R Bhat
John Wiley & Sons
e druk, 2012
9780470655856
Progress in Food Preservation
Specificaties
Gebonden, 656 blz.
|
Engels
John Wiley & Sons |
e druk, 2012
ISBN13: 9780470655856
Rubricering
Verwachte levertijd ongeveer 9 werkdagen
Samenvatting
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in–depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products.
The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering:
Novel decontamination techniques
Novel preservation techniques
Active and atmospheric packaging
Food packaging
Mathematical modelling of food preservation processes
Natural preservatives
This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.
Specificaties
Inhoudsopgave
Preface xix
<p>Contributors xxi</p>
<p>Part I Active and Atmospheric Packaging 1</p>
<p>1 Selected Techniques to Decontaminate Minimally Processed Vegetables 3<br /> Vicente M. Gomez–Lopez</p>
<p>1.1 Introduction 3</p>
<p>1.2 UV–C light 4</p>
<p>1.3 Pulsed light 6</p>
<p>1.4 Electrolysed oxidizing water 8</p>
<p>1.5 Ozone 11</p>
<p>1.6 Low–temperature blanching 15</p>
<p>2 Active and Intelligent Packaging of Food 23<br /> Istvan Siro</p>
<p>2.1 Introduction 23</p>
<p>2.2 Active scavengers 25</p>
<p>2.3 Active releasers/emitters 29</p>
<p>2.4 Intelligent packaging 37</p>
<p>2.5 Nanotechnology in active and intelligent packaging 39</p>
<p>2.6 Future trends 41</p>
<p>2.7 Further sources of information 42</p>
<p>3 Modified–Atmosphere Storage of Foods 49<br /> Osman Erkmen</p>
<p>3.1 Introduction 49</p>
<p>3.2 Modified atmosphere 50</p>
<p>3.3 Effects of modified gas atmospheres on microorganisms and foods 55</p>
<p>3.4 Application of modified atmospheres for food preservation 60</p>
<p>3.5 Food safety and future outlook 63</p>
<p>3.6 Conclusions 63</p>
<p>4 Effects of Combined Treatments with Modified–Atmosphere Packaging on Shelf–Life Improvement of Food Products 67<br /> Shengmin Lu and Qile Xia</p>
<p>4.1 Introduction 67</p>
<p>4.2 Physical treatments 68</p>
<p>4.3 Chemical treatments 75</p>
<p>4.4 Quality–improving agents 82</p>
<p>4.5 Antibrowning agents 83</p>
<p>4.6 Natural products 84</p>
<p>4.7 Other methods, such as oxygen scavengers and coatings 89</p>
<p>4.8 Biocontrol 90</p>
<p>5 Coating Technology for Food Preservation 111<br /> Chamorn Chawengkijwanich and Phikunthong Kopermsub</p>
<p>5.1 Introduction 111</p>
<p>5.2 Progress in relevant materials and their applications in coating 112</p>
<p>5.3 Progress in coating methodology 118</p>
<p>5.4 Future trends in coating technology 121</p>
<p>5.5 Conclusions 122</p>
<p>Part II Novel Decontamination Techniques 129</p>
<p>6 Biological Materials and Food–Drying Innovations 131<br /> Habib Kocabiyik</p>
<p>6.1 Introduction 131</p>
<p>6.2 Microwave drying 133</p>
<p>6.3 Radio frequency drying 134</p>
<p>6.4 Infrared drying 136</p>
<p>6.5 Refractance windowTM drying 138</p>
<p>7 Atmospheric Freeze Drying 143<br /> Shek Mohammod Atiqure Rahman and Arun S. Mujumdar</p>
<p>7.1 Introduction 143</p>
<p>7.2 Basic principles 144</p>
<p>7.3 Types of atmospheric freeze dryer and application 146</p>
<p>7.4 A novel approach to AFD 149</p>
<p>7.5 Model 156</p>
<p>7.6 Conclusions 158</p>
<p>8 Osmotic Dehydration: Theory, Methodologies, and Applications in Fish, Seafood, and Meat Products 161<br /> Ioannis S. Arvanitoyannis, Agapi Veikou, and Panagiota Panagiotaki</p>
<p>8.1 Introduction 161</p>
<p>8.2 Methods of drying 165</p>
<p>8.3 Some results 168</p>
<p>8.4 Conclusions 186</p>
<p>9 Dehydration of Fruit and Vegetables in Tropical Regions 191<br /> Salim–ur–Rehman and Javaid Aziz Awan</p>
<p>9.1 Introduction 191</p>
<p>9.2 Forms of water 192</p>
<p>9.3 Advantages of dried foods 192</p>
<p>9.4 Drying processes 193</p>
<p>9.5 Dehydration 196</p>
<p>9.6 Evaporation and concentration 200</p>
<p>9.7 Spoilage of dried fruits and vegetables 203</p>
<p>9.8 Merits of dehydration over sun drying 203</p>
<p>9.9 Effects of dehydration on nutritive value of fruits and vegetables 204</p>
<p>9.10 Effects of drying on microorganisms 204</p>
<p>9.11 Effect of drying on enzyme activity 205</p>
<p>9.12 Influence of drying on pigments 205</p>
<p>9.13 Reconstitution test 205</p>
<p>9.14 Drying parameters 208</p>
<p>10 Developments in the Thermal Processing of Food 211<br /> Tareq M. Osaili</p>
<p>10.1 Introduction 211</p>
<p>10.2 Thermal processing 212</p>
<p>10.3 Innovative thermal processing techniques 215</p>
<p>11 Ozone in Food Preservation 231<br /> Bulent Zorlugenc and Feyza Kiroglu Zorlugenc</p>
<p>11.1 Introduction 231</p>
<p>11.2 History 232</p>
<p>11.3 Chemistry 232</p>
<p>11.4 Generation 233</p>
<p>11.5 Antimicrobial effect 234</p>
<p>11.6 Applications 236</p>
<p>11.7 Toxicity and safety of personnel 241</p>
<p>11.8 Conclusion 241</p>
<p>12 Application of High Hydrostatic Pressure Technology for Processing and Preservation of Foods 247<br /> Hudaa Neetoo and Haiqiang Chen</p>
<p>12.1 Introduction 247</p>
<p>12.2 The working principles of high hydrostatic pressure 248</p>
<p>12.3 Microbial inactivation by high hydrostatic pressure 249</p>
<p>12.4 Effect of high pressure on the physical and biochemical characteristics of food systems 251</p>
<p>12.5 Applications of high hydrostatic pressure to specific food commodities 253</p>
<p>12.6 Conclusions 268</p>
<p>13 Pulsed Electric Fields for Food Preservation: An Update on Technological Progress 277<br /> Abdorreza Mohammadi Nafchi, Rajeev Bhat, and Abd Karim Alias</p>
<p>13.1 Introduction 277</p>
<p>13.2 Historical background of pulsed electric fields 278</p>
<p>13.3 Pulsed electric field processing 278</p>
<p>13.4 Mechanisms and factors affecting pulsed electric fields 279</p>
<p>13.5 Pulsed electric field applications in food processing 280</p>
<p>13.6 Nanosecond pulsed electric fields 281</p>
<p>13.7 Impacts of pulsed electric fields on antioxidant features 282</p>
<p>13.8 Effects of pulsed electric fields on solid textures 286</p>
<p>13.9 Starch modification by pulsed electric fields 286</p>
<p>13.10 Conclusions 289</p>
<p>14 Salting Technology in Fish Processing 297<br /> Hulya Turan and Ibrahim Erkoyuncu</p>
<p>14.1 Introduction 297</p>
<p>14.2 Process steps in salting technology 298</p>
<p>14.3 Factors affecting the penetration of salt 304</p>
<p>14.4 Ripening of salted fish 307</p>
<p>14.5 Conclusion 312</p>
<p>15 Hypoxanthine Levels, Chemical Studies and Bacterial Flora of Alternate Frozen/Thawed Market–Simulated Marine Fish Species 315<br /> Olusegun A. Oyelese</p>
<p>15.1 Introduction 315</p>
<p>15.2 Sources of contamination of fish 316</p>
<p>15.3 Fish as a perishable food 316</p>
<p>15.4 Indicators of deterioration in frozen fish 318</p>
<p>15.5 Bacterial food poisoning in seafood 318</p>
<p>15.6 Methods used for assessing deteriorative changes in fish 319</p>
<p>15.7 Study of three marine fish species 323</p>
<p>15.8 Conclusions 328</p>
<p>16 Preservation of Cassava (Manihot esculenta Crantz): A Major Crop to Nourish People Worldwide 331<br /> G.J. Benoit Gnonlonfin, Ambaliou Sanni and Leon Brimer</p>
<p>16.1 Introduction: cassava production and importance 331</p>
<p>16.2 Nutritional value 331</p>
<p>16.3 Cassava utilization 332</p>
<p>16.4 Factors that limit cassava utilization, and its toxicity 333</p>
<p>16.5 Cassava processing 336</p>
<p>16.6 Storage of processed cassava products 339</p>
<p>17 Use of Electron Beams in Food Preservation 343<br /> Rajeev Bhat, Abd Karim Alias and Gopinadhan Paliyath</p>
<p>17.1 Introduction 343</p>
<p>17.2 Food irradiation, source and technology 344</p>
<p>17.3 The food industry and electron–beam irradiation 346</p>
<p>17.4 Electron–beam irradiation and microorganisms 364</p>
<p>17.5 Conclusion and future outlook 365</p>
<p>Part III Modelling 373</p>
<p>18 Treatment of Foods using High Hydrostatic Pressure 375<br /> Sencer Buzrul and Hami Alpas</p>
<p>18.1 Introduction 375</p>
<p>18.2 Pressure and the earth 376</p>
<p>18.3 Main factors characterizing high hydrostatic pressure 376</p>
<p>18.4 Historical perspective 377</p>
<p>18.5 High hydrostatic pressure process and equipment 378</p>
<p>18.6 Commercal high hydrostatic pressure–treated food products around the world 381</p>
<p>18.7 Consumer acceptance of high hydrostatic pressure processing 382</p>
<p>19 Role of Predictive Microbiology in Food Preservation 389<br /> Francisco Noe Arroyo–Lopez, Joaquin Bautista–Gallego and Antonio Garrido–Fernandez</p>
<p>19.1 Microorganisms in foods 389</p>
<p>19.2 Predictive microbiology 391</p>
<p>19.3 Software packages and web applications in predictive microbiology 400</p>
<p>19.4 Applications of predictive microbiology in food preservation 402</p>
<p>20 Factors Affecting the Growth of Microorganisms in Food 405<br /> Siddig Hussein Hamad</p>
<p>20.1 Introduction 405</p>
<p>20.2 Intrinsic factors 406</p>
<p>20.3 Extrinsic factors 417</p>
<p>20.4 Implicit factors 423</p>
<p>20.5 Processing factors 424</p>
<p>20.6 Interaction between factors 425</p>
<p>21 A Whole–Chain Approach to Food Safety Management and Quality Assurance of Fresh Produce 429<br /> Hans Rediers, Inge Hanssen, Matthew S. Krause, Ado Van Assche, Raf De Vis, Rita Moloney and Kris A. Willems</p>
<p>21.1 Introduction: the management of food safety requires a holistic approach 429</p>
<p>21.2 Microbial quality management starts in production 431</p>
<p>21.3 Processing of fresh produce is a key step in quality preservation 433</p>
<p>21.4 Monitoring the entire food supply chain 437</p>
<p>21.5 The improvement of compliance by increasing awareness 442</p>
<p>21.6 Last but not least: consumers 443</p>
<p>21.7 Conclusion 444</p>
<p>Part IV Use of Natural Preservatives 451</p>
<p>22 Food Bioprotection: Lactic Acid Bacteria as Natural Preservatives 453<br /> Graciela Vignolo, Lucila Saavedra, Fernando Sesma, and Raul Raya</p>
<p>22.1 Introduction 453</p>
<p>22.2 Antimicrobial potential of LAB 455</p>
<p>22.3 Bacteriocins 456</p>
<p>22.4 Food applications 458</p>
<p>22.5 Hurdle technology to enhance food safety 468</p>
<p>22.6 Bacteriocins in packaging films 471</p>
<p>22.7 Conclusions 473</p>
<p>23 Bacteriocins: Recent Advances and Opportunities 485<br /> Taoufik Ghrairi, Nawel Chaftar and Khaled Hani</p>
<p>23.1 Introduction 485</p>
<p>23.2 Bacteriocins produced by LAB 486</p>
<p>23.3 Bioprotection against pathogenic bacteria 493</p>
<p>23.4 Bioprotection against spoilage microorganisms 500</p>
<p>23.5 Medical and veterinary potential of LAB bacteriocins 501</p>
<p>23.6 Conclusion 501</p>
<p>24 Application of Botanicals as Natural Preservatives in Food 513<br /> Vibha Gupta and Jagdish Nair</p>
<p>24.1 Introduction 513</p>
<p>24.2 Antibacterials 514</p>
<p>24.3 Antifungals 517</p>
<p>24.4 Antioxidants 518</p>
<p>24.5 Applications 520</p>
<p>24.6 Conclusion 523</p>
<p>25 Tropical Medicinal Plants in Food Processing and Preservation: Potentials and Challenges 531<br /> Afolabi F. Eleyinmi</p>
<p>25.1 Introduction 531</p>
<p>25.2 Some tropical medicinal plants with potential food–processing value 532</p>
<p>25.3 Conclusion 535</p>
<p>26 Essential Oils and Other Plant Extracts as Food Preservatives 539<br /> Thierry Regnier, Sandra Combrinck and Wilma Du Plooy</p>
<p>26.1 Background 539</p>
<p>26.2 Secondary metabolites of plants 542</p>
<p>26.3 Modes of action of essential oils and plant extracts 544</p>
<p>26.4 Specific applications of plant extracts in the food industry 545</p>
<p>26.5 Medicinal plants and the regulations governing the use of botanical biocides 564</p>
<p>26.6 Future perspectives 568</p>
<p>26.7 Conclusions 569</p>
<p>27 Plant–Based Products as Control Agents of Stored–Product Insect Pests in the Tropics 581<br /> Joshua O. Ogendo, Arop L. Deng, Rhoda J. Birech and Philip K. Bett</p>
<p>27.1 Introduction 581</p>
<p>27.2 Common insect pests of stored food grains in the tropics 583</p>
<p>27.3 Advances in stored–product insect pest control in the tropics 590</p>
<p>27.4 Advances in development of botanical pesticides in the tropics 592</p>
<p>27.5 Prospects of botanical pesticides 597</p>
<p>28 Preservation of Plant and Animal Foods: An Overview 603<br /> Gabriel O. Adegoke and Abiodun A. Olapade</p>
<p>28.1 Introduction: definition and principles 603</p>
<p>28.2 Food preservation methods 603</p>
<p>28.3 Conclusion 609</p>
<p>References 609</p>
<p>Index 613</p>
<p>Contributors xxi</p>
<p>Part I Active and Atmospheric Packaging 1</p>
<p>1 Selected Techniques to Decontaminate Minimally Processed Vegetables 3<br /> Vicente M. Gomez–Lopez</p>
<p>1.1 Introduction 3</p>
<p>1.2 UV–C light 4</p>
<p>1.3 Pulsed light 6</p>
<p>1.4 Electrolysed oxidizing water 8</p>
<p>1.5 Ozone 11</p>
<p>1.6 Low–temperature blanching 15</p>
<p>2 Active and Intelligent Packaging of Food 23<br /> Istvan Siro</p>
<p>2.1 Introduction 23</p>
<p>2.2 Active scavengers 25</p>
<p>2.3 Active releasers/emitters 29</p>
<p>2.4 Intelligent packaging 37</p>
<p>2.5 Nanotechnology in active and intelligent packaging 39</p>
<p>2.6 Future trends 41</p>
<p>2.7 Further sources of information 42</p>
<p>3 Modified–Atmosphere Storage of Foods 49<br /> Osman Erkmen</p>
<p>3.1 Introduction 49</p>
<p>3.2 Modified atmosphere 50</p>
<p>3.3 Effects of modified gas atmospheres on microorganisms and foods 55</p>
<p>3.4 Application of modified atmospheres for food preservation 60</p>
<p>3.5 Food safety and future outlook 63</p>
<p>3.6 Conclusions 63</p>
<p>4 Effects of Combined Treatments with Modified–Atmosphere Packaging on Shelf–Life Improvement of Food Products 67<br /> Shengmin Lu and Qile Xia</p>
<p>4.1 Introduction 67</p>
<p>4.2 Physical treatments 68</p>
<p>4.3 Chemical treatments 75</p>
<p>4.4 Quality–improving agents 82</p>
<p>4.5 Antibrowning agents 83</p>
<p>4.6 Natural products 84</p>
<p>4.7 Other methods, such as oxygen scavengers and coatings 89</p>
<p>4.8 Biocontrol 90</p>
<p>5 Coating Technology for Food Preservation 111<br /> Chamorn Chawengkijwanich and Phikunthong Kopermsub</p>
<p>5.1 Introduction 111</p>
<p>5.2 Progress in relevant materials and their applications in coating 112</p>
<p>5.3 Progress in coating methodology 118</p>
<p>5.4 Future trends in coating technology 121</p>
<p>5.5 Conclusions 122</p>
<p>Part II Novel Decontamination Techniques 129</p>
<p>6 Biological Materials and Food–Drying Innovations 131<br /> Habib Kocabiyik</p>
<p>6.1 Introduction 131</p>
<p>6.2 Microwave drying 133</p>
<p>6.3 Radio frequency drying 134</p>
<p>6.4 Infrared drying 136</p>
<p>6.5 Refractance windowTM drying 138</p>
<p>7 Atmospheric Freeze Drying 143<br /> Shek Mohammod Atiqure Rahman and Arun S. Mujumdar</p>
<p>7.1 Introduction 143</p>
<p>7.2 Basic principles 144</p>
<p>7.3 Types of atmospheric freeze dryer and application 146</p>
<p>7.4 A novel approach to AFD 149</p>
<p>7.5 Model 156</p>
<p>7.6 Conclusions 158</p>
<p>8 Osmotic Dehydration: Theory, Methodologies, and Applications in Fish, Seafood, and Meat Products 161<br /> Ioannis S. Arvanitoyannis, Agapi Veikou, and Panagiota Panagiotaki</p>
<p>8.1 Introduction 161</p>
<p>8.2 Methods of drying 165</p>
<p>8.3 Some results 168</p>
<p>8.4 Conclusions 186</p>
<p>9 Dehydration of Fruit and Vegetables in Tropical Regions 191<br /> Salim–ur–Rehman and Javaid Aziz Awan</p>
<p>9.1 Introduction 191</p>
<p>9.2 Forms of water 192</p>
<p>9.3 Advantages of dried foods 192</p>
<p>9.4 Drying processes 193</p>
<p>9.5 Dehydration 196</p>
<p>9.6 Evaporation and concentration 200</p>
<p>9.7 Spoilage of dried fruits and vegetables 203</p>
<p>9.8 Merits of dehydration over sun drying 203</p>
<p>9.9 Effects of dehydration on nutritive value of fruits and vegetables 204</p>
<p>9.10 Effects of drying on microorganisms 204</p>
<p>9.11 Effect of drying on enzyme activity 205</p>
<p>9.12 Influence of drying on pigments 205</p>
<p>9.13 Reconstitution test 205</p>
<p>9.14 Drying parameters 208</p>
<p>10 Developments in the Thermal Processing of Food 211<br /> Tareq M. Osaili</p>
<p>10.1 Introduction 211</p>
<p>10.2 Thermal processing 212</p>
<p>10.3 Innovative thermal processing techniques 215</p>
<p>11 Ozone in Food Preservation 231<br /> Bulent Zorlugenc and Feyza Kiroglu Zorlugenc</p>
<p>11.1 Introduction 231</p>
<p>11.2 History 232</p>
<p>11.3 Chemistry 232</p>
<p>11.4 Generation 233</p>
<p>11.5 Antimicrobial effect 234</p>
<p>11.6 Applications 236</p>
<p>11.7 Toxicity and safety of personnel 241</p>
<p>11.8 Conclusion 241</p>
<p>12 Application of High Hydrostatic Pressure Technology for Processing and Preservation of Foods 247<br /> Hudaa Neetoo and Haiqiang Chen</p>
<p>12.1 Introduction 247</p>
<p>12.2 The working principles of high hydrostatic pressure 248</p>
<p>12.3 Microbial inactivation by high hydrostatic pressure 249</p>
<p>12.4 Effect of high pressure on the physical and biochemical characteristics of food systems 251</p>
<p>12.5 Applications of high hydrostatic pressure to specific food commodities 253</p>
<p>12.6 Conclusions 268</p>
<p>13 Pulsed Electric Fields for Food Preservation: An Update on Technological Progress 277<br /> Abdorreza Mohammadi Nafchi, Rajeev Bhat, and Abd Karim Alias</p>
<p>13.1 Introduction 277</p>
<p>13.2 Historical background of pulsed electric fields 278</p>
<p>13.3 Pulsed electric field processing 278</p>
<p>13.4 Mechanisms and factors affecting pulsed electric fields 279</p>
<p>13.5 Pulsed electric field applications in food processing 280</p>
<p>13.6 Nanosecond pulsed electric fields 281</p>
<p>13.7 Impacts of pulsed electric fields on antioxidant features 282</p>
<p>13.8 Effects of pulsed electric fields on solid textures 286</p>
<p>13.9 Starch modification by pulsed electric fields 286</p>
<p>13.10 Conclusions 289</p>
<p>14 Salting Technology in Fish Processing 297<br /> Hulya Turan and Ibrahim Erkoyuncu</p>
<p>14.1 Introduction 297</p>
<p>14.2 Process steps in salting technology 298</p>
<p>14.3 Factors affecting the penetration of salt 304</p>
<p>14.4 Ripening of salted fish 307</p>
<p>14.5 Conclusion 312</p>
<p>15 Hypoxanthine Levels, Chemical Studies and Bacterial Flora of Alternate Frozen/Thawed Market–Simulated Marine Fish Species 315<br /> Olusegun A. Oyelese</p>
<p>15.1 Introduction 315</p>
<p>15.2 Sources of contamination of fish 316</p>
<p>15.3 Fish as a perishable food 316</p>
<p>15.4 Indicators of deterioration in frozen fish 318</p>
<p>15.5 Bacterial food poisoning in seafood 318</p>
<p>15.6 Methods used for assessing deteriorative changes in fish 319</p>
<p>15.7 Study of three marine fish species 323</p>
<p>15.8 Conclusions 328</p>
<p>16 Preservation of Cassava (Manihot esculenta Crantz): A Major Crop to Nourish People Worldwide 331<br /> G.J. Benoit Gnonlonfin, Ambaliou Sanni and Leon Brimer</p>
<p>16.1 Introduction: cassava production and importance 331</p>
<p>16.2 Nutritional value 331</p>
<p>16.3 Cassava utilization 332</p>
<p>16.4 Factors that limit cassava utilization, and its toxicity 333</p>
<p>16.5 Cassava processing 336</p>
<p>16.6 Storage of processed cassava products 339</p>
<p>17 Use of Electron Beams in Food Preservation 343<br /> Rajeev Bhat, Abd Karim Alias and Gopinadhan Paliyath</p>
<p>17.1 Introduction 343</p>
<p>17.2 Food irradiation, source and technology 344</p>
<p>17.3 The food industry and electron–beam irradiation 346</p>
<p>17.4 Electron–beam irradiation and microorganisms 364</p>
<p>17.5 Conclusion and future outlook 365</p>
<p>Part III Modelling 373</p>
<p>18 Treatment of Foods using High Hydrostatic Pressure 375<br /> Sencer Buzrul and Hami Alpas</p>
<p>18.1 Introduction 375</p>
<p>18.2 Pressure and the earth 376</p>
<p>18.3 Main factors characterizing high hydrostatic pressure 376</p>
<p>18.4 Historical perspective 377</p>
<p>18.5 High hydrostatic pressure process and equipment 378</p>
<p>18.6 Commercal high hydrostatic pressure–treated food products around the world 381</p>
<p>18.7 Consumer acceptance of high hydrostatic pressure processing 382</p>
<p>19 Role of Predictive Microbiology in Food Preservation 389<br /> Francisco Noe Arroyo–Lopez, Joaquin Bautista–Gallego and Antonio Garrido–Fernandez</p>
<p>19.1 Microorganisms in foods 389</p>
<p>19.2 Predictive microbiology 391</p>
<p>19.3 Software packages and web applications in predictive microbiology 400</p>
<p>19.4 Applications of predictive microbiology in food preservation 402</p>
<p>20 Factors Affecting the Growth of Microorganisms in Food 405<br /> Siddig Hussein Hamad</p>
<p>20.1 Introduction 405</p>
<p>20.2 Intrinsic factors 406</p>
<p>20.3 Extrinsic factors 417</p>
<p>20.4 Implicit factors 423</p>
<p>20.5 Processing factors 424</p>
<p>20.6 Interaction between factors 425</p>
<p>21 A Whole–Chain Approach to Food Safety Management and Quality Assurance of Fresh Produce 429<br /> Hans Rediers, Inge Hanssen, Matthew S. Krause, Ado Van Assche, Raf De Vis, Rita Moloney and Kris A. Willems</p>
<p>21.1 Introduction: the management of food safety requires a holistic approach 429</p>
<p>21.2 Microbial quality management starts in production 431</p>
<p>21.3 Processing of fresh produce is a key step in quality preservation 433</p>
<p>21.4 Monitoring the entire food supply chain 437</p>
<p>21.5 The improvement of compliance by increasing awareness 442</p>
<p>21.6 Last but not least: consumers 443</p>
<p>21.7 Conclusion 444</p>
<p>Part IV Use of Natural Preservatives 451</p>
<p>22 Food Bioprotection: Lactic Acid Bacteria as Natural Preservatives 453<br /> Graciela Vignolo, Lucila Saavedra, Fernando Sesma, and Raul Raya</p>
<p>22.1 Introduction 453</p>
<p>22.2 Antimicrobial potential of LAB 455</p>
<p>22.3 Bacteriocins 456</p>
<p>22.4 Food applications 458</p>
<p>22.5 Hurdle technology to enhance food safety 468</p>
<p>22.6 Bacteriocins in packaging films 471</p>
<p>22.7 Conclusions 473</p>
<p>23 Bacteriocins: Recent Advances and Opportunities 485<br /> Taoufik Ghrairi, Nawel Chaftar and Khaled Hani</p>
<p>23.1 Introduction 485</p>
<p>23.2 Bacteriocins produced by LAB 486</p>
<p>23.3 Bioprotection against pathogenic bacteria 493</p>
<p>23.4 Bioprotection against spoilage microorganisms 500</p>
<p>23.5 Medical and veterinary potential of LAB bacteriocins 501</p>
<p>23.6 Conclusion 501</p>
<p>24 Application of Botanicals as Natural Preservatives in Food 513<br /> Vibha Gupta and Jagdish Nair</p>
<p>24.1 Introduction 513</p>
<p>24.2 Antibacterials 514</p>
<p>24.3 Antifungals 517</p>
<p>24.4 Antioxidants 518</p>
<p>24.5 Applications 520</p>
<p>24.6 Conclusion 523</p>
<p>25 Tropical Medicinal Plants in Food Processing and Preservation: Potentials and Challenges 531<br /> Afolabi F. Eleyinmi</p>
<p>25.1 Introduction 531</p>
<p>25.2 Some tropical medicinal plants with potential food–processing value 532</p>
<p>25.3 Conclusion 535</p>
<p>26 Essential Oils and Other Plant Extracts as Food Preservatives 539<br /> Thierry Regnier, Sandra Combrinck and Wilma Du Plooy</p>
<p>26.1 Background 539</p>
<p>26.2 Secondary metabolites of plants 542</p>
<p>26.3 Modes of action of essential oils and plant extracts 544</p>
<p>26.4 Specific applications of plant extracts in the food industry 545</p>
<p>26.5 Medicinal plants and the regulations governing the use of botanical biocides 564</p>
<p>26.6 Future perspectives 568</p>
<p>26.7 Conclusions 569</p>
<p>27 Plant–Based Products as Control Agents of Stored–Product Insect Pests in the Tropics 581<br /> Joshua O. Ogendo, Arop L. Deng, Rhoda J. Birech and Philip K. Bett</p>
<p>27.1 Introduction 581</p>
<p>27.2 Common insect pests of stored food grains in the tropics 583</p>
<p>27.3 Advances in stored–product insect pest control in the tropics 590</p>
<p>27.4 Advances in development of botanical pesticides in the tropics 592</p>
<p>27.5 Prospects of botanical pesticides 597</p>
<p>28 Preservation of Plant and Animal Foods: An Overview 603<br /> Gabriel O. Adegoke and Abiodun A. Olapade</p>
<p>28.1 Introduction: definition and principles 603</p>
<p>28.2 Food preservation methods 603</p>
<p>28.3 Conclusion 609</p>
<p>References 609</p>
<p>Index 613</p>