Natural Antimicrobials for the Minimal Processing of Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Consumers demand food products with fewer synthetic additives but with increased safety, quality and shelf-life. These demands have led to renewed interest in the use of natural antimicrobials to preserve foods. However, despite the wide range of potential antimicrobials, relatively few are suitable for use in practice in particular food products. Edited by a leading expert in the field, and with a distinguished international team of contributors, Natural antimicrobials for the minimal processing of foods discusses their practical application in food preservation, often in conjunction with other preservation techniques. After an introductory chapter, the book first discusses the use of bacteriocins such as nisin in preserving animal and other food products, often in conjunction with other preservation techniques such as high hydrostatic pressure and pulsed electric fields. Subsequent chapters discuss the current and future uses of natamycin, organic acids, antimicrobials from animals and chitosan as preservatives. Three chapters are devoted to antimicrobials from plants and their use in a wide range of applications, including the preservation of fresh and minimally-processed fruits and vegetables. A final group of chapters discuss the use of natural antimicrobials in edible coatings, applications of natural antifungal agents, the combination of natural antimicrobials with irradiation, and the regulatory context. With its practical emphasis and authoritative coverage, Natural antimicrobials for the minimal processing of foods is a standard work for the food industry in developing new preservation systems that extend the shelf-life of foods without compromising safety or sensory quality. Discusses the practical application of antimicrobials in food preservation, often in conjunction with other preservation techniques Discusses the uses of natamycin, organic acids, antimicrobials from animals and chitosan as preservatives A standard work for the food industry in developing new preservation systems that extend the shelf-life of foods without compromising safety or sensory quality Consumers demand food products with fewer synthetic additives but with increased safety, quality and shelf-life. These demands have led to renewed interest in the use of natural antimicrobials to preserve foods. However, despite the wide range of potential antimicrobials, relatively few are suitable for use in practice in particular food products. Edited by a leading expert in the field, and with a distinguished international team of contributors, Natural antimicrobials for the minimal processing of foods discusses their practical application in food preservation, often in conjunction with other preservation techniques.

After an introductory chapter, the book first discusses the use of bacteriocins such as nisin in preserving animal and other food products, often in conjunction with other preservation techniques such as high hydrostatic pressure and pulsed electric fields. Subsequent chapters discuss the current and future uses of natamycin, organic acids, antimicrobials from animals and chitosan as preservatives. Three chapters are devoted to antimicrobials from plants and their use in a wide range of applications, including the preservation of fresh and minimally-processed fruits and vegetables. A final group of chapters discuss the use of natural antimicrobials in edible coatings, applications of natural antifungal agents, the combination of natural antimicrobials with irradiation, and the regulatory context.

With its practical emphasis and authoritative coverage, Natural antimicrobials for the minimal processing of foods is a standard work for the food industry in developing new preservation systems that extend the shelf-life of foods without compromising safety or sensory quality.

• Discusses the practical application of antimicrobials in food preservation, often in conjunction with other preservation techniques
• Discusses the uses of natamycin, organic acids, antimicrobials from animals and chitosan as preservatives
• A standard work for the food industry in developing new preservation systems that extend the shelf-life of foods without compromising safety or sensory quality

Preliminaries 1 Contents 7 Contributor contact details 13 1 Introduction 17 2 Nisin in multifactorial food preservation 27 3 Nisin in the decontamination of animal products 50 4 Bacteriocins other than nisin the pediocin like cystibiotics of lactic acid bacteria 80 5 Natamycin an effective fungicide for food and beverages 98 6 Organic acids 114 7 Antimicrobials from animals 149 8 Chitosan new food preservative or laboratory curiosity 174 9 Antimicrobials from herbs and spices 192 10 Natural antimicrobials in postharvest storage of fresh fruits and vegetables 217 11 Plant antimicrobials combined with conventional preservatives for fruit products 251 12 Edible coatings containing natural antimicrobials for processed foods 266 13 Natural antimicrobials in combination with gamma irradiation 279 14 Natural antifungal agents for bakery products 288 15 Regulations new food additives ingredients and processes 297 Appendix Useful web sites 313 Index 315 Consumers demand food products with fewer synthetic additives but increased safety and shelf-life. These demands have increased the importance of natural antimicrobials which prevent the growth of pathogenic and spoilage micro-organisms. Edited by a leading expert in the field, this important collection reviews the range of key antimicrobials together with their applications in food processing. There are chapters on antimicrobials such as nisin and chitosan, applications in such areas as postharvest storage of fruits and vegetables, and ways of combining antimicrobials with other preservation techniques to enhance the safety and quality of foods