Microbial Control and Food Preservation

1. Food Preservation and Safety<div>Azlin Mustapha and Jee Hye Lee</div><div><br/></div><div><br/></div><div>2. Principles of Food Preservation</div><div>Sudarsan Mukhopadhyay, Dike O. Ukuku, Vijay K. Juneja, Balunkeswar Nayak and Modesto Olanya</div><div><br/></div><div><br/></div><div>3. Application of Omics Technologies and Computational Approaches for Control of Foodborne Pathogens in Foods</div><div>Jayanthi Gangiredla, Xianghe Yan, Isha R. Patel and Mark K. Mammel </div><div><br/></div><div><br/></div><div>4. Natural Food Antimicrobials of Animal Origin </div><div>Elba Verónica Arias-Rios, Elisa Cabrera-Díaz, Mayra Márquez-González, and Alejandro Castillo</div><div><br/></div><div><br/></div><div>5. Natural Food Antimicrobials of Plant Origin </div><div>Dinesh Babu, Kalpana Kushwaha, Shalini Sehgal, and Vijay K. Juneja</div><div><br/></div><div><br/></div><div>6. Natural Food Antimicrobials of Microbial Origin</div><div>Shalini Sehgal and Vasudha Sharma</div><div><br/></div><div><br/></div><div>7. Antimicrobial Peptides and Polyphenols: Implications in Food Safety and Preservation</div><div>Amardeep Singh Virdi and Narpinder Singh</div><div><br/></div><div><br/></div><div>8. Delivery Systems for Introduction of Natural Antimicrobials into Foods</div><div>Shalini Mishra Pandey and Kanika Bhargava*</div><div><br/></div><div><br/></div><div>9. Microbial Resistance to Antimicrobials </div><div>Sean Pendleton and P. Michael Davidson</div><div><br/></div><div><br/></div><div>10.   Interventions for Fresh Produce</div><div>Govindaraj Dev Kumar, Sadhana Ravishankar and Vijay K. Juneja</div><div><br/></div><div><br/></div><div>11. Preservation Methods for Meat and Poultry </div><div>Jarret D. Stopforth </div><div><br/></div><div><br/></div><div>12. Microbial Control of Milk and Milk Products</div><div>Mustafa Guzel and Yesim Soyer</div><div><br/></div><div><br/></div><div>13. Microbial Fermentation in Food Preservation</div><div>Ilenys M. Perez-Diaz, Evrim Gunes Altuntas, and Vijay K. Juneja</div><div>   </div><div><br/></div><div>14. Non Thermal Methods for Food Preservation</div><div>Lynette E. Orellana, María de Lourdes Plaza, Fernando Pérez Muñoz, Yarilyn Cedeño, and Oscar Perales</div><div><br/></div><div><br/></div><div>15. Antimicrobial Gases for Food Application</div><div>David Kasler and Ahmed E. Yousef</div><div><br/></div><div><br/></div><div>16. Current State of the Art and Recent Innovations for Antimicrobial Food Packaging</div><div>Tony Z. Jin </div><div><br/></div><div><br/></div><div>17. Consumer Perception of Food Preservation Techniques</div><div>Christine M. Bruhn </div><div><br/></div><div><br/></div><div>18. Statistical Derivation of Sampling Plans for Microbiological Testing of Foods</div><div>Ursula Gonzales-Barron and Vasco Cadavez</div><div><br/></div><div><br/></div><div>19. Antimicrobials and Food Preservation: A Risk Assessment Approach</div><div>Daniele F. Maffei, Bernadette D.G.M. Franco, and Donald W. Schaffner</div>