Natural antimicrobials in food safety and quality /

• Format: eBook
• Language: English
• Published: Wallingford, Oxfordshire, UK : CABI, 2011.
• Subjects: Anti-infective agents.; Food > Microbiology.; Food > Safety measures.; Food preservatives.; Anti-Infective Agents.; Biological Agents.; Food Microbiology.; Food Preservatives.; Food Processing (General); Food Storage and Preservation.; Microbial Technology in Food Processing.; Food Additives.; Food Contamination, Residues and Toxicology.; Non-food/Non-feed Plant Products.; Human Toxicology and Poisoning, (New March 2000); Biochemistry and Physiology of Microorganisms, (New March 2000); Algae.; Fungi.; Antiinfective agents.; Bacteriophages.; Biogenic amines.; Databases.; Fermentation.; Food coating.; Food contamination.; Food hygiene.; Food packaging.; Food preservation.; Food products.; Food safety.; Food spoilage.; Lactic acid bacteria.; Microbial contamination.; Natural products.; Phytochemicals.; Secondary metabolites.; Spoilage organisms.; Electronic books.
• Online Access: View fulltext via EzAccess
• Physical Description: 1 online resource (xiii, 368 pages) : illustrations, charts; Also available in print format.
• Bibliography: Includes bibliographical references and index.
• Access: Access limited to subscribing institution.

This book, inclusive of 22 chapters, provides a comprehensive discussion on the use of natural antimicrobials in the food industry for enhancing overall food safety and quality. In particular, specific chapters are devoted to the discussion of bacteriophages and bacterial antimicrobial compounds, algae-derived antimicrobials, fungi-derived secondary antimicrobial metabolites, antimicrobials derived from animal byproducts, and naturally-occurring antimicrobials derived from plants and plant products. Chapters discussing the reduction of biogenic amines in meat products, as well as an online database for natural antimicrobials, are also included. This book will be of valuable resource for professionals engaged in the food industry and academe, as well as for students of food-related courses.