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Antimicrobial Food Packaging

  • ID: 3429151
  • Book
  • January 2016
  • Elsevier Science and Technology

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 in food packaging, describes the different types of microbial targets (fungal, bacteria, etc.), and focuses on the applicability of techniques to industry.

Tactics on the monitoring of microbial activity that use antimicrobial packaging detection of food borne pathogens, the use of biosensors, and testing antimicrobial susceptibility are also included, along with food safety and good manufacturing practices. The book aims to curtail the development of microbiological contamination of food through anti-microbial packaging to improve the safety in the food supply chain.

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1: The Nature and Extent of Foodborne Disease 2: Resistant and Emergent Pathogens in Food Products 3: Bacterial Contamination in Food Production 4: Fungal Contamination in Packaged Foods 5: Viral Contamination of Food 6: The Downside of Antimicrobial Packaging: Migration of Packaging Elements into Food 7: Packaging Material in the Food Industry 8: Effect of Packaging Systems on the Inactivation of Microbiological Agents 9: Antimicrobial Susceptibility Testing of Foodborne Bacteria Related to National and International Resistance-Monitoring Programs 10: Food Safety: Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedures (SSOP), Hazard Analysis and Critical Control Point (HACCP) 11: Control of Microbial Activity Using Antimicrobial Packaging 12: Detection of Foodborne Pathogens Using Biosensors 13: Detection of Foodborne Pathogens Using DNA Arrays 14: Detection of Foodborne Pathogens Using Nanoparticles. Advantages and Trends 15: Detection of Foodborne Pathogens Using MALDI-TOF Mass Spectrometry 16: Industrial Applications: Regulatory Issues and Life Cycle Assessment of Food Packaging 17: Antimicrobial Packaging for Meat Products 18: Antimicrobial Packaging for Fresh and Minimally Processed Fruits and Vegetables 19: Antimicrobial Packaging for Poultry 20: Antimicrobial Packaging for Seafood 21: Antimicrobial Packaging of Beverages 22: Antimicrobial Active Packaging Systems Based on EVOH Copolymers 23: Ethyl Lauroyl Arginate (LAE): Antimicrobial Activity and Applications in Food Systems 24: Ethyl Lauroyl Arginate (LAE): Usage and Potential in Antimicrobial Packaging 25: Volatile Compounds Usage in Active Packaging Systems 26: Carvacrol-Based Films: Usage and Potential in Antimicrobial Packaging 27: Gelatin-Based Nanocomposite Films: Potential Use in Antimicrobial Active Packaging 28: Smart Nanohydrogels for Controlled Release of Food Preservatives 29: Antimicrobial Food Packaging Based on Biodegradable Materials 30: Pullulan: A Suitable Biopolymer for Antimicrobial Food Packaging Applications 31: Use of Metal Nanoparticles for Active Packaging Applications 32: Silver-Based Antibacterial and Virucide Biopolymers: Usage and Potential in Antimicrobial Packaging 33: Antimicrobial Food Packaging Incorporated with Triclosan: Potential Uses and Restrictions 34: Zinc Oxide Nanoparticles for Food Packaging Applications 35: Antimicrobial Spices: Use in Antimicrobial Packaging 36: Pediocin Applications in Antimicrobial Food Packaging Systems 37: Casein and Chitosan Polymers: Use in Antimicrobial Packaging 38: Multifunctional Films, Blends, and Nanocomposites Based on Chitosan: Use in Antimicrobial Packaging 39: Cinnamaldehyde and Eugenol: Use in Antimicrobial Packaging 40: Enzybiotics: Application in Food Packaging 41: Zein and Its Composites and Blends with Natural Active Compounds: Development of Antimicrobial Films for Food Packaging : Casein-Based Zataria multiflora Boiss Films: Use in Antimicrobial Packaging 43: Antimicrobial Peptides from Bacillus spp.: Use in Antimicrobial Packaging 44: Chitosan-Oregano Essential Oil Blends Use as Antimicrobial Packaging Material 45: Thymol: Use in Antimicrobial Packaging 46: Organic Acids: Usage and Potential in Antimicrobial Packaging 47: Combinational Approaches for Antimicrobial Packaging: Chitosan and Oregano Oil 48: Combinational Approaches for Antimicrobial Packaging: Lysozyme and Lactoferrin 49: Combinational Approaches for Antimicrobial Packaging: Natamycin and Nisin 50: Combinational Approaches for Antimicrobial Packaging: Pectin and Cinnamon Leaf Oil 51: Combinational Approaches for Antimicrobial Packaging: Bivalve Shell Waste-Derived Material and Silver 52: Combinational Edible Antimicrobial Films and Coatings

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Jorge Barros-Velazquez College of Pharmacy/School of Veterinary Sciences, University of Santiago de Compostela, Spain.

Dr. Jorge Barros-Velázquez has won several awards in his field for outstanding contributions to research and academia. He has published in many journals and books and serves as the editor of Food and Bioprocess Technology, one of the top international scientific journals in the field of food science and technology. He has led more than 30 scientific projects on food microbiology and food safety and participated in another 15 projects. He is member of the Editorial Board of, among others, the following journals: Microorganisms, Journal of Food Quality, Animals, Journal of Chemistry, and Recent Patents on Biotechnology. His current research interests include the development of biopreservation strategies for seafood and other animal foods, these including the use of lactic acid bacteria and their bacteriocins, natural organic acids, essential oils and algae extracts.
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