Front Cover -- Antimicrobial Food Packaging -- Copyright -- Contents -- Contributors -- Preface -- Chapter 1: The Nature and Extent of Foodborne Disease -- 1.1 Introduction -- 1.2 Regulation and Directives: United States and European Union -- 1.2.1 Economic Importance of Food Industry -- 1.2.2 Cost of Foodborne Disease -- 1.3 Estimates of Major Food Pathogens -- 1.4 Conclusion -- References -- Chapter 2: Resistant and Emergent Pathogens in Food Products -- 2.1 Introduction -- 2.2 Fermentative, Facultative Anaerobic Gram-Negative Bacilli -- 2.2.1 Salmonella / Shigella -- 2.2.2 E. coli -- 2.2.3 Vibrio -- 2.3 Gram-Positive Bacteria -- 2.3.1 Listeria monocytogenes -- 2.3.2 Enterococcus faecalis -- 2.3.3 Clostridium difficile -- References -- Chapter 3: Bacterial Contamination in Food Production -- 3.1 Introduction -- 3.2 Types and Diversity of Bacteria in Food Contamination -- 3.3 Molecular Methods for Tracking Bacterial Contamination in Food Production -- 3.4 Elimination of Bacterial Contamination in Foods -- 3.5 Conclusions and Future Directions -- Acknowledgments -- References -- Chapter 4: Fungal Contamination in Packaged Foods -- 4.1 Introduction -- 4.2 Films with Antifungal Activities -- 4.3 Modified-Atmosphere Packaging -- 4.3.1 Controlling Mold Development Through the Use of MAP -- 4.3.1.1 Effect of Low Oxygen Partial Pressure on Mold Development -- 4.3.1.2 Effect of High Carbon Dioxide Partial Pressure on Mold Development -- 4.3.1.3 Combined Effects of MAP with Other Environmental Factors -- 4.3.1.3.1 Methodological Variability and Results Interpretations -- 4.3.1.3.2 Influence of Other Environmental Factors on MAP Efficiency -- 4.3.2 Controlling Mycotoxin Production Through the Use of MAP -- 4.4 Conlusions -- References -- Chapter 5: Viral Contamination of Food -- 5.1 Introduction.

5.2 Most Important Foodborne Viruses -- 5.3 Prevalence of Viruses in Food-Results of Some Surveys and Outbreak Occasions -- 5.3.1 Viruses in Food-Viruses in Fresh Food -- 5.3.2 Viruses in Shellfish and Other Bivalve Mollusks -- 5.3.3 Emerging Zoonotic Viruses with Concern for Foodborne Transmission -- 5.4 Knowledge Gaps and Future Trends and Expectations -- Acknowledgment -- References -- Chapter 6: The Downside of Antimicrobial Packaging: -- Migration of Packaging Elements into Food -- 6.1 Migration in Antimicrobial Packaging -- 6.1.1 The Migration Process -- 6.1.2 Factors Involved in the Migration Process -- 6.1.3 The Role of the Substrate in the Antimicrobial Migration -- 6.1.4 Testing and Legislation -- 6.2 Dealing with Migration -- 6.2.1 Strategies for Controlled Release Packaging -- 6.2.2 Food Packaging Nanotechnology -- 6.3 Migration of Compounds Other than Antimicrobials -- References -- Chapter 7: Packaging Material in the Food Industry -- 7.1 Introduction -- 7.2 General Information on Food Packaging Materials -- 7.2.1 Glass, Metal, Paper Packaging -- 7.2.2 Plastics Packaging -- 7.2.2.1 Petroleum-based Packaging -- 7.2.2.2 Biobased Packaging -- 7.2.3 First Group: Polymers from Biomass -- 7.2.4 Second Group: Aliphatic Polymers/Copolymers and Aliphatic-Aromatic Copolymers -- 7.2.5 Third Group: Polymers from Microorganisms and Bacteria -- 7.3 Polymer Nanocomposites for Packaging Application -- 7.4 Special Packaging Application -- 7.4.1 The Role of Atmosphere Packaging -- 7.4.2 The Role of Active Packaging -- 7.5 Conclusions -- References -- Chapter 8: Effect of Packaging Systems on the Inactivation of Microbiological Agents -- 8.1 Introduction -- 8.2 Antimicrobial Packaging Films -- 8.3 Antimicrobial Packaging Substances -- 8.4 AAs-Matrixes Incorporation Methods.

8.5 Effects of AAs on Mechanical and Barrier Properties -- 8.6 Effectiveness of Antimicrobial Packaging -- 8.7 Regulatory Issues and Future Trends of AFP -- Acknowledgments -- References -- Chapter 9: Antimicrobial Susceptibility Testing of Foodborne Bacteria -- 9.1 Introduction -- 9.2 Susceptibility Testing Methodology -- 9.3 Overview on Current Programs -- 9.3.1 National Programs -- 9.3.2 European International Programs -- 9.3.2.1 EASSA -- 9.3.2.2 EFSA Survey -- 9.4 Interpretation of Data -- 9.5 EASSA Examples -- 9.5.1 E. coli -- 9.5.2 C. jejuni -- 9.6 Concluding Comments -- References -- Chapter 10: Food Safety: Good Manufacturing Practices (GMP) -- 10.1 Introduction -- 10.2 Prerequisite Programs -- 10.2.1 General Principles and Definitions -- 10.2.2 Good Manufacturing Practices -- 10.2.3 Sanitation Standard Operating Procedures -- 10.3 Hazard Analysis and Critical Control Point System -- 10.3.1 General Principles and Definitions -- 10.3.2 Implementation of HACCP System Within the Food Industry -- 10.3.2.1 HACCP Impact on Food Safety -- 10.4 Successful HACCP Implementation -- References -- Chapter 11: Control of Microbial Activity Using Antimicrobial Packaging -- 11.1 Introduction -- 11.2 Substances Used in the Antimicrobial Packaging Development -- 11.2.1 Metals -- 11.2.2 Chemicals -- 11.2.3 Essential Oils -- 11.2.4 Enzymes -- 11.2.5 Bacteriocins -- 11.3 Foodborne Pathogens Controlled by Antimicrobial Packaging -- 11.4 Food Spoilage Microorganisms Controlled by Antimicrobial Packaging -- References -- Chapter 12: Detection of Foodborne Pathogens Using Biosensors -- 12.1 Foodborne Pathogens -- 12.2 Salmonellosis -- 12.3 Current Gold Standards in Pathogen Detection -- 12.3.1 Culture Plating and Colony Counting -- 12.3.2 Enzyme-Linked Immunosorbent Assay -- 12.3.3 Polymerase Chain Reaction.

12.4 Problems with Real Samples -- 12.5 Lab-on-a-Chip for Pathogen Detection -- 12.6 Lab-on-a-Chip Biosensors for Pathogen Detection Biosensor -- 12.6.1 Particle Immunoagglutination Assay -- 12.6.2 Direct Fluorescent Detection of Nucleic Acids from Pathogens -- 12.7 Extraction and Elution of Nucleic Acids -- 12.8 Paper Microfluidics for Pathogen Detection -- 12.9 Future Directions -- References -- Chapter 13: Detection of Foodborne Pathogens Using DNA Arrays -- 13.1 Introduction -- 13.2 Traditional Arrays -- 13.2.1 Target Biomarkers -- 13.2.2 Platform Description -- 13.2.3 Food Matrices and Crucial Features -- 13.3 Integrated Array Devices -- 13.3.1 Target Biomarkers -- 13.3.2 Food Matrices -- 13.3.3 Devices Description -- 13.3.4 Crucial Features -- 13.4 Concluding Remarks and Future Trends -- References -- Chapter 14: Detection of Foodborne Pathogens Using Nanoparticles. Advantages and Trends -- 14.1 Introduction -- 14.2 Nanotechnology and its Contribution to Foodborne Pathogen Detection -- 14.2.1 Gold Nanoparticles -- 14.2.1.1 Applications of AuNPs on Foodborne Pathogens Analysis -- 14.2.1.1.1 Lateral Flow Tests and AuNPs for Foodborne Pathogen Detection -- 14.2.1.1.2 AuNPs for Biosensing Devices -- 14.2.2 Quantum Dots -- 14.2.2.1 Applications of QDs on Foodborne Pathogens Analysis -- 14.2.3 Magnetic Nanoparticles -- 14.2.3.1 Applications of MNPs on Foodborne Pathogens Analysis -- 14.2.3.1.1 MNPs as Sample Pre-Concentrators -- 14.2.3.1.2 MNPs as Signal Amplifiers -- 14.2.3.1.3 MNPs as Physical Signals -- 14.2.4 Micro and Nanofluidics -- 14.2.4.1 Applications of Micro and Nanofluidics on Foodborne Pathogen Analysis -- 14.3 Integration of Nanomaterial-Based Sensors for Pathogen Detection in Food Packaging Systems -- References -- Chapter 15: Detection of Foodborne Pathogens Using MALDI-TOF Mass Spectrometry.

15.1 Introduction -- 15.2 Principles of MALDI-TOF MS for Bacterial Identification -- 15.2.1 Spectral Databases and Their Applications in Routine Bacterial Identification -- 15.2.1.1 Biotyper -- 15.2.1.2 Vitek-MS -- 15.2.1.3 Andromas -- 15.2.1.4 Waters -- 15.2.1.5 SpectraBank -- 15.2.2 MALDI-TOF MS Fingerprinting for Taxonomic Studies -- 15.3 Foodborne Pathogen Detection by MALDI-TOF MS Fingerprinting -- 15.3.1 MALDI-TOF MS for Bacterial Species Differentiation of Foodborne Pathogens -- 15.3.1.1 Acinetobacter -- 15.3.1.2 Bacillus -- 15.3.1.3 Campylobacter -- 15.3.1.4 Clostridium -- 15.3.1.5 Escherichia coli -- 15.3.1.6 Listeria -- 15.3.1.7 Salmonella -- 15.3.1.8 Staphylococcus aureus -- 15.3.1.9 Streptococcus -- 15.3.1.10 Vibrio -- 15.3.1.11 Yersinia -- 15.3.2 MALDI-TOF MS for Taxonomic Studies and Identification of Bacterial Strains Isolated from Food -- 15.4 Future Trends -- References -- Chapter 16: Industrial Applications: Regulatory Issues and Life Cycle Assessment of Food Packaging -- 16.1 MAIN CHARACTERISTICS OF ANTIMICROBIAL PACKAGING -- 16.2 Global Market and Applications -- 16.3 The United States' and Europe's Approach to Antimicrobial Food Packaging -- 16.4 European Legislation on FCM (Regulation 1935/2004/EC) and A&I Packaging (Regulation 450/2009/EC) -- 16.5 Safety Issues and Compliance -- 16.6 Environmental Assessment of Food Packaging: Reasons, Relevance, and Methods -- 16.7 Life Cycle Assessment of Food Packaging -- 16.7.1 A Literature Overview -- 16.7.2 Life Cycle Assessment of Antimicrobial and Active and Intelligent Food Packaging: Main Findings and Future Rese ... -- References -- Chapter 17: Antimicrobial Packaging for Meat Products -- 17.1 Introduction -- 17.2 Spoilage or Pathogenic Microorganisms in Meat.

17.3 Monitoring Techniques for Detecting the Microbial Quality and Spoilage in Meat.