Contents List of Figures .xiii Preface... ...xvii Acknowledgments Author biographies. -.xxj Chapter 1 Introduction 1 11 The evolution of preservation with organic acids:From stone oX6an 1 1.1.2 Toward preservative-free food....... 1.2 Unrivaled advantages.... 13 Economic implications:"Safer food,better business".....3 1.4 Legislative issues in food production.....6 1.5 Problems in an"organic world"...... 7 1.5.1 Nutrition and consumer perceptions 9 152 Pesticides.. 15.3 Mvcotoxins. 10 15A Food safety control measures 0 155 Seeking alte 0 1.6 Ne 1.6.1 and merging pathogens nt 1.6.2 odstuffs implicated 1.6.3 Laboratory methodologies. 1.6.4 Epidemiology... 1.6.5 A review of emerging organisms.. 1.6.5.1 Bacteria. 1.6.52 Fungi.. .14 1.6.5.3 Viruses 15 1.6.5.4 Protozoa. 15 References .15v Contents List of Figures ................................................................................................. xiii List of Tables .....................................................................................................xv Preface............................................................................................................. xvii Acknowledgments ..........................................................................................xix Author biographies.........................................................................................xxi Chapter 1 Introduction ................................................................................. 1 1.1 The evolution of preservation with organic acids: From stone age to space age........................................................................................ 1 1.1.1 More than a century of preservation with organic acids............................................................................... 1 1.1.2 Toward preservative-free food ................................................ 2 1.2 Unrivaled advantages ............................................................................. 3 1.3 Economic implications: “Safer food, better business” ....................... 3 1.4 Legislative issues in food production................................................... 6 1.5 Problems in an “organic world” ............................................................ 7 1.5.1 Nutrition and consumer perceptions ..................................... 9 1.5.2 Pesticides..................................................................................... 9 1.5.3 Mycotoxins................................................................................ 10 1.5.4 Food safety control measures ................................................ 10 1.5.5 Seeking alternatives ................................................................ 10 1.6 New and emerging pathogens ............................................................ 11 1.6.1 Introduction.............................................................................. 11 1.6.2 Foodstuffs implicated ............................................................. 11 1.6.3 Laboratory methodologies ..................................................... 12 1.6.4 Epidemiology ........................................................................... 12 1.6.5 A review of emerging organisms.......................................... 13 1.6.5.1 Bacteria ..................................................................... 13 1.6.5.2 Fungi......................................................................... 14 1.6.5.3 Viruses...................................................................... 15 1.6.5.4 Protozoa.................................................................... 15 References ......................................................................................................... 15