In 2023, world hunger and food insecurity looms as present as ever. The threat of foodborne illness is also alive and well, as 1 in 10 people fall ill each year from the consumption of contaminated food. Meanwhile, thirty percent of all the food produced on our planet is lost or wasted, due in large part to spoilage. In the face of these realities, as well as those of climate change, population growth, ecosystem degradation and increasing resource scarcity, the dire need for a more sustainable global food system can no longer be ignored. Consumers are not only more invested in sustainability than ever, but also more health conscious. Recent years have thus seen a proliferation of alternative antimicrobial strategies, all aiming to mitigate the risks inherent in developing new production systems while striving for longer-lasting food products.
Antimicrobial Strategies in the Food System: Updates, Opportunities, Challenges elucidates the established methods of this rapidly evolving field and introduces cutting-edge technologies such as urban/indoor agriculture. With an emphasis on detailing each step in the chain of food production, the text demonstrates how safety begins with primary production, from agriculture to aquaculture, and remains paramount through to packaging and handling. Developing informed and updated definitions of the terms “natural” and “sustainable,” this book addresses the fragilities of the current food system and establishes possibilities for future research and practice.
Edited by:
Dan Li
Imprint: Springer International Publishing AG
Country of Publication: Switzerland
Dimensions:
Height: 235mm,
Width: 155mm,
ISBN: 9783031950551
ISBN 10: 3031950550
Pages: 614
Publication Date: 15 August 2025
Audience:
Professional and scholarly
,
Undergraduate
Format: Hardback
Publisher's Status: Active
Part I. Antimicrobial Strategies: reducing hazards and spoilage for a more sustainable food system.- Chapter 1. Emerging and reemerging food microbial hazards (Dr. Dan Li, National University of Singapore).- Chapter 2. Food loss reduction: the pathway towards sustainability (Prof. Frank Devlieghere, Ghent University, Belgium).- Part II. What are the options?.- Chapter 3. The physical strategies (mechanism of action of antimicrobials) (Prof. Hyun-Gyun Yuk, Korea National University of Transportation).- Chapter 4. The (bio)chemical strategies (nanobiotechnology approaches, “natural” and “clean” antimicrobials, mechanism of action of antimicrobials ) (Prof. Tian Ding, Zhejiang University).- Chapter 5. The biologicalstrategies (mechanism of action of antimicrobials) (Dr. Lin Chen, Nanyang Technological University).- Chapter 6. Hurdle technology (Prof. Doris D'Souza, University of Tennessee Knoxville).- Chapter 7. Delivery systems for antimicrobials (Prof. Xiang Wang, University of Shanghai for Science and Technology, China).- Part III. Key to success: addressing the often-neglected aspects.- Chapter 8. Safety evaluation of antimicrobials Prof. Andreja Rajkovic, Ghent University, Belgium).- Chapter 9. Perfecting experiment design (antimicrobial efficacy estimation) (Prof. Mieke Uyttendaele, Ghent University, Belgium).- Part IV. Primary production: from field to ocean.- Chapter 10. Agriculture Dr. Ana Allende, Spanish National Research Council).- Chapter 11. Animal husbandry (Prof. Ihab Habib, United Arab Emirates University).- Chapter 12. Aquaculture (Dr. Rong Cao, Yellow Sea Fisheries Research Institute, China).- Chapter 13. The new ingredients and systems (cell-culture meat, insects, aquaponics, etc.) (Prof. Sanja Ilic, Ohio State University, USA).- Part V. Safety at every step.- Chapter 14. Food processing and post-processing strategies (Prof. Salina Parveen, University of Maryland Eastern Shore, USA).- Chapter 15. Antimicrobial packaging systems (Dr. Xu Li, Institute of Materials Research and Engineering, A*STAR, Singapore).- Chapter 16. The food handlers (Prof. Benjamin Chapman, North Carolina State University).- Chapter 17. The environment: surfaces, water and air (Dr. Walter Randazzo, Spanish National Research Council).- Part VI. What’s next?.- Chapter 18. The opportunities and challenges.- (Dr. Dan Li, National University of Singapore).
Dr. Dan Li earned her Ph.D. in Applied Biological Science from Ghent University, Belgium, in 2012. She is currently a tenure-track faculty member in the Department of Food Science and Technology at the National University of Singapore (NUS). Her research covers several topics on food microbiology and food safety. One of her research focuses is the microbial safety and antimicrobial solutions in the sustainable transitions of the food system, including urban hydroponic farming, cultivated meat, and food by-product utilization.
