Antimicrobial Food Packaging

Name: Antimicrobial Food Packaging
Price: 200 USD
Availability: InStock
ISBN: 9780323907477

by Jorge Barros-Velázquez

2nd Edition

Publisher: Academic Press

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Book Details

Print ISBN	9780323907477
eText ISBN	9780323984294
Publisher	Academic Press
Publishing Year	2025
Edition	2nd Edition
Language	English

Antimicrobial Food Packaging, 2nd Edition, edited by Jorge Barros-Velázquez, provides a scientific reference on active material technologies designed to prevent contamination and extend product safety. Published by Academic Press, this volume addresses the primary research needs of scientists, academic scientific staff, and researchers in food science and microbiology.

The text synthesizes key developments in antimicrobial films, edible coatings, and biodegradable biopolymer matrices. It emphasizes analytical detection tools within food processing environments, highlighting the implementation of biosensors, DNA arrays, metal nanoparticles, and MALDI-TOF mass spectrometry for identifying pathogens.

This updated second edition introduces five new chapters covering smart packaging for quality monitoring, postbiotics in active containment, and hydrocolloids derived from food waste. It supports professional reference and curriculum instruction aligned with Good Manufacturing Practices (GMP).

Chapter 1: The Nature and Extent of Foodborne Disease
Chapter 2: Resistant and Emergent Pathogens in Food Products
Chapter 3: Bacterial Contamination in Food Production
Chapter 4: Fungal Contamination in Packaged Foods
Chapter 5: Viral Contamination of Food
Chapter 6: The Downside of Antimicrobial Packaging: Migration of Packaging Elements into Food
Chapter 7: Packaging Material in the Food Industry
Chapter 8: Effect of Packaging Systems on the Inactivation of Microbiological Agents
Chapter 9: Antimicrobial Susceptibility Testing of Foodborne Bacteria Related to National and International Resistance-Monitoring Programs
Chapter 10: Food Safety: Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedures (SSOP), Hazard Analysis and Critical Control Point (HACCP)
Chapter 11: Control of Microbial Activity Using Antimicrobial Packaging
Chapter 12: Detection of Foodborne Pathogens Using Biosensors
Chapter 13: Detection of Foodborne Pathogens Using DNA Arrays
Chapter 14: Detection of Foodborne Pathogens Using Nanoparticles. Advantages and Trends
Chapter 15: Detection of Foodborne Pathogens Using MALDI-TOF Mass Spectrometry
Chapter 16: Industrial Applications: Regulatory Issues and Life Cycle Assessment of Food Packaging
Chapter 17: Antimicrobial Packaging for Meat Products
Chapter 18: Antimicrobial Packaging for Fresh and Minimally Processed Fruits and Vegetables
Chapter 19: Antimicrobial Packaging for Poultry
Chapter 20: Antimicrobial Packaging for Seafood
Chapter 21: Antimicrobial Packaging of Beverages
Chapter 22: Antimicrobial Active Packaging Systems Based on EVOH Copolymers
Chapter 23: Ethyl Lauroyl Arginate (LAE): Antimicrobial Activity and Applications in Food Systems
Chapter 24: Ethyl Lauroyl Arginate (LAE): Usage and Potential in Antimicrobial Packaging
Chapter 25: Volatile Compounds Usage in Active Packaging Systems
Chapter 26: Carvacrol-Based Films: Usage and Potential in Antimicrobial Packaging
Chapter 27: Gelatin-Based Nanocomposite Films: Potential Use in Antimicrobial Active Packaging
Chapter 28: Smart Nanohydrogels for Controlled Release of Food Preservatives
Chapter 29: Antimicrobial Food Packaging Based on Biodegradable Materials
Chapter 30: Pullulan: A Suitable Biopolymer for Antimicrobial Food Packaging Applications
Chapter 31: Use of Metal Nanoparticles for Active Packaging Applications
Chapter 32: Silver-Based Antibacterial and Virucide Biopolymers: Usage and Potential in Antimicrobial Packaging
Chapter 33: Antimicrobial Food Packaging Incorporated with Triclosan: Potential Uses and Restrictions
Chapter 34: Zinc Oxide Nanoparticles for Food Packaging Applications
Chapter 35: Antimicrobial Spices: Use in Antimicrobial Packaging
Chapter 36: Pediocin Applications in Antimicrobial Food Packaging Systems
Chapter 37: Casein and Chitosan Polymers: Use in Antimicrobial Packaging
Chapter 38: Multifunctional Films, Blends, and Nanocomposites Based on Chitosan: Use in Antimicrobial Packaging
Chapter 39: Cinnamaldehyde and Eugenol: Use in Antimicrobial Packaging
Chapter 40: Enzybiotics: Application in Food Packaging
Chapter 41: Zein and Its Composites and Blends with Natural Active Compounds: Development of Antimicrobial Films for Food Packaging
Chapter 42: Casein-Based Zataria multiflora Boiss Films: Use in Antimicrobial Packaging
Chapter 43: Antimicrobial Peptides from Bacillus spp.: Use in Antimicrobial Packaging
Chapter 44: Chitosan-Oregano Essential Oil Blends Use as Antimicrobial Packaging Material
Chapter 45: Thymol: Use in Antimicrobial Packaging
Chapter 46: Organic Acids: Usage and Potential in Antimicrobial Packaging
Chapter 47: Combinational Approaches for Antimicrobial Packaging: Chitosan and Oregano Oil
Chapter 48: Combinational Approaches for Antimicrobial Packaging: Lysozyme and Lactoferrin
Chapter 49: Combinational Approaches for Antimicrobial Packaging: Natamycin and Nisin
Chapter 50: Combinational Approaches for Antimicrobial Packaging: Pectin and Cinnamon Leaf Oil
Chapter 51: Combinational Approaches for Antimicrobial Packaging: Bivalve Shell Waste-Derived Material and Silver
Chapter 52: Combinational Edible Antimicrobial Films and Coatings