Natural Antimicrobials in Food Safety and Quality

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CABI, Feb 1, 2011 - Anti-infective agents - 382 pages
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The demands of producing high quality, safe (pathogen-free) food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms and foodborne pathogens and toxins. Discovery and development of new antimicrobials from natural sources for a wide range of application requires that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification, characterization and application. This book explores some novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food.
 

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This is an excellent and timely compilation of naturally occurring antimicrobials present in our environment and food chain of plants, marine and animal origin. Food scientists and natural products researchers will find this book richly rewarding as it dwells on the applications of natural antimicrobials in food safety and improving/maintaining quality. Each chapter is authored by international authorities in their respective area of expertise and is supplemented by an up-to-date list of references citing original research. I was particularly impressed by the chapters on antimicrobials from Garcinia (chapter 20) and wild edible plants of Nigeria (chapter 17).
--- A Natural Products Enthusiast
 

Contents

A Survey of Antimicrobial Activity in Lactic Acid Bacteria of Different Origin
27
Bacteriocins for Bioprotection of Foods
39
Bacterial Antimicrobial Peptides and Food Preservation
62
Microbial Fermentation for Food Preservation
77
Yuarzxia Surz Yirz Li Hui Sorzg arid Yarzg
95
Antimicrobial Secondary Metabolites from Fungi for Food Safety
104
Maria MuyRangel Ciencia y Tecnología de Alimentos Coordinación CIAD Culiacán
112
Maira Peres de Caroalho arid WolfRainer Abraham
114
Francisco JimenezColmenero Department of Meat and Fish Science and Technology ICTAN
176
Natural Inhibitors of Foodborne Fungi from Plants and Microorganisms
182
Application of Plantbased Antimicrobials in Food Preservation
204
Essential Oils and their Components for the Control of Phytopathogenic
224
Fruit Postharvest Disease Control by Plant Bioactive Compounds
242
Antimicrobials from Wild Edible Plants of Nigeria
261
Natural Antimicrobial Compounds to Preserve Quality and Assure Safety
277
Biological Approaches for Control of Human Pathogens on Produce
292

Antimicrobial and other Beneficial Applications of Chitosans
131
Reduction of Biogenic Amine Levels in Meat and Meat Products
154
Role of Starter Culture
167
Predictive Modelling of Antimicrobial Effects of Natural Aromatic
328
Database Mining for Bacteriocin Discovery
349
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