Natural and bio-based antimicrobials for food applications
著者
書誌事項
Natural and bio-based antimicrobials for food applications
（ACS symposium series, 1287）
American Chemical Society , Distributed in print by Oxford University Press, c2018
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注記
Includes bibliographical references and indexes
内容説明・目次
内容説明
It is estimated that foodborne microorganisms in the United States cause 48 million sicknesses, 128,000 hospitalizations and 3,000 deaths each year. Food spoilage due to decay-causing microorganisms is also an issue in both developing and developed countries with 30-40% annual loss of fruits and vegetables. Synthesized antimicrobials (preservatives) are commonly used by the food industry to enhance microbial safety and increase shelf-life. However, food and
agricultural industries are experiencing a lack of potent antimicrobial agents to secure the safety and maintain the quality of food products. Some synthetic preservatives may produce harmful by-products and damage the environment. There is also increasing incidence of antibiotics-resistant pathogens which
has drawn great concern from the scientific communities and public health professionals. Therefore, there is increasing interest in the use of natural antimicrobials to enhance microbial safety, reduce spoilage and extend the shelf life of food. Natural antimicrobials are from plants, microorganisms and animals. They cover a wide variety of compounds including phenolics, terpenes, bacteriocins, peptides, proteins, natural polymers, fatty acids (lipids), and organic acids.
Overall reviews of well-known natural or bio-based antimicrobials are first presented. The book then discusses antimicrobials of plant sources and their applications in foods and animal health. A number of chapters address the combinations of natural antimicrobials with non-thermal processing technologies to achieve additive and synergistic effects. The use of natural antimicrobials in packaging and coating, as well as both well-studied and novel biobased antimicrobials are discussed.
Furthermore, the needs for toxicological evaluations of natural and bio-based antimicrobials are presented and protocols are recommended. Moreover, there is discussion in many of the chapters on the modes of action, mechanisms, and industrial aspects of applying natural or bio-based
antimicrobials.
目次
Preface .............................................................................................................................. ix
1. Natural and Bio-based Antimicrobials: A Review ............................................... 1
Xuetong Fan, Helen Ngo, and Changqing Wu
2. Natural Food Antimicrobials: Recent Trends in Their Use, Limitations, and
Opportunities for Their Applications in Food Preservation .............................. 25
Thomas Matthew Taylor
3. Plant-Based Antimicrobials for Clean and Green Approaches to Food
Safety ....................................................................................................................... 45
Sadhana Ravishankar
4. Organic Acids, Detergents, and Their Combination for Inactivation of
Foodborne Pathogens and Spoilage Microorganisms ......................................... 63
Dong Chen and Tong Zhao
5. Improving the Microbial Food Safety of Fresh Fruits and Vegetables with
Aqueous and Vaporous Essential Oils .................................................................. 87
Juan Yun, Changqing Wu, Xihong Li, and Xuetong Fan
6. Antimicrobial Activities of Olive Leaf Extract and Its Potential Use in Food
Industry ................................................................................................................. 119
Yanhong Liu, Lindsay C. McKeever, Yujuan Suo, Tony Z. Jin, and Nasir S. A. Malik
7. Control of Foodborne Pathogens by Hops Beta Acids in Food Systems ......... 133
Cangliang Shen
8. The Use of Natural Antimicrobials Combined with Nonthermal Treatments
To Control Human Pathogens ............................................................................. 149
Behnoush Maherani, Samia Ayari, and Monique Lacroix
9. Packaging Methods To Effectively Deliver Natural Antimicrobials on
Food ....................................................................................................................... 171
Tony Z. Jin, Mingming Guo, and Wenxuan Chen
10. Antimicrobial Potential of Sophorolipids for Anti-Acne, Anti-Dental Caries,
Hide Preservation, and Food Safety Applications ............................................ 193
Richard D. Ashby, Daniel K. Y. Solaiman, Xuetong Fan, and Modesto Olanya
11. New Classes of Antimicrobials: Poly-Phenolic Branched-Chain Fatty
Acids ...................................................................................................................... 209
Helen Ngo, Karen Wagner, Alberto Nunez, Jianwei Zhang, Xuetong Fan, and
Robert A. Moreau
12. Evaluation of Toxicity and Endocrine Disruption Potential of the Natural
and Bio?Based Antimicrobials ............................................................................ 223
Changqing Wu and Ying Peng
Editors' Biographies .................................................................................................... 243
Indexes
Author Index ................................................................................................................ 247
Subject Index ................................................................................................................ 249
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