Microbial Control and Food Preservation: Theory and Practice

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in food preservation, discussing new and emerging alternative techniques, natural antimicrobials, and factors limiting their use. It also considers consumer perspectives related to the acceptance of these approaches.

Format: Paperback / softback
Length: 430 pages
Publication date: 04 June 2019
Publisher: Springer-Verlag New York Inc.

This edited volume presents the most recent advancements in improving microbiological safety and quality in the realm of food preservation. Chapters authored by esteemed experts in the field delve into emerging alternative food preservation techniques, emphasizing their potential applications in food processing. A comprehensive exploration of various natural antimicrobials is conducted, encompassing their sources, isolation processes, industrial applications, and the appropriate dosage requirements for their use as food preservatives. The efficacy of each type of antimicrobial, employed either singularly or in combination with other food preservation methods, is critically examined. Furthermore, the book addresses the limitations imposed by factors such as moisture, temperature, and the composition of foods on the utilization of antimicrobials as food preservatives. Additionally, consumer perspectives regarding the acceptance of diverse preservation approaches for processed foods are explored in detail.

Introduction:
The preservation of food is a crucial aspect of ensuring food security and maintaining public health. Traditional methods of food preservation, such as refrigeration, freezing, and canning, have been widely used for centuries. However, with the increasing demand for safe and nutritious food products, there is a growing need for innovative and sustainable solutions.

New and Emerging Alternative Food Preservation Techniques:
In recent years, there has been a surge in the development of new and emerging alternative food preservation techniques. These techniques aim to reduce the use of harmful chemicals and improve the safety and quality of food products. Some of these techniques include:

• Hydrogen peroxide: Hydrogen peroxide is a natural antimicrobial agent that has been used for centuries to kill bacteria and viruses. It is effective against a wide range of foodborne pathogens and can be used in combination with other preservation methods such as heat treatment or packaging.
  


• High-pressure processing: High-pressure processing is a non-thermal processing method that uses high pressure to inactivate bacteria and enzymes. It can preserve the flavor, color, and texture of food products and is particularly effective against spoilage-causing bacteria and fungi.
  


• Natural antimicrobial compounds: Natural antimicrobial compounds such as essential oils, herbs, and spices have been used for centuries to preserve food. These compounds have antimicrobial properties and can be used in combination with other preservation methods to enhance their effectiveness.
  


• Edible films: Edible films are thin films made from natural or synthetic polymers that can be used to cover food products. They can prevent moisture loss, oxygen penetration, and the growth of bacteria and fungi.
  

Potential Applications of Alternative Food Preservation Techniques:
The potential applications of alternative food preservation techniques are vast. These techniques can be used in a wide range of food industries, including agriculture, food processing, and retail. Some of the potential applications include:

• Improved food safety: Alternative food preservation techniques can help to reduce the risk of foodborne illnesses by inactivating harmful bacteria and pathogens.
  


• Reduced food waste: By extending the shelf life of food products, alternative preservation techniques can help to reduce food waste, which is a significant environmental concern.
  


• Enhanced flavor and texture: Alternative preservation techniques can help to preserve the natural flavor and texture of food products, making them more appealing to consumers.
  


• Sustainable food production: Alternative food preservation techniques can help to reduce the environmental impact of food production by reducing the use of harmful chemicals and energy.
  

Natural Antimicrobials:
Natural antimicrobials are substances that have antimicrobial properties and can be used as food preservatives. Some of the most commonly used natural antimicrobials include:

• Garlic: Garlic has been used for centuries as a natural antimicrobial agent. It is effective against a wide range of bacteria and fungi and can be used in combination with other preservation methods.
  


• Cinnamon: Cinnamon has antimicrobial properties and can be used in combination with other preservation methods to enhance their effectiveness.
  


• Citrus fruits: Citrus fruits contain natural antimicrobial compounds such as limonene and terpenes, which can be used to preserve food.
  


• Herbs: Herbs such as oregano, thyme, and rosemary have antimicrobial properties and can be used in combination with other preservation methods to enhance their effectiveness.
  

Factors Limiting the Use of Antimicrobials as Food Preservatives:
Despite the potential benefits of alternative food preservation techniques, there are several factors that limit their use as food preservatives. These factors include:

• Sensitivity to food ingredients: Some natural antimicrobials may be sensitive to certain food ingredients, such as spices or fruits, which can affect their effectiveness.
  


• Interference with food flavor: Some natural antimicrobials may have a strong flavor or odor that can interfere with the taste of food products.
  


• Cost: Natural antimicrobials may be more expensive than traditional chemical preservatives, which can make them less accessible to small-scale food producers.
  


• Regulatory considerations: The use of natural antimicrobials as food preservatives may be subject to regulatory considerations and restrictions, which can limit their use in certain countries or regions.
  

Consumer Perspectives:
Consumer perspectives on the acceptance of alternative food preservation techniques are important in determining the success of these techniques. Consumers are becoming more aware of the health and environmental benefits of natural and organic food products, and they are increasingly seeking out these products.

• Health concerns: Consumers are increasingly concerned about the health effects of food preservatives and are seeking out products that are free from harmful chemicals.
  


• Environmental concerns: Consumers are also becoming more aware of the environmental impact of food production and are seeking out products that are sustainable and environmentally friendly.
  


• Ethical considerations: Consumers are increasingly concerned about the ethical implications of food production, such as the use of animal welfare practices and labor practices.
  

Conclusion:
In conclusion, this edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed,including their source,isolation,industrial applications,and the dosage needed for use as food preservatives. In addition,the efficacy of each type of antimicrobial,used alone or in combination with other food preservation methods,is considered. Factors that limit the use of antimicrobials as food preservatives,such as moisture,temperature,and the ingredients comprising foods,are also discussed. Finally,consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.

Weight: 744g
Dimension: 156 x 234 x 29 (mm)
ISBN-13: 9781493985197
Edition number: Softcover reprint of the original 1st ed. 2017