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Food Preservation and Safety of Natural Products - 1st Edition - ISBN: 9780323857000

Food Preservation and Safety of Natural Products

1st Edition

Authors: Helen Onyeka Ozioma Nwabor
Paperback ISBN: 9780323857000
Imprint: Academic Press
Published Date: 1st November 2021
Page Count: 220
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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.

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 for use 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



No. of pages:
© Academic Press 2021
1st November 2021
Academic Press
Paperback ISBN:

About the Authors

Helen Onyeka

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

Dr. Ozioma Forstinus Nwabor is food research microbiologist at Thailand Natural Products Research Center of Excellence, Songkla University, His research expertise in food microbiology (food spoilage and foodborne pathogens), antimicrobial resistance, and applications of natural products in food science and medicine. He has published ~12 articles related to food safety, Environmental remediations and toxicology, Parasitology, Infectious disease epidemiology, Molecular microbiology, Food microbiology, Nanocomposite synthesis and applications, Cell culture, and Biotechnology.

Affiliations and Expertise

Food Research Microbiologist, Thailand Natural Products Research Center of Excellence, Songkla University, Songkhla, Thailand

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