目次

1. Food Preservation and SafetyAzlin Mustapha and Jee Hye Lee2. Principles of Food PreservationSudarsan Mukhopadhyay, Dike O. Ukuku, Vijay K. Juneja, Balunkeswar Nayak and Modesto Olanya3. Application of Omics Technologies and Computational Approaches for Control of Foodborne Pathogens in FoodsJayanthi Gangiredla, Xianghe Yan, Isha R. Patel and Mark K. Mammel 4. Natural Food Antimicrobials of Animal Origin Elba Verónica Arias-Rios, Elisa Cabrera-Díaz, Mayra Márquez-González, and Alejandro Castillo5. Natural Food Antimicrobials of Plant Origin Dinesh Babu, Kalpana Kushwaha, Shalini Sehgal, and Vijay K. Juneja6. Natural Food Antimicrobials of Microbial OriginShalini Sehgal and Vasudha Sharma7. Antimicrobial Peptides and Polyphenols: Implications in Food Safety and PreservationAmardeep Singh Virdi and Narpinder Singh8. Delivery Systems for Introduction of Natural Antimicrobials into FoodsShalini Mishra Pandey and Kanika Bhargava*9. Microbial Resistance to Antimicrobials Sean Pendleton and P. Michael Davidson10.   Interventions for Fresh ProduceGovindaraj Dev Kumar, Sadhana Ravishankar and Vijay K. Juneja11. Preservation Methods for Meat and Poultry Jarret D. Stopforth 12. Microbial Control of Milk and Milk ProductsMustafa Guzel and Yesim Soyer13. Microbial Fermentation in Food PreservationIlenys M. Perez-Diaz, Evrim Gunes Altuntas, and Vijay K. Juneja   14. Non Thermal Methods for Food PreservationLynette E. Orellana, María de Lourdes Plaza, Fernando Pérez Muñoz, Yarilyn Cedeño, and Oscar Perales15. Antimicrobial Gases for Food ApplicationDavid Kasler and Ahmed E. Yousef16. Current State of the Art and Recent Innovations for Antimicrobial Food PackagingTony Z. Jin 17. Consumer Perception of Food Preservation TechniquesChristine M. Bruhn 18. Statistical Derivation of Sampling Plans for Microbiological Testing of FoodsUrsula Gonzales-Barron and Vasco Cadavez19. Antimicrobials and Food Preservation: A Risk Assessment ApproachDaniele F. Maffei, Bernadette D.G.M. Franco, and Donald W. Schaffner