Infodoc : Sciences, Techniques et Culture

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1 Introduction
1.1 The food safety challenge and the need for new preservatives
1.2 Antimicrobial activity: laboratory results vs practical applications
1.3 A futile search for the 'magic bullet'
1.4 Beyond the hurdle concept: multifactorial food preservation
1.5 Microbial resistance
1.6 How the book is organised
1.7 References
2 Nisin in multifactorial food preservation
2.1 Introduc[...]

Contributor contact details
1 Introduction
1.1 The food safety challenge and the need for new preservatives
1.2 Antimicrobial activity: laboratory results vs practical applications
1.3 A futile search for the 'magic bullet'
1.4 Beyond the hurdle concept: multifactorial food preservation
1.5 Microbial resistance
1.6 How the book is organised
1.7 References
2 Nisin in multifactorial food preservation
2.1 Introduction
2.2 Structure and biosynthesis
2.3 Properties
2.4 Spectrum of activity and mode of action
2.5 Current uses
2.6 New applications and the multifactorial approach
2.7 Physical treatments
2.8 Microbiological treatments
2.9 Chemical treatments
2.10 Conclusions
2.11 References
3 Nisin in the decontamination of animal products
3.1 Introduction
3.2 Overview of Current meat decontamination practices
3.3 The need for alternative decontamination treatments
3.4 Factors affecting nisin activity in meat
3.5 Decontamination using nisin
3.6 Future prospects
3.7 References
4 Bacteriocins other than nisin: the pediocin-like cystibiotics of lactic acid bacteria
4.1 Introduction: the lactic acid bacteria (LAB)
4.2 Bacteriocin-producing lactic acid bacteria
4.3 Class II bacteriocins and cystibiotics of lactic acid bacteria
4.4 Mode of bactericidal action of cystibiotics
4.5 Antibacterial potency and spectrum of activity
4.6 Immunity and resistance to cystibiotics
4.7 Production and purification of cystibiotics
4.8 Applications
4.9 Safety and legal status
4.10 Conclusions
4.11 References
5 Natamycin: an effective fungicide for food and beverages
5.1 Introduction
5.2 Chernical and physical properties
5.3 Mechanism of action
5.4 Sensitivity of moulds and yeasts to natamycin
5.5 Resistance
5.6 Applications
5.7 Toxicology
5.8 Regulatory status for use in foods
5.9 Future prospects
5.10 References
6 Organic acids
6.1 Introduction
6.2 Organic acids in complex food systems
6.3 Organic acids in meat decontamination
6.4 Development of acid resistance in microorganisms
6.5 Legislation, labeling and consumer acceptance
6.6 Future trends
6.7 References
7 Antimicrobials from animals
7.1 Introduction
7.2 Iron-chelators
7.3 Enzymes
7.4 Immunoglobulins
7.5 Applications in food
7.6 Toxicology
7.7 Legislation and labeling
7.8 Future prospects
7.9 References
8 Chitosan: new food preservative or laboratory curiosity?
8.1 Introduction
8.2 The antimicrobial properties of chitosan in vitro
8.3 The antimicrobial properties of chitosan in foods and beverages
8.4 Chitosan in combination with traditional preservatives
8.5 Conclusions and future prospects
8.6 References
9 Antimicrobials from herbs and spices
9.1 Introduction
9.2 Barriers to the adoption of flavouring substances as antimicrobials in foods
9.3 Methodological issues
9.4 Studies in vitro
9.5 Applications in food
9.6 Mode of action and development of resistance
9.7 Legislation
9.8 Future prospects and multifactorial preservation
9.9 References
10 Natural antimicrobials in postharvest storage of fresh fruits and vegetables
10.1 Introduction
10.2 Compounds of plant origin
10.3 Volatile compounds
10.4 Compounds of microbial and animal origin
10.5 Resistance
10.6 Additive and synergistic combinations
10.7 Extent of take-up by industry
10.8 Concluding remarks
10.9 References
11 Plant antimicrobials combined with conventional preservatives for fruit products
11.1 Introduction
11.2 Combinations of natural and conventional antimicrobials for inhibiting microbial growth in laboratory media
11.3 Natural antimicrobials combined with ultrasonic treatment and conventional preservatives
11.4 Combination treatments for strawberry purée
11.5 Combination treatments for banana purée
11.6 Consumer acceptance and sensory evaluation of minimally processed fruits containing vanillin
11.7 Future trends
11.8 References
12 Edible coatings containing natural antimicrobials for processed foods
12.1 Introduction
12.2 Edible coatings and antirnicrobials for food
12.3 Laboratory evaluation of antimicrobial-containing edible coatings and films
12.4 Coatings on model food systems and foods
12.5 Legislation and labeling
12.6 Consumer acceptance
12.7 Future prospects
12.8 References
13 Natural antimicrobials in combination with gamma irradiation
13.1 Introduction
13.2 Gamma irradiation in food preservation
13.3 Combinations of low-dose irradiation with natural antimicrobial compounds
13.4 Natural antimicrobial compounds as antioxidants
13.5 Consumer acceptance
13.6 Conclusion
13.7 References
14 Natural antifungal agents for bakery products
14.1 Introduction
14.2 Antimicrobial activity of essential oils and antioxidants against bakery moulds in laboratory media
14.3 Control of moulds in bakery products
14.4 Consumer acceptance
14.5 Future prospects
14.6 References
15 Regulations: new food additives, ingredients and processes
15.1 Introduction
15.2 Natural antimicrobials: food ingredients or food additives?
15.3 The legislation on food preservatives
15.4 Authorisation of new preservatives
15.5 Genetic modification
15.6 Processes and packaging
15.7 New or nove1 ingredients and processes
15.8 Borderline between food and medicine
15.9 Future prospects for natural antimicrobials
15.10 References
Appendix Useful web sites
Index