Handbook of Natural Antimicrobials for Food Safety and Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition 269)

Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products. Reviews different types of antimicrobials used in food safety and quality Covers how antimicrobials are created to be used in different foods Examines how the antimicrobials are used in foods to enhance the safety and quality Content: Related titles, Page ii Front Matter, Page iii Copyright, Page iv List of contributors, Pages xi-xii, M.V. Alvarez, H. Anany, J.F. Ayala-Zavala, M. Bailey, C. Barry-Ryan, H. Bozkurt Cekmer, A. Brandelli, L.Y. Brovko, P.G. Crandall, P.M. Davidson, R.H. Davis, T. El-Arabi, D.A. Golden, G.A. González-Aguilar, M.W. Griffiths, R. Gyawali, S.A. Hayek, S.A. Ibrahim, A.K. Jaiswal, S. Jaiswal, V. Juneja, et al. Woodhead Publishing Series in Food Science, Technology and Nutrition, Pages xiii-xxv Preface, Pages xxvii-xxix, T. Matthew Taylor 1 - The use of natural antimicrobials in food: An overview, Pages 1-27, P.M. Davidson, H. Bozkurt Cekmer, E.A. Monu, C. Techathuvanan 2 - Plant extracts as antimicrobials in food products: Types, Pages 31-47, R. Gyawali, S.A. Hayek, S.A. Ibrahim 3 - Plant extracts as antimicrobials in food products: Mechanisms of action, extraction methods, and applications, Pages 49-68, R. Gyawali, S.A. Hayek, S.A. Ibrahim 4 - Bacteriophages as antimicrobials in food products: History, biology and application, Pages 69-87, H. Anany, L.Y. Brovko, T. El-Arabi, M.W. Griffiths 5 - Bacteriophages as antimicrobials in food products: Applications against particular pathogens, Pages 89-116, H. Anany, L.Y. Brovko, T. El Arabi, M.W. Griffiths 6 - Lactic acid bacteria (LAB) as antimicrobials in food products: Types and mechanisms of action, Pages 117-136, C.A. O'Bryan, P.G. Crandall, S.C. Ricke, J.B. Ndahetuye 7 - Lactic acid bacteria (LAB) as antimicrobials in food products: Analytical methods and applications, Pages 137-151, C.A. O'Bryan, P.G. Crandall, S.C. Ricke, J.B. Ndahetuye 8 - Chitosan as an antimicrobial in food products, Pages 153-181, S. Zivanovic, R.H. Davis, D.A. Golden 9 - Evaluating natural antimicrobials for use in food products, Pages 185-209, D.O. Ukuku, S. Mukhopadhyay, V. Juneja, K. Rajkowski 10 - Physical and chemical methods for food preservation using natural antimicrobials, Pages 211-228, C. Barry-Ryan 11 - Nanostructured and nanoencapsulated natural antimicrobials for use in food products, Pages 229-257, A. Brandelli, T.M. Taylor 12 - Modelling the effects of natural antimicrobials as food preservatives, Pages 259-284, A.K. Jaiswal, S. Jaiswal 13 - Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: Types of antimicrobials, Pages 287-313, M.V. Alvarez, M. del R. Moreira, S.I. Roura, J.F. Ayala-Zavala, G.A. González-Aguilar 14 - Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: Application techniques and quality issues, Pages 315-325, M.V. Alvarez, M. del R. Moreira, S.I. Roura, J.F. Ayala-Zavala, G.A. González-Aguilar 15 - Using natural antimicrobials to enhance the safety and quality of milk, Pages 327-345, M.C. Pina-Pérez, D. Rodrigo, A. Martinez 16 - Using natural antimicrobials to enhance the safety and quality of fruit- and vegetable-based beverages, Pages 347-363, M.C. Pina-Pérez, D. Rodrigo, A. Martinez 17 - Using natural antimicrobials to enhance the safety and quality of alcoholic and other beverages, Pages 365-373, M.C. Pina-Pérez, D. Rodrigo, A. Martinez 18 - Using natural antimicrobials to enhance the safety and quality of poultry, Pages 375-401, M. Singh, J. Smith, M. Bailey Index, Pages 403-412 Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products.

• Reviews different types of antimicrobials used in food safety and quality
• Covers how antimicrobials are created to be used in different foods
• Examines how the antimicrobials are used in foods to enhance the safety and quality