Description
Book SynopsisFifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the must-have reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of natural and clean-label antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered, and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of Antimicrobials in Food.
In the 4th edition, the editors have compiled contemporary topics
Table of Contents
Food Antimicrobials — An Introduction. Methods for Activity Assay and Evaluation of Results. Sodium Benzoate and Benzoic Acid. Sorbic Acid and Sorbates. Organic Acids. Sulfur Dioxide and Sulfites. Nitrite. Nisin. Natamycin. Lauric Arginate. Medium-Chain Fatty Acids and Esters. Parabens. Dimethyl Dicarbonate and Diethyl Dicarbonate. Lysozyme. Bacteriocins with Potential for Use in Foods. Bacteriophages. Naturally Occurring Compounds — Plant Sources. Naturally Occurring Compounds — Animal Sources. Sanitizers. Processing Aids as Antimicrobials. Delivery Systems. Update on Hurdle Technology Approaches to Food Preservation. Practical Application of Food Antimicrobials. Mechanisms of Action, Resistance, and Stress Adaptation.
