附註:Includes bibliographical references and index.
Front Cover; Natural Antimicrobials for the Minimal Processing of Foods; Copyright Page; Dedication; Table of Contents; Contributor contact details; Chapter 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; Chapter 2. Nisin in multifactorial food preservation; 2.1 Introduction; 2.2 Structure and biosynthesis.
2.3 Properties2.4 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; Chapter 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.
Chapter 4. Bacteriocins other than nisin: the pediocin-like cystibiotics of lactic acid bacteria4.1 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.
Chapter 5. Natamycin: an effective fungicide for food and beverages5.1 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; Chapter 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.
Chapter 7. Antimicrobials from animals7.1 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; Chapter 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; Chapter 9. Antimicrobials from herbs and spices.
摘要:Consumers demand food products with fewer synthetic additives but with increased safety, quality and shelf-life. These demands have led to renewed interest in the use of natural antimicrobials to preserve foods. However, despite the wide range of potential antimicrobials, relatively few are suitable for use in practice in particular food products. Edited by a leading expert in the field, and with a distinguished international team of contributors, Natural antimicrobials for the minimal processing of foods discusses their practical application in food preservation, often in conjunction with oth.
