Control and Food Preservation

1. Food Preservation and Safety
Azlin Mustapha, Jee Hye Lee

2. Principles of Food Preservation
Sudarsan Mukhopadhyay, Dike O. Ukuku, Vijay K. Juneja, Balunkeswar Nayak, Modesto Olanya

3. Application of Omics Technologies and Computational Approaches for Control of Foodborne Pathogens in Foods
Jayanthi Gangiredla, Xianghe Yan, Isha R. Patel, Mark K. Mammel

4. Natural Food Antimicrobials of Animal Origin
Elba Verónica Arias-Rios, Elisa Cabrera-Díaz, Mayra Márquez-González, Alejandro Castillo

5. Antimicrobials of Plant Origin
Dinesh Babu, Kalpana Kushwaha, Shalini Sehgal, Vijay K. Juneja

6. Natural Food Antimicrobials of Microbial Origin
Shalini Sehgal, Vasudha Sharma

7. Antimicrobial Peptides and Polyphenols: Implications in Food Safety and Preservation
Amardeep Singh Virdi, Narpinder Singh

8. Delivery Systems for Introduction of Natural Antimicrobials into Foods
Shalini Mishra, Kanika Bhargava

9. Microbial Resistance to Antimicrobials
Sean Pendleton, P. Michael Davidson

10. Interventions for Fresh Produce
Govindaraj Dev Kumar, Sadhana Ravishankar, Vijay K. Juneja

11. Preservation Methods for Meat and Poultry
Jarret D. Stopforth

12. Microbial Control of Milk and Milk Products
Mustafa Guzel, Yesim Soyer

13. Microbial Fermentation in Food Preservation
Ilenys M. Pérez-Díaz, Evrim Gunes Altuntas, Vijay K. Juneja

14. Non-thermal Methods for Food Preservation
Lynette E. Orellana, María Lourdes Plaza, Fernando Pérez, Yarilyn Cedeño, Oscar Perales

15. Antimicrobial Gases for Food Application
David Kasler, Ahmed E. Yousef

16. Current State of the Art and Recent Innovations for Antimicrobial Food Packaging
Tony Z. Jin

17. Consumer Perception of Food Preservation Techniques
Christine M. Bruhn

18. Statistical Derivation of Sampling Plans for Microbiological Testing of Foods
Ursula Gonzales-Barron, Vasco Cadavez

19. Antimicrobials and Food Preservation: A Risk Assessment Approach
Daniele F. Maffei, Bernadette D. G. M. Franco, Donald W. Schaffner

Avainsanat: Chemistry, Applied Microbiology, Food Science, Microbiology