Antimicrobial Food Packaging

• Record Nr.: UNINA9911034968303321
• Autore: Barros-Velazquez Jorge
• Pubbl/distr/stampa: Chantilly : , : Elsevier Science & Technology, , 2025; ©2025
• ISBN: 9780323984294; 0323984290
• Edizione: [2nd ed.]
• Descrizione fisica: 1 online resource (1983 pages)
• Disciplina: 664.09
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Nota di contenuto: Front Cover -- Antimicrobial Food Packaging -- Copyright Page -- Contents -- List of contributors -- About the Editor -- Preface -- 1 Backgrounds and Frameworks -- 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 THE ONE HEALTH APPROACH -- 1.5 CONCLUSIONS -- Acknowledgments -- References -- 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 Escherichia coli -- 2.2.3 Vibrio -- 2.3 GRAM-POSITIVE BACTERIA -- 2.3.1 Listeria monocytogenes -- 2.3.2 Enterococcus faecalis -- 2.3.3 Clostridium difficile -- References -- 3 Bacterial Contamination and Control in Food Products -- 3.1 INTRODUCTION -- 3.2 FACTORS AFFECTING BACTERIAL CONTAMINATION AND GROWTH IN FOOD PRODUCTS -- 3.2.1 Intrinsic Factors -- 3.2.2 Extrinsic Factors -- 3.3 MAJOR BACTERIAL CONTAMINATIONS ASSOCIATED WITH FOOD PRODUCTS -- 3.3.1 Spoilage Causing Bacteria -- 3.3.2 Foodborne Pathogens -- 3.4 CONTROLS TO MINIMIZE BACTERIAL CONTAMINATION -- 3.4.1 Novel Packaging Strategies -- 3.4.2 Photodynamic Inactivation -- 3.4.3 Cold Plasma Treatment -- 3.4.4 Microbial Risk Assessment ; and Modeling Studies -- 3.5 CONCLUSIONS -- References -- 4 Fungal Contamination in Packaged Foods -- 4.1 INTRODUCTION -- 4.2 FILMS WITH ANTIFUNGAL ACTIVITIES -- 4.3 MODIFIED-ATMOSPHERE PACKAGING -- 4.3.1 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 CONCLUSIONS -- References -- Further reading -- 5 Viral Contamination of Food -- 5.1 INTRODUCTION -- 5.2 MOST IMPORTANT FOODBORNE VIRUSES -- 5.2.1 Norovirus -- 5.2.2 Hepatitis Virus -- 5.2.3 Rotavirus -- 5.2.4 Enterovirus -- 5.2.5 Astrovirus -- 5.2.6 Human Adenovirus -- 5.3 TRANSMISSION ROUTES OF FOODBORNE VIRUSES -- 5.3.1 Foodborne Viruses in Vegetables and Fruits -- 5.3.2 Foodborne Viruses in Seafood -- 5.3.3 Foodborne Viruses in Water and Drinks -- 5.3.4 Foodborne Viruses in Meat and Poultry -- 5.4 DETECTION METHODS OF FOODBORNE VIRUSES -- 5.4.1 Traditional Detection Methods -- 5.4.2 Emerging Detection Methods -- 5.5 CURRENT STATUS AND CHALLENGES OF FOODBORNE VIRUSES -- 5.6 PROSPECTS -- References -- 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 Migration -- 6.1.4 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 -- 2 Basic Strategies -- 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 Bio-Based Packaging -- 7.2.3 First Group: Polymers From Biomass -- 7.2.4 Second Group: Aliphatic Polymers/Copolymers and Aliphatic-Aromatic Copolymers.; 7.2.5 Third Group: Polymers From Microorganisms and Bacteria -- 7.3 POLYMER NANOCOMPOSITES FOR PACKAGING APPLICATION -- 7.4 SPECIAL PACKAGING APPLICATION -- 7.4.1 The Role of Atmosphere Packaging -- 7.4.2 The Role of Active Packaging -- 7.5 INNOVATIVE FOOD PACKAGING -- 7.6 CONCLUSIONS -- References -- 8 Effect of Packaging Systems on the Inactivation of Microbiological Agents -- 8.1 INTRODUCTION -- 8.2 ANTIMICROBIAL PACKAGING FILMS -- 8.3 ANTIMICROBIAL PACKAGING COMPOUNDS -- 8.4 AAs-MATRIXES INCORPORATION METHODS -- 8.5 EFFECTS OF AAs ON MECHANICAL AND BARRIER PROPERTIES -- 8.6 EFFECTIVENESS OF ANTIMICROBIAL PACKAGING -- 8.7 REGULATORY ISSUES AND FUTURE TRENDS OF AFP -- Acknowledgments -- References -- 9 Review of Antimicrobial Susceptibility of Food-Borne Bacteria and Pathogenic Bacteria Related to National and International Resistance Monitoring Programs in Livestock -- 9.1 INTRODUCTION -- 9.2 SUSCEPTIBILITY TESTING METHODOLOGY -- 9.3 OVERVIEW ON CURRENT PROGRAMS -- 9.3.1 Commensal and Zoonotic Bacteria -- 9.3.1.1 National Programs -- 9.3.1.2 International Programs -- 9.3.1.2.1 European Antimicrobial Susceptibility Surveillance in Animals -- 9.3.1.2.2 EFSA/ECDC Survey -- 9.3.2 Target Organisms -- 9.3.2.1 National Programs of Target Pathogens -- 9.3.2.2 International Programs of Target Pathogens -- ; 9.4 INTERPRETATION OF DATA -- 9.4.1 Commensal and Zoonotic Bacteria -- 9.4.2 Target Bacteria -- 9.5 EASSA EXAMPLES -- 9.5.1 Escherichia coli -- 9.5.2 Campylobacter jejuni -- 9.6 VETPATH AND MYCOPATH EXAMPLES -- 9.7 CONCLUDING COMMENTS -- References -- 10 Food Safety: Good Manufacturing Practices, Sanitation Standard Operating Procedures, Hazard Analysis, and Critical Control Point -- 10.1 INTRODUCTION -- 10.2 PREREQUISITE PROGRAMS -- 10.2.1 General Principles and Definitions -- 10.2.2 Good Manufacturing Practices.; 10.2.3 Sanitation Standard Operating Procedures -- 10.3 HAZARD ANALYSIS AND CRITICAL CONTROL POINT SYSTEM -- 10.3.1 General Principles and Definitions -- 10.3.2 Implementation of HACCP System Within the Food Industry -- 10.3.2.1 HACCP Impact on Food Safety -- 10.4 SUCCESSFUL HACCP IMPLEMENTATION -- References -- 11 Smart Food Packaging for Monitoring Food Quality -- 11.1 INTRODUCTION -- 11.2 SMART PACKAGING MATERIAL SELECTION -- 11.3 IN-PACKAGE SAMPLING FOR QUALITY ASSESSMENT -- 11.4 IN-PACKAGE FOOD MONITORING MECHANISMS -- 11.4.1 Biogenic Amine Monitoring -- 11.4.1.1 Nanoparticle-Mediated Detection -- 11.4.1.2 Reactive Organic Compound-Mediated Detection -- 11.4.1.3 Biorecognition Probe-Based Detection -- 11.4.2 pH Monitoring -- 11.4.2.1 Material Optimization of Anthocyanin Films -- 11.4.2.2 Micro- and Nanoscale Material Modifications -- 11.4.3 Pathogen Monitoring -- 11.4.3.1 Bacteriophage-Based Probes -- 11.4.3.2 Oligonucleotide Probes -- 11.4.3.3 Antibody-Based Probes -- 11.5 CHALLENGES TOWARD REAL-WORLD IMPLEMENTATION -- 11.5.1 Technical Design and Testing Challenges -- 11.5.2 Corporate Adoption Challenges -- 11.5.3 Consumer-Level Challenges -- 11.6 OPPORTUNITIES TO EXPEDITE REAL-WORLD IMPLEMENTATION -- 11.6.1 Developing Platform Technologies -- 11.6.2 Employing Proven Technologies From Other Industries -- 11.6.3 Developing Multifunctional Technologies and Concentrating Efforts Toward Priority Issues -- 11.7 CONCLUSION -- References -- 3 Established and Emerging Platforms and Technologies for Microbial Detection -- 12 Control of Microbial Activity Using Antimicrobial Packaging -- 12.1 INTRODUCTION -- 12.2 SUBSTANCES USED IN THE DEVELOPMENT OF ANTIMICROBIAL PACKAGING -- 12.2.1 Metals -- 12.2.2 Chemicals -- 12.2.3 Essential Oils -- 12.2.4 Enzymes -- 12.2.5 Antimicrobial Peptides -- 12.2.6 Bacteriocins.; 12.3 FOODBORNE PATHOGENS CONTROLLED BY ANTIMICROBIAL PACKAGING -- 12.4 FOOD SPOILAGE MICROORGANISMS CONTROLLED BY ANTIMICROBIAL PACKAGING -- References -- 13 Detection of Foodborne Pathogens Using Biosensors -- 13.1 FOODBORNE PATHOGENS -- 13.2 SALMONELLOSIS -- 13.3 CURRENT GOLD STANDARDS IN PATHOGEN DETECTION -- 13.3.1 Culture Plating and Colony Counting -- 13.3.2 Enzyme-Linked Immunosorbent Assay -- 13.3.3 Polymerase Chain Reaction and Isothermal Amplification Methods -- 13.4 PROBLEM WITH REAL-LIFE SAMPLES -- 13.5 LAB-ON-A-CHIP FOR PATHOGEN DETECTION -- 13.6 PAPER-BASED LAB-ON-A-CHIPS FOR PATHOGEN DETECTION -- 13.7 LAB-ON-A-CHIP BIOSENSORS FOR PATHOGEN DETECTION -- 13.7.1 Particle Immunoagglutination Assay -- 13.7.2 Direct Fluorescent Detection of Nucleic Acids from Pathogens -- 13.7.3 Isothermal Nucleic Acid Amplification of Pathogens on Paper-Based Lab-on-a-Chip -- 13.8 FUTURE DIRECTIONS -- References -- 14 Detection of Food Borne Pathogens: From DNA Arrays to Whole Genome Sequencing and Metagenomics -- 14.1 INTRODUCTION -- 14.2 TRADITIONAL ARRAYS -- 14.2.1 Target Biomarkers -- 14.2.2 Platform Description -- 14.2.3 Food Matrices and Crucial Features -- 14.3 INTEGRATED ARRAY ; DEVICES -- 14.3.1 Target Biomarkers -- 14.3.2 Food Matrices -- 14.3.3 Devices Description -- 14.3.4 Crucial Features -- 14.4 NEXT GENERATION SEQUENCING -- 14.4.1 Metagenomics -- 14.4.2 Whole Genome Sequencing -- 14.4.3 Whole Genome Sequencing for Antimicrobial Resistance Surveillance -- 14.5 CONCLUSIVE REMARKS AND FUTURE TRENDS -- References -- 15 Recent Advances on the Use of Nanoparticles for the Detection of Foodborne Pathogens -- 15.1 INTRODUCTION -- 15.2 NANOTECHNOLOGY AND ITS CONTRIBUTION TO FOODBORNE PATHOGEN DETECTION -- 15.2.1 Gold Nanoparticles -- 15.2.1.1 Applications of Gold Nanoparticles on Foodborne Pathogens Analysis.; 15.2.1.1.1 Lateral Flow Tests and Gold Nanoparticles for Foodborne Pathogen Detection.
• Sommario/riassunto: Antimicrobial Food Packaging, Second Edition continues to be an essential resource covering all aspects in the development and application of novel antimicrobial films to all types of packaged foods.

The historical present : medievalism and modernity / / Walter Kudrycz

• Record Nr.: UNINA9910974263103321
• Autore: Kudrycz Walter
• Pubbl/distr/stampa: London ; ; New York, : Continuum, 2011
• ISBN: 9786613004321; 9781472599230; 1472599233; 9781283004329; 1283004321; 9781441107602; 1441107606
• Edizione: [1st ed.]
• Descrizione fisica: 1 online resource (257 p.)
• Disciplina: 909.07072
• Soggetti: Medievalism; Middle Ages - Historiography; Civilization, Medieval; History, Modern
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references (p. [239]-245) and index.
• Nota di contenuto: Machine generated contents note: 1.Progress, Decline and Fall: Historiography and the Middle Ages in the Age of Reason -- 2.A New Order of Things: Kant, Pre-Romanticism and the Emergence of the Modern Medievalism -- 3.Golden Ages and Perfect Presents: Romanticism, Idealism and the Middle Ages -- 4.Professors and Professionals: Medieval History and the Nineteenth-Century Academic Environment -- 5.As it Really Was: Academic Medieval History into the Twentieth Century -- 6.The Waning of Progress: Radical Historiography into the Twentieth Century -- 7.From Process to Structure: The Annales School and Twentieth-Century Academic Medieval History -- 8.The New Romantics: Literature, Literacy and Late Twentieth-Century Understandings of the Middle Ages -- 9.The Shock of the Old: Medieval History and the Formation of the Current Academic Environment.
• Sommario/riassunto: "Medievalism has become a central concern for those studying and teaching medieval history. It can be distinguished from traditional medieval history because it is not directly concerned with the study of the Middle Ages themselves, but rather it looks at how ideas about the medieval era operate in modern culture. This volume breaks new ground by moving beyond the arena of contemporary popular culture by interpreting modern academic attitudes towards the Middle Ages as themselves forms of medievalism. What is presented as refined historical truth is no more than a construction of truth derived from the larger philosophical and cultural trends of our own day. This volume argues that modernity's sense of the medieval past is the product of the dominant intellectual movements of the nineteenth century, Romanticism and Idealism, and that nineteenth century attitudes have continued to inform current understandings of the Middle Ages. This is a narrative that combines the main themes of modern scholarship on the medieval age with a subtly portrayed picture of the philosophical culture which produced them."--Bloomsbury Publishing.