Chapter 1: The Nature and Extent of Foodborne Disease
- Abstract
- 1.1 Introduction
- 1.2 Regulation and Directives: United States and European Union
- 1.3 Estimates of Major Food Pathogens
- 1.4 Conclusion
Chapter 2: Resistant and Emergent Pathogens in Food Products
- Abstract
- 2.1 Introduction
- 2.2 Fermentative, Facultative Anaerobic Gram-Negative Bacilli
- 2.3 Gram-Positive Bacteria
Chapter 3: Bacterial Contamination in Food Production
- Abstract
- Acknowledgments
- 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
Chapter 4: Fungal Contamination in Packaged Foods
- Abstract
- 4.1 Introduction
- 4.2 Films with Antifungal Activities
- 4.3 Modified-Atmosphere Packaging
- 4.4 Conclusions
Chapter 5: Viral Contamination of Food
- Abstract
- Acknowledgment
- 5.1 Introduction
- 5.2 Most Important Foodborne Viruses
- 5.3 Prevalence of Viruses in Food—Results of Some Surveys and Outbreak Occasions
- 5.4 Knowledge Gaps and Future Trends and Expectations
Chapter 6: The Downside of Antimicrobial Packaging: Migration of Packaging Elements into Food
- Abstract
- 6.1 Migration in Antimicrobial Packaging
- 6.2 Dealing with Migration
- 6.3 Migration of Compounds Other than Antimicrobials
Chapter 7: Packaging Material in the Food Industry
- Abstract
- 7.1 Introduction
- 7.2 General Information on Food Packaging Materials
- 7.3 Polymer Nanocomposites for Packaging Application
- 7.4 Special Packaging Application
- 7.5 Conclusions
Chapter 8: Effect of Packaging Systems on the Inactivation of Microbiological Agents
- Abstract
- Acknowledgments
- 8.1 Introduction
- 8.2 Antimicrobial Packaging Films
- 8.3 Antimicrobial Packaging Substances
- 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
Chapter 9: Antimicrobial Susceptibility Testing of Foodborne Bacteria Related to National and International Resistance-Monitoring Programs
- Abstract
- 9.1 Introduction
- 9.2 Susceptibility Testing Methodology
- 9.3 Overview on Current Programs
- 9.4 Interpretation of Data
- 9.5 EASSA Examples
- 9.6 Concluding Comments
Chapter 10: Food Safety: Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedures (SSOP), Hazard Analysis and Critical Control Point (HACCP)
- Abstract
- 10.1 Introduction
- 10.2 Prerequisite Programs
- 10.3 Hazard Analysis and Critical Control Point System
- 10.4 Successful HACCP Implementation
Chapter 11: Control of Microbial Activity Using Antimicrobial Packaging
- Abstract
- 11.1 Introduction
- 11.2 Substances Used in the Antimicrobial Packaging Development
- 11.3 Foodborne Pathogens Controlled by Antimicrobial Packaging
- 11.4 Food Spoilage Microorganisms Controlled by Antimicrobial Packaging
Chapter 12: Detection of Foodborne Pathogens Using Biosensors
- Abstract
- 12.1 Foodborne Pathogens
- 12.2 Salmonellosis
- 12.3 Current Gold Standards in Pathogen Detection
- 12.4 Problems with Real Samples
- 12.5 Lab-on-a-Chip for Pathogen Detection
- 12.6 Lab-on-a-Chip Biosensors for Pathogen Detection Biosensor
- 12.7 Extraction and Elution of Nucleic Acids
- 12.8 Paper Microfluidics for Pathogen Detection
- 12.9 Future Directions
Chapter 13: Detection of Foodborne Pathogens Using DNA Arrays
- Abstract
- 13.1 Introduction
- 13.2 Traditional Arrays
- 13.3 Integrated Array Devices
- 13.4 Concluding Remarks and Future Trends
Chapter 14: Detection of Foodborne Pathogens Using Nanoparticles. Advantages and Trends
- Abstract
- 14.1 Introduction
- 14.2 Nanotechnology and its Contribution to Foodborne Pathogen Detection
- 14.3 Integration of Nanomaterial-Based Sensors for Pathogen Detection in Food Packaging Systems
Chapter 15: Detection of Foodborne Pathogens Using MALDI-TOF Mass Spectrometry
- Abstract
- 15.1 Introduction
- 15.2 Principles of MALDI-TOF MS for Bacterial Identification
- 15.3 Foodborne Pathogen Detection by MALDI-TOF MS Fingerprinting
- 15.4 Future Trends
Chapter 16: Industrial Applications: Regulatory Issues and Life Cycle Assessment of Food Packaging
- Abstract
- 16.1 Main Characteristics of Antimicrobial Packaging
- 16.2 Global Market and Applications
- 16.3 The United States' and Europe's Approach to Antimicrobial Food Packaging
- 16.4 European Legislation on FCM (Regulation 1935/2004/EC) and A&I Packaging (Regulation 450/2009/EC)
- 16.5 Safety Issues and Compliance
- 16.6 Environmental Assessment of Food Packaging: Reasons, Relevance, and Methods
- 16.7 Life Cycle Assessment of Food Packaging
Chapter 17: Antimicrobial Packaging for Meat Products
- Abstract
- 17.1 Introduction
- 17.2 Spoilage or Pathogenic Microorganisms in Meat
- 17.3 Monitoring Techniques for Detecting the Microbial Quality and Spoilage in Meat
- 17.4 Action Mode of AM Packaging in Meat Products
- 17.5 Types and Applications of AM Packaging Applied to Meat Products
- 17.6 Combination of AM Packaging with Other Packaging Techniques
- 17.7 Commercial Applications
- 17.8 Conclusions
Chapter 18: Antimicrobial Packaging for Fresh and Minimally Processed Fruits and Vegetables
- Abstract
- 18.1 Introduction
- 18.2 Antimicrobial Substances
- 18.3 Antimicrobial Packaging for Fresh and Minimally Processed Produce
- 18.4 Future Perspectives in Antimicrobial Packaging for Fresh and Minimally Processed Fruits and Vegetables
- 18.5 Conclusions
Chapter 19: Antimicrobial Packaging for Poultry
- Abstract
- 19.1 Introduction
- 19.2 Antimicrobial Packaging
- 19.3 Antimicrobial Packaging Materials
- 19.4 Antimicrobial Agents Used in Food Packaging Materials
- 19.5 Active and Intelligent Packaging
- 19.6 Effects of Packaging Systems on Poultry Meat Quality
- 19.7 Conclusion and Future Directions
Chapter 20: Antimicrobial Packaging for Seafood
- Abstract
- Acknowledgments
- 20.1 Introduction
- 20.2 Elaboration of Films and Coatings
- 20.3 Biopolymers Used in the Formulation of Films and Coatings for the Preservation of Aquatic Products
- 20.4 Antimicrobials Incorporated in the Formulation of Films and Coatings for the Preservation of Aquatic Products
- 20.5 Interactions Between Biopolymers and Antimicrobials: Their Effects on the Functionality of Films and Coatings
- 20.6 Uses of Films and Coatings for the Preservation of Aquatic Products
- 20.7 Conclusions and Future Perpectives
Chapter 21: Antimicrobial Packaging of Beverages
- Abstract
- 21.1 Active Packaging of Beverages
- 21.2 Physical Techniques for Cold Pasteurization of Packaged Beverages
Chapter 22: Antimicrobial Active Packaging Systems Based on EVOH Copolymers
- Abstract
- 22.1 Introduction
- 22.2 Antimicrobial Active Packages
- 22.3 Ethylene-Vinyl Alcohol Copolymers
- 22.4 Active Materials Based on EVOH Copolymers for the Control of Food Microorganisms
Chapter 23: Ethyl Lauroyl Arginate (LAE): Antimicrobial Activity and Applications in Food Systems
- Abstract
- 23.1 Manufacturing and Physical-Chemical Properties
- 23.2 Metabolism and Toxicological Data on LAE
- 23.3 Antimicrobial Activity
- 23.4 The Role of LAE in Food Systems
Chapter 24: Ethyl Lauroyl Arginate (LAE): Usage and Potential in Antimicrobial Packaging
- Abstract
- 24.1 Introduction
- 24.2 Legal Aspects of the Use of LAE
- 24.3 Antimicrobial Activity of LAE
- 24.4 LAE as Surfactant in Food Emulsion
- 24.5 Antibacterial Activity of LAE in Food Systems
- 24.6 Antibacterial Activity of LAE in Active Food Packaging
Chapter 25: Volatile Compounds Usage in Active Packaging Systems
- Abstract
- 25.1 Introduction
- 25.2 Active Packaging with Volatile Compounds in Sachets, Pads, Gauze, or Filter Paper
- 25.3 Active Packaging with Volatile Compounds Incorporated Into the Polymeric Film
- 25.4 Active Packaging with Volatile Compounds Coated on the Film Surface
Chapter 26: Carvacrol-Based Films: Usage and Potential in Antimicrobial Packaging
- Abstract
- Acknowledgments
- 26.1 Introduction
- 26.2 Antimicrobial Active Packaging
- 26.3 Antimicrobial Activity of Carvacrol and Use in Packaging Materials
- 26.4 Edible Polymer Films
- 26.5 Legislative Issues
- 26.6 Concluding Remarks
Chapter 27: Gelatin-Based Nanocomposite Films: Potential Use in Antimicrobial Active Packaging
- Abstract
- Acknowledgments
- 27.1 Introduction
- 27.2 Gelatin
- 27.3 Gelatin-Based Nanocomposite Film
- 27.4 Applications of Gelatin-Based Nanocomposite Films
- 27.5 Conclusions
Chapter 28: Smart Nanohydrogels for Controlled Release of Food Preservatives
- Abstract
- Acknowledgments
- 28.1 Introduction
- 28.2 Active and Smart Packaging
- 28.3 Food Nanotechnology
- 28.4 Smart Nanohydrogels as Food Packaging
Chapter 29: Antimicrobial Food Packaging Based on Biodegradable Materials
- Abstract
- 29.1 Introduction
- 29.2 AM Packaging Systems
- 29.3 Biodegradable Packaging Materials
- 29.4 Natural Biopolymers
- 29.5 Biopolymers Produced by Microorganisms
- 29.6 Concluding Remarks
Chapter 30: Pullulan: A Suitable Biopolymer for Antimicrobial Food Packaging Applications
- Abstract
- 30.1 Introduction
- 30.2 Properties and Characteristics of Pullulan
- 30.3 Unique Physiochemical Features of Pullulan-Based Films and Coatings
- 30.4 Pullulan-Based Coatings and Films with Potential Applications for Food Packaging: Research Studies
- 30.5 Existing Applications for Pullulan in the Food and Pharmaceutical Industry
- 30.6 Future Trends, Opportunities, and Challenges
- 30.7 Conclusions
Chapter 31: Use of Metal Nanoparticles for Active Packaging Applications
- Abstract
- 31.1 Introduction
- 31.2 Copper Nanoparticles
- 31.3 Gold Nanoparticles
- 31.4 Silver Nanoparticles
- 31.5 Zinc and Magnesium Oxide Nanoparticles
- 31.6 Titanium Dioxide Nanoparticles
Chapter 32: Silver-Based Antibacterial and Virucide Biopolymers: Usage and Potential in Antimicrobial Packaging
- Abstract
- Acknowledgments
- 32.1 Biopolymers in Food Packaging
- 32.2 Active Packaging
- 32.3 Silver as Antimicrobial Agent
- 32.4 Regulatory Issues
- 32.5 Silver-Based Antibacterial Biopolymers
- 32.6 Virucide Activity of Silver Based Polymers
- 32.7 Conclusions and Future Perspectives
Chapter 33: Antimicrobial Food Packaging Incorporated with Triclosan: Potential Uses and Restrictions
- Abstract
- Acknowledgments
- 33.1 Introduction
- 33.2 Main Characteristics and Mechanism of Action
- 33.3 Active Food Packaging Incorporated with Triclosan
- 33.4 Safety Issues and Legislation
- 33.5 Conclusion
Chapter 34: Zinc Oxide Nanoparticles for Food Packaging Applications
- Abstract
- Acknowledgments
- 34.1 Introduction
- 34.2 Antimicrobial Properties of ZnO Nanoparticles
- 34.3 ZnO for Food Packaging Applications
- 34.4 Safety Aspects
- 34.5 Final Considerations
Chapter 35: Antimicrobial Spices: Use in Antimicrobial Packaging
- Abstract
- 35.1 Spices: Introduction, History, and Background
- 35.2 Major Spice and Herb Antimicrobials
- 35.3 Chemical Components Present in the Spices
- 35.4 Uses of Plant Antimicrobials
- 35.5 Mode of Action
- 35.6 Synergistic and Antagonistic Effects of Components
- 35.7 Methods of Effectiveness Determination
- 35.8 Use in Antimicrobial Packaging Applications
- 35.9 Perspectives
Chapter 36: Pediocin Applications in Antimicrobial Food Packaging Systems
- Abstract
- Acknowledgments
- 36.1 Introduction
- 36.2 Pediocin Structure and Antimicrobial Activity
- 36.3 Methods of Pediocin Application on Food Preservation
- 36.4 Pediocin Applications on Food Packaging
- 36.5 Antimicrobial Food Packaging: Characterization and Migration
- 36.6 Safety and Regulation Issues
- 36.7 Future Trends
Chapter 37: Casein and Chitosan Polymers: Use in Antimicrobial Packaging
- Abstract
- 37.1 Introduction
- 37.2 Properties and Composition of Edible Coatings/Films
- 37.3 Use of Edible Films/Coating to Protect Food Products
- 37.4 Different Application of Films/Coatings on Food Products
- 37.5 Sensory Implications
- 37.6 Conclusions
Chapter 38: Multifunctional Films, Blends, and Nanocomposites Based on Chitosan: Use in Antimicrobial Packaging
- Abstract
- Acknowledgments
- 38.1 Introduction
- 38.2 Chitosan
- 38.3 Chitosan-Based Package Formulations
- 38.4 Conclusions and Future Trends
Chapter 39: Cinnamaldehyde and Eugenol: Use in Antimicrobial Packaging
- Abstract
- 39.1 Introduction
- 39.2 Understanding Cinnamaldehyde and Eugenol and Their AM Effectiveness
- 39.3 Functioning AM Packaging Systems from Natural Compounds
- 39.4 Effectiveness of AM Cinnamaldehyde- and Eugenol-Incorporated Packaging Materials
- 39.5 Applications of AM Cinnamaldehyde and Eugenol-Incorporated Packaging Materials
- 39.6 Future Trends
Chapter 40: Enzybiotics: Application in Food Packaging
- Abstract
- 40.1 Introduction
- 40.2 Materials for the Manufacture of Active Wrapping
- 40.3 Lysozymes
- 40.4 Lysostaphin and Related Enzymes
- 40.5 Bacteriocins
- 40.6 Conclusions and Future Trends
Chapter 41: Zein and Its Composites and Blends with Natural Active Compounds: Development of Antimicrobial Films for Food Packaging
- Abstract
- 41.1 Introduction
- 41.2 Major Properties of Zein and Its Edible Films
- 41.3 Basic Principles of Developing Antimicrobial Zein Films
- 41.4 Conclusions
Chapter 42: Casein-Based Zataria multiflora Boiss Films: Use in Antimicrobial Packaging
- Abstract
- 42.1 Introduction
- 42.2 Materials and Methods
- 42.3 Results and Discussion
- 42.4 Conclusion
Chapter 43: Antimicrobial Peptides from Bacillus spp.: Use in Antimicrobial Packaging
- Abstract
- 43.1 Introduction
- 43.2 Bacillus Diversity
- 43.3 Antimicrobial Compounds
- 43.4 Identification of New Antimicrobial Compounds
- 43.5 Bacillus in Food Systems
- 43.6 Antimicrobial Peptides for Food Safety
- 43.7 Antimicrobial Peptides in Food Packaging
- 43.8 Application of Active Packaging in Different Food Systems
- 43.9 Conclusion
Chapter 44: Chitosan-Oregano Essential Oil Blends Use as Antimicrobial Packaging Material
- Abstract
- 44.1 Introduction
- 44.2 Edible Films
- 44.3 Chitosan
- 44.4 Chitosan and Essential Oils
- 44.5 Oregano Essential Oil
Chapter 45: Thymol: Use in Antimicrobial Packaging
- Abstract
- 45.1 Introduction
- 45.2 Chemical Structure and Properties
- 45.3 Types of Microbial Targets
- 45.4 Incorporation Methods of Active Substance in Plastic Polymeric Matrices
- 45.5 Release of Active Compounds
- 45.6 Conclusions
Chapter 46: Organic Acids: Usage and Potential in Antimicrobial Packaging
- Abstract
- 46.1 Organic Acids for the Preservation of Food
- 46.2 Toxicological Innocuousness
- 46.3 Antimicrobial Mode of Action and Cellular Resistance Mechanisms
- 46.4 Incorporation of Organic Acids in Active Packaging Material
- 46.5 Assessment of the Release and the Antimicrobial Activity
- 46.6 Legislation and Labeling in the EU
- 46.7 Future Potential of Organic Acids in Antimicrobial Packaging
Chapter 47: Combinational Approaches for Antimicrobial Packaging: Chitosan and Oregano Oil
- Abstract
- 47.1 Introduction
- 47.2 Chitosan
- 47.3 Oregano Essential Oil
- 47.4 Potential for Food Packaging
- 47.5 Final Remarks
Chapter 48: Combinational Approaches for Antimicrobial Packaging: Lysozyme and Lactoferrin
- Abstract
- 48.1 Lysozyme
- 48.2 Lactoferrin
- 48.3 Lysozyme-Lactoferrin Combination in Food Packages
Chapter 49: Combinational Approaches for Antimicrobial Packaging: Natamycin and Nisin
- Abstract
- Acknowledgments
- 49.1 Introduction
- 49.2 Packaging Formulation: Physicochemical Properties
- 49.3 Packaging Formulation: Antimicrobial Activity
- 49.4 Recent Developments Concerning Antimicrobial Edible Food Packaging Containing Natamycin and Nisin
- 49.5 Conclusion
Chapter 50: Combinational Approaches for Antimicrobial Packaging: Pectin and Cinnamon Leaf Oil
- Abstract
- 50.1 Introduction
- 50.2 Use of Pectin to Formulate ECs
- 50.3 Antimicrobial Properties of CLO
- 50.4 Combination of Pectin with Cinnamon Leaf Essential Oil to Formulate Antimicrobial Edible Films
- 50.5 Conclusion
Chapter 51: Combinational Approaches for Antimicrobial Packaging: Bivalve Shell Waste-Derived Material and Silver
- Abstract
- 51.1 Introduction
- 51.2 Materials and Methods
- 51.3 Results and Discussion
- 51.4 Conclusions
Chapter 52: Combinational Edible Antimicrobial Films and Coatings
- Abstract
- 52.1 Introduction
- 52.2 Potential Uses of Antimicrobial Edible Films and Coatings
- 52.3 Target Microorganisms for the Evaluation of the Antimicrobial Properties of Edible Films and Coatings
- 52.4 Antimicrobial Compounds Incorporated into Edible Film and Coating Formulations
- 52.5 Commercial Applications of Antimicrobial Edible Films and Coatings
- 52.6 Regulatory Aspects
- 52.7 Perspectives and Future Trends