Antimicrobial preservation strategies to prevent food contamination

Feb 14, 2014
©2014, Mary Ann Liebert, Inc., publishers

Food spoiling and poisoning caused by microbial contamination can cause major health, social, and economic problems. The broad scope of antimicrobial approaches to kill or prevent the growth of microorganisms in foods and beverages, including a variety of natural and artificial preservative strategies, are described in a comprehensive Review article in Industrial Biotechnology.

In the Review "Ingredient Technology for Food Preservation," Zuoxing Zheng, PhD, Principle Scientist at Kraft Foods Group (Glenview, IL) discusses new and emerging antimicrobials and how they are being used to improve the safety, quality, and shelf-life of food and beverage products. He describes antimicrobial mechanisms for preventing food spoilage and the criteria used to select particular antimicrobials for specific food or beverage applications.

"As we seek to expand to meet the nutritional requirements of an increasing population, we also need to develop innovative solutions to prevent and its impact on human health," says Co-Editor-in-Chief Larry Walker, PhD, Professor, Biological & Environmental Engineering, Cornell University, Ithaca, NY. "Biotechnology solutions must be on the table as we seek to address these challenges."

Explore further: Extracts from pecan shells may be effective at protecting meats

More information: The article is available on the Industrial Biotechnology website.

add to favorites email to friend print save as pdf

Related Stories

TV ads nutritionally unhealthy for kids, study finds

Dec 17, 2013

The nutritional value of food and drinks advertised on children's television programs is worse than food shown in ads during general air time, according to University of Illinois at Chicago researchers.

Integrated approaches to customize fungal cell factories

Dec 19, 2013

The natural ability of certain fungi to break down complex substances makes them very valuable microorganisms to use as cell factories in industrial processes. Advances in metabolic engineering and systems ...

Book empowers readers to help solve the food crisis

Feb 05, 2014

Carbon dioxide emissions from transportation, energy generation and built infrastructure may be major contributors to climate change, but they may not be the biggest ones. According to UC Santa Barbara environmental ...

Recommended for you

Sorghum and biodiversity

12 hours ago

It is difficult to distinguish the human impact on the effects of natural factors on the evolution of crop plants. A Franco-Kenyan research team has managed to do just that for sorghum, one of the main cereals ...

Going to extremes for enzymes

Sep 01, 2014

In the age-old nature versus nurture debate, Douglas Clark, a faculty scientist with Berkeley Lab and the University of California (UC) Berkeley, is not taking sides. In the search for enzymes that can break ...

User comments : 0