Natural Antimicrobials in Food Safety and Quality

Author: Wolf-Rainer Abraham, Mahendra Rai, Maria do Carmo de Freire Bastos, Michael Chikindas, Nicoletta Belletti, Patrick Cullen, Isabel Ferreira, Mendel Friedman, Antonio Gálvez and Pilar García Suárez

This book explores some novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food.

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Summary

This book explores some novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food.

Description

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.