This book focuses on the use of food gases in the food industry, their different applications and their role in food processing, packaging and transportation. Since these gases come into contact with food, they must comply with strict of labeling, purity and hygiene standards in order to ensure food safety. The book discusses various implications of food gases in the food chain, providing examples of how they can be used to limit food waste and losses. The first two chapters examine the classification and role of food gases in Europe, and the third chapter then explores the chemical and physical features of commonly used food gases in the food and food packing industries. The fourth chapter highlights the impact of food gases on human health due to their possible abuse and misuse. This book appeals to researchers and professionals working in food production and quality control.

Autorentext

Pasqualina Laganà is a Biologist with a MSc from the University of Messina, Italy, and specialisations in General Pathology (1992) and Chemistry and Food Technologies (2000). Graduated in 'Risks and disorders in the Work' (1998) and in 'Parasitology of Territory' (2009), she has also obtained in 2013 a Master in 'Epidemiology and Biostatistics' (Università Cattolica del Sacro Cuore, Rome, Italy). Since 1996 she has been Adjunct Professor of General and Applied Hygiene, and Researcher at the Faculty of Medicine and Surgery at the University of Messina. Member of the Italian Society of Hygiene, Preventive Medicine and Public Health (S.It.I.), and the Italian Study Group Hospital Hygiene and Italian Foods Group. Member of the Sicilian Commission for the application of Legionella Guidelines since 2011, she is also the Responsible of Analysis within the Regional Reference Laboratory for clinical and environmental Legionella Surveillance (branch of Messina, Sicily) since 2012, and the Head of the Laboratory from October 2016 onwards. She is a member of the Editorial Board of several Journals, including the Journal of Clinical Microbiology and Biochemical Technology (JCMBT), Zeszyty Naukowe (Gdynia Maritime University, Poland), Global Drugs and Therapeutics (GDT) and EC Microbiology (ECMI). She is also a Referee for various international scientific journals and the author of 80 publications indexed in Medline and other databases. 

Giovanni Campanella is graduated in Medicine and Surgery at the University of Messina (2011). He became a specialist in Hygiene and Preventive Medicine (2018). He is Member of the Italian Society of Hygiene, Preventive Medicine and Public Health (S.It.I.). During post-graduate School in Hygiene and Preventive Medicine he attended the Food Hygiene Laboratory and the Regional Laboratory for Environmental and Clinical Surveillance of the Legionella at the 'AOU G Martino' hospital in Messina. Currently he works at the Primary Care Department at the Health Protection Agency in Brescia.

Paolo Patanè is graduated in law, with top marks, from the University of Messina, Italy, and he has obtained an M.Sc. in Innovation and Development of Intellectual Property in Rome. After the successful Italian state examination to become a lawyer, Dr. Patanè has worked as consultant for legal and administrative aspects of the Sicilian Regional Authority, being in charge of Management EU funds in the Operating Regional Programme 'POR Sicilia 20002006'. He was also General Secretary of the Faculty of Medicine and Surgery at the University of Messina (20072013). After a short period at the Department of Clinical and Experimental Medicine (20132015), he is now the Head of the Office of the University of Messina, and responsible for protecting the Intellectual Property Rights of the inventions from the university staff. He has also been a University contract professor (2013/2014 and 2014/2015) at the Messina University, and a lecturer in 2015 and 2016 at several workshops about Intellectual Property Rights. Dr. Patanè has also published several issues about law, alone: 'Authority', 'Ombudsman', 'Spoils System', 'Prisoners population in Italy', and in collaboration with other authors, such as: 'Chemistry and Hygine of food additives', 'Polyphenols and Functional Foods from the Regulatory Viewpoint'. **Maria Assunta Cava **has a diploma in 'Technician of Biology-Chemistry Laboratory' granted in Cosenza (Italy) and a certificate of qualification as 'Health Assistant' (OSS) granted in Perugia (Italy). Among other activities related to the field of health, she has completed an internship at the Cosenza Hospital 'Annunziata' in Internal Medicine and Surgery departments.  She has completed also an internship in the Centralized Clinical Laboratory  of the 'Piemonte' Hospital in Messina (Italy).  After a period as Health Assistant  at *Santa Maria della Misericordia University *Hospital (Udine, Italy) in the Heart and Thoracic Surgery department, she moved to the Polyclinic of Verona (Italy), and subsequently to the Bianchi-Melacrino-Morelli Hospital (Reggio Calabria, Italy). At present, She is health assistant at  PuglieseCiaccio Hospital Emergency Room and registration desk Department (Catanzaro, (Italy). Dr Cava has training in fields relating to medicine, such  as Basic Life Support and Defibrillation (BLSD), Hazard Analysis and Control of Critical Points (HACCP), (Prehospital Trauma Care (PTC), Hazards and Safety in workplaces, Prevention and protection in handling of loads...

Inhalt
Food Gases: Classification and Allowed Uses.- Food Gases in the European Union: The Legislation.- Food Gases in the Industry: Chemical and Physical Features.- Safety Evaluation and Assessment of Gases for Food Applications.