Food Preservation Techniques provides information on new and existing developments and the ways they can be combined to preserve particular foods.

Part 1 addresses the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives. There are chapters on natural antimicrobials, bacteriocins, natural antimicrobials, antimicrobial enzymes and edible coatings, together with a discussion of how natural antimicrobial systems can be combined with other technologies.

Part 2 covers:

• Current research on the application of traditional preservation techniques
• The control of pH and water activity to prevent microbial growth
• Developments in heat treatment and freezing
• Discussion of how these techniques can be combined with each other and newer technologies to extend shelf-life without compromising safety or quality

Part 3 contains information on newer technologies including:

• The use of biotechnology
• Developments in membrane filtration
• High intensity light
• Ultrasound
• Modified atmosphere packaging
• Pulsed electric fields
• High hydrostatic pressure

Part 4 considers the challenges in combining these techniques in a way that preserves sensory quality without compromising product safety. There are chapters on key issues such as:

• Modelling spoilage and the effectiveness of preservation techniques
• The increasingly important problem of microbial resistance to the use of milder preservation methods
• Setting safety criteria to account for such problems

Contents

1. Introduction

Part 1: INGREDIENTS

2. The use of natural antimicrobials
   • Natural antimicrobials from animal sources
   • Natural antimicrobials from plant sources
   • Natural antimicrobials from microbial sources
   • Evaluating the effectiveness of antimicrobials
   • Key issues in using natural antimicrobials

3. Natural antioxidants
   • Classifying natural antioxidants
   • Antioxidants from oilseeds, cereals and grain legumes
   • Antioxidants from fruits, vegetables, herbs and spices
   • Using natural antioxidants in food
   • Improving antioxidant functionality
   • Combining antioxidants with other preservation techniques

4. Antimicrobial enzymes
   • Lysozymes and other lytic enzyme systems
   • Lactoperoxidase
   • Glucose oxidase and other enzyme systems
   • Combining antimicrobial enzymes with other preservation techniques

5. Combining natural antimicrobial systems with other preservation techniques: the case of meat
   • Microbial contamination of meat
   • Using organic acids to control microbial contamination
   • Regulatory and safety issues
   • Combining organic acids with other preservation techniques

6. Edible coatings
   • The development of edible coatings
   • How edible coatings work: controlling internal gas composition
   • Selecting edible coatings
   • Gas permeation properties of edible coatings
   • Wettability and coating effectiveness
   • Determining diffusivities of fruits
   • Measuring internal gas composition of fruits

Part 2: TRADITIONAL PRESERVATION TECHNOLOGIES

7. The control of pH
   • The effect of pH on cellular processes
   • Combining pH control with other preservation techniques
   • The effect of pH on the growth and survival of foodborne pathogens
   • The use of pH control to preserve dairy, meat and fish products
   • The use of pH control to preserve vegetables, fruits, sauces and cereal products

8. The control of water activity
   • Water activity and microbial growth
   • Combinations with other preservation techniques
   • Applications: dehydrated, intermediate and high moisture foods
   • Measurement and prediction of water activity in foods

9. Developments in conventional heat treatment
   • Thermal technologies: cookers
   • Thermal technologies: retorts
   • Using plastic packaging in retort operations
   • Dealing with variables during processing
   • The strengths and weaknesses of batch retorts

10. Combining heat treatment, control of water activity and pressure to preserve foods
    • The thermal destruction of micoorganisms
    • The effects of dehydration and hydrostatic pressure on microbial thermotolerance
    • Temperature variation and microbial viability
    • Combining heat treatment, hydrostatic pressure and water activity

11. Combining traditional and new preservation techniques to control pathogens: the case of Ecoli
    • Pathogen growth conditions: the case of E coli
    • The heat resistance of E coli
    • Problems in combining traditional preservation techniques
    • Combining traditional and new preservation techniques

12. Developments in freezing
    • Pre-treatments
    • Developments in conventional freezer technology
    • The use of pressure in freezing
    • Developments in packaging
    • Cryoprotectants

Part 3: EMERGING PRESERVATION TECHNIQUES

13. Biotechnology and reduced spoilage
    • Mechanisms of post-harvest spoilage in plants
    • Methods for reducing spoilage in fruits
    • Methods for reducing spoilage in vegetable
    • Enhancing plant resistance to diseases and pests

14. Membrane filtration techniques in food preservation
    • General principles of membrane processing
    • Filtration equipment
    • Using membranes in food preservation

15. High intensity light
    • Process and equipment
    • Microbial inactivation
    • Inactivation of pathogens and spoilage bacteria
    • Applications, strengths and weaknesses

16. Ultrasound as a preservation technology
    • Principles: acoustic cavitation
    • Ultrasound as a preservation technology
    • Ultrasonic inactivation of microorganisms, spores and enzymes
    • Ultrasound in combination with other preservation techniques
    • Ultrasonic equipment

17. Modified atmosphere packaging (MAP)
    • The use of MAP to preserve foods
    • MAP gases
    • Packaging materials
    • Quality assurance
    • Using MAP and other techniques to preserve fresh and minimally-processed produce
    • Using MAP and other techniques to preserve processed meat, bakery and other products

18. Pulsed electric fields
    • Principles and technology
    • Mechanisms of microbial inactivation
    • Critical factors determining microbial inactivation
    • Combinations with other preservation techniques
    • Effects on enzymes
    • Effects on food proteins
    • Effects on vitamins and other quality attributes of foods
    • Strengths and weaknesses as a preservation technology
    • Applications
    • Patents

19. High hydrostatic pressure technology in food preservation
    • Principles and technologies
    • Effects of high pressure on microorganisms
    • Effects of high pressure on quality-related enzymes
    • Effects of high pressure on nutritional and colour quality
    • Effects of high pressure on water-ice transition of foods

Part 4: ASSESSING PRESERVATION REQUIREMENTS

20. Modelling food spoilage
    • Spoilage mechanisms
    • Approaches to spoilage modelling
    • Developing spoilage models
    • Measurement techniques
    • Constructing models
    • Applications of spoilage models
    • Limitations of models

21. Modelling applied to foods: the case of solid foods
    • Microbial growth in solid food systems: colony dynamics
    • Factors affecting microbial growth
    • The dynamics of microbial growth: cells
    • The dynamics of microbial growth: colonies
    • Evaluating types of model
    • Selecting the right kind of model

22. Modelling applied to processes: the case of thermal preservation
    • Understanding thermal inactivation
    • Modelling microbial death and survival
    • Simulating thermal processes
    • Using models to improve food safety and quality

23. Food preservation and the development of microbial resistance
    • Methods of food preservation
    • Preservation techniques and food safety
    • Understanding microbial adaptation to stress

24. Safety criteria for minimally-processed food
    • Safety problems with minimally-processed foods
    • Microbiological risk assessment
    • Setting criteria for particular products

Index

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