Natural antimicrobials in food safety and quality [electronic resource] Edited by M. Rai, M. Chikindas.
Material type: TextLanguage: English Series: CABI BooksPublisher: Wallingford UK CABI 2011Edition: 1Description: 368ppContent type:- text
- computer
- online resource
- 9781845937829
- antiinfective agents
- Bacteria
- biogenic amines
- food contaminants
- plants
- fungi
- antimicrobials
- fermentation
- Gram positive bacteria
- phytochemicals
- food hygiene
- food preservatives
- data banks
- databases
- eukaryotes
- aquatic organisms
- fungus
- secondary metabolites
- natural products
- food packaging
- aquatic species
- food coating
- lactic acid bacteria
- bacteriophages
- food products
- phages
- algae
- aquatic plants
- gram-positive bacteria
- prokaryotes
- viruses
- bacterium
- food contamination
- food spoilage
- microbial contamination
- spoilage organisms
- food preservation
- food safety
The demands of producing high quality, pathogen-free food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms, foodborne pathogens and toxins. Discovery and development of new antimicrobials from natural sources for a wide range of applications 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 includes the development and use of natural antimicrobials for processed and fresh food products. New and emerging technologies concerning antimicrobials are also discussed.
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