Microbial Food Safety and Preservation Techniques

Abstract

Microbial Food Safety and Hygiene Microbiological Risk Assessment of Raw, Fresh Produce, Vasiliki A. Blana and George-John E. Nychas Listeria monocytogenes in Seafood with a Special Emphasis on RTE Seafood, Marija Zunabovic Fruit Juice Processing: Addressing Consumer Demands for Safety and Quality, Alonzo A. Gabriel Accumulation of Biogenic Amines in Foods: Hazard Identification and Control Options, Donatella Restuccia, Umile Gianfranco Spizzirri, Francesco Puoci, Ortensia Ilaria Parisi, Manuela Curcio, and Nevio Picci Quantitative Microbial Risk Assessment Methods for Food Safety in RTE Fresh Vegetables, G.D. Posada-Izquierdo, G. Zurera, and Fernando Perez-Rodriguez Mechanisms and Risks Associated with Bacterial Transfer between Abiotic and Biotic Surfaces, Stavros G. Manios, Anastasia E. Kapetanakou, Evangelia Zilelidou, Sofia Poimenidou, and Panagiotis N. Skandamis Detection of Food-Borne Pathogens Molecular Techniques for Detection of Food-Borne Bacteria and for Assessment of Bacterial Quality, Robert E. Levin Recent Developments in Molecular-Based Food-Borne Pathogen Detection, Azlin Mustapha and Prashant Singh Nanobiotechnology for the Detection of Food-Borne Pathogens, Niamh Gilmartin and Barry Byrne Molecular Nanotechnology: Rapid Detection of Microbial Pathogens in Food, Swati Vyas and Vandana B. Patravale Detection of Mycotoxin-Producing Molds and Mycotoxins in Foods, Alicia Rodriguez, Maria J. Andrade, Mar Rodriguez, and Juan J. Cordoba Electrochemical Biosensors for Food-Borne Pathogens, Subramanian Viswanathan Novel Techniques for Preventing Bacterial Attachment to Foods and Food-Processing Surfaces, Yi Wang and Gary A. Dykes Food Preservation and Intervention Techniques Bacteriocins: The Natural Food Preservatives, Haider Khan, Steve H. Flint, and Pak-Lam Yu Use of Bacteriocins and Essential Oils for the Control of Listeria monocytogenes in Processed Foods, Corliss A. O'Bryan, Erin S. Whaley, Sara R. Milillo, Philip G. Crandall, Michael G. Johnson, and Steven C. Ricke Replacement of Conventional Antimicrobials and Preservatives in Food Production to Improve Consumer Safety and Enhance Health Benefits, Serajus Salaheen, Mengfei Peng, and Debabrata Biswas Control of Toxigenic Molds in Food Processing, Miguel A. Asensio, Felix Nunez, Josue Delgado, and Elena Bermudez Smart/Intelligent Nanopackaging Technologies for the Food Sector, Semih Otles and Buket Yalcin Plant Extracts as Natural Antimicrobials in Food Preservation, Yasmina Sultanbawa Hurdle Technology, Nada Smigic and Andreja Rajkovic Quorum Sensing in Food-Borne Bacteria and Use of Quorum Sensing Inhibitors as Food Intervention Techniques, Jamuna Bai Aswathanarayn and Ravishankar Rai V. Plasma Technology as a New Food Preservation Technique, Rocio Rincon, Cristina Yubero, M.D. Calzada, Lourdes Moyano, and L. Zea Broad-Spectrum Hybrid and Engineered Bacteriocins for Food Biopreservation: What Will Be the Future of Bacteriocins? Augusto Bellomio, Carlos Javier Minahk, and Fernando Dupuy Biological Preservation of Foods, Osman Sagdic, Fatih Tornuk, Ismet Ozturk, Salih Karasu, and Mustafa T. Yilmaz Modeling Microbial Growth in Food Estimating the Shelf Life of Minimally Processed Foods: An Approach Integrating Process Engineering and Growth Kinetics Models, Paulo Ricardo Santos da Silva Strategies for Controlling the Growth of Spoilage Yeasts in Foods, Carmen A. Campos, Maria F. Gliemmo, and Marcela P. Castro Index