Dr Matt Taylor, Texas A&M University, USA

"...focuses on new developments to enhance the quality, safety, applications, and effectiveness of natural antimicrobials in food." --IFIS

• Related titlesList of contributorsWoodhead Publishing Series in Food Science, Technology and NutritionPreface1. The use of natural antimicrobials in food: an overview1.1. Introduction1.2. Types of natural antimicrobials: animal sources1.3. Types of natural antimicrobials: plant sources1.4. Types of natural antimicrobials: microbial sources1.5. Challenges to application of natural antimicrobials to foods1.6. Application of natural antimicrobials1.7. ConclusionsPart One. Types2. Plant extracts as antimicrobials in food products: types2.1. Introduction2.2. Herbs, spices, and plant extracts as antimicrobials2.3. Essential oils2.4. Plant extracts in combination with minerals2.5. Conclusion3. Plant extracts as antimicrobials in food products: mechanisms of action, extraction methods, and applications3.1. Introduction3.2. Mechanisms of action of plant extracts3.3. Plant extracts and antibiotic resistance3.4. Extraction methods to maximize antimicrobial properties3.5. Response of Gram-positive and Gram-negative bacteria to plant extracts3.6. Applications of plant extracts in food products3.7. Conclusion4. Bacteriophages as antimicrobials in food products: history, biology and application4.1. Introduction4.2. Research into bacteriophages4.3. Biology of bacteriophages4.4. Bacteriophages as biocontrol agents in food4.5. The use of phage endolysins as biocontrol agents in food4.6. Combining bacteriophages with other preservation techniques to enhance food safety5. Bacteriophages as antimicrobials in food products: applications against particular pathogens5.1. Introduction5.2. Bacteriophages to control Gram-negative food-borne pathogens5.3. Bacteriophages to control Gram-positive food-borne pathogens5.4. Conclusion and future trends6. Lactic acid bacteria (LAB) as antimicrobials in food products: types and mechanisms of action6.1. Introduction6.2. Characteristics of lactic acid bacteria (LAB)6.3. Carbohydrate metabolism in LAB6.4. Effects of culture preparation and storage techniques on LAB6.5. Antimicrobial compounds produced by LAB: organic acids, diacetyl, and hydrogen peroxide6.6. Antimicrobial compounds produced by LAB: bacteriocins6.7. Conclusions7. Lactic acid bacteria (LAB) as antimicrobials in food products: analytical methods and applications7.1. Introduction7.2. Screening lactic acid bacteria (LAB) for antimicrobial activity7.3. Regulatory framework governing the use of LAB in food7.4. Methods for using LAB as biopreservatives in food7.5. Use of LAB in the biopreservation of particular food products and as a biosanitizer7.6. Conclusions8. Chitosan as an antimicrobial in food products8.1. Introduction8.2. Overview of antimicrobial activity of chitosan8.3. Mechanism of action8.4. Effects of molecular structure8.5. Effects of environmental conditions8.6. Current applications and future trendsPart Two. Processing9. Evaluating natural antimicrobials for use in food products9.1. Introduction9.2. The advantages of using antimicrobials in food preservation9.3. The use of natural antimicrobials in food preservation9.4. Combining antimicrobials with other preservation techniques9.5. Factors affecting the biocidal activity of natural antimicrobials9.6. The regulation of natural antimicrobials9.7. Conclusion10. Physical and chemical methods for food preservation using natural antimicrobials10.1. Introduction10.2. Physical application of natural antimicrobials10.3. Chemical application of natural antimicrobials10.4. Biological application of natural antimicrobials10.5. Commercial natural antimicrobials10.6. Conclusion and future trends11. Nanostructured and nanoencapsulated natural antimicrobials for use in food products11.1. Introduction11.2. Natural food antimicrobials11.3. Nanostructures for antimicrobial delivery11.4. Methods for characterization of nanostructures11.5. Food applications of nanostructured antimicrobial systems11.6. Conclusions and future trends12. Modelling the effects of natural antimicrobials as food preservatives12.1. Introduction12.2. Antimicrobial susceptibility assessment12.3. Mathematical modelling in food preservation12.4. Types of models12.5. Model development12.6. Modelling the effects of natural antimicrobial agents12.7. Conclusion and future trendsPart Three. Using natural antimicrobials in particularfoods13. Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: types of antimicrobials13.1. Introduction13.2. Fresh and processed fruits and vegetables: advances and challenges13.3. Natural antimicrobials used in assuring the safety and quality of fresh and processed fruits and vegetables: antimicrobials from plant essential oils13.4. Antimicrobials from plants: aldehydes and methyl jasmonate13.5. Antimicrobials from plants: phenolic compounds and isothiocyanates13.6. Chitosan is not from plant origin13.7. Natural antimicrobials of microbial origin: lactic acid bacteria (LAB) and bacteriocins13.8. Conclusion and future trends14. Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: application techniques and quality issues14.1. Introduction14.2. Techniques for applying natural antimicrobials to fruits and vegetables: key issues14.3. Encapsulation of natural antimicrobials14.4. Edible films and coatings enriched with natural antimicrobials14.5. Antioxidant properties of natural antimicrobials14.6. Plant antimicrobials as flavoring compounds14.7. Conclusion and future trends15. Using natural antimicrobials to enhance the safety and quality of milk15.1. Introduction15.2. Enhancing the safety and quality of milk-based beverages using natural antimicrobials: milk15.3. Enhancing the safety and quality of infant milk formulas using natural antimicrobials15.4. Enhancing the safety and quality of egg–milk beverages using natural antimicrobials15.5. Conclusion and future trends16. Using natural antimicrobials to enhance the safety and quality of fruit- and vegetable-based beverages16.1. Introduction16.2. Enhancing the safety and quality of fruit- and vegetable-based beverages using natural antimicrobials16.3. Melon and watermelon juices16.4. Orange and orange-based juices16.5. Grape juices16.6. Apple and pear juices16.7. Dark fruit juices16.8. Tomato juices16.9. Other vegetable beverages16.10. Conclusion and future trends17. Using natural antimicrobials to enhance the safety and quality of alcoholic and other beverages17.1. Introduction17.2. Alcoholic beverages17.3. Wine17.4. Beer17.5. Apple cider17.6. Hot drinks17.7. Conclusion and future trends18. Using natural antimicrobials to enhance the safety and quality of poultry18.1. Introduction18.2. Food safety and its role in food quality18.3. Pre-harvest use of natural antimicrobials18.4. Antimicrobials for use on poultry products18.5. Conclusion and future trendsIndex

Dr Matt Taylor, Texas A&M University, USA

"...focuses on new developments to enhance the quality, safety, applications, and effectiveness of natural antimicrobials in food." --IFIS

• Related titlesList of contributorsWoodhead Publishing Series in Food Science, Technology and NutritionPreface1. The use of natural antimicrobials in food: an overview1.1. Introduction1.2. Types of natural antimicrobials: animal sources1.3. Types of natural antimicrobials: plant sources1.4. Types of natural antimicrobials: microbial sources1.5. Challenges to application of natural antimicrobials to foods1.6. Application of natural antimicrobials1.7. ConclusionsPart One. Types2. Plant extracts as antimicrobials in food products: types2.1. Introduction2.2. Herbs, spices, and plant extracts as antimicrobials2.3. Essential oils2.4. Plant extracts in combination with minerals2.5. Conclusion3. Plant extracts as antimicrobials in food products: mechanisms of action, extraction methods, and applications3.1. Introduction3.2. Mechanisms of action of plant extracts3.3. Plant extracts and antibiotic resistance3.4. Extraction methods to maximize antimicrobial properties3.5. Response of Gram-positive and Gram-negative bacteria to plant extracts3.6. Applications of plant extracts in food products3.7. Conclusion4. Bacteriophages as antimicrobials in food products: history, biology and application4.1. Introduction4.2. Research into bacteriophages4.3. Biology of bacteriophages4.4. Bacteriophages as biocontrol agents in food4.5. The use of phage endolysins as biocontrol agents in food4.6. Combining bacteriophages with other preservation techniques to enhance food safety5. Bacteriophages as antimicrobials in food products: applications against particular pathogens5.1. Introduction5.2. Bacteriophages to control Gram-negative food-borne pathogens5.3. Bacteriophages to control Gram-positive food-borne pathogens5.4. Conclusion and future trends6. Lactic acid bacteria (LAB) as antimicrobials in food products: types and mechanisms of action6.1. Introduction6.2. Characteristics of lactic acid bacteria (LAB)6.3. Carbohydrate metabolism in LAB6.4. Effects of culture preparation and storage techniques on LAB6.5. Antimicrobial compounds produced by LAB: organic acids, diacetyl, and hydrogen peroxide6.6. Antimicrobial compounds produced by LAB: bacteriocins6.7. Conclusions7. Lactic acid bacteria (LAB) as antimicrobials in food products: analytical methods and applications7.1. Introduction7.2. Screening lactic acid bacteria (LAB) for antimicrobial activity7.3. Regulatory framework governing the use of LAB in food7.4. Methods for using LAB as biopreservatives in food7.5. Use of LAB in the biopreservation of particular food products and as a biosanitizer7.6. Conclusions8. Chitosan as an antimicrobial in food products8.1. Introduction8.2. Overview of antimicrobial activity of chitosan8.3. Mechanism of action8.4. Effects of molecular structure8.5. Effects of environmental conditions8.6. Current applications and future trendsPart Two. Processing9. Evaluating natural antimicrobials for use in food products9.1. Introduction9.2. The advantages of using antimicrobials in food preservation9.3. The use of natural antimicrobials in food preservation9.4. Combining antimicrobials with other preservation techniques9.5. Factors affecting the biocidal activity of natural antimicrobials9.6. The regulation of natural antimicrobials9.7. Conclusion10. Physical and chemical methods for food preservation using natural antimicrobials10.1. Introduction10.2. Physical application of natural antimicrobials10.3. Chemical application of natural antimicrobials10.4. Biological application of natural antimicrobials10.5. Commercial natural antimicrobials10.6. Conclusion and future trends11. Nanostructured and nanoencapsulated natural antimicrobials for use in food products11.1. Introduction11.2. Natural food antimicrobials11.3. Nanostructures for antimicrobial delivery11.4. Methods for characterization of nanostructures11.5. Food applications of nanostructured antimicrobial systems11.6. Conclusions and future trends12. Modelling the effects of natural antimicrobials as food preservatives12.1. Introduction12.2. Antimicrobial susceptibility assessment12.3. Mathematical modelling in food preservation12.4. Types of models12.5. Model development12.6. Modelling the effects of natural antimicrobial agents12.7. Conclusion and future trendsPart Three. Using natural antimicrobials in particularfoods13. Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: types of antimicrobials13.1. Introduction13.2. Fresh and processed fruits and vegetables: advances and challenges13.3. Natural antimicrobials used in assuring the safety and quality of fresh and processed fruits and vegetables: antimicrobials from plant essential oils13.4. Antimicrobials from plants: aldehydes and methyl jasmonate13.5. Antimicrobials from plants: phenolic compounds and isothiocyanates13.6. Chitosan is not from plant origin13.7. Natural antimicrobials of microbial origin: lactic acid bacteria (LAB) and bacteriocins13.8. Conclusion and future trends14. Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: application techniques and quality issues14.1. Introduction14.2. Techniques for applying natural antimicrobials to fruits and vegetables: key issues14.3. Encapsulation of natural antimicrobials14.4. Edible films and coatings enriched with natural antimicrobials14.5. Antioxidant properties of natural antimicrobials14.6. Plant antimicrobials as flavoring compounds14.7. Conclusion and future trends15. Using natural antimicrobials to enhance the safety and quality of milk15.1. Introduction15.2. Enhancing the safety and quality of milk-based beverages using natural antimicrobials: milk15.3. Enhancing the safety and quality of infant milk formulas using natural antimicrobials15.4. Enhancing the safety and quality of egg–milk beverages using natural antimicrobials15.5. Conclusion and future trends16. Using natural antimicrobials to enhance the safety and quality of fruit- and vegetable-based beverages16.1. Introduction16.2. Enhancing the safety and quality of fruit- and vegetable-based beverages using natural antimicrobials16.3. Melon and watermelon juices16.4. Orange and orange-based juices16.5. Grape juices16.6. Apple and pear juices16.7. Dark fruit juices16.8. Tomato juices16.9. Other vegetable beverages16.10. Conclusion and future trends17. Using natural antimicrobials to enhance the safety and quality of alcoholic and other beverages17.1. Introduction17.2. Alcoholic beverages17.3. Wine17.4. Beer17.5. Apple cider17.6. Hot drinks17.7. Conclusion and future trends18. Using natural antimicrobials to enhance the safety and quality of poultry18.1. Introduction18.2. Food safety and its role in food quality18.3. Pre-harvest use of natural antimicrobials18.4. Antimicrobials for use on poultry products18.5. Conclusion and future trendsIndex

Dr Matt Taylor, Texas A&M University, USA

"...focuses on new developments to enhance the quality, safety, applications, and effectiveness of natural antimicrobials in food." --IFIS

• Related titlesList of contributorsWoodhead Publishing Series in Food Science, Technology and NutritionPreface1. The use of natural antimicrobials in food: an overview1.1. Introduction1.2. Types of natural antimicrobials: animal sources1.3. Types of natural antimicrobials: plant sources1.4. Types of natural antimicrobials: microbial sources1.5. Challenges to application of natural antimicrobials to foods1.6. Application of natural antimicrobials1.7. ConclusionsPart One. Types2. Plant extracts as antimicrobials in food products: types2.1. Introduction2.2. Herbs, spices, and plant extracts as antimicrobials2.3. Essential oils2.4. Plant extracts in combination with minerals2.5. Conclusion3. Plant extracts as antimicrobials in food products: mechanisms of action, extraction methods, and applications3.1. Introduction3.2. Mechanisms of action of plant extracts3.3. Plant extracts and antibiotic resistance3.4. Extraction methods to maximize antimicrobial properties3.5. Response of Gram-positive and Gram-negative bacteria to plant extracts3.6. Applications of plant extracts in food products3.7. Conclusion4. Bacteriophages as antimicrobials in food products: history, biology and application4.1. Introduction4.2. Research into bacteriophages4.3. Biology of bacteriophages4.4. Bacteriophages as biocontrol agents in food4.5. The use of phage endolysins as biocontrol agents in food4.6. Combining bacteriophages with other preservation techniques to enhance food safety5. Bacteriophages as antimicrobials in food products: applications against particular pathogens5.1. Introduction5.2. Bacteriophages to control Gram-negative food-borne pathogens5.3. Bacteriophages to control Gram-positive food-borne pathogens5.4. Conclusion and future trends6. Lactic acid bacteria (LAB) as antimicrobials in food products: types and mechanisms of action6.1. Introduction6.2. Characteristics of lactic acid bacteria (LAB)6.3. Carbohydrate metabolism in LAB6.4. Effects of culture preparation and storage techniques on LAB6.5. Antimicrobial compounds produced by LAB: organic acids, diacetyl, and hydrogen peroxide6.6. Antimicrobial compounds produced by LAB: bacteriocins6.7. Conclusions7. Lactic acid bacteria (LAB) as antimicrobials in food products: analytical methods and applications7.1. Introduction7.2. Screening lactic acid bacteria (LAB) for antimicrobial activity7.3. Regulatory framework governing the use of LAB in food7.4. Methods for using LAB as biopreservatives in food7.5. Use of LAB in the biopreservation of particular food products and as a biosanitizer7.6. Conclusions8. Chitosan as an antimicrobial in food products8.1. Introduction8.2. Overview of antimicrobial activity of chitosan8.3. Mechanism of action8.4. Effects of molecular structure8.5. Effects of environmental conditions8.6. Current applications and future trendsPart Two. Processing9. Evaluating natural antimicrobials for use in food products9.1. Introduction9.2. The advantages of using antimicrobials in food preservation9.3. The use of natural antimicrobials in food preservation9.4. Combining antimicrobials with other preservation techniques9.5. Factors affecting the biocidal activity of natural antimicrobials9.6. The regulation of natural antimicrobials9.7. Conclusion10. Physical and chemical methods for food preservation using natural antimicrobials10.1. Introduction10.2. Physical application of natural antimicrobials10.3. Chemical application of natural antimicrobials10.4. Biological application of natural antimicrobials10.5. Commercial natural antimicrobials10.6. Conclusion and future trends11. Nanostructured and nanoencapsulated natural antimicrobials for use in food products11.1. Introduction11.2. Natural food antimicrobials11.3. Nanostructures for antimicrobial delivery11.4. Methods for characterization of nanostructures11.5. Food applications of nanostructured antimicrobial systems11.6. Conclusions and future trends12. Modelling the effects of natural antimicrobials as food preservatives12.1. Introduction12.2. Antimicrobial susceptibility assessment12.3. Mathematical modelling in food preservation12.4. Types of models12.5. Model development12.6. Modelling the effects of natural antimicrobial agents12.7. Conclusion and future trendsPart Three. Using natural antimicrobials in particularfoods13. Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: types of antimicrobials13.1. Introduction13.2. Fresh and processed fruits and vegetables: advances and challenges13.3. Natural antimicrobials used in assuring the safety and quality of fresh and processed fruits and vegetables: antimicrobials from plant essential oils13.4. Antimicrobials from plants: aldehydes and methyl jasmonate13.5. Antimicrobials from plants: phenolic compounds and isothiocyanates13.6. Chitosan is not from plant origin13.7. Natural antimicrobials of microbial origin: lactic acid bacteria (LAB) and bacteriocins13.8. Conclusion and future trends14. Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: application techniques and quality issues14.1. Introduction14.2. Techniques for applying natural antimicrobials to fruits and vegetables: key issues14.3. Encapsulation of natural antimicrobials14.4. Edible films and coatings enriched with natural antimicrobials14.5. Antioxidant properties of natural antimicrobials14.6. Plant antimicrobials as flavoring compounds14.7. Conclusion and future trends15. Using natural antimicrobials to enhance the safety and quality of milk15.1. Introduction15.2. Enhancing the safety and quality of milk-based beverages using natural antimicrobials: milk15.3. Enhancing the safety and quality of infant milk formulas using natural antimicrobials15.4. Enhancing the safety and quality of egg–milk beverages using natural antimicrobials15.5. Conclusion and future trends16. Using natural antimicrobials to enhance the safety and quality of fruit- and vegetable-based beverages16.1. Introduction16.2. Enhancing the safety and quality of fruit- and vegetable-based beverages using natural antimicrobials16.3. Melon and watermelon juices16.4. Orange and orange-based juices16.5. Grape juices16.6. Apple and pear juices16.7. Dark fruit juices16.8. Tomato juices16.9. Other vegetable beverages16.10. Conclusion and future trends17. Using natural antimicrobials to enhance the safety and quality of alcoholic and other beverages17.1. Introduction17.2. Alcoholic beverages17.3. Wine17.4. Beer17.5. Apple cider17.6. Hot drinks17.7. Conclusion and future trends18. Using natural antimicrobials to enhance the safety and quality of poultry18.1. Introduction18.2. Food safety and its role in food quality18.3. Pre-harvest use of natural antimicrobials18.4. Antimicrobials for use on poultry products18.5. Conclusion and future trendsIndex