Natural antimicrobials for the minimal processing
of foods

Understand the chemistry and biology of natural antimicrobials and where their properties can potentially be harnessed to improve the quality and extend the shelf-life of minimally processed foods.

Whilst preservatives such as nitrite, benzoate and metabisulphite have a long history of safe use, there is a continued trend towards the development of products with 'milder' preservatives, which are perceived as more 'natural'. Furthermore, although the anti-microbial properties of compounds such as organic acids, plant metabolites, chitosans and bacteriocins like nisin have long been appreciated, there is a general belief that their use in food preservation is under-exploited.

This hardback reference book pulls together a wealth of information on a range of natural antimicrobials and assesses their current position and future potential as food preservation agents. The work of an international panel of experts, the emphasis is on practical food preservation based on combinations of natural antimicrobials and mild processing techniques. It does not aim to provide a comprehensive overview of all natural antimicobial compounds with food preservation potential but rather focuses on those with most promise and which are the subject of most interest. It will be of interest to anyone who wishes to explore the potential and exploitation of natural anti-microbials in the minimal processing of foods.

Contents

• Introduction
• Nisin in multi-factorial food preservation
• Nisin in the decontamination of animal products
• Bacteriocins other than nisin: the pediocin-like cystibiotics of lactic acid bacteria
• Natamycin: an effective fungicide for food beverages
• Organic acids
• Antimicrobials from animals
• Chitosan: new food preservative or laboratory curiosity?
• Antimicrobials from herbs and spices
• Natural antimicrobials in post harvest storage of fresh fruits and vegetables
• Plant antimicrobials combined with conventional preservatives for fruit products
• Edible coatings containing natural antimicrobials for processed foods
• Natural antimicrobials in combination with gamma irradiation
• Natural antifungal agents for bakery products
• Regulations: new food additives, ingredients and processes
• Appendix - useful websites

Hardback book - 306 pages