LEADER 04319nam 22006495 450 001 9911021147503321 005 20250814130207.0 010 $a3-031-95056-9 024 7 $a10.1007/978-3-031-95056-8 035 $a(MiAaPQ)EBC32263326 035 $a(Au-PeEL)EBL32263326 035 $a(CKB)40336023500041 035 $a(DE-He213)978-3-031-95056-8 035 $a(EXLCZ)9940336023500041 100 $a20250814d2025 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aAntimicrobial Strategies in the Food System: Updates, Opportunities, Challenges /$fedited by Dan Li 205 $a1st ed. 2025. 210 1$aCham :$cSpringer Nature Switzerland :$cImprint: Springer,$d2025. 215 $a1 online resource (821 pages) 311 08$a3-031-95055-0 327 $aPart I. Antimicrobial Strategies: reducing hazards and spoilage for a more sustainable food system -- Chapter 1. Emerging and reemerging food microbial hazards -- Chapter 2. Food loss reduction: the pathway towards sustainability -- Part II. What are the options? -- Chapter 3. The physical strategies -- Chapter 4. The (bio)chemical strategies -- Chapter 5. The biological strategies -- Chapter 6. Hurdle technology -- Chapter 7. Delivery systems for antimicrobials -- Part III. Safety at every step -- Chapter 8. Antimicrobial strategies in agriculture -- Chapter 9. Antimicrobial strategies in urban agriculture -- Chapter 10. Antimicrobial strategies in animal husbandry -- Chapter 11. Antimicrobial strategies in food processing and post-processing strategies -- Chapter 12. Antimicrobial packaging systems -- Part IV. Key to success and future perspectives -- Chapter 13. Perfecting experiment design -- Chapter 14. The opportunities and challenges. 330 $aIn 2023, world hunger and food insecurity looms as present as ever. The threat of foodborne illness is also alive and well, as 1 in 10 people fall ill each year from the consumption of contaminated food. Meanwhile, thirty percent of all the food produced on our planet is lost or wasted, due in large part to spoilage. In the face of these realities, as well as those of climate change, population growth, ecosystem degradation and increasing resource scarcity, the dire need for a more sustainable global food system can no longer be ignored. Consumers are not only more invested in sustainability than ever, but also more health conscious. Recent years have thus seen a proliferation of alternative antimicrobial strategies, all aiming to mitigate the risks inherent in developing new production systems while striving for longer-lasting food products. Antimicrobial Strategies in the Food System: Updates, Opportunities, Challenges elucidates the established methods of this rapidly evolving field and introduces cutting-edge technologies such as urban/indoor agriculture. With an emphasis on detailing each step in the chain of food production, the text demonstrates how safety begins with primary production, from agriculture to aquaculture, and remains paramount through to packaging and handling. Developing informed and updated definitions of the terms ?natural? and ?sustainable,? this book addresses the fragilities of the current food system and establishes possibilities for future research and practice. 606 $aFood science 606 $aFood$xMicrobiology 606 $aFood$xSafety measures 606 $aFood$xAnalysis 606 $aFood security 606 $aFood Science 606 $aFood Microbiology 606 $aFood Safety 606 $aFood Analysis 606 $aFood Security 615 0$aFood science. 615 0$aFood$xMicrobiology. 615 0$aFood$xSafety measures. 615 0$aFood$xAnalysis. 615 0$aFood security. 615 14$aFood Science. 615 24$aFood Microbiology. 615 24$aFood Safety. 615 24$aFood Analysis. 615 24$aFood Security. 676 $a641.3 676 $a664 700 $aLi$b Dan$01062654 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911021147503321 996 $aAntimicrobial Strategies in the Food System: Updates, Opportunities, Challenges$94430972 997 $aUNINA