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Natural Antimicrobials in Food Safety and Quality
Edited by Mahendra Rai and Michael L. Chikindas
Hardback
December 2011
9781845937690
More details
- Publisher
CABI - Published
13th December 2011 - ISBN 9781845937690
- Language English
- Pages 500 pp.
- Size 6.875" x 9.75"
- Images 33 figures & illus
$278.25
The demands of producing high quality, safe (pathogen-free) food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms and food-borne 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. Covering antimicrobials derived from microbial sources (bacteriophages, bacteria, algae, fungi), animal-derived products (milk proteins, chitosan, reduction of biogenic amines), plants and plant-products (essential oils, phytochemicals, bioactive compounds), this book covers the development and use of natural antimicrobials for processed and fresh food products. New and emerging technologies concerning antimicrobials are also discussed.
1. Naturally occurring biocides in the food industry
2. Bacteriophages and phage-encoded proteins: prospects in food quality and safety
3. A survey of antimicrobial activity in lactic acid bacteria of different origin
4. Bacteriocins for bioprotection of foods
5. Bacterial antimicrobial peptides and food preservation
6. Microbial fermentation for food preservation
7. Antimicrobial compounds from algae for food safety
8. Antimicrobial secondary metabolites from fungi for food safety
9. Antimicrobial films and coatings from milk proteins
10. Antimicrobial and preservative effects of chitosan in food
11. Reduction of biogenic amine levels in meat and meat products
12. Biogenic amines in wine and vinegar: role of starter culture in its inhibition
13. Natural inhibitors of food-borne fungi from plants and microorganisms
14. Application of plant based antimicrobials in food preservation
15. Essential oils and their components for the control of phytopathogenic fungi that affect plant health and agri-food quality and safety
16. Fruit postharvest disease control by plant bioactive compounds
17. Antimicrobials from wild edible plants of Nigeria
18. Natural antimicrobials compounds to preserve quality and assure safety of fresh horticultural produce
19. Biological approach for control of human pathogens on produce
20. Antimicrobial and other biological effects of garcinia plants used in food and herbal medicine
21. Predictive modelling of antimicrobial effects of natural aromatic compounds in model and food systems
22. Database mining for bacteriocin discovery
Mahendra Rai
Mahendra Rai is Professor of Biotechnology, SGB Amravati University, India.
Michael L. Chikindas
Michael L. Chikindas is at Cook College, Rutgers University.