1st Edition

Novel Food Preservation and Microbial Assessment Techniques

Edited By Ioannis S. Boziaris Copyright 2014
    468 Pages 9 Color & 57 B/W Illustrations
    by CRC Press

    Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (FT-IR and Raman), molecular and electronic noses, and DNA-based methods.

    Preface
    Modern Preservation Methods
    High Pressure Microbial Inactivation: Modelling and its Features
    Shigenobu Koseki and Kazutaka Yamamoto
    Implementation of Microbially Safe Foods with Pulsed Electric Fields Mansel W. Griffi ths and Markus Walkling-Ribeiro
    Applications and Modeling Aspects of UV and Pulsed UV-Light for Food Decontamination Nene M. Keklik and Ali Demirci
    Ultrasound Processing for Food Safety and Preservation Daniela A. Abela, David Millan Sango, Anna McElhatton and Vasilis P. Valdramidis
    Ozone: A Novel Microbial Inactivation Process S. Patil, P.J. Cullen and P. Bourke
    Nonthermal Plasma Technology for Decontamination of Foods N.N. Misra, Lu Han, B.K. Tiwari, Paula Bourke and P.J. Cullen
    Novel Approach to Control Pathogenic and Harmful Microorganisms in Nonthermal Way: Photosensitization Zivile Luksiene
    Encapsulation and Delivery of Antimicrobial Compounds Atul Kumar Singh, Preetam Sarkar, Srinivas Janaswamy, Yuan Yao and Arun Kumar Bhunia
    Application of Edible Films and Coatings on Food Anastasia E. Kapetanakou, Stavros G. Manios and Panagiotis N. Skandamis

    Modern Techniques in Food Microbiology
    Old Targets, New Weapons: Food Microbial Communities Revealed With Molecular Tools
    Aspasia Nisiotou, Foteini F. Parlapani, Konstantinos A. Kormas and Ioannis S. Boziaris
    The Use of qPCR-based Methods to Identify and Quantify Food Spoilage Microorganisms Daniel M. Linares, Beatriz del Rio, Begoña Redruello, María Fernández, María Cruz Martín, Victor Ladero and Miguel A. Alvarez
    Advances in the Detection of Food-borne Pathogens Using Molecular Methods Luca Cocolin and Kalliopi Rantsiou
    MALDI-TOF Mass Spectrometry, a Rapid and Reliable Method for the Identifi cation of Bacterial Species in Food-Microbiology Laboratories M. Quintela-Baluja, K. Böhme, I.C. Fernández-No, M.E. Alnakip, S. Caamaño, J. Barros-Velázquez and Pilar Calo-Mata
    Monitoring Microbial Spoilage of Foods by Vibrational Spectroscopy (FT-IR & Raman) Anthoula A. Argyri, Efstathios Z. Panagou and George–John Nychas
    The Potential of Hyperspectral Imaging for Monitoring Microbial Activity in Foods Aoife A. Gowen, Edurne Gaston and Vasilis Valdramidis
    Index
    Color Plate Section

    Biography

    Ioannis S. Boziaris