Overview

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.

Full Product Details

Author:   Wolf-Rainer Abraham (Helmholtz Center for Infection Research, Germany) ,  Mahendra Rai (SGB Amravati University, India) ,  Maria do Carmo de Freire Bastos (UFRJ - Universidade Federal do Rio de Janeiro, Brazil) ,  Michael Chikindas (Cook College Rutgers University, USA)
Publisher:   CABI Publishing
Imprint:   CABI Publishing
Dimensions:   Width: 17.20cm , Height: 2.90cm , Length: 24.40cm
Weight:   1.020kg
ISBN:  

9781845937690

ISBN 10:   1845937694
Pages:   384
Publication Date:   19 October 2011
Audience:   College/higher education ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

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: Antimicrobials from Marine Algae 8: Antimicrobial Secondary Metabolites from Fungi for Food Safety 9: Antimicrobial Films and Coatings from Milk Proteins 10: Antimicrobial and Other Beneficial Applications of Chitosans 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 Approaches 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

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Author Information

Mahendra Rai is Professor of Biotechnology, SGB Amravati University, India. Michael L. Chikindas is at Cook College, Rutgers University.

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