Food Preservation and Safety -- Principles of Food Preservation -- Application of Omics Technologies and Computational Approaches for Control of Foodborne Pathogens in Foods -- Natural Food Antimicrobials of Animal Origin -- Natural Food Antimicrobials of Plant Origin -- Natural Food Antimicrobials of Microbial Origin -- Antimicrobial Peptides and Polyphenols: Implications in Food Safety and Preservation -- Delivery Systems for Introduction of Natural Antimicrobials into Foods -- Microbial Resistance to Antimicrobials.-  Interventions for Fresh Produce -- Preservation Methods for Meat and Poultry -- Microbial Control of Milk and Milk Products -- Microbial Fermentation in Food Preservation -- Non Thermal Methods for Food Preservation -- Antimicrobial Gases for Food Application -- Current State of the Art and Recent Innovations for Antimicrobial Food Packaging -- Consumer Perception of Food Preservation Techniques -- Statistical Derivation of Sampling Plans for Microbiological Testing of Foods -- Antimicrobials and Food Preservation: A Risk Assessment Approach.

This edited volume provides up-to-date information on recent advancements made in the field of food preservation to enhance microbiological safety and quality.  Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.