Preface xix Contributors xxi Part I Active and Atmospheric Packaging 1 1 Selected Techniques to Decontaminate Minimally Processed Vegetables 3 Vicente M. Gomez-Lopez 1.1 Introduction 3 1.2 UV-C light 4 1.3 Pulsed light 6 1.4 Electrolysed oxidizing water 8 1.5 Ozone 11 1.6 Low-temperature blanching 15 2 Active and Intelligent Packaging of Food 23 Istvan Siro 2.1 Introduction 23 2.2 Active scavengers 25 2.3 Active releasers/emitters 29 2.4 Intelligent packaging 37 2.5 Nanotechnology in active and intelligent packaging 39 2.6 Future trends 41 2.7 Further sources of information 42 3 Modified-Atmosphere Storage of Foods 49 Osman Erkmen 3.1 Introduction 49 3.2 Modified atmosphere 50 3.3 Effects of modified gas atmospheres on microorganisms and foods 55 3.4 Application of modified atmospheres for food preservation 60 3.5 Food safety and future outlook 63 3.6 Conclusions 63 4 Effects of Combined Treatments with Modified-Atmosphere Packaging on Shelf-Life Improvement of Food Products 67 Shengmin Lu and Qile Xia 4.1 Introduction 67 4.2 Physical treatments 68 4.3 Chemical treatments 75 4.4 Quality-improving agents 82 4.5 Antibrowning agents 83 4.6 Natural products 84 4.7 Other methods, such as oxygen scavengers and coatings 89 4.8 Biocontrol 90 5 Coating Technology for Food Preservation 111 Chamorn Chawengkijwanich and Phikunthong Kopermsub 5.1 Introduction 111 5.2 Progress in relevant materials and their applications in coating 112 5.3 Progress in coating methodology 118 5.4 Future trends in coating technology 121 5.5 Conclusions 122 Part II Novel Decontamination Techniques 129 6 Biological Materials and Food-Drying Innovations 131 Habib Kocabiyik 6.1 Introduction 131 6.2 Microwave drying 133 6.3 Radio frequency drying 134 6.4 Infrared drying 136 6.5 Refractance windowTM drying 138 7 Atmospheric Freeze Drying 143 Shek Mohammod Atiqure Rahman and Arun S. Mujumdar 7.1 Introduction 143 7.2 Basic principles 144 7.3 Types of atmospheric freeze dryer and application 146 7.4 A novel approach to AFD 149 7.5 Model 156 7.6 Conclusions 158 8 Osmotic Dehydration: Theory, Methodologies, and Applications in Fish, Seafood, and Meat Products 161 Ioannis S. Arvanitoyannis, Agapi Veikou, and Panagiota Panagiotaki 8.1 Introduction 161 8.2 Methods of drying 165 8.3 Some results 168 8.4 Conclusions 186 9 Dehydration of Fruit and Vegetables in Tropical Regions 191 Salim-ur-Rehman and Javaid Aziz Awan 9.1 Introduction 191 9.2 Forms of water 192 9.3 Advantages of dried foods 192 9.4 Drying processes 193 9.5 Dehydration 196 9.6 Evaporation and concentration 200 9.7 Spoilage of dried fruits and vegetables 203 9.8 Merits of dehydration over sun drying 203 9.9 Effects of dehydration on nutritive value of fruits and vegetables 204 9.10 Effects of drying on microorganisms 204 9.11 Effect of drying on enzyme activity 205 9.12 Influence of drying on pigments 205 9.13 Reconstitution test 205 9.14 Drying parameters 208 10 Developments in the Thermal Processing of Food 211 Tareq M. Osaili 10.1 Introduction 211 10.2 Thermal processing 212 10.3 Innovative thermal processing techniques 215 11 Ozone in Food Preservation 231 Bulent Zorlugenc and Feyza Kiroglu Zorlugenc 11.1 Introduction 231 11.2 History 232 11.3 Chemistry 232 11.4 Generation 233 11.5 Antimicrobial effect 234 11.6 Applications 236 11.7 Toxicity and safety of personnel 241 11.8 Conclusion 241 12 Application of High Hydrostatic Pressure Technology for Processing and Preservation of Foods 247 Hudaa Neetoo and Haiqiang Chen 12.1 Introduction 247 12.2 The working principles of high hydrostatic pressure 248 12.3 Microbial inactivation by high hydrostatic pressure 249 12.4 Effect of high pressure on the physical and biochemical characteristics of food systems 251 12.5 Applications of high hydrostatic pressure to specific food commodities 253 12.6 Conclusions 268 13 Pulsed Electric Fields for Food Preservation: An Update on Technological Progress 277 Abdorreza Mohammadi Nafchi, Rajeev Bhat, and Abd Karim Alias 13.1 Introduction 277 13.2 Historical background of pulsed electric fields 278 13.3 Pulsed electric field processing 278 13.4 Mechanisms and factors affecting pulsed electric fields 279 13.5 Pulsed electric field applications in food processing 280 13.6 Nanosecond pulsed electric fields 281 13.7 Impacts of pulsed electric fields on antioxidant features 282 13.8 Effects of pulsed electric fields on solid textures 286 13.9 Starch modification by pulsed electric fields 286 13.10 Conclusions 289 14 Salting Technology in Fish Processing 297 Hulya Turan and Ibrahim Erkoyuncu 14.1 Introduction 297 14.2 Process steps in salting technology 298 14.3 Factors affecting the penetration of salt 304 14.4 Ripening of salted fish 307 14.5 Conclusion 312 15 Hypoxanthine Levels, Chemical Studies and Bacterial Flora of Alternate Frozen/Thawed Market-Simulated Marine Fish Species 315 Olusegun A. Oyelese 15.1 Introduction 315 15.2 Sources of contamination of fish 316 15.3 Fish as a perishable food 316 15.4 Indicators of deterioration in frozen fish 318 15.5 Bacterial food poisoning in seafood 318 15.6 Methods used for assessing deteriorative changes in fish 319 15.7 Study of three marine fish species 323 15.8 Conclusions 328 16 Preservation of Cassava (Manihot esculenta Crantz): A Major Crop to Nourish People Worldwide 331 G.J. Benoit Gnonlonfin, Ambaliou Sanni and Leon Brimer 16.1 Introduction: cassava production and importance 331 16.2 Nutritional value 331 16.3 Cassava utilization 332 16.4 Factors that limit cassava utilization, and its toxicity 333 16.5 Cassava processing 336 16.6 Storage of processed cassava products 339 17 Use of Electron Beams in Food Preservation 343 Rajeev Bhat, Abd Karim Alias and Gopinadhan Paliyath 17.1 Introduction 343 17.2 Food irradiation, source and technology 344 17.3 The food industry and electron-beam irradiation 346 17.4 Electron-beam irradiation and microorganisms 364 17.5 Conclusion and future outlook 365 Part III Modelling 373 18 Treatment of Foods using High Hydrostatic Pressure 375 Sencer Buzrul and Hami Alpas 18.1 Introduction 375 18.2 Pressure and the earth 376 18.3 Main factors characterizing high hydrostatic pressure 376 18.4 Historical perspective 377 18.5 High hydrostatic pressure process and equipment 378 18.6 Commercal high hydrostatic pressure-treated food products around the world 381 18.7 Consumer acceptance of high hydrostatic pressure processing 382 19 Role of Predictive Microbiology in Food Preservation 389 Francisco Noe Arroyo-Lopez, Joaquin Bautista-Gallego and Antonio Garrido-Fernandez 19.1 Microorganisms in foods 389 19.2 Predictive microbiology 391 19.3 Software packages and web applications in predictive microbiology 400 19.4 Applications of predictive microbiology in food preservation 402 20 Factors Affecting the Growth of Microorganisms in Food 405 Siddig Hussein Hamad 20.1 Introduction 405 20.2 Intrinsic factors 406 20.3 Extrinsic factors 417 20.4 Implicit factors 423 20.5 Processing factors 424 20.6 Interaction between factors 425 21 A Whole-Chain Approach to Food Safety Management and Quality Assurance of Fresh Produce 429 Hans Rediers, Inge Hanssen, Matthew S. Krause, Ado Van Assche, Raf De Vis, Rita Moloney and Kris A. Willems 21.1 Introduction: the management of food safety requires a holistic approach 429 21.2 Microbial quality management starts in production 431 21.3 Processing of fresh produce is a key step in quality preservation 433 21.4 Monitoring the entire food supply chain 437 21.5 The improvement of compliance by increasing awareness 442 21.6 Last but not least: consumers 443 21.7 Conclusion 444 Part IV Use of Natural Preservatives 451 22 Food Bioprotection: Lactic Acid Bacteria as Natural Preservatives 453 Graciela Vignolo, Lucila Saavedra, Fernando Sesma, and Raul Raya 22.1 Introduction 453 22.2 Antimicrobial potential of LAB 455 22.3 Bacteriocins 456 22.4 Food applications 458 22.5 Hurdle technology to enhance food safety 468 22.6 Bacteriocins in packaging films 471 22.7 Conclusions 473 23 Bacteriocins: Recent Advances and Opportunities 485 Taoufik Ghrairi, Nawel Chaftar and Khaled Hani 23.1 Introduction 485 23.2 Bacteriocins produced by LAB 486 23.3 Bioprotection against pathogenic bacteria 493 23.4 Bioprotection against spoilage microorganisms 500 23.5 Medical and veterinary potential of LAB bacteriocins 501 23.6 Conclusion 501 24 Application of Botanicals as Natural Preservatives in Food 513 Vibha Gupta and Jagdish Nair 24.1 Introduction 513 24.2 Antibacterials 514 24.3 Antifungals 517 24.4 Antioxidants 518 24.5 Applications 520 24.6 Conclusion 523 25 Tropical Medicinal Plants in Food Processing and Preservation: Potentials and Challenges 531 Afolabi F. Eleyinmi 25.1 Introduction 531 25.2 Some tropical medicinal plants with potential food-processing value 532 25.3 Conclusion 535 26 Essential Oils and Other Plant Extracts as Food Preservatives 539 Thierry Regnier, Sandra Combrinck and Wilma Du Plooy 26.1 Background 539 26.2 Secondary metabolites of plants 542 26.3 Modes of action of essential oils and plant extracts 544 26.4 Specific applications of plant extracts in the food industry 545 26.5 Medicinal plants and the regulations governing the use of botanical biocides 564 26.6 Future perspectives 568 26.7 Conclusions 569 27 Plant-Based Products as Control Agents of Stored-Product Insect Pests in the Tropics 581 Joshua O. Ogendo, Arop L. Deng, Rhoda J. Birech and Philip K. Bett 27.1 Introduction 581 27.2 Common insect pests of stored food grains in the tropics 583 27.3 Advances in stored-product insect pest control in the tropics 590 27.4 Advances in development of botanical pesticides in the tropics 592 27.5 Prospects of botanical pesticides 597 28 Preservation of Plant and Animal Foods: An Overview 603 Gabriel O. Adegoke and Abiodun A. Olapade 28.1 Introduction: definition and principles 603 28.2 Food preservation methods 603 28.3 Conclusion 609 References 609 Index 613 Preface xix Contributors xxi Part I Active and Atmospheric Packaging 1 1 Selected Techniques to Decontaminate Minimally Processed Vegetables 3 Vicente M. Gómez-López 1.1 Introduction 3 1.2 UV-C light 4 1.2.1 Definition 4 1.2.2 Inactivation mechanism 4 1.2.3 Effect on microbial populations 4 1.2.4 Effect on sensory attributes 5 1.2.5 Effects on the nutritional and phytochemical composition of MPV 5 1.3 Pulsed light 6 1.3.1 Definition 6 1.3.2 Inactivation mechanism 6 1.3.3 Effect on microbial populations 7 1.3.4 Effect on sensory attributes 8 1.3.5 Effects on the nutritional and phytochemical composition of MPV 8 1.4 Electrolysed oxidizing water 8 1.4.1 Definition 8 1.4.2 Inactivation mechanism 9 1.4.3 Effect on microbial populations 9 1.4.4 Effect on sensory quality 11 1.4.5 Effects on the nutritional and phytochemical composition of MPV 11 1.5 Ozone 11 1.5.1 Definition 11 1.5.2 Inactivation mechanism 12 1.5.3 Ozonated water 12 1.5.4 Gaseous ozone 14 1.5.5 Effects on the nutritional and phytochemical composition of MPV 15 1.6 Low-temperature blanching 15 1.6.1 Definition 15 1.6.2 Effect on microbial populations 15 1.6.3 Effects on sensory quality 16 1.6.4 Effects on the nutritional and phytochemical composition of MPV 16 References 16 2 Active and Intelligent Packaging of Food 23 Istvan Siró 2.1 Introduction 23 2.2 Active scavengers 25 2.2.1 Oxygen scavengers 25 2.2.2 Ethylene scavengers 26 2.2.3 Carbon dioxide scavengers 27 2.2.4 Moisture regulators 28 2.2.5 Aroma scavengers/absorbers 28 2.3 Active releasers/emitters 29 2.3.1 Antimicrobial packaging 29 2.3.2 Antimicrobial substances 29 2.3.3 Development of antimicrobial packaging 33 2.3.4 Antioxidative packaging 34 2.3.5 Other releasers/emitters 35 2.3.6 Controlled release of active compounds 35 2.4 Intelligent packaging 37 2.4.1 Gas indicators and sensors 37 2.4.2 Time-temperature indicators 38 2.4.3 Freshness/spoilage indicators 38 2.4.4 Biosensors/Nanosensors 39 2.4.5 Radio frequency identification 39 2.5 Nanotechnology in active and intelligent packaging 39 2.6 Future trends 41 2.7 Further sources of information 42 References 42 3 Modified-Atmosphere Storage of Foods 49 Osman Erkmen 3.1 Introduction 49 3.2 Modified atmosphere 50 3.2.1 Types of modified-atmosphere techniques 50 3.2.2 Gases used for modification of atmosphere 54 3.3 Effects of modified gas atmospheres on microorganisms and foods 55 3.3.1 Mechanism of effects 55 3.3.2 Effects of modified atmosphere on spoilage microorganisms 57 3.3.3 Effects of modified atmosphere on microorganisms that cause food poisoning 57 3.4 Application of modified atmospheres for food preservation 60 3.4.1 Meat and meat products 60 3.4.2 Seafoods 61 3.4.3 Dairy products 61 3.4.4 Bakery products 61 3.4.5 Dried food products 62 3.4.6 Fruits and vegetables 62 3.5 Food safety and future outlook 63 3.6 Conclusions 63 References 64 4 Effects of Combined Treatments with Modified-Atmosphere Packaging on Shelf-Life Improvement of Food Products 67 Shengmin Lu and Qile Xia 4.1 Introduction 67 4.2 Physical treatments 68 4.2.1 Low temperature 68 4.2.2 High pressure 70 4.2.3 Radiation 72 4.2.4 Heat treatment 73 4.2.5 Films 74 4.3 Chemical treatments 75 4.3.1 Chemical sanitizers and preservatives 75 4.4 Quality-improving agents 82 4.5 Antibrowning agents 83 4.6 Natural products 84 4.7 Other methods, such as oxygen scavengers and coatings 89 4.8 Biocontrol 90 4.8.1 Bacterial antagonists 90 4.8.2 Yeast antagonists 92 References 96 5 Coating Technology for Food Preservation 111 Chamorn Chawengkijwanich and Phikunthong Kopermsub 5.1 Introduction 111 5.2 Progress in relevant materials and their applications in coating 112 5.2.1 Active agents for coating 112 5.2.2 Controlled release of active agents 114 5.2.3 Multifunctional surface-coating materials 117 5.2.4 Nutraceutical coatings 118 5.3 Progress in coating methodology 118 5.4 Future trends in coating technology 121 5.5 Conclusions 122 References 123 Part II Novel Decontamination Techniques 129 6 Biological Materials and Food-Drying Innovations 131 Habib Kocabıyık 6.1 Introduction 131 6.2 Microwave drying 133 6.3 Radio frequency drying 134 6.4 Infrared drying 136 6.5 Refractance window TM drying 138 References 139 7 Atmospheric Freeze Drying 143 Shek Mohammod Atiqure Rahman and Arun S. Mujumdar 7.1 Introduction 143 7.2 Basic principles 144 7.3 Types of atmospheric freeze dryer and application 146 7.3.1 Fluid-bed freeze drying 146 7.3.2 Tunnel freeze drying 146 7.3.3 Atmospheric spray-freeze drying 147 7.3.4 Heat-pump technology 148 7.4 A novel approach to AFD 149 7.4.1 Experimental results 150 7.5 Model 156 7.5.1 Assumptions 156 7.5.2 Governing equations 157 7.6 Conclusions 158 References 159 8 Osmotic Dehydration: Theory, Methodologies, and Applications in Fish, Seafood, and Meat Products 161 Ioannis S. Arvanitoyannis, Agapi Veikou, and Panagiota Panagiotaki 8.1 Introduction 161 8.1.1 Determination of physical characteristics 163 8.2 Methods of drying 165 8.2.1 Sun drying/solar drying 165 8.2.2 Air and contact drying under atmospheric pressure 165 8.2.3 Freeze drying 165 8.2.4 Osmotic dehydration 166 8.2.5 Vacuum osmotic dehydration 166 8.2.6 Vacuum impregnation 166 8.2.7 Pulse VOD 167 8.2.8 Traditional meat smoking 167 8.2.9 Meat treatments by soaking 167 8.3 Some results 168 8.4 Conclusions 186 References 188 9 Dehydration of Fruit and Vegetables in Tropical Regions 191 Salim-ur-Rehman and Javaid Aziz Awan 9.1 Introduction 191 9.2 Forms of water 192 9.2.1 Role of water in food 192 9.3 Advantages of dried foods 192 9.4 Drying processes 193 9.4.1 Sun drying/solar drying of fruit and vegetables 193 9.4.2 Solar driers 194 9.4.3 Drying under shade 195 9.4.4 Osmotic drying 195 9.5 Dehydration 196 9.5.1 Drying conditions 196 9.5.2 Factors affecting evaporation of water from food surfaces 196 9.5.3 Types of dehydrator 197 9.6 Evaporation and concentration 200 9.6.1 Freeze drying 201 9.6.2 Dehydro-freezing 201 9.6.3 Intermediate-moisture food technology 202 9.7 Spoilage of dried fruits and vegetables 203 9.8 Merits of dehydration over sun drying 203 9.9 Effects of dehydration on nutritive value of fruits and vegetables 204 9.10 Effects of drying on microorganisms 204 9.11 Effect of drying on enzyme activity 205 9.12 Influence of drying on pigments 205 9.13 Reconstitution test 205 9.14 Drying parameters 208 References 208 10 Developments in the Thermal Processing of Food 211 Tareq M. Osaili 10.1 Introduction 211 10.2 Thermal processing 212 10.2.1 Thermal inactivation kinetics 212 10.2.2 Process lethality of thermal process 213 10.2.3 Requirement of thermal process 214 10.2.4 Process verification/validation 214 10.3 Innovative thermal processing techniques 215 10.3.1 Indirect electroheating techniques: radio frequency and microwave 215 10.3.2 Direct electroheating techniques: ohmic heating 224 References 227 11 Ozone in Food Preservation 231 Bülent Zorlugenç and Feyza Kıroğllu Zorlugenç 11.1 Introduction 231 11.2 History 232 11.3 Chemistry 232 11.3.1 Solubility 233 11.3.2 Stability 233 11.3.3 Reactivity 233 11.4 Generation 233 11.5 Antimicrobial effect 234 11.5.1 Inactivation spectrum 235 11.5.2 Influencing factors 236 11.6 Applications 236 11.6.1 Red meat 236 11.6.2 Poultry 237 11.6.3 Seafood 237 11.6.4 Fruit and vegetables 238 11.6.5 Cereals 239 11.6.6 Pesticides 239 11.6.7 Mycotoxins 240 11.6.8 Food-processing equipment 240 11.7 Toxicity and safety of personnel 241 11.8 Conclusion 241 References 242 12 Application of High Hydrostatic Pressure Technology for Processing and Preservation of Foods 247 Hudaa Neetoo and Haiqiang Chen 12.1 Introduction 247 12.2 The working principles of high hydrostatic pressure 248 12.3 Microbial inactivation by high hydrostatic pressure 249 12.3.1 Effect of high pressure on bacterial cell membrane 249 12.3.2 Effect of high pressure on bacterial cell morphology 249 12.3.3 Effect of high pressure on biochemical and enzymatic processes in microorganisms 251 12.4 Effect of high pressure on the physical and biochemical characteristics of food systems 251 12.5 Applications of high hydrostatic pressure to specific food commodities 253 12.5.1 Effect of high hydrostatic pressure on muscle foods 254 12.5.2 Effect of high hydrostatic pressure processing on fishery products 257 12.5.3 Effect of high hydrostatic pressure processing on milk and dairy products 259 12.5.4 Effect of high hydrostatic pressure on eggs and egg products 262 12.5.5 Effect of high hydrostatic pressure on fruit and vegetable products 264 12.6 Conclusions 268 References 268 13 Pulsed Electric Fields for Food Preservation: An Update on Technological Progress 277 Abdorreza Mohammadi Nafchi, Rajeev Bhat, and Abd Karim Alias 13.1 Introduction 277 13.2 Historical background of pulsed electric fields 278 13.3 Pulsed electric field processing 278 13.4 Mechanisms and factors affecting pulsed electric fields 279 13.4.1 Increase in transmembrane potential 279 13.4.2 Pore-initiation stage 279 13.4.3 Evolution of the pore population 280 13.4.4 Pore resealing or cell death 280 13.5 Pulsed electric field applications in food processing 280 13.6 Nanosecond pulsed electric fields 281 13.7 Impacts of pulsed electric fields on antioxidant features 282 13.7.1 Antioxidants and vitamin c 282 13.7.2 Carotenoids and vitamin A 285 13.8 Effects of pulsed electric fields on solid textures 286 13.9 Starch modification by pulsed electric fields 286 13.10 Conclusions 289 References 289 14 Salting Technology in Fish Processing 297 Hűllya Turan and Ibrahim Erkoyuncu 14.1 Introduction 297 14.1.1 Purpose and principles of salting 297 14.2 Process steps in salting technology 298 14.2.1 Salt quality 298 14.2.2 Fish preparation 299 14.2.3 Salting methods 299 14.2.4 Additives used in the salting process 304 14.3 Factors affecting the penetration of salt 304 14.3.1 Salting method 304 14.3.2 Salt concentration 304 14.3.3 Salt quality 304 14.3.4 Fish freshness 305 14.3.5 Amount of fat 306 14.3.6 Size of the fish 306 14.3.7 Temperature 306 14.4 Ripening of salted fish 307 14.4.1 Storage of salted fish 308 14.4.2 Undesirable changes in salted products 309 14.5 Conclusion 312 References 312 15 Hypoxanthine Levels, Chemical Studies and Bacterial Flora of Alternate Frozen/Thawed Market-Simulated Marine Fish Species 315 Olusegun A. Oyelese 15.1 Introduction 315 15.2 Sources of contamination of fish 316 15.3 Fish as a perishable food 316 15.3.1 Autolytic spoilage 317 15.3.2 Microbiological spoilage 317 15.4 Indicators of deterioration in frozen fish 318 15.5 Bacterial food poisoning in seafood 318 15.6 Methods used for assessing deteriorative changes in fish 319 15.6.1 Organoleptic or sensory assessment 320 15.6.2 Chemical assessment 320 15.6.3 Bacteriological assessment (microbiological analysis) 322 15.7 Study of three marine fish species 323 15.7.1 Proximate composition of marine fish samples 323 15.7.2 Results of bacteriological assessment 324 15.8 Conclusions 328 References 328 16 Preservation of Cassava (Manihot esculenta Crantz): A Major Crop to Nourish People Worldwide 331 G.J. Benoit Gnonlonfin, Ambaliou Sanni and Leon Brimer 16.1 Introduction: cassava production and importance 331 16.2 Nutritional value 331 16.3 Cassava utilization 332 16.4 Factors that limit cassava utilization, and its toxicity 333 16.5 Cassava processing 336 16.5.1 Description of some cassava-based products 336 16.6 Storage of processed cassava products 339 References 339 17 Use of Electron Beams in Food Preservation 343 Rajeev Bhat, Abd Karim Alias and Gopinadhan Paliyath 17.1 Introduction 343 17.2 Food irradiation, source and technology 344 17.3 The food industry and electron-beam irradiation 346 17.3.1 Fruits and vegetables 346 17.3.2 Cereals, legumes and seeds 360 17.3.3 Poultry, meat and seafood 362 17.4 Electron-beam irradiation and microorganisms 364 17.5 Conclusion and future outlook 365 References 366 Part III Modelling 373 18 Treatment of Foods using High Hydrostatic Pressure 375 Sencer Buzrul and Hami Alpas 18.1 Introduction 375 18.2 Pressure and the earth 376 18.3 Main factors characterizing high hydrostatic pressure 376 18.3.1 Energy 376 18.3.2 Densification effect 377 18.3.3 Isostatic (Pascal) principle 377 18.4 Historical perspective 377 18.5 High hydrostatic pressure process and equipment 378 18.6 Commercal high hydrostatic pressure-treated food products around the world 381 18.6.1 Meat products 381 18.6.2 Seafood and fish products 382 18.6.3 Vegetable products 382 18.6.4 Juices and beverages 382 18.7 Consumer acceptance of high hydrostatic pressure processing 382 References 385 19 Role of Predictive Microbiology in Food Preservation 389 Francisco Noé Arroyo-López, Joaquín Bautista-Gallego and Antonio Garrido-Fernández 19.1 Microorganisms in foods 389 19.1.1 Why is it necessary to control microbial growth in foods? 389 19.1.2 Main factors affecting microbial growth and survival in food ecosystems 390 19.2 Predictive microbiology 391 19.2.1 Origin and concept 391 19.2.2 The modelling process 392 19.3 Software packages and web applications in predictive microbiology 400 19.4 Applications of predictive microbiology in food preservation 402 References 402 20 Factors Affecting the Growth of Microorganisms in Food 405 Siddig Hussein Hamad 20.1 Introduction 405 20.2 Intrinsic factors 406 20.2.1 Water activity 406 20.2.2 pH value 409 20.2.3 Nutrient content 412 20.2.4 Antimicrobial substances and mechanical barriers to microbial invasion 413 20.2.5 Redox potential 416 20.3 Extrinsic factors 417 20.3.1 Impact of storage temperature 417 20.3.2 Impact of storage atmosphere of the food 421 20.4 Implicit factors 423 20.4.1 Antagonism 423 20.4.2 Synergism 424 20.5 Processing factors 424 20.6 Interaction between factors 425 References 426 21 A Whole-Chain Approach to Food Safety Management and Quality Assurance of Fresh Produce 429 Hans Rediers, Inge Hanssen, Matthew S. Krause, Ado Van Assche, Raf De Vis, Rita Moloney and Kris A. Willems 21.1 Introduction: the management of food safety requires a holistic approach 429 21.2 Microbial quality management starts in production 431 21.3 Processing of fresh produce is a key step in quality preservation 433 21.3.1 Hand hygiene 433 21.3.2 The use of at-line microbial monitoring in food processing 434 21.4 Monitoring the entire food supply chain 437 21.4.1 Temperature management in the cold chain 437 21.4.2 Construction of a microbiological database as a tool for process control 441 21.5 The improvement of compliance by increasing awareness 442 21.6 Last but not least: consumers 443 21.7 Conclusion 444 References 445 Part IV Use of Natural Preservatives 451 22 Food Bioprotection: Lactic Acid Bacteria as Natural Preservatives 453 Graciela Vignolo, Lucila Saavedra, Fernando Sesma, and Raúl Raya 22.1 Introduction 453 22.2 Antimicrobial potential of LAB 455 22.3 Bacteriocins 456 22.3.1 Biosynthetic pathways 457 22.4 Food applications 458 22.4.1 Bioprotection of meat, poultry, and seafood products 459 22.4.2 Bioprotection of dairy products 463 22.4.3 Bioprotection of vegetable products 464 22.5 Hurdle technology to enhance food safety 468 22.6 Bacteriocins in packaging films 471 22.7 Conclusions 473 References 474 23 Bacteriocins: Recent Advances and Opportunities 485 Taoufik Ghrairi, Nawel Chaftar and Khaled Hani 23.1 Introduction 485 23.2 Bacteriocins produced by LAB 486 23.2.1 Detection 486 23.2.2 Classification 486 23.2.3 Mechanisms of action 491 23.2.4 Genetic organization and regulation 492 23.2.5 Immunity 493 23.3 Bioprotection against pathogenic bacteria 493 23.3.1 Biocontrol of Listeria monocytogenes 493 23.3.2 Biocontrol of Clostridium botulinum and Clostridium perfringens 497 23.3.3 Biocontrol of Staphylococcus aureus 498 23.3.4 Biocontrol of Gram-negative bacteria 498 23.4 Bioprotection against spoilage microorganisms 500 23.4.1 Biocontrol of Bacillus spp. 500 23.4.2 Biocontrol of yeasts and moulds 500 23.5 Medical and veterinary potential of LAB bacteriocins 501 23.6 Conclusion 501 References 502 24 Application of Botanicals as Natural Preservatives in Food 513 Vibha Gupta and Jagdish Nair 24.1 Introduction 513 24.2 Antibacterials 514 24.2.1 Spices and their essential oils 514 24.2.2 Allium species 515 24.2.3 Citrus fruits 516 24.2.4 Cruciferae family 516 24.3 Antifungals 517 24.4 Antioxidants 518 24.4.1 Cereals and legumes 519 24.4.2 Fruits 519 24.4.3 Herbs and spices 519 24.5 Applications 520 24.5.1 Meat products 521 24.5.2 Dairy products 521 24.5.3 Vegetables and fruits 522 24.5.4 Synergistic effects 522 24.6 Conclusion 523 References 524 25 Tropical Medicinal Plants in Food Processing and Preservation: Potentials and Challenges 531 Afolabi F. Eleyinmi 25.1 Introduction 531 25.2 Some tropical medicinal plants with potential food-processing value 532 25.2.1 Ageratum conyzoides 532 25.2.2 Cymbopogon citratus (lemongrass) 532 25.2.3 Chromolaena odorata (Siam weed) 533 25.2.4 Garcinia kola (bitter kola) 533 25.2.5 Vernonia amygdalina (bitter leaf) 534 25.2.6 Allium sativum L. (garlic) 534 25.2.7 Gongronema latifolium 534 25.2.8 Draceana mannii 534 25.2.9 Salvia officinalis 535 25.3 Conclusion 535 References 535 26 Essential Oils and Other Plant Extracts as Food Preservatives 539 Thierry Regnier, Sandra Combrinck and Wilma Du Plooy 26.1 Background 539 26.2 Secondary metabolites of plants 542 26.2.1 Essential oils 542 26.2.2 Non-volatile secondary metabolites 543 26.3 Modes of action of essential oils and plant extracts 544 26.4 Specific applications of plant extracts in the food industry 545 26.4.1 Fruits 546 26.4.2 Vegetables, legumes and grains 558 26.4.3 Seaweed 559 26.4.4 Fish and meat 563 26.5 Medicinal plants and the regulations governing the use of botanical biocides 564 26.6 Future perspectives 568 26.7 Conclusions 569 References 569 27 Plant-Based Products as Control Agents of Stored-Product Insect Pests in the Tropics 581 Joshua O. Ogendo, Arop L. Deng, Rhoda J. Birech and Philip K. Bett 27.1 Introduction 581 27.2 Common insect pests of stored food grains in the tropics 583 27.2.1 Primary insect pests of stored cereals 583 27.2.2 Primary insect pests of pulses 586 27.2.3 Secondary insect pests of stored cereals and pulses 588 27.3 Advances in stored-product insect pest control in the tropics 590 27.3.1 Cultural control 590 27.3.2 Monitoring of pest populations 590 27.3.3 Grain moisture content control 590 27.3.4 Biological control 591 27.3.5 Synthetic chemical control 591 27.4 Advances in development of botanical pesticides in the tropics 592 27.4.1 Botanical insecticides 592 27.4.2 Essential oils 593 27.4.3 Case studies on control of stored-grain insect pests using essential oils 595 27.5 Prospects of botanical pesticides 597 References 597 28 Preservation of Plant and Animal Foods: An Overview 603 Gabriel O. Adegoke and Abiodun A. Olapade 28.1 Introduction: definition and principles 603 28.2 Food preservation methods 603 28.2.1 Precooling 605 28.2.2 Canning 605 28.2.3 Drying and dehydration 606 28.2.4 Packaging methods 606 28.2.5 Antimicrobial-packaging technology 607 28.2.6 Smoking 607 28.2.7 Chemical preservatives/food additives 607 28.2.8 Shelf-life extension using additives of plant origin 608 28.2.9 Food irradiation 608 28.2.10 High-pressure food processing 608 28.2.11 Modified gas atmosphere 608 28.3 Conclusion 609 References 609 Index 613  

Food preservation is of high priority for both consumers and producers, but this multifaceted issue creates significant challenges. Consumers place increasing value upon food that is fresh, natural, and as healthy as possible, with minimal additives or processing – however, they still expect the convenience of a long shelf life. Producers, meanwhile, are under pressure to meet customer expectations in terms of quality and price, while also maintaining efficiency and profitability all along the supply chain. But the challenges of storage and long distance transportation of fresh food remain: if perishability is high, the food must reach the end user in a short time. Finding suitable preservation methods for each individual commodity, which are both effective and acceptable to consumers, is therefore of prime importance. Progress in Food Preservation provides an in-depth evaluation of the recent advances in the science and technology of food preservation. With chapters written by experts in the field, the book provides a complete approach to new food preservation technologies, as applied to various food systems. Covering active and atmospheric packaging, novel decontamination techniques, theoretical modeling for food preservation, and the use of natural preservatives, this is a comprehensive and authoritative treatment of a vital subject. The book is directed at food scientists and engineers working in food manufacturing and research environments. Food safety experts and policy makers will find it an invaluable reference source on the latest techniques in food preservation, while manufacturers and producers will gain practical guidance from its innovative contents. It will also be of interest to advanced students of food science and technology, and to teachers and researchers in institutions around the world.