Antimicrobials in FoodP. Michael Davidson, John N. Sofos, A. Larry Branen 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 Listeri |
Contents
Sodium Benzoate and Benzoic Acid | 11 |
Sorbic Acid and Sorbates | 49 |
Organic Acids | 91 |
Sulfur Dioxide and Sulfites | 143 |
Nitrite | 169 |
Nisin | 237 |
Natamycin | 275 |
Parabens | 291 |
Bacteriocins with Potential for Use in Foods | 389 |
Naturally Occurring Compounds Plant Sources | 429 |
Naturally Occuring Compounds Animal Sources | 453 |
Sanitizers Halogens SurfaceActive Agents and Peroxides | 507 |
Indirect and Miscellaneous Antimicrobials | 573 |
Antibiotic Residues in Foods and Their Significance | 599 |
Update on Hurdle Technology Approaches to Food Preservation | 621 |
Mechanisms of Action Resistance and Stress Adaptation | 633 |
Other editions - View all
Antimicrobials in Food, Third Edition P. Michael Davidson,John N. Sofos,A. Larry Branen No preview available - 2005 |
Common terms and phrases
acetic acid amino acid antibacterial antibiotic antimicrobial antimicrobial activity antimicrobial agents Appl Bacillus bacteriocin Bacteriol beef benzoic acid Beuchat botulinal bovine cells cerevisiae cheese Chem chemical chlorine citric Clostridium botulinum combination compounds concentration cured meats Dairy DEDC disinfectants EDTA Environ enzymes Escherichia coli esters factors fatty acids fermentation food additives Food Microbiol food preservatives Food Prot Food Sci Food Technol genes Gram-negative Gram-negative bacteria Gram-positive growth heat inactivation increased inhibition inhibitory inoculated iodophors juice lactic acid bacteria Lactobacillus lactoferrin levels lipids Listeria monocytogenes lysozyme membrane mg/L microbial microorganisms milk mold monolaurin natamycin nisin organic acids oxide paraben pathogens peptides phenolic potassium sorbate processing propionate proteins Pseudomonas reduced reported residues resistance Salmonella salt samples sausage sensitive shelf sodium benzoate sodium lactate sodium nitrite Sofos solution sorbic acid species spoilage spores storage strains studies sulfite sulfur dioxide temperature toxicity treatment Typhimurium yeast µg/g µg/ml