Zero - Much to Do about Nothing?

<p>Fifteen years have passed since the 3rd edition of <strong>Antimicrobials in Food</strong> was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of "natural" and "clean-label" antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered, and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of <strong>Antimicrobials in Food</strong>.</p><p>In the 4th edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, new chapters have been added in this latest release with content on the use of bacteriophages, lauric arginate ester, and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources, methods for determining antimicrobial activity, new approaches to multifactorial food preservation or "hurdle technology," and mechanisms of action, resistance, and stress adaptation are included. Complementing these topics is new information on quantifying the capability of "clean" antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture.</p><p><b>Features</b></p><ul> <p> </p> <li>Covers all food antimicrobials, natural and synthetic, with the latest research on each type</li> <p> </p> <li>Contains 5,000+ references on every conceivable food antimicrobial</li> <p> </p> <li>Guides in the selection of appropriate additives for specific food products</li> <p> </p> <li>Includes innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials</li> </ul>

Cramer, Michael M

Theron, Maria M

Altug, Tomris

Agrawal, Renu

<p>Foodborne pathogens continue to cause major public health problems worldwide and have escalated to unprecedented levels in recent years. In this book, major foodborne diseases and the key food safety issues are discussed elaborately. In addition, emerging and reemerging microbial agents and other food safety related topics are discussed. This book also addresses the challenges facing both developed and developing countries to ensure food safety in the development of new food products and processing technologies, internationalization of food trade, safety of foods derived from biotechnology, microbiological risks, and emergence of new and antibiotic-resistant pathogens, particularly from emerging pathogens. </p><p></p><p>This book was written so that readers can easily understand content aimed at enhancing continuing global efforts to deliver safe food and improve health and environmental conditions in developing countries. The book is useful in getting the latest information in food safety and foodborne pathogens. The comprehensive contents include coverage of: </p><p></p><ul> <p/><li>Foodborne microbial agents and their growth, survival, and death in food </li> <p/><li>Emerging and reemerging foodborne pathogens</li> <p/><li>Emergence of drug-resistant pathogens</li> <p/><li>Impact of climate change on foodborne pathogens</li> <p/><li>Technology for rapid and accurate detection of foodborne pathogens</li> <p/><li>Risk analysis, assessment, and pathogen management in food</li> <p/><li>Strategies to destroy or control foodborne pathogens</li> <p/><li>Biosecurity issues and the implications of new regulatory guidelines</li> <p/><li>Worldwide food safety status</li> </ul><p></p>