Food Preservation and SafetyP︣rinciples of Food PreservationA︣pplication of Omics Technologies and Computational Approaches for Control of Foodborne Pathogens in FoodsN︣atural Food Antimicrobials of Animal OriginN︣atural Food Antimicrobials of Plant OriginN︣atural Food Antimicrobials of Microbial OriginA︣ntimicrobial Peptides and Polyphenols: Implications in Food Safety and PreservationD︣elivery Systems for Introduction of Natural Antimicrobials into FoodsM︣icrobial Resistance to Antimicrobials.-?terventions for Fresh ProduceP︣reservation Methods for Meat and PoultryM︣icrobial Control of Milk and Milk ProductsM︣icrobial Fermentation in Food PreservationN︣on Thermal Methods for Food PreservationA︣ntimicrobial Gases for Food ApplicationC︣urrent State of the Art and Recent Innovations for Antimicrobial Food PackagingC︣onsumer Perception of Food Preservation TechniquesS︣tatistical Derivation of Sampling Plans for Microbiological Testing of FoodsA︣ntimicrobials and Food Preservation: A Risk Assessment ApproachFood Preservation and SafetyP︣rinciples of Food PreservationA︣pplication of Omics Technologies and Computational Approaches for Control of Foodborne Pathogens in FoodsN︣atural Food Antimicrobials of Animal OriginN︣atural Food Antimicrobials of Plant OriginN︣atural Food Antimicrobials of Microbial OriginA︣ntimicrobial Peptides and Polyphenols: Implications in Food Safety and PreservationD︣elivery Systems for Introduction of Natural Antimicrobials into FoodsM︣icrobial Resistance to Antimicrobials.-?terventions for Fresh ProduceP︣reservation Methods for Meat and PoultryM︣icrobial Control of Milk and Milk ProductsM︣icrobial Fermentation in Food PreservationN︣on Thermal Methods for Food PreservationA︣ntimicrobial Gases for Food ApplicationC︣urrent State of the Art and Recent Innovations for Antimicrobial Food PackagingC︣onsumer Perception of Food Preservation TechniquesS︣tatistical Derivation of Sampling Plans for Microbiological Testing of FoodsA︣ntimicrobials and Food Preservation: A Risk Assessment Approach.

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.