+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Antimicrobials: Setting Up Additional Hurdles to Ensure Food Safety

Food Technology 56(6): 100, 102, 104, 106-7

Antimicrobials: Setting Up Additional Hurdles to Ensure Food Safety

Developments in antimicrobials are addressed. Antimicrobials are substances used to safeguard food by preventing the growth of microorganisms and subsequent spoilage. Antimicrobials intended to provide additional hurdles to ensure food safety have taken some new and different directions. These include combinations of antimicrobials for synergistic effect, special ingredients working with packaging, new processing aids, and ingredients combined with novel processing technologies. Other developments involve the use of ingredients with antimicrobial properties and a variety of alternative antimicrobial agents. An examination of these developments shows that there is no easy solution to the issue of food safety.

Accession: 009770674

Related references

Ogawa, S., 2005: The policy to ensure food safety in Tokyo metropolis--drew up food safety promotion plan--. Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan 46(5): J292-J294

Taylor, D.A., 2011: New food safety law brings opportunities amid hurdles. Environmental Health Perspectives 119(3): A119-A119

Biswal, M.; Khurana, S.; Taneja, N.; Kaur, T.; Samanta, P.; Malla, N.; Sharma, M., 2014: Is routine medical examination of food handlers enough to ensure food safety in hospitals?. Nosocomial food outbreaks due to infected food handlers is primarily due to inadequate knowledge and faulty practices of food handlers during diarrhoeal episodes. The aim of this study was to assess: 1) prevalence of enteropathogen infection among...

Duncan, T.V., 2011: Applications of nanotechnology in food packaging and food safety: barrier materials, antimicrobials and sensors. In this article, several applications of nanomaterials in food packaging and food safety are reviewed, including: polymer/clay nanocomposites as high barrier packaging materials, silver nanoparticles as potent antimicrobial agents, and nanosensors...

Miller, Sanford A., 1997: Developing a new food wholesomeness science to ensure food safety. The issue of food wholesomeness is discussed. Technical and scientific advances must be incorporated into distribution systems to provide urban consumers with a safe and nutritious food supply. The application of such advances must not be impeded...

Thayer, D.W., 2004: Irradiation of food--helping to ensure food safety. New England Journal of Medicine 350(18): 1811-1812

Swientek, B., 2007: Tools to ensure food safety. Food technology 61(6): 121-122

Giese, J., 1994: Antimicrobials: assuring food safety. The use of antimicrobial agents in food is addressed. Antimicrobials or preservatives are used to prevent or delay both chemical and microbiological food spoilage, thereby increasing or ensuring food safety and extending shelf life. If product dev...

Anonymous, 1989: Evaluation of programmes to ensure food safety. This book stresses the need to consider evaluation as an integral part of national, regional, and local programs for food safety. The book presents guiding principles on how to monitor and evaluate programs that ensure food safety.

Bryan, Frank, L., 1989: A program to ensure food safety in the supermarket. Explains the HACCP concept and provides examples of typical grocery storage and preparation operations. Describes typical hazards; points out which operations offer the best place to apply preventive and control measures; gives criteria for contro...