Download Free Biological Controls For Preventing Food Deterioration Book in PDF and EPUB Free Download. You can read online Biological Controls For Preventing Food Deterioration and write the review.

Various biotic factors cause diseases in crops, which result in food losses. Historically pesticide development has been instructive to us in terms of the benefits derived as well as the hazards that accompany their indiscriminate use. The application of fertilizers and pesticides to crops has become a norm in agricultural production, but this has led to resurgence in pests as they have developed resistance to such chemicals. Biological control of plant pests and pathogens is part of the solution to this problem. This is an area that continues to inspire research and development. It is also the foundation on which sustainable, non-polluting pest control for tomorrow’s farms must be built. Biological Controls for Preventing FoodDeterioration provides readers with options of non-chemical, eco-friendly, environmentally safe natural alternatives to prevent food from spoilage at pre- and postharvest stages. It covers the principles behind these techniques and their implementation. By integrating theory and practice, this book discusses the potential and associated problems in the development of non-chemical alternatives to protect food and addresses the common hurdles that need to be overcome to enable commercialization and registration of natural products for combating diseases. Focussing on plant foods, this timely book is unique in scope as it offers an international perspective on food deterioration caused by bacterial, fungal, viral, and mycotoxin contamination. It brings together highly respected scientists from differingyet complementary disciplines in one unified work that is important reading for food safety professionals, researchers and students.
There is an ever-increasing demand for more food but one of the stumbling blocks to achieving this goal is quality and quantity losses due to various pests and pathogens and the mycotoxins synthesized by these harmful biotic entities. Thus far, strategies employed to manage these post-harvest diseases and mycotoxins decontamination include established physical, cultural, and chemical methods. Recently, the application of chemicals to reduce decay and deterioration caused by various pathogens has been impeded as these hazardous chemicals contaminate the environment, enter the food chain, and destroy beneficial microorganisms and pests by aiming at non-target microorganisms. In light of this, the usage of eco-friendly and non-polluting alternatives to chemical pesticides is the call of the hour. Bio-management of Postharvest Diseases and Mycotoxigenic Fungi deals with the current state and future prospects of using various bio-management techniques that are natural, eco-friendly, and environmentally safe. It aims to increase awareness of their potential as well as sensitizing readers to the various aspects of biologicals in pest control. Key Features: Highlights classical versus new techniques adopted to manage postharvest diseases Discusses novel approaches in managing fungal spoilage and mycotoxin decontamination Provides readers with a 360-degree perspective of the pre- and post-harvest quality mycotoxin decontamination research being conducted Details proposals of new ideas to ensure a food secure and pesticide-free world This book disseminates notable and diversified scientific work carried out by leading experts in their own field. Written by qualified scientists in each of their respective disciplines, it can serve as a current and comprehensive treatise on the emerging field of bio-management of postharvest diseases and mycotoxin decontamination by products that are "generally regarded as safe."
Natural Remedies for Pest, Disease and Weed Control presents alternative solutions in the form of eco-friendly, natural remedies. Written by senior researchers and professionals with many years of experience from diverse fields in biopesticides, the book presents scientific information on novel plant families with pesticidal properties and their formulations. It also covers chapters on microbial pest control and control of weeds by allelopathic compounds. This book will be invaluable to plant pathologists, agrochemists, plant biochemists, botanists, environmental chemists and farmers, as well as undergraduate and postgraduate students. - Details microbial biopesticides and other bio-botanical derived pesticides and their formulation - Contains case studies for major crops and plants - Discuses phytochemicals of plant-derived essential oils
Food Preservation and ­Biodeterioration Food Preservation and Biodeterioration Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods and major advances in preservation technology. Both microbiological and chemical pathways are analysed. This topic being important to all producers of food, the readership spans food scientists across the industry and academia, particularly those involved with safety and quality.
Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability explores all aspects of microbe-food interactions, especially as they pertain to food safety. Traditional morphological, physiological, and biochemical techniques for the detection, differentiation, and identification of microorganisms have severe limitations. As an alternative, many of those responsible for monitoring food safety are turning to molecular tools for identifying foodborne microorganisms. This book reviews the latest molecular techniques for detecting, identifying, and tracing microorganisms in food, addressing both good foodborne microbes, such as those used for fermentation and in probiotics, and harmful ones responsible for foodborne illness and food quality control problems. Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability brings together contributions by leading international authorities in food biology from academe, industry, and government. Chapters cover food microbiology, food mycology, biochemistry, microbial ecology, food biotechnology and bio-processing, food authenticity, food origin traceability, and food science and technology. Throughout, special emphasis is placed on novel molecular techniques relevant to food biology research and for monitoring and assessing food safety and quality. Brings together contributions from scientists at the leading edge of the revolution in molecular food biology Explores how molecular techniques can satisfy the dire need to deepen our understanding of how microbial communities develop in foods of all types and in all forms Covers all aspects of food safety and hygiene, microbial ecology, food biotechnology and bio-processing, food authenticity, food origin traceability, and more Fills a yawning gap in the world literature on food traceability using molecular techniques This book is an important working resource for professionals in agricultural, food science, biomedicine, and government involved in food regulation and safety. It is also an excellent reference for advanced students in agriculture, food science and food technology, biochemistry, microbiology, and biotechnology, as well as academic researchers in those fields.
Rhizomicrobiome: Current Status and Future Prospects for Agriculture and Environment explores the important potential of biocontrol agents in the reduction of overexploitation of synthetic pesticides, enhancing crop production, and maintaining the natural texture and health of agricultural soils. As concerns about sustainable production challenge current practices, this book presents opportunities for utilizing biological systems as part of the solution. Rhizomicrobiome is a significant part of plant biological system which impacts the plant growth and survival in different physiological conditions. Its composition includes different microbial networks whose presence is mainly impacted by the root exudates. Archaea, bacteria, protozoa, fungi, oomycetes, nematodes, microarthropods etc. are the significant parts of the rhizomicrobiome. Rhizomicrobiome could be that novel ecosystem housing the bioinoculants that can help create sustainable, productive growth environments. Written by a team of global experts Rhizomicrobiome explores the full range of rhizomicrobiome topics including sustainable agriculture, food security, and environmental management and will be a valuable resource for researchers, academics and advanced students. - Introduces the latest advancement in the sustainable agricultural practices, microbial biocontrol, and environmental management - Presents the prospects of, wide applications of, traditional uses of, and modern practices of harnessing the potential of rhizomicrobiome - Includes informative illustrations of recent trends of phyto and soil microbiome
Rhizosphere biology is approaching a century of investigations wherein growth-promoting rhizomicroorganisms (PGPR) have attracted special attention for their ability to enhance productivity, profitability and sustainability at a time when food security and rural livelihood are a key priority. Bio-inputs - either directly in the form of microbes or their by-products - are gaining tremendous momentum and harnessing the potential of agriculturally important microorganisms could help in providing low-cost and environmentally safe technologies to farmers. One approach to such biologically-based strategies is the use of naturally occurring products such as PGPR. Written by an international team of experts, this book considers new concepts and global issues in biopesticide research and evaluates the implications for sustainable productivity. It is an invaluable resource for researchers in applied agricultural biotechnology, microbiology and soil science, and also for industry personnel in these areas.
With the increasing need and demand for fresh fruits and vegetables, the field of postharvest science is continuously evolving. Endeavors are being made by scientists involved in postharvest research for maintenance of the quality and safety of fresh horticultural produce to enhance the postharvest life and to extend the availability of the produce in both time and space. This volume, Emerging Postharvest Treatment of Fruits and Vegetables, addresses the demand for the development and application of effective technologies for preservation of perishable food products, particularly fresh fruits and vegetables. It provides an abundance of up-to-date information about postharvest treatments. The chapters discuss a number of innovative technologies to prolong and enhance postharvest fruits and vegetables. This book will be valuable for those concerned with horticulture and postharvest technology. It provides essential information for students, teachers, professors, scientists, and entrepreneurs engaged in fresh horticultural produce handling related to this field.
​This book provides a comprehensive information on basic and applied concepts of microbesial strategies adopted for the improvement of vegetables grown in various production systems. The beneficial role of soil microbes including plant growth promoting rhizobacteria (PGPR), nitrogen fixers, and phosphate-solubilizing bacteria in the improvement of vegetables grown both in normal and contaminated soils is discussed. The role of PGPR in tomato production is dealt separately. The impact of heavy metals on different vegetables and abatement of metal toxicity following metal tolerant PGPR and their consequential impact on vegetables grown in metal polluted soil is discussed. Moreover, recent advances in the management of vegetable diseases employing PGPR are addressed. This volume is therefore of special interest to both academics, professionals and practitioners working in the field of vegetable farming/horticulture, microbiology and plant protection sciences.
The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this.The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival and death characteristics, methods for detection and control options are discussed.Food spoilage microorganisms takes an applied approach to the subject and is an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations. - Looks at tools, techniques and methods for the detection and analysis of microbial food spoilage - Discusses the management control of microbial food spoilage - Looks in detail at yeasts, moulds and bacteria