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

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 diseasesExamines validated, biological control approaches to reduce microbial and chemical contaminationIncludes detailed discussions of risk and safety assessments in food preservation

Section 1: Advanced tools in food safety and hazard detection 1. A Critical Appraisal on Different Food Safety and Quality Management Tools to Accomplish Food Safety 2. Food Safety: Benefits of Contamination Control in Consumers Health  3. Preemptive and Proactive strategies for Food Control and Biosecurity 4. Validation of Analytical Methods for the Assessment of Hazards in Food 5. The Assay of Pesticide in Foods Using Electrochemical Sensors 6. Multiway Calibration Approaches for Quality Control of Food Samples 7. Biocontrol as Efficient Tool for Food Control and Biosecurity

Section 2: Microbial contamination and emerging food-borne diseases 8. Foodborne Diseases and Responsible Agents 9. Challenges in Emerging Food-borne Diseases 10. Opportunistic Foodborne Pathogens 11. Food Poisoning and Intoxication – A Global Leading Concern for Human Health 12. Staphylococcal Food Poisoning 13. Campylobacter: An Important Food Safety Issue 14. Food Contamination: From Food Degradation to Food-borne Diseases 15. A review on Implications of Interaction between Human Pathogenic Bacteria and Host on Food Quality and Disease 16. Novel Strategies for the Reduction of Microbial Degradation of Foods

Section 3: New preservation approaches to increase food safety 17. Relevance and Legal Frame in Novel Food Preservation Approaches for Improving Food Safety and Risks Assessment 18. The Current Approaches and Challenges of Biopreservation 19. Modern Preservation Tools through Packaging for High Hydrostatic Pressure Processing  20. Natural Food Preservatives Against Microorganisms