Biological Controls for Preventing Food Deterioration

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.