Natural antimicrobials for the minimal processing of foods /

Consumers demand food products with fewer synthetic additives but increased safety and shelf-life. These demands have increased the importance of natural antimicrobials which prevent the growth of pathogenic and spoilage micro-organisms. Edited by a leading expert in the field, this important collec...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Roller, Sibel
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge : Woodhead, 2003.
Colección:Woodhead Publishing in food science and technology.
Temas:
Anti-infective agents.
Food additives.
Food > Microbiology.
Food > Preservation.
Anti-Infective Agents
Food Additives
Food Microbiology
Food Preservation
Antiinfectieux.
Aliments > Additifs.
Aliments > Microbiologie.
Aliments > Conservation.
Food > Preservation
Anti-infective agents
Food additives
Food > Microbiology
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Cover
  • Contents
  • Contributor contact details
  • 1 Introduction
  • 1.1 The food safety challenge and the need for new preservatives
  • 1.2 Antimicrobial activity: laboratory results vs practical applications
  • 1.3 A futile search for the magic bullet'
  • 1.4 Beyond the hurdle concept: multifactorial food preservation
  • 1.5 Microbial resistance
  • 1.6 How the book is organised
  • 1.7 References
  • 2 Nisin in multifactorial food preservation
  • 2.1 Introduction
  • 2.2 Structure and biosynthesis
  • 2.3 Properties
  • 2.4 Spectrum of activity and mode of action
  • 2.5 Current uses
  • 2.6 New applications and the multifactorial approach
  • 2.7 Physical treatments
  • 2.8 Microbiological treatments
  • 2.9 Chemical treatments
  • 2.10 Conclusions
  • 2.11 References
  • 3 Nisin in the decontamination of animal products
  • 3.1 Introduction
  • 3.2 Overview of current meat decontamination practices
  • 3.3 The need for alternative decontamination treatments
  • 3.4 Factors affecting nisin activity in meat
  • 3.5 Decontamination using nisin
  • 3.6 Future prospects
  • 3.7 References
  • 4 Bacteriocins other than nisin: the pediocin-like cystibiotics of lactic acid bacteria
  • 4.1 Introduction: the lactic acid bacteria (LAB)
  • 4.2 Bacteriocin-producing lactic acid bacteria
  • 4.3 Class II bacteriocins and cystibiotics of lactic acid bacteria
  • 4.4 Mode of bactericidal action of cystibiotics
  • 4.5 Antibacterial potency and spectrum of activity
  • 4.6 Immunity and resistance to cystibiotics
  • 4.7 Production and purification of cystibiotics
  • 4.8 Applications
  • 4.9 Safety and legal status
  • 4.10 Conclusions
  • 4.11 References
  • 5 Natamycin: an effective fungicide for food and beverages
  • 5.1 Introduction
  • 5.2 Chemical and physical properties
  • 5.3 Mechanism of action
  • 5.4 Sensitivity of moulds and yeasts to natamycin
  • 5.5 Resistance
  • 5.6 Applications
  • 5.7 Toxicology
  • 5.8 Regulatory status for use in foods
  • 5.9 Future prospects
  • 5.10 References
  • 6 Organic acids
  • 6.1 Introduction
  • 6.2 Organic acids in complex food systems
  • 6.3 Organic acids in meat decontamination
  • 6.4 Development of acid resistance in microorganisms
  • 6.5 Legislation, labeling and consumer acceptance
  • 6.6 Future trends
  • 6.7 References
  • 7 Antimicrobials from animals
  • 7.1 Introduction
  • 7.2 Iron-chelators
  • 7.3 Enzymes
  • 7.4 Immunoglobulins
  • 7.5 Applications in food
  • 7.6 Toxicology
  • 7.7 Legislation and labeling
  • 7.8 Future prospects
  • 7.9 References
  • 8 Chitosan: new food preservative or laboratory curiosity?
  • 8.1 Introduction
  • 8.2 The antimicrobial properties of chitosan in vitro
  • 8.3 The antimicrobial properties of chitosan in foods and beverages
  • 8.4 Chitosan in combination with traditional preservatives
  • 8.5 Conclusions and future prospects
  • 8.6 References
  • 9 Antimicrobials from herbs and spices
  • 9.1 Introduction
  • 9.2 Barriers to the adoption of flavouring substances as antimicrobials in foods
  • 9.3 Methodological issues
  • 9.4 Studies in vitro
  • 9.5 Applications in food
  • tidtid.

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