Food Preservation and Safety of Natural Products

Food Preservation and Safety of Natural Products

1st Edition - June 1, 2022

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  • Authors: Helen Onyeaka, Ozioma Nwabor
  • Paperback ISBN: 9780323857000

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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.

Key Features

  • Provides important information on microbial metabolic by-products (natural enzymatic processes) to prevent food spoilage or deterioration
  • Includes molecular techniques for antimicrobial and antioxidant applications in food, food packaging and edible films
  • Presents the latest evidence-based science on the natural products used as additives in food


Food scientist, Food Microbiologists, Food Toxicologists, and professionals in Food production companies, food safety personnel, Academics/students

Table of Contents

  • 1. Introduction   

    2. Microbial proliferation and interactions in food spoilage   

    2.1 Overview   

    2.2 Microbial Food spoilage   

    2.3 Food Ecology and microbial spoilage   

    2.3.1 Spoilage Microorganisms and the SSO Concept   

    2.3.2 Factors affecting microbial food spoilage   

    2.4.1 Negative Interactions   

    2.4.2 Positive Interaction   

    2.5 Mould and Yeast in Food Deterioration   

    2.6 Phage in the Food Ecosystem   

    2.7 Conclusion   

    2.8 References  

    3. Microbial food contamination and foodborne diseases  

    3.1 Overview   

    3.2 Sources of food contamination   

    3.2.1 Source or Pre-harvest contamination   

    3.2.2 Pre-processing contamination   

    3.2.3 Processing contamination   

    3.2.4 Post-processing or finished product contamination   

    3.3 Emerging and Re-emerging Foodborne Diseases   

    3.4 Description of major foodborne pathogens   

    3.4.1 Listeria monocytogenes   

    3.4.2 Escherichia coli (ETEC, EPEC, EHEC, EIEC)   

    3.4.3 Salmonella spp.   

    3.4.4 Campylobacter jejuni   

    3.4.5 Clostridium spp. (perfringens, botulinum)   

    3.4.6 Staphylococcus aureus   

    3.4.7 Bacillus spp. (cereus and other)   

    3.4.8 Vibrio spp. (parahaemolyticus, cholerae, vulnificus)   

    3.4.9 Shigella spp.   

    3.4.10 Yersinia enterocolitica   

    3.5 Foodborne viruses   

    3.5.1 Noroviruses   

    3.5.2 Hepatitis A virus   

    3.5.3 Rotavirus   

    3.6 Conclusion   

    3.7 References   

    4. Enumeration of foodborne and spoilage Microorganisms  

    4.1 Overview   

    4.2 Conventional culture method   

    4.3 Most probable number technique   

    4.4 Immunoassay   

    4.5 Enzyme link immunosorbent assay   

    4.6 Immunomagnetic separation (IMS)   

    4.6.1 Latex agglutination test   

    4.6.2 Bioluminescence   

    4.7 Molecular techniques   

    4.7.1 Polymerase chain reaction (PCR)   

    4.7.2 DNA hybridization   

    4.7.3 DNA Microarray   

    4.8 Innovative biosensor technology   

    4.9 Application of foodomics   

    4.10 Conclusion   

    4.12 References   

    5. Conventional preservation and preservatives   

    5.1 Overview   

    5.2 Conventional preservative techniques   

    5.3 Synthetic antimicrobial food additive and preservative  

    5.4 Synthetic antioxidant food additive and preservative   

    5.5 Acidulants   

    5.6 Conclusion   

    5.7 References  

    6. Natural bioactive compounds in food production and preservation   

    6.1 Overview   

    6.2 Natural products   

    6.3 Plant antimicrobial   

    6.4 Plant antioxidants   

    6.5 Non-plant derived antimicrobial and antioxidants   

    6.6 Other applications of natural products in food  

    6.6.1 Direct food additives   

    6.6.2 Indirect food additives   

    6.7 Mechanism of action of natural antimicrobial preservatives   

    6.8 Mode of action of natural antioxidant preservatives   

    6.9 Conclusion   

    6.10 References   

    7. Incorporation of natural products in food systems and preservation   

    7.1 Overview   

    7.2 Natural products in food   

    7.3 Micro-encapsulation of natural bioactive compounds   

    7.4 Nano-encapsulation of natural bioactive compounds   

    7.5 Nano-emulsification of natural bioactive compounds   

    7.6 Emerging food packaging   

    7.7 Natural products active packaging material   

    7.8 Antimicrobial and antioxidant Edible films   

    7.9 Conclusion   

    7.10 References   

    8. Applications of Green Technology in Food Safety and Preservation   

    8.1 Overview   

    8.2 Hurdle technique or combined method   

    8.3 Pulsed Electric Field   

    8.4 Ultrasonication   

    8.5 Supercritical fluid technology   

    8.6 High hydrostatic pressure   

    8.7 Cold plasma processing   

    8.8. Ultraviolet   

    8.9 Modified atmosphere packaging   

    8.10 Conclusion   

    8.11 References   



Product details

  • No. of pages: 220
  • Language: English
  • Copyright: © Academic Press 2022
  • Published: June 1, 2022
  • Imprint: Academic Press
  • Paperback ISBN: 9780323857000

About the Authors

Helen Onyeaka

Dr. Helen Nnenna Onyeaka is an industrial microbiologist with over 25 years of experience. Her career in food microbiology to date has been varied with experience gained in industry as well as academia. She is currently a food microbiology lecturer and programme director of MSc Food safety and management, she has a PhD in Biochemical Engineering from the University of Birmingham, United Kingdom, where she lectured for `10 years. She is an award-winning writer and presenter with several professional articles and documents published and has presented and organized food safety conferences in the UK and in Europe. She received a Hazzard Analysis for Critical Control Point (a/k/a HACCP) award for Food Manufacturing.

Affiliations and Expertise

Food Microbiology Lecturer and Programme Director, MSc Food safety and management, Birmingham, UK

Ozioma Nwabor

Ozioma Forstinus Nwabor is a medical microbiologist at the Natural Product Research Center of Excellence, Faculty of Science, Prince of Songkla University, Thailand, and in the Infectious Disease Research Unit, Department of Internal Medicine, Faculty of Medicine, Prince of Songkla University, Thailand. His research interest is in microbial food safety, and public health, with a focus on microbial control in food systems and medicine. The themes of his research include microbial pathogenesis and virulence, foodborne diseases and emerging pathogens, infectious disease control, antimicrobial resistance, antimicrobial drug discovery, and applications of natural products in food science and medicine.

Affiliations and Expertise

Center of Antimicrobial Biomaterial Innovation-Southeast Asia and Natural Product Research Center of Excellence, Faculty of Science, Prince of Songkla University, Hat Yai, Thailand Infectious Disease Unit, Department of Internal Medicine, Prince of Songkla University, Hat Yai, Thailand

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