Microbial food safety and preservation techniques / editors, V. Ravishankar Rai, Jamuna A. Bai.

Includes bibliographical references and index.

Section I Microbial Food Safety and Hygiene
1. Microbiological Risk Assessment of Raw, Fresh Produce....
Vasiliki A. Blana and George-John E. Nvchas
2. Listeria monocytogenes in Seafood with a Special Emphasis on RTE Seafood..
Marija Zunahovic
3. Fruit Juice Processing: Addressing Consumer Demands for Safety and Quality .
Alonzo A. Gabriel
4. Accumulation of Biogenic Amines in Foods: Hazard Identification and Control Options.
Donatella Restuccia, Umile Gianfranco Spizzirri. Francesco Pnoci, Ortensia Ilaria Parisi,
Manuela Curcio, and Nevio Picci
5. Quantitative Microbial Risk Assessment Methods for Food Safety in RTE Fresh
Vegetables.
G.D. Posada-lzquierdo, G. Zurera, and Fernando Perez-Rodriguez
6. Mechanisms and Risks Associated with Bacterial Transfer between Abiotic and Biotic
Surfaces....
Stavros G. Manios, Anastasia t. Kapetanakou, Evangelia Zilelidou, Sofia Poinienidou,
and Panagiotis N. Skandamis
Section II Detection of Food-Borne Pathogens
7. Molecular Techniques for Detection of Food-Borne Bacteria and for Assessment of
Bacterial Quality...
Robert E. Levin
8. Recent Developments in Molecular-Based Food-Borne Pathogen Detection.
Azlin Mustapha and Prashant Singh
9. Nanohiotechnology for the Detection of Food-Borne Pathogens.
Niarnh Gilmartin and Barry Byrne
10. Molecular Nanotechnology: Rapid Detection of Microbial Pathogens in Food...
Swati Vvas and Vandana B. Patravale
11. Detection of Mycotoxin-Producing Molds and Mycotoxins in Foods
Alicia Rodriguez, Maria J. Andrade, Mar Rodriguez, and Juan J. Cordoba
12. Electrochemical Biosensors for Food-Borne Pathogens..
Subramanian Vi,swanathan
13. Novel Techniques for Preventing Bacterial Attachment to Foods and Food-Processing
Surfaces
Yi Wang and Gary A. Dykes
Section III Food Preservation and Intervention Techniques
14. Bacteriocins: The Natural Food Preservatives.
Haider Khan, Steve H. Flint, and Pak-Lam Yu
15. Use of Bacteriocins and Essential Oils for the Control of LLsteria monocytogenes in
Processed Foods
Corliss A. O'Bryan, Erin S. Wlialey, Sara R. Milillo, Philip G. Crandall,
Michael G. Johnson, and Steven C. Ricke
16. Replacement of Conventional Antimicrobials and Preservatives in Food Production to
Improve Consumer Safety and Enhance Health Benefits...
Serajus Salaheen, Mengfei Peng, and Debabrata Biswas
17. Control of Toxigenic Molds in Food Processing.
Miguel A. Asensio, Felix Niihez, Josue Delgado, and Elena Benniidez
18. Smart/Intelligent Nanopackaging Technologies for the Food Sector..
Seniih Giles and Buket Yalcin
19. Plant Extracts as Natural Antimicrobials in Food Preservation
Yasntina Sultanbawa
20. Hurdle Technology..
Nada Sinigic and Andreja Rajkovic
21. Quorum Sensing in Food-Borne Bacteria and Use of Quorum Sensing Inhibitors as
Food Intervention Techniques
Janiuna A. Bai and V. Ravishankar Rai
22. Plasma Technology as a New Food Preservation Technique...
Rocio Rincdn, Cristina Yubero, M.D. Calzada, Lourdes Moyano, ana i^uis z.ea
23. Broad-Spectrum Hybrid and Engineered Bacteriocins for Food Biopreservation: What
Will Be the Future of Bacteriocins?
Augusta Bellomio, Carlos Javier Minahk, unu reinanao uuijuy
24. Biological Preservation of Foods ....
Osnuin Sagdic, Fatih Tornuk, ismet Oztiirk, Salih Karasu, and Mustafa T Yilmaz
Section IV Modeling Microbial Growth in Food
25. Estimating the Shelf Life of Minimally Processed Foods: An Approach Integrating
Process Engineering and Growth Kinetics Models...
Paulo Ricarcio Santos da Silva
26. Strategies for Controlling the Growth of Spoilage Yeasts in Foods
Carmen A. Campos, Maria F. Gliemmo, and Marcela P. Castro