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Chitosan: Novel Applications in Food Systems is a practical resource for those looking to understand new applications of chitosan in the food industry. The content presented is written by experts in the field who have worked on the latest application of chitosan-based research to help researchers and scientists understand how recent applications combined with traditional food preservation hurdles, or novel hurdles such as active packaging, irradiation and essential oils can improve methods of controlling microorganisms in foods. With an emphasis of potential of chitosan in food safety this reference briefly summarizes what chitosan-based research has already done for the industry, including potential applications. Explains the role of chitosan nanoparticles to fight against food pathogens Provides the latest developments on chitosan and food packaging, especially on active food packaging chitosan film production Presents chitosan research as a natural antimicrobial to enhance food safety Includes nutritional aspects of chitosan used in food applications.

Food preservatives. --- Chitosan. --- Chitin --- Preservatives, Food --- Food additives

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Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials

Food preservatives. --- Anti-infective agents. --- Food --- Microbiology. --- Safety measures. --- Sanitary microbiology --- Antiinfective agents --- Antimicrobial agents --- Antimicrobial drugs --- Antimicrobials --- Drugs --- Preservatives, Food --- Food additives --- Bacteriology

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Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms. The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation.

Food --- Food preservatives. --- Foodborne diseases --- Preservation. --- Prevention. --- Preservatives, Food --- Food additives --- Food preservation --- Food preservatives --- Food-borne diseases --- Foodborne illnesses --- Communicable diseases --- Food Safety --- Foodborne Diseases --- Food Preservation --- Food Preservatives --- prevention & control

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Forward Preface Aquatic Toxicology of Perfluorinated Chemicals John P. Giesy, Jonathan E. Naile, Jong Seong Khim, Paul D. Jones, and John L. Newsted Occurrence and Fat of Human Pharmaceuticals in the Environment Sara C Monteiro and Alistair BA Boxall Chemistry and Environmental Fate of Fenoxycarb Jonathan J Sullivan Index.

Food contamination -- Periodicals. --- Food contamination. --- Food preservatives -- Periodicals. --- Pesticide residues in food -- Periodicals. --- Pollution. --- Earth & Environmental Sciences --- Civil & Environmental Engineering --- Environmental Sciences --- Environmental Engineering --- Engineering & Applied Sciences --- Food contamination --- Pesticide residues in food --- Food preservatives --- Pesticide residues in food. --- Chemical pollution --- Chemicals --- Contamination of environment --- Environmental pollution --- Pollution --- Pesticide residues --- Contaminated food --- Food --- Foods, Contaminated --- Preservatives, Food --- Environmental aspects --- Contamination --- Life sciences. --- Biochemistry. --- Environmental chemistry. --- Environmental management. --- Ecotoxicology. --- Waste management. --- Life Sciences. --- Biochemistry, general. --- Pollution, general. --- Environmental Chemistry. --- Environmental Management. --- Waste Management/Waste Technology. --- Contamination (Technology) --- Asbestos abatement --- Bioremediation --- Environmental engineering --- Environmental quality --- Factory and trade waste --- Hazardous waste site remediation --- Hazardous wastes --- In situ remediation --- Lead abatement --- Pollutants --- Refuse and refuse disposal --- Pesticides --- Food adulteration and inspection --- Food additives --- Environmental toxicology. --- Waste disposal. --- Ecotoxicology --- Environmental health --- Toxicology --- Environmental stewardship --- Stewardship, Environmental --- Environmental sciences --- Management --- Chemistry, Environmental --- Chemistry --- Ecology --- Biological chemistry --- Chemical composition of organisms --- Organisms --- Physiological chemistry --- Biology --- Medical sciences --- Composition