Antimicrobial Food Packaging takes an interdisciplinary approach to provide a complete and robust understanding of packaging from some of the most well-known international experts. This practical reference provides basic information and practical applications for the potential uses of various films in food packaging, describes the different types of microbial targets (fungal, bacteria, etc.), and focuses on the applicability of techniques to industry.

Tactics on the monitoring of microbial activity that use antimicrobial packaging detection of food borne pathogens, the use of biosensors, and testing antimicrobial susceptibility are also included, along with food safety and good manufacturing practices. The book aims to curtail the development of microbiological contamination of food through anti-microbial packaging to improve the safety in the food supply chain.

Presents the science behind anti-microbial packaging and films reflecting advancements in chemistry, microbiology, and food science
Includes the most up-to-date information on regulatory aspects, consumer acceptance, research trends, cost analysis, risk analysis and quality control
Discusses the uses of natural and unnatural compounds for food safety and defense

About the Author

Dr. Jorge Barros-Vel�zquez has won several awards in his field for outstanding contributions to research and academia. He has published in many journals and books and serves as the editor of Food and Bioprocess Technology, one of the top international scientific journals in the field of food science and technology. He has led more than 30 scientific projects on food microbiology and food safety and participated in another 15 projects. He is member of the Editorial Board of, among others, the following journals: Microorganisms, Journal of Food Quality, Animals, Journal of Chemistry, and Recent Patents on Biotechnology. His current research interests include the development of biopreservation strategies for seafood and other animal foods, these including the use of lactic acid bacteria and their bacteriocins, natural organic acids, essential oils and algae extracts.

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