Antimicrobial food packaging / edited by Jorge Barros-Velázquez.

Includes bibliographical references and index.

Online resource; title from PDF title page (EBSCO, viewed January 19, 2016).

Antimicrobial Food Packaging takes an interdisciplinary approach to provide a complete and robust understanding of packaging from some of the most well-known international experts. This practical reference provides basic information and practical applications for the potential uses of various films in food packaging, describes the different types of microbial targets (fungal, bacteria, etc.), and focuses on the applicability of techniques to industry. Tactics on the monitoring of microbial activity that use antimicrobial packaging detection of food borne pathogens, the use of biosensors, and testing antimicrobial susceptibility are also included, along with food safety and good manufacturing practices. The book aims to curtail the development of microbiological contamination of food through anti-microbial packaging to improve the safety in the food supply chain.

Front Cover; Antimicrobial Food Packaging; Copyright; Contents; Contributors; Preface; Chapter 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 Conclusion; References; Chapter 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 E. coli ; 2.2.3 Vibrio.

2.3 Gram-Positive Bacteria2.3.1 Listeria monocytogenes ; 2.3.2 Enterococcus faecalis ; 2.3.3 Clostridium difficile ; References; Chapter 3: Bacterial Contamination in Food Production; 3.1 Introduction; 3.2 Types and Diversity of Bacteria in Food Contamination; 3.3 Molecular Methods for Tracking Bacterial Contamination in Food Production; 3.4 Elimination of Bacterial Contamination in Foods; 3.5 Conclusions and Future Directions; Acknowledgments; References; Chapter 4: Fungal Contamination in Packaged Foods; 4.1 Introduction; 4.2 Films with Antifungal Activities.

4.3 Modified-Atmosphere Packaging4.3.1 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 Conlusions; References; Chapter 5: Viral Contamination of Food; 5.1 Introduction.

5.2 Most Important Foodborne Viruses5.3 Prevalence of Viruses in Food-Results of Some Surveys and Outbreak Occasions; 5.3.1 Viruses in Food-Viruses in Fresh Food; 5.3.2 Viruses in Shellfish and Other Bivalve Mollusks; 5.3.3 Emerging Zoonotic Viruses with Concern for Foodborne Transmission; 5.4 Knowledge Gaps and Future Trends and Expectations; Acknowledgment; References; Chapter 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 Migration6.1.4 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; Chapter 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 Biobased Packaging; 7.2.3 First Group: Polymers from Biomass.

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