Handbook of Natural Antimicrobials for Food Safety and Quality

<ul> <li>Related titles</li> <li>List of contributors</li> <li>Woodhead Publishing Series in Food Science, Technology and Nutrition</li> <li>Preface</li> <li>1. The use of natural antimicrobials in food: an overview<ul><li>1.1. Introduction</li><li>1.2. Types of natural antimicrobials: animal sources</li><li>1.3. Types of natural antimicrobials: plant sources</li><li>1.4. Types of natural antimicrobials: microbial sources</li><li>1.5. Challenges to application of natural antimicrobials to foods</li><li>1.6. Application of natural antimicrobials</li><li>1.7. Conclusions</li></ul></li> <li>Part One. Types<ul><li>2. Plant extracts as antimicrobials in food products: types<ul><li>2.1. Introduction</li><li>2.2. Herbs, spices, and plant extracts as antimicrobials</li><li>2.3. Essential oils</li><li>2.4. Plant extracts in combination with minerals</li><li>2.5. Conclusion</li></ul></li><li>3. Plant extracts as antimicrobials in food products: mechanisms of action, extraction methods, and applications<ul><li>3.1. Introduction</li><li>3.2. Mechanisms of action of plant extracts</li><li>3.3. Plant extracts and antibiotic resistance</li><li>3.4. Extraction methods to maximize antimicrobial properties</li><li>3.5. Response of Gram-positive and Gram-negative bacteria to plant extracts</li><li>3.6. Applications of plant extracts in food products</li><li>3.7. Conclusion</li></ul></li><li>4. Bacteriophages as antimicrobials in food products: history, biology and application<ul><li>4.1. Introduction</li><li>4.2. Research into bacteriophages</li><li>4.3. Biology of bacteriophages</li><li>4.4. Bacteriophages as biocontrol agents in food</li><li>4.5. The use of phage endolysins as biocontrol agents in food</li><li>4.6. Combining bacteriophages with other preservation techniques to enhance food safety</li></ul></li><li>5. Bacteriophages as antimicrobials in food products: applications against particular pathogens<ul><li>5.1. Introduction</li><li>5.2. Bacteriophages to control Gram-negative food-borne pathogens</li><li>5.3. Bacteriophages to control Gram-positive food-borne pathogens</li><li>5.4. Conclusion and future trends</li></ul></li><li>6. Lactic acid bacteria (LAB) as antimicrobials in food products: types and mechanisms of action<ul><li>6.1. Introduction</li><li>6.2. Characteristics of lactic acid bacteria (LAB)</li><li>6.3. Carbohydrate metabolism in LAB</li><li>6.4. Effects of culture preparation and storage techniques on LAB</li><li>6.5. Antimicrobial compounds produced by LAB: organic acids, diacetyl, and hydrogen peroxide</li><li>6.6. Antimicrobial compounds produced by LAB: bacteriocins</li><li>6.7. Conclusions</li></ul></li><li>7. Lactic acid bacteria (LAB) as antimicrobials in food products: analytical methods and applications<ul><li>7.1. Introduction</li><li>7.2. Screening lactic acid bacteria (LAB) for antimicrobial activity</li><li>7.3. Regulatory framework governing the use of LAB in food</li><li>7.4. Methods for using LAB as biopreservatives in food</li><li>7.5. Use of LAB in the biopreservation of particular food products and as a biosanitizer</li><li>7.6. Conclusions</li></ul></li><li>8. Chitosan as an antimicrobial in food products<ul><li>8.1. Introduction</li><li>8.2. Overview of antimicrobial activity of chitosan</li><li>8.3. Mechanism of action</li><li>8.4. Effects of molecular structure</li><li>8.5. Effects of environmental conditions</li><li>8.6. Current applications and future trends</li></ul></li></ul></li> <li>Part Two. Processing<ul><li>9. Evaluating natural antimicrobials for use in food products<ul><li>9.1. Introduction</li><li>9.2. The advantages of using antimicrobials in food preservation</li><li>9.3. The use of natural antimicrobials in food preservation</li><li>9.4. Combining antimicrobials with other preservation techniques</li><li>9.5. Factors affecting the biocidal activity of natural antimicrobials</li><li>9.6. The regulation of natural antimicrobials</li><li>9.7. Conclusion</li></ul></li><li>10. Physical and chemical methods for food preservation using natural antimicrobials<ul><li>10.1. Introduction</li><li>10.2. Physical application of natural antimicrobials</li><li>10.3. Chemical application of natural antimicrobials</li><li>10.4. Biological application of natural antimicrobials</li><li>10.5. Commercial natural antimicrobials</li><li>10.6. Conclusion and future trends</li></ul></li><li>11. Nanostructured and nanoencapsulated natural antimicrobials for use in food products<ul><li>11.1. Introduction</li><li>11.2. Natural food antimicrobials</li><li>11.3. Nanostructures for antimicrobial delivery</li><li>11.4. Methods for characterization of nanostructures</li><li>11.5. Food applications of nanostructured antimicrobial systems</li><li>11.6. Conclusions and future trends</li></ul></li><li>12. Modelling the effects of natural antimicrobials as food preservatives<ul><li>12.1. Introduction</li><li>12.2. Antimicrobial susceptibility assessment</li><li>12.3. Mathematical modelling in food preservation</li><li>12.4. Types of models</li><li>12.5. Model development</li><li>12.6. Modelling the effects of natural antimicrobial agents</li><li>12.7. Conclusion and future trends</li></ul></li></ul></li> <li>Part Three. Using natural antimicrobials in particularfoods<ul><li>13. Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: types of antimicrobials<ul><li>13.1. Introduction</li><li>13.2. Fresh and processed fruits and vegetables: advances and challenges</li><li>13.3. Natural antimicrobials used in assuring the safety and quality of fresh and processed fruits and vegetables: antimicrobials from plant essential oils</li><li>13.4. Antimicrobials from plants: aldehydes and methyl jasmonate</li><li>13.5. Antimicrobials from plants: phenolic compounds and isothiocyanates</li><li>13.6. Chitosan is not from plant origin</li><li>13.7. Natural antimicrobials of microbial origin: lactic acid bacteria (LAB) and bacteriocins</li><li>13.8. Conclusion and future trends</li></ul></li><li>14. Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: application techniques and quality issues<ul><li>14.1. Introduction</li><li>14.2. Techniques for applying natural antimicrobials to fruits and vegetables: key issues</li><li>14.3. Encapsulation of natural antimicrobials</li><li>14.4. Edible films and coatings enriched with natural antimicrobials</li><li>14.5. Antioxidant properties of natural antimicrobials</li><li>14.6. Plant antimicrobials as flavoring compounds</li><li>14.7. Conclusion and future trends</li></ul></li><li>15. Using natural antimicrobials to enhance the safety and quality of milk<ul><li>15.1. Introduction</li><li>15.2. Enhancing the safety and quality of milk-based beverages using natural antimicrobials: milk</li><li>15.3. Enhancing the safety and quality of infant milk formulas using natural antimicrobials</li><li>15.4. Enhancing the safety and quality of egg–milk beverages using natural antimicrobials</li><li>15.5. Conclusion and future trends</li></ul></li><li>16. Using natural antimicrobials to enhance the safety and quality of fruit- and vegetable-based beverages<ul><li>16.1. Introduction</li><li>16.2. Enhancing the safety and quality of fruit- and vegetable-based beverages using natural antimicrobials</li><li>16.3. Melon and watermelon juices</li><li>16.4. Orange and orange-based juices</li><li>16.5. Grape juices</li><li>16.6. Apple and pear juices</li><li>16.7. Dark fruit juices</li><li>16.8. Tomato juices</li><li>16.9. Other vegetable beverages</li><li>16.10. Conclusion and future trends</li></ul></li><li>17. Using natural antimicrobials to enhance the safety and quality of alcoholic and other beverages<ul><li>17.1. Introduction</li><li>17.2. Alcoholic beverages</li><li>17.3. Wine</li><li>17.4. Beer</li><li>17.5. Apple cider</li><li>17.6. Hot drinks</li><li>17.7. Conclusion and future trends</li></ul></li><li>18. Using natural antimicrobials to enhance the safety and quality of poultry<ul><li>18.1. Introduction</li><li>18.2. Food safety and its role in food quality</li><li>18.3. Pre-harvest use of natural antimicrobials</li><li>18.4. Antimicrobials for use on poultry products</li><li>18.5. Conclusion and future trends</li></ul></li></ul></li> <li>Index</li> </ul>