Antimicrobial Food Packaging.

Format:

Book

Author/Creator:

Barros-Velazquez, Jorge.

Language:

English

Physical Description:

1 online resource (1983 pages)

Edition:

2nd ed.

Place of Publication:

Chantilly : Elsevier Science & Technology, 2025.

Summary:

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.

Contents:

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

Notes:

Description based on publisher supplied metadata and other sources.

ISBN:

9780323984294

0323984290

OCLC:

1505735773