Natural antimicrobial systems and food preservation
1994
Dillon, V. M. | Board, R. G.
"At a time when consumers are rejecting the use of chemical preservatives in food products the role of natural systems for controlling microorganisms in food is gaining attention. Those seeking to exploit natural antimicrobial systems require a detailed overview of many systems that have emerged in the course of biological evolution. This book reviews our current knowledge of natural antimicrobial systems and their use in food safety. Food preservation is introduced in an ecological framework so that the application of natural antimicrobial agents can be visualized in the context of the steady evolution of preservative systems rather than on totally novel applications that may not readily meet with the support of regulatory agencies. Chelating agents such as lactoferrin, ovotransferrin and avidin, natural antimicrobial enzyme systems such as lactoperoxidase and lysozyme, and the bacteriocins, particularly nisin, are reviewed. Other chapters discuss the antimicrobial properties of essential oils from spices, food plants, vegetable and fish oils. The antimicrobial systems that have evolved in insects and the biological control of undesirable microorganisms in food are considered. Finally, the prospects of adding naturally derived antimicrobial systems into food are discussed. The book is aimed at advanced students, research workers and professionals in food microbiology, safety and technology."--Jacket.
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