Antimicrobials in Food Science and Technology

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The demands of producing high-quality, pathogen-free food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms, foodborne pathogens, and toxins. The recent developments and innovations of new antimicrobials from natural sources for a wide range of applications require that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification, characterization, and applications. This book explores novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food, covering antimicrobials derived from microbial sources, animal-derived products, plants, and value-added products. This book includes the development and use of natural antimicrobials for processed and fresh food products. New and emerging technologies concerning antimicrobials are also discussed.

This bookconsiders recent developments and innovations in food technology in combating infectious diseases and explores advances in antimicrobial constituents and their applications in the fight against microbes. In addition, it also provides a variety of photographs, diagrams, and tables to help illustrate the material. The novel strategies to combat antimicrobial resistance are also described, emphasizing collaborative measures of control. Advanced topics in the volume include food processing, food security, preservation, nutritional analysis, quality control, and maintenance as well as good manufacturing practices in the food industries.

Students, research scientists, academicians, and policy makers can benefit from Antimicrobials in Food Science and Technology as a resource that addresses microbial biotechnology, food microbiology, fermentation technology, ethnopharmacology, toxicology, microbial/medicinal plant products, and all disciplines related to antimicrobial research.

Features of the book:
Covers all food antimicrobials, natural and synthetic, with up-to-date research on each typeRecent references on every conceivable food antimicrobialDescribes recent laws and regulatory guidelines in the selection of appropriate additives for specific food productsIncludes innovations in natural antimicrobial value-added productsOffers current and future applications of emergent antimicrobial technologies and the use of multifactorial food preservation with antimicrobialsDetails methods to improve antimicrobial properties to have a longer service life in combating infection

Weniger Details

Arti Gupta, Ph.D., obtained her doctorate from Mahatma Jyotiba Phule Rohilkhand University, Bareilly, India in 2010 in Animal Science. Dr. Gupta's current research interests include animal biotechnology, molecular plant biotechnology, molecular animal biotechnology, bioprocess technology, and microbiology. Since July 2014, Dr. Arti has been employed at Sri Avadh Raj Singh Smarak Degree College, Gonda, Uttar Pradesh, India, and has been engaged in editorial work with Springer Nature. Dr. Gupta has 10 years of teaching and research experience in Plant and Animal Biotechnology and Microbial Biotechnology; in 2023-24 she served as external examiner for central evaluation at MJP Rohilkhand Univeristy, Bareilly. Dr. Gupta has been awarded with University Topper (Gold Medal), M.Sc. (Biotech.) by Ch.C.S.University, Meerut; Young Scientist Award (Gold Medal) by the Zoological Society of India, Lucknow; Best Poster Presenter by Asian Journal of Experimental Science, Jaipur; Best Poster Presenter by International Consortium of Contemporary Biologists (ICCB) and Madhawai-Shyam Educational Trust, Ranchi; Fellowship Award by International Consortium of Contemporary Biologists (FICCB) and Madhawi Shayam Educational Trust (FMSET); and Dr. V.P. Agarwal (Gold Medal) awarded by D.A.V. (P.G.) College, Muzaffarnagar. She has published 1 monograph, 7 book chapters, around 50 National and International research papers, and 9 edited books; she has presented 28 abstracts in National and International Symposia/Seminars /Conferences/Workshops. Dr. Gupta has lifetime membership of the Indian Science Congress Association, Biotech Research Society of India, Zoological Society of India, and International Consortium of Contemporary Biologists. She has served as a member of several editorial boards. Previously, Dr. Gupta was employed as Teaching Personnel, G.B. Pantnagar University, Pantnagar, Uttrakhand, India, and Visiting Academic Researcher, BAMRC, Scotland's Rural College (SRUC), University of Edinburgh, Scotland, United Kingdom. Ram Prasad, Ph.D. is associated with the Department of Botany, Mahatma Gandhi Central University, Motihari, Bihar, India. His research interests include applied and environmental microbiology, plant-microbe interactions, sustainable agriculture, and nanobiotechnology. Dr. Prasad has more than 275 publications (total citations 13840 with an h-index 59, i10-index 189) to his credit, including research papers, review articles, and book chapters, as well as seven patents issued or pending; and he has edited or authored of several books. Dr. Prasad has 14 years of teaching experience and has been awarded the Young Scientist Award and Prof. J.S. Datta Munshi Gold Medal by the International Society for Ecological Communications; Fellowship of Biotechnology Research Society of India; Fellow of Agricultural Technology Development Society, India; Fellow of the Society for Applied Biotechnology; the American Cancer Society UICC International Fellowship for Beginning Investigators, USA; Outstanding Scientist Award in the field of Microbiology; BRICPL Science Investigator Award and Research Excellence Award. He has served as a member of several editorial boards. Previously, Dr. Prasad served as Assistant Professor at Amity University Uttar Pradesh, India; Visiting Assistant Professor, Whiting School of Engineering, Department of Mechanical Engineering at Johns Hopkins University, Baltimore, United States and Research Associate Professor at School of Environmental Science and Engineering, Sun Yat-sen University, Guangzhou, China.