Food Preservation and Safety of Natural Products

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Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage constituting significant loss to global food production and discusses how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. This is a resource of information to help food scientists, microbiologists and food safety researchers understand food spoilage, mechanisms and ecology. It provides essential information for food safety professionals on issues relating to foodborne disease and offers potential solutions by offering 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 and the book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation.