Antimicrobial Food Packaging

Jorge Barros-Velazquez

• Publisher: Academic Press
• Year: 2015
• ISBN:
  9780128008102
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

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

Chapter 1

The Nature and Extent of Foodborne Disease

C.C. Adley; M.P. Ryan University of Limerick, Limerick, Ireland

Abstract

Foodborne disease (also referred to as foodborne illness or food poisoning) is any illness that results from the consumption of contaminated food, contaminated with pathogenic bacteria, viruses, or parasites. The economic costs associated with foodborne disease can be severe on people, food companies, and country reputation. Foodborne disease globally is still not under control and outbreaks can cause health and economic losses. The causes are unhygienic practices in food production, harvesting, and preparation. There are 31 main foodborne pathogens causing diseases; the significant ones such as Salmonella nontyphoidal, Campylobacter, Listeria, and Shiga toxin-producing Escherichia coli are monitored by national authorities, and outbreaks are assessed in depth to assess trends and determine the steps necessary to combat future outbreaks. Foodborne diseases can be mild with recovery in days, or severe resulting in hospitalization and death in certain patients.

Keywords

Foodborne disease

Zoonosis

Salmonella

CDC

DALY

1.1 Introduction

Foodborne diseases span an array of issues from farm to fork. The food production line, from growth, harvest, transportation, and preparation in unhygienic environments and without proper temperature/environmental control measures, provides the route for infection in humans and animals. The term zoonosis refers to the transmission of pathogens either directly or indirectly between animals and humans. Zoonoses that are transmissible through food cause human suffering, work days lost, and significant economic losses to both the food production and food processing industries. Some people are more at risk than others and are more likely to die of zoonotic diseases including: children under the age of five; pregnant women; older adults over the age of 65; and the immune-compromised, such as cancer patients undergoing chemotherapy or people infected with HIV. There are 31 pathogens (Table 1) known to cause the majority of foodborne diseases, 21 of which are bacteria, five parasites, and five viruses. Data on priority organisms, for example, the bacteria Campylobacter spp., Shiga/Vero toxin-producing E. coli O157, STEC non O157, (parallel nomenclature system for Shiga/Vero toxin-producing E. coli exist such as (STEC) and (VTEC) respectively). Listeria, Salmonella spp. nontyphoidal, Salmonella enterica serotype Typhi, Shigella spp., and Yersinia enterocolitica and parasites Cryptosporidium spp. and Cyclospora cayetanensis are tracked in numerous countries and by multiple health organizations for prevention purposes and to determine the source and location of outbreaks for control and future prevention.

Table 1

The Major Foodborne Pathogens

Organism	Common Name of Illness	Onset Time After Ingestion	Signs and Symptoms	Duration	Food Sources
Bacteria
Bacillus cereus	B. cereus food poisoning	10-16 h	Abdominal cramps, watery diarrhea, nausea	24-48 h	Meats, stews, gravies, vanilla sauce
Brucella spp.	Brucellosis	1-2 months	Profuse sweating, joint and muscle pain	Variable	Raw milk and soft cheeses made with unpasteurized goat or cow milk
Campylobacter jejuni	Campylobacteriosis	2-5 days	Diarrhea, cramps, fever, and vomiting; diarrhea may be bloody	2-10 days	Raw and undercooked poultry, unpasteurized milk, contaminated water
Clostridium botulinum	Botulism	12-72 h	Vomiting, diarrhea, blurred vision, double vision, difficulty swallowing, muscle weakness; can result in respiratory failure and death	Variable	Improperly canned foods, especially home-canned vegetables, fermented fish, baked potatoes in aluminum foil
Clostridium perfringens	Perfringens food poisoning	8-16 h	Intense abdominal cramps, watery diarrhea	Usually 24 h	Meats, poultry, gravy, dried or precooked foods, time and/or temperature-abused foods
Diarrheagenic E. coli^a	Food poisoning	Varied 1-8 days	Watery or bloody diarrhea, abdominal cramps, with or without fever	Varied 3-10 days	Varied: Water or food contaminated with human or animal feces
Listeria monocytogenes	Listeriosis	9-48 h for gastrointestinal symptoms 2-6 weeks for invasive disease	Fever, muscle aches, and nausea or diarrhea; pregnant women may have mild flu-like illness, and infection can lead to premature delivery or stillbirth; the elderly or immunocompromised patients may develop bacteremia or meningitis	Variable	Unpasteurized milk, soft cheeses made with unpasteurized milk, ready-to-eat deli meats
Mycobacterium bovis	Bovine Tuberculosis	Variable	Tuberculosis-like symptoms	Variable	Raw milk and soft cheeses made with unpasteurized cow milk
Salmonella spp.	Salmonellosis	6-48 h	Diarrhea, fever, abdominal cramps, vomiting	4-7 days	Eggs, poultry, meat, unpasteurized milk or juice, cheese, contaminated raw fruits and vegetables
Shigella spp.	Shigellosis, Bacillary dysentery	4-7 days	Abdominal cramps, fever, and diarrhea; stools may contain ...

Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright
• Contributors
• Preface
• Chapter 1: The Nature and Extent of Foodborne Disease
• Chapter 2: Resistant and Emergent Pathogens in Food Products
• Chapter 3: Bacterial Contamination in Food Production
• Chapter 4: Fungal Contamination in Packaged Foods
• Chapter 5: Viral Contamination of Food
• Chapter 6: The Downside of Antimicrobial Packaging: Migration of Packaging Elements into Food
• Chapter 7: Packaging Material in the Food Industry
• Chapter 8: Effect of Packaging Systems on the Inactivation of Microbiological Agents
• Chapter 9: Antimicrobial Susceptibility Testing of Foodborne Bacteria Related to National and International Resistance-Monitoring Programs
• Chapter 10: Food Safety: Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedures (SSOP), Hazard Analysis and Critical Control Point (HACCP)
• Chapter 11: Control of Microbial Activity Using Antimicrobial Packaging
• Chapter 12: Detection of Foodborne Pathogens Using Biosensors
• Chapter 13: Detection of Foodborne Pathogens Using DNA Arrays
• Chapter 14: Detection of Foodborne Pathogens Using Nanoparticles. Advantages and Trends
• Chapter 15: Detection of Foodborne Pathogens Using MALDI-TOF Mass Spectrometry
• Chapter 16: Industrial Applications: Regulatory Issues and Life Cycle Assessment of Food Packaging
• Chapter 17: Antimicrobial Packaging for Meat Products
• Chapter 18: Antimicrobial Packaging for Fresh and Minimally Processed Fruits and Vegetables
• Chapter 19: Antimicrobial Packaging for Poultry
• Chapter 20: Antimicrobial Packaging for Seafood
• Chapter 21: Antimicrobial Packaging of Beverages
• Chapter 22: Antimicrobial Active Packaging Systems Based on EVOH Copolymers
• Chapter 23: Ethyl Lauroyl Arginate (LAE): Antimicrobial Activity and Applications in Food Systems
• Chapter 24: Ethyl Lauroyl Arginate (LAE): Usage and Potential in Antimicrobial Packaging
• Chapter 25: Volatile Compounds Usage in Active Packaging Systems
• Chapter 26: Carvacrol-Based Films: Usage and Potential in Antimicrobial Packaging
• Chapter 27: Gelatin-Based Nanocomposite Films: Potential Use in Antimicrobial Active Packaging
• Chapter 28: Smart Nanohydrogels for Controlled Release of Food Preservatives
• Chapter 29: Antimicrobial Food Packaging Based on Biodegradable Materials
• Chapter 30: Pullulan: A Suitable Biopolymer for Antimicrobial Food Packaging Applications
• Chapter 31: Use of Metal Nanoparticles for Active Packaging Applications
• Chapter 32: Silver-Based Antibacterial and Virucide Biopolymers: Usage and Potential in Antimicrobial Packaging
• Chapter 33: Antimicrobial Food Packaging Incorporated with Triclosan: Potential Uses and Restrictions
• Chapter 34: Zinc Oxide Nanoparticles for Food Packaging Applications
• Chapter 35: Antimicrobial Spices: Use in Antimicrobial Packaging
• Chapter 36: Pediocin Applications in Antimicrobial Food Packaging Systems
• Chapter 37: Casein and Chitosan Polymers: Use in Antimicrobial Packaging
• Chapter 38: Multifunctional Films, Blends, and Nanocomposites Based on Chitosan: Use in Antimicrobial Packaging
• Chapter 39: Cinnamaldehyde and Eugenol: Use in Antimicrobial Packaging
• Chapter 40: Enzybiotics: Application in Food Packaging
• Chapter 41: Zein and Its Composites and Blends with Natural Active Compounds: Development of Antimicrobial Films for Food Packaging
• Chapter 42: Casein-Based Zataria multiflora Boiss Films: Use in Antimicrobial Packaging
• Chapter 43: Antimicrobial Peptides from Bacillus spp.: Use in Antimicrobial Packaging
• Chapter 44: Chitosan-Oregano Essential Oil Blends Use as Antimicrobial Packaging Material
• Chapter 45: Thymol: Use in Antimicrobial Packaging
• Chapter 46: Organic Acids: Usage and Potential in Antimicrobial Packaging
• Chapter 47: Combinational Approaches for Antimicrobial Packaging: Chitosan and Oregano Oil
• Chapter 48: Combinational Approaches for Antimicrobial Packaging: Lysozyme and Lactoferrin
• Chapter 49: Combinational Approaches for Antimicrobial Packaging: Natamycin and Nisin
• Chapter 50: Combinational Approaches for Antimicrobial Packaging: Pectin and Cinnamon Leaf Oil
• Chapter 51: Combinational Approaches for Antimicrobial Packaging: Bivalve Shell Waste-Derived Material and Silver
• Chapter 52: Combinational Edible Antimicrobial Films and Coatings
• Index