Natural Antimicrobials in Food Safety and Quality - Hardcover

M. Rai; M. L. Chikindas

Hardcover

ISBN 10: 1845937694 ISBN 13: 9781845937690

Publisher: CABI Publishing, 2011

Synopsis

The demands of producing high quality, safe (pathogen-free) food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms and foodborne pathogens and toxins. Discovery and development of new antimicrobials from natural sources for a wide range of application requires that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification, characterization and application. This book explores some novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food. Covering antimicrobials derived from microbial sources (bacteriophages, bacteria, algae, fungi), animal-derived products (milk proteins, chitosan, reduction of biogenic amines), plants and plant-products (essential oils, phytochemicals, bioactive compounds), this book covers the development and use of natural antimicrobials for processed and fresh food products. New and emerging technologies concerning antimicrobials are also discussed. It is suitable for researchers in food science and technology, applied microbiology, libraries, secondary market in industry, and consultants.

About this title

About the Author:

Mahendra Rai is Professor of Biotechnology, SGB Amravati University, India. Michael L. Chikindas is at Cook College, Rutgers University.

About this edition

• Publisher: CABI Publishing
• Publication date: 2011
• ISBN 10: 1845937694
• ISBN 13: 9781845937690
• Binding: Hardcover
• Number of pages: 416
• Editor: M. Rai, M. L. Chikindas