Editors: Antonio Bevilacqua, Maria Rosaria Corbo , Milena Sinigaglia

Application of Alternative Food-Preservation Technologies to Enhance Food Safety and Stability

eBook: US $89 Special Offer (PDF + Printed Copy): US $163
Printed Copy: US $119
Library License: US $356
ISBN: 978-1-60805-498-5 (Print)
ISBN: 978-1-60805-096-3 (Online)
Year of Publication: 2010
DOI: 10.2174/97816080509631100101


The book covers the applications of some alternative approaches for prolonging food shelf life. The book describes the role of food safety objectives, natural compounds (such as oils and microbial enzymes), pressure and atmospheric techniques and alternative approaches (microwave, irradiation and mathematical microbial modeling) in food preservation.

Implications of preservative approaches on food texture and sensorial quality are also discussed along with technology related hurdles commonly encountered in the field. The book should be very useful for food producers and microbiologists.


Preservation is a continue fighting against pathogens and spoiling microorganisms to maintain foods safety at high quality levels; in addition, there is also the trend towards green consumerism, i.e. the consumption of foods with high levels of nutrients and nutraceutical compounds without chemical preservatives.

This e-book can be considered as a suitable answer to the consumer demand, as it offers some useful alternatives to traditional thermal processing, focusing both on the antimicrobial effectiveness of the proposed approaches and a description of their effects on food structure and health. Moreover, the chapters on the key-concepts of risk assessment and mathematical modeling of microbiological data, along with the two appendices on the microencapsulation and non-conventional atmospheres, add some important topics for food microbiologists.

It is quite impressive to note that the editors and authors have tried to capture a wide and dynamic topic in a series of captivating chapters, highlighting on newly emerging technologies, protocols, methodologies and approaches, advantages, new school of thoughts from around the world, potential future prospects and also negative criticism that is associated with some frontier development of green consumerism.

I think that the e-book will be beneficial to students and researchers in different fields of food microbiology and technology; I wish the authors and editors great success and hope that this book will be the 1st work of a new editorial series.