Antimicrobial Food Packaging

• Autore: Barros-Velazquez Jorge
• Pubblicazione: Chantilly : , : Elsevier Science & Technology, , 2025; ©2025
• Edizione: 2nd ed.
• Descrizione fisica: 1 online resource (1983 pages)
• Disciplina: 664.09
• 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.
• Titolo autorizzato: Antimicrobial Food Packaging
• ISBN: 9780323984294; 0323984290
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9911034968303321
• Lo trovi qui: Univ. Federico II