Antimicrobials in food.
edited by P. Michael Davidson, T. Matthew Taylor, Jairus R. D. David.
Bok 2021
| Medvirkende | |
|---|---|
| Omfang | 1: : illustrations
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| Utgave | Fourth edition.
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| Opplysninger | Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Preface -- Acknowledgments -- Editors -- List of Contributors -- Chapter 1 Food Antimicrobials - An Introduction -- 1.1 Role of Additives in Food -- 1.2 Definition and Function of Chemical Food Preservatives -- 1.3 Selection of Antimicrobials -- 1.3.1 Antimicrobial Spectrum -- 1.3.2 Physico-Chemical Properties of the Antimicrobial -- 1.3.3 Food-Related Factors -- 1.3.4 Process Factors -- 1.3.5 Resistance Development -- 1.4 Considerations in the Applications of Food Antimicrobials -- 1.4.1 Toxicological Safety -- 1.4.2 Labeling with Respect to Antimicrobials -- 1.5 Future of Antimicrobials -- References -- Chapter 2 Methods for Activity Assay and Evaluation of Results -- 2.1 Introduction -- 2.2 Factors That Affect Antimicrobial Activity -- 2.3 Current Methodology -- 2.4 In Vitro Methods -- 2.4.1 Agar Diffusion -- 2.4.1.1 Dilution Methods -- 2.4.1.2 Gradient Plates -- 2.4.1.3 Automated Methods -- 2.4.1.4 Vapor-Phase or Volatile Compounds Methods -- 2.5 Descriptive Methods -- 2.6 Combined Antimicrobial Systems -- 2.7 Application Studies -- 2.7.1 Interpretation of Results -- 2.8 Acknowledgments -- References -- Chapter 3 Sodium Benzoate and Benzoic Acid -- 3.1 Introduction and Historical Background -- 3.2 Physical and Chemical Properties and Natural Occurrence -- 3.3 Antimicrobial Activity -- 3.3.1 Spectrum of Action -- 3.3.2 Influence of Other Chemicals and Physical Environment -- 3.3.3 Mechanism of Action -- 3.3.4 Acquired Resistance to Benzoic Acid -- 3.4 Microbial Metabolism of Benzoic Acid -- 3.5 Reaction with Food Constituents -- 3.6 Regulatory Status -- 3.7 Applications -- 3.7.1 Use in Various Food Systems -- 3.7.2 Use as a Postharvest Fungicide -- 3.7.3 Other Applications -- 3.7.4 Storage and Handling -- 3.8 Toxicology -- 3.9 Assay -- 3.10 Acknowledgments.. - 10.4.3 Application in Other Food Products.. - 5.3.12.2 Application and Regulatory Status -- 5.3.13 Tartaric Acid -- 5.3.13.1 Antimicrobial Properties -- 5.3.13.2 Application and Regulatory Status -- 5.4 Mode of Action -- 5.5 Acid Adaptation and Tolerance -- 5.6 Toxicology -- 5.6.1 Toxicity of Organic Acids Post-Ingestion -- 5.6.2 Irritation and Inhalational Exposure Toxicological Effects -- 5.6.3 Intravenous Exposure and Toxicological Effects -- 5.6.4 Mutagenic and Teratogenic Activities of Organic Acids -- 5.7 Assay Methods -- References -- Chapter 6 Sulfur Dioxide and Sulfites -- 6.1 Overview of Sulfite Use in Food -- 6.2 Chemical Properties of Sulfites Used in Food -- 6.3 Factors Affecting Antimicrobial Activity -- 6.4 Antimicrobial Activity of Sulfites -- 6.4.1 Antibacterial Activity -- 6.4.2 Activity against Yeasts -- 6.4.3 Activity against Molds -- 6.5 Applications -- 6.5.1 Use in Wine -- 6.5.2 Use in Beer -- 6.5.3 Use in Juices -- 6.5.4 Use in Fruit -- 6.6 Regulatory Status of Sulfites in Food -- 6.6.1 Uses and Regulatory Limits of Sulfites in the USA -- 6.6.2 Uses and Regulatory Limits of Sulfites outside the USA -- 6.7 Alternatives to Sulfites in Food and Beverages -- 6.8 Toxicology and Safety -- 6.9 Detection and Analysis in Food -- 6.10 Conclusions -- References -- Chapter 7 Nitrite -- 7.1 Introduction -- 7.2 Research History -- 7.2.1 Before 1950 -- 7.2.1.1 Summary for before 1950 -- 7.2.2 1950-1960 -- 7.2.2.1 Summary for 1950-1960 -- 7.2.3 1960-1970 -- 7.2.3.1 Shelf-Stable Cured Meats -- 7.2.3.2 Perishable Cured Meats -- 7.2.3.3 Summary for 1960-1970 -- 7.2.4 1970-1980 -- 7.2.4.1 Shelf-Stable Cured Meat and Perigo Factor -- 7.2.4.2 Perishable Canned Cured Meat and Slurries of Meat -- 7.2.4.3 Vacuum-Packaged and Fermented Meats -- 7.2.4.4 Bacon -- 7.2.4.5 Test with S. aureus and Other Bacteria -- 7.2.4.6 Summary for 1970-1980 -- 7.2.5 1980-1990.. - 7.2.5.1 Assessment of the Botulinal Risk in Cured Meats -- 7.2.5.2 Botulinal Challenge Tests -- 7.2.5.3 Perigo Factor -- 7.2.5.4 Alternatives to Nitrite for Botulinal Protection -- 7.2.5.5 Mechanism of Nitrite Inhibition -- 7.2.5.6 Miscellaneous Studies in Laboratory Media -- 7.2.5.7 Spoilage of Cured Meats -- 7.2.5.8 Summary for 1980-1990 -- 7.2.6 1990-2002 -- 7.2.6.1 Fermented Meats and Dry-Cured Hams -- 7.2.6.2 Alternatives to the Use of Nitrate or Nitrite -- 7.2.6.3 Cheese -- 7.2.6.4 Seafood -- 7.2.6.5 Effect of Nitrite on Enteric Pathogens -- 7.2.6.6 Effect of Nitrite on Yeasts and Molds -- 7.2.6.7 Green Discoloration in Cured Meats -- 7.2.6.8 Summary for 1990-2002 -- 7.2.7 2002-2019 -- 7.2.7.1 Mechanisms of Nitrite Antimicrobial Activity -- 7.2.7.2 Antibotulinum Activity of Nitrite -- 7.2.7.3 Nitrite Effects on Clostridium perfringens -- 7.2.7.4 Antilisterial Effects of Nitrite -- 7.2.7.5 Nitrite Controversy and Conflicting Messages -- 7.2.7.6 Changing Consumer Demands -- 7.2.7.7 Predictive Models of Microbial Growth or Inactivation That Incorporate Nitrite -- 7.2.7.8 Summary for 2002-2019 -- 7.3 Regulations Governing the Use of Nitrite and Nitrate -- 7.3.1 Historical Perspective on Regulations -- 7.3.2 Nitrite and Nitrate Regulations in the United States -- 7.3.2.1 US Regulations for Formulation of Cured Meat and Poultry Products -- 7.3.2.2 US Guidelines for Stabilization (Cooling) of Cooked Cured Meat and Poultry Products -- 7.3.2.3 US Requirements for Natural Sources of Nitrate or Pre-Converted Nitrite in Meat and Poultry Products -- 7.3.2.4 US Requirements Regarding Other Uses of Nitrate and Nitrite in Food Products -- 7.3.2.5 US Regulations on Nitrite and Nitrate in Water -- 7.3.3 Canadian Regulations Regarding Nitrite and Nitrate in Foods -- 7.3.4 European Union Regulations Regarding Nitrite and Nitrate in Foods.. - 7.3.5 Regulations in Other Regions Regarding Nitrite and Nitrate Use in Foods -- 7.4 Assay Method -- 7.5 Toxicology -- References -- Chapter 8 Nisin -- 8.1 Introduction -- 8.2 Structure -- 8.3 Physicochemical Properties -- 8.4 Antimicrobial Activity -- 8.4.1 Factors Affecting the Antimicrobial Activity in Foods -- 8.4.1.1 Food Composition -- 8.4.1.2 Temperature -- 8.4.1.3 pH -- 8.4.1.4 Proteolytic Enzymes -- 8.4.1.5 Process -- 8.4.1.6 Synergy with Other Preservatives -- 8.4.1.7 Bacterial Load -- 8.5 Applications as Food Preservative -- 8.5.1 Dairy Products -- 8.5.1.1 General Considerations -- 8.5.1.2 Main Uses for the Preservation of Dairy Products -- 8.5.1.3 Uses in Combination with Other Treatments -- 8.5.2 Meat Products -- 8.5.3 Seafood Products -- 8.5.4 Fruits and Vegetables -- 8.5.5 Beverages -- 8.5.6 Other Food Products -- 8.5.7 Food Packaging Containing Nisin -- 8.5.7.1 General Considerations -- 8.5.7.2 Non-Biodegradable Films -- 8.5.7.3 Cellulose-Based Films -- 8.5.7.4 Chitosan-Based Films -- 8.5.7.5 Alginate-Based Films -- 8.5.7.6 Protein-Based Films -- 8.6 Regulatory Status -- References -- Chapter 9 Natamycin -- 9.1 Introduction -- 9.2 Physical and Chemical Properties -- 9.3 Antimicrobial Activity -- 9.4 Mode of Action -- 9.5 Food Applications -- 9.5.1 Cheese -- 9.5.2 Meat -- 9.5.3 Fruits and Fruit Juices -- 9.5.4 Miscellaneous Applications -- 9.5.5 Incorporation into Packaging Films and Coatings for Foods -- 9.6 Regulatory Status -- 9.7 Toxicology -- 9.8 Assay -- References -- Chapter 10 Lauric Arginate Ethyl Ester -- 10.1 Chemistry Structure and Characteristics -- 10.2 Antimicrobial Activity in Microbiological Media -- 10.3 Antimicrobial Mechanism -- 10.4 Application in Food Systems -- 10.4.1 Application Alone or with Other Chemicals on Raw Meat and Poultry Products -- 10.4.2 Application in Ready-to-Eat Meat Products.. - References -- Chapter 4 Sorbic Acid and Sorbates -- 4.1 Introduction -- 4.2 Chemistry -- 4.3 Antimicrobial Activity -- 4.3.1 Inhibition -- 4.3.2 Selective Action -- 4.3.3 Degradation -- 4.3.4 Interactions -- 4.3.5 Mechanisms of Action -- 4.4 Applications -- 4.4.1 Dairy Products -- 4.4.2 Vegetable Products -- 4.4.3 Fruit Products -- 4.4.4 Bakery Products -- 4.4.5 Meat Products -- 4.4.6 Miscellaneous Food Products -- 4.4.7 Other Applications -- 4.5 Toxicology and Safety -- 4.6 Detection and Analysis -- 4.7 Regulatory Status -- References -- Chapter 5 Organic Acids -- 5.1 Introduction -- 5.2 Effective Use -- 5.3 The Acids -- 5.3.1 Acetic Acid -- 5.3.1.1 Antimicrobial Activity in Foods -- 5.3.1.2 Application and Regulatory Status -- 5.3.2 Acetates -- 5.3.2.1 Antimicrobial Properties -- 5.3.2.2 Application and Regulatory Status -- 5.3.3 Sodium Diacetate -- 5.3.3.1 Antimicrobial Activity in Foods -- 5.3.3.2 Regulatory Approval -- 5.3.4 Dehydroacetic Acid -- 5.3.4.1 Antimicrobial Activity against Foodborne Microorganisms -- 5.3.4.2 Application and Regulatory Status -- 5.3.5 Adipic Acid -- 5.3.5.1 Antimicrobial Properties -- 5.3.5.2 Application and Regulatory Status -- 5.3.6 Citric Acid -- 5.3.6.1 Antimicrobial Properties and Activity in Foods -- 5.3.6.2 Application and Regulatory Status -- 5.3.7 Fumaric Acid -- 5.3.7.1 Antimicrobial Properties -- 5.3.7.2 Application and Regulatory Status -- 5.3.8 Lactic Acid -- 5.3.8.1 Antimicrobial Properties -- 5.3.8.2 Application and Regulatory Status -- 5.3.9 Lactates -- 5.3.9.1 Antimicrobial Properties -- 5.3.9.2 Application and Regulatory Status -- 5.3.10 Malic Acid -- 5.3.10.1 Antimicrobial Properties -- 5.3.10.2 Application and Regulatory Status -- 5.3.11 Propionic Acid -- 5.3.11.1 Antimicrobial Properties -- 5.3.11.2 Application and Regulatory Status -- 5.3.12 Succinic Acid -- 5.3.12.1 Antimicrobial Properties.. - For three editions, Antimicrobials in Foods, has been the must-have resource for those interested in food antimicrobials. Included in this edition are details on naturally occurring antimicrobials from animal, plant, and microbial sources, updates on hurdle technology approaches, and mechanisms of action, resistance, and stress adaptation.
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| Emner | |
| Dewey | |
| ISBN | 0-429-05819-5. - 0-429-60337-1
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