Antimicrobials in Food, Third Edition

Antimicrobials in Food, Third Edition

Editor(s): P. Michael Davidson, University of Tennessee, Knoxville, USA; John N. Sofos, Colorado State University, Fort Collins, USA; A. Larry Branen

ISBN: 9780824740375
Publication Date: April 28, 2005
Number of Pages: 720
Binding(s): Hardback

Features
• Covers all food antimicrobials, natural and synthetic, with the latest research on each type
• Guides in the selection of appropriate additives for specific food products
• Contains chapters written by international experts in their subject matter

Summary
Twelve years have passed since its last edition - making Antimicrobials in Foods, Third Edition the must-have resource for those interested in the latest information on food antimicrobials. During that time, complex issues regarding food preservation and safety have emerged. A dozen years ago, major outbreaks of Escherichia coli O157:H7 and Listeria monocytogenes had not yet occurred, consumer and regulatory demands for improved food safety were just surfacing, the use of naturally occurring antimicrobials was in its infancy, and lysozyme, lactoferrin, ozone, and several other compounds were not approved for use in or on foods in the United States.

The editors have addressed these contemporary topics by synthesizing information from internationally recognized authorities in their fields. Five new chapters have been added in this latest release, including the most recent details on lysozyme, naturally occurring antimicrobials from both animal and plant sources, hurdle technology approaches, and mechanisms of action, resistance, and stress adaptation. Existing chapters have been extensively revised to reflect the most relevant research and information available on antimicrobials. Complementing these topics is information on the progress that has been made in determining the effects and mechanisms of action involved in a number of naturally occurring antimicrobials.

Contents

Food Antimicrobials - An Introduction, P. Davidson and A. Branen
Sodium Benzoate and Benzoic Acid, J. Chipley
Sorbic Acid and Sorbates, J. Stopforth, J. Sofos, and F. Busta
Organic Acids, S. Doores
Sulfur Dioxide and Sulfites, C. Ough and L. Were
Nitrite, R. Tompkin
Nisin, L. Thomas and J. Delves-Broughton
Natamycin, J. Delves-Broughton, L. Thomas, P. Davidson, and C. Doan
Parabens, P. Davidson
Dimethyl Dicarbonate and Diethyl Dicarbonate, D. Golden, R. Worobo, and C. Ough
Medium-Chain Fatty Acids and Esters, J. Kabara, D. Marshall
Lysozyme, E. Johnson and A. Larson
Bacteriocins with Potential for Use in Foods, D. Hoover and H. Chen
Naturally Occurring Compounds - Plant Sources, A. Vigil, S. Alzamora, and E. Palou
Naturally Occurring Compounds - Animal Sources, J. Stopforth, P. Skandamis, P. Davidson, and J. Sofos
Sanitizers: Halogens, Surface-Active Agents, and Peroxides, B. Cords, S. Burnett, J. Hilgren, and J. Magnuson
Indirect and Miscellaneous Antimicrobials, L. Shelef and J Seiter
Antibiotic Residues in Foods and Their Significance, S. Katz and P. Ward
Hurdle Technology Approaches to Food Preservation: Current Applications, Prerequisites and Pitfalls, L. Leistner and G. Gould
Mechanisms of Action, Resistance, and Stress Adaptation, A. Russell
Methods for Activity Assay and Evaluation of Results, A. Vigil, E. Palou, M. Parish, and P. Davidson