Antimicrobials in Food, Third Edition
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Summary
Twelve years have passed since its last edition - making Antimicrobials in Foods, Third Edition the must-have resource for those interested in the latest information on food antimicrobials. During that time, complex issues regarding food preservation and safety have emerged. A dozen years ago, major outbreaks of Escherichia coli O157:H7 and Listeria monocytogenes had not yet occurred, consumer and regulatory demands for improved food safety were just surfacing, the use of naturally occurring antimicrobials was in its infancy, and lysozyme, lactoferrin, ozone, and several other compounds were not approved for use in or on foods in the United States.
The editors have addressed these contemporary topics by synthesizing information from internationally recognized authorities in their fields. Five new chapters have been added in this latest release, including the most recent details on lysozyme, naturally occurring antimicrobials from both animal and plant sources, hurdle technology approaches, and mechanisms of action, resistance, and stress adaptation. Existing chapters have been extensively revised to reflect the most relevant research and information available on antimicrobials. Complementing these topics is information on the progress that has been made in determining the effects and mechanisms of action involved in a number of naturally occurring antimicrobials.
Table of Contents
Food Antimicrobials - An Introduction, P. Davidson and A. Branen
Sodium Benzoate and Benzoic Acid, J. Chipley
Sorbic Acid and Sorbates, J. Stopforth, J. Sofos, and F. Busta
Organic Acids, S. Doores
Sulfur Dioxide and Sulfites, C. Ough and L. Were
Nitrite, R. Tompkin
Nisin, L. Thomas and J. Delves-Broughton
Natamycin, J. Delves-Broughton, L. Thomas, P. Davidson, and C. Doan
Parabens, P. Davidson
Dimethyl Dicarbonate and Diethyl Dicarbonate, D. Golden, R. Worobo, and C. Ough
Medium-Chain Fatty Acids and Esters, J. Kabara, D. Marshall
Lysozyme, E. Johnson and A. Larson
Bacteriocins with Potential for Use in Foods, D. Hoover and H. Chen
Naturally Occurring Compounds - Plant Sources, A. Vigil, S. Alzamora, and E. Palou
Naturally Occurring Compounds - Animal Sources, J. Stopforth, P. Skandamis, P. Davidson, and J. Sofos
Sanitizers: Halogens, Surface-Active Agents, and Peroxides, B. Cords, S. Burnett, J. Hilgren, and J. Magnuson
Indirect and Miscellaneous Antimicrobials, L. Shelef and J Seiter
Antibiotic Residues in Foods and Their Significance, S. Katz and P. Ward
Hurdle Technology Approaches to Food Preservation: Current Applications, Prerequisites and Pitfalls, L. Leistner and G. Gould
Mechanisms of Action, Resistance, and Stress Adaptation, A. Russell
Methods for Activity Assay and Evaluation of Results, A. Vigil, E. Palou, M. Parish, and P. Davidson
Editorial Reviews
"The text makes for an interesting read and the list of contributors ensures it is authoritative…"
Adrian Eley, University of Sheffield, UK
"The text makes for an interesting read and the list of contributors ensures it is authoritative. Chapters are generally well structured and each has a comprehensive list of references. I consider the book to have a broad appeal and is not just for food microbiologists who will no doubt see it as essential reading. …This hardback version is strongly recommended for instiutiional purchase…"
-Microbiology Today
"In an era of serious concerns over antibiotic resistance, this is a timely new addition on the use of antimicrobials in the food industry. Emphasis is placed on the role of food additives in optimizing food safety. Also included is the more controversial topic as to whether antibiotic residues in food lead to an overall development of antibiotic resistance. With this in mind, it is pleasing to see new chapters on the use of natural antimicrobials in food.
"The text makes for an interesting read and the list of contributors ensures it is authoritative. Chapters are generally well structured and each has a comprehensive list of references. I consider the book to have a broad appeal and is not just for food microbiologists who will no doubt see it as essential reading. Errors are few, but note Campylobacter (instead of Clostridium) botulinum and sporogenes are included in the index, and in Chapter 15, Streptoccocus pneumoniae appears incorrectly as Pneumococcus species.
"This hardback version is strongly recommended for institutional purchase, but at the price would be less attractive purchase for individuals."
Adrian Eley, University of Sheffield, UK
n era of serious concerns over antibiotic resistance, this is a timely new addition on the use of antimicrobials in the food industry. Emphasis is placed on the role of food additives in optimizing food safety. Also included is the more controversial topic as to whether antibiotic residues in food lead to an overall development of antibiotic resistance. With this in mind, it is pleasing to see new chapters on the use of natural antimicrobials in food.
"The text makes for an interesting read and the list of contributors ensures it is authoritative. Chapters are generally well structured and each has a comprehensive list of references. I consider the book to have a broad appeal and is not just for food microbiologists who will no doubt see it as essential reading. Errors are few, but note Campylobacter (instead of Clostridium) botulinum and sporogenes are included in the index, and in Chapter 15, Streptoccocus pneumoniae appears incorrectly as Pneumococcus species.
"This hardback version is strongly recommended for institutional purchase, but at the price would be less attractive purchase for individuals."
Adrian Eley, University of Sheffield, UK
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