Antimicrobial food packaging /
Antimicrobial Food Packaging takes an interdisciplinary approach to provide a complete and robust understanding of packaging from some of the most well-known international experts. This practical reference provides basic information and practical applications for the potential uses of various films...
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| Format: | eBook |
| Language: | English |
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Amsterdam :
Academic Press is an imprint of Elsevier,
[2016]
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| Online Access: | View fulltext via EzAccess |
Table of Contents:
- Front Cover; Antimicrobial Food Packaging; Copyright; Contents; Contributors; Preface; Chapter 1: The Nature and Extent of Foodborne Disease; 1.1 Introduction; 1.2 Regulation and Directives: United States and European Union; 1.2.1 Economic Importance of Food Industry; 1.2.2 Cost of Foodborne Disease; 1.3 Estimates of Major Food Pathogens; 1.4 Conclusion; References; Chapter 2: Resistant and Emergent Pathogens in Food Products; 2.1 Introduction; 2.2 Fermentative, Facultative Anaerobic Gram-Negative Bacilli; 2.2.1 Salmonella / Shigella ; 2.2.2 E. coli ; 2.2.3 Vibrio.
- 2.3 Gram-Positive Bacteria2.3.1 Listeria monocytogenes ; 2.3.2 Enterococcus faecalis ; 2.3.3 Clostridium difficile ; References; Chapter 3: Bacterial Contamination in Food Production; 3.1 Introduction; 3.2 Types and Diversity of Bacteria in Food Contamination; 3.3 Molecular Methods for Tracking Bacterial Contamination in Food Production; 3.4 Elimination of Bacterial Contamination in Foods; 3.5 Conclusions and Future Directions; Acknowledgments; References; Chapter 4: Fungal Contamination in Packaged Foods; 4.1 Introduction; 4.2 Films with Antifungal Activities.
- 4.3 Modified-Atmosphere Packaging4.3.1 Controlling Mold Development Through the Use of MAP; 4.3.1.1 Effect of Low Oxygen Partial Pressure on Mold Development; 4.3.1.2 Effect of High Carbon Dioxide Partial Pressure on Mold Development; 4.3.1.3 Combined Effects of MAP with Other Environmental Factors; 4.3.1.3.1 Methodological Variability and Results Interpretations; 4.3.1.3.2 Influence of Other Environmental Factors on MAP Efficiency; 4.3.2 Controlling Mycotoxin Production Through the Use of MAP; 4.4 Conlusions; References; Chapter 5: Viral Contamination of Food; 5.1 Introduction.
- 5.2 Most Important Foodborne Viruses5.3 Prevalence of Viruses in Food-Results of Some Surveys and Outbreak Occasions; 5.3.1 Viruses in Food-Viruses in Fresh Food; 5.3.2 Viruses in Shellfish and Other Bivalve Mollusks; 5.3.3 Emerging Zoonotic Viruses with Concern for Foodborne Transmission; 5.4 Knowledge Gaps and Future Trends and Expectations; Acknowledgment; References; Chapter 6: The Downside of Antimicrobial Packaging:; Migration of Packaging Elements into Food; 6.1 Migration in Antimicrobial Packaging; 6.1.1 The Migration Process; 6.1.2 Factors Involved in the Migration Process.
- 6.1.3 The Role of the Substrate in the Antimicrobial Migration6.1.4 Testing and Legislation; 6.2 Dealing with Migration; 6.2.1 Strategies for Controlled Release Packaging; 6.2.2 Food Packaging Nanotechnology; 6.3 Migration of Compounds Other than Antimicrobials; References; Chapter 7: Packaging Material in the Food Industry; 7.1 Introduction; 7.2 General Information on Food Packaging Materials; 7.2.1 Glass, Metal, Paper Packaging; 7.2.2 Plastics Packaging; 7.2.2.1 Petroleum-based Packaging; 7.2.2.2 Biobased Packaging; 7.2.3 First Group: Polymers from Biomass.