Essential Oils in Food Pathogen Mitigation

Mojisola Ojebode

ISBN 10: 3659830453 / ISBN 13: 9783659830457

Verlag: LAP Lambert Academic Publishing, 2016

Beschreibung

nach der Bestellung gedruckt Neuware - Printed after ordering - Food safety is an increasingly important public health issue despite continuous improvements in food production techniques and hygiene. In industrialized countries, about 30% of people suffer from a food borne disease each year. Microbial activity is a primary mode of deterioration of foods and many microorganisms are responsible for such occurrences that contribute to loss of food quality and safety. Essential oils in Food Pathogen Mitigation is a highly educative book that reveals the uniqueness of natural sweet smelling flowers and herbs and the ability of essential oils extracted from such plants to mitigate food borne pathogens. It opens a promising alternative to the use of synthetic chemicals as food preservatives. Plant essential oils especially medicinal plants and those used in flavouring foods can proffer health and environment friendly solution to the contamination of food by food pathogens. This book also gives an experimental approach for the discovery of the bacteriostatic and bactericidal properties of a medicinal and insecticidal plant as well as waste product of a fruit that could be used for this purpose instead of being trashed.

Bestandsnummer des Verkäufers 9783659830457

Bibliografische Details

• Titel: Essential Oils in Food Pathogen Mitigation
• Verlag: LAP Lambert Academic Publishing
• Erscheinungsjahr: 2016
• Sprache: Englisch
• ISBN-10: 3659830453
• ISBN-13: 9783659830457
• Einband: Taschenbuch
• Zustand: Neu
• Abmessungen: 220B x 150 H x 5 T Millimeter Breite: 220 mm, Höhe: 150 mm, Tiefe: 5 mm
• Gewicht: 119 Gramm

Über diesen Titel

Inhaltsangabe

Food safety is an increasingly important public health issue despite continuous improvements in food production techniques and hygiene. In industrialized countries, about 30% of people suffer from a food borne disease each year. Microbial activity is a primary mode of deterioration of foods and many microorganisms are responsible for such occurrences that contribute to loss of food quality and safety. Essential oils in Food Pathogen Mitigation is a highly educative book that reveals the uniqueness of natural sweet smelling flowers and herbs and the ability of essential oils extracted from such plants to mitigate food borne pathogens. It opens a promising alternative to the use of synthetic chemicals as food preservatives. Plant essential oils especially medicinal plants and those used in flavouring foods can proffer health and environment friendly solution to the contamination of food by food pathogens. This book also gives an experimental approach for the discovery of the bacteriostatic and bactericidal properties of a medicinal and insecticidal plant as well as waste product of a fruit that could be used for this purpose instead of being trashed.

Über die Autorin bzw. den Autor

Mojisola Ojebode is a fellow of African Women in Agricultural Research and Development (AWARD), a member of American Association for Advancement in Science (AAAS) and International Association for the Plant Protection Sciences (IAPPS). She is a multiple award winning researcher who studied Biochemistry and specialised in Nutritional Biochemistry.