Natural and Bio-Based Antimicrobials for Food Applications

Description

It is estimated that foodborne microorganisms in the United States cause 48 million sicknesses, 128,000 hospitalizations and 3,000 deaths each year. Food spoilage due to decay-causing microorganisms is also an issue in both developing and developed countries with 30-40% annual loss of fruits and vegetables. Synthesized antimicrobials (preservatives) are commonly used by the food industry to enhance microbial safety and increase shelf-life. However, food and agricultural industries are experiencing a lack of potent antimicrobial agents to secure the safety and maintain the quality of food products. Some synthetic preservatives may produce harmful by-products and damage the environment. There is also increasing incidence of antibiotics-resistant pathogens which has drawn great concern from the scientific communities and public health professionals. Therefore, there is increasing interest in the use of natural antimicrobials to enhance microbial safety, reduce spoilage and extend the shelf life of food. Natural antimicrobials are from plants, microorganisms and animals. They cover a wide variety of compounds including phenolics, terpenes, bacteriocins, peptides, proteins, natural polymers, fatty acids (lipids), and organic acids. Overall reviews of well-known natural or bio-based antimicrobials are first presented. The book then discusses antimicrobials of plant sources and their applications in foods and animal health. A number of chapters address the combinations of natural antimicrobials with non-thermal processing technologies to achieve additive and synergistic effects. The use of natural antimicrobials in packaging and coating, as well as both well-studied and novel biobased antimicrobials are discussed. Furthermore, the needs for toxicological evaluations of natural and bio-based antimicrobials are presented and protocols are recommended. Moreover, there is discussion in many of the chapters on the modes of action, mechanisms, and industrial aspects of applying natural or bio-based antimicrobials. Content: Preface .............................................................................................................................. ix1. Natural and Bio-based Antimicrobials: A Review ............................................... 1Xuetong Fan, Helen Ngo, and Changqing Wu2. Natural Food Antimicrobials: Recent Trends in Their Use, Limitations, andOpportunities for Their Applications in Food Preservation .............................. 25Thomas Matthew Taylor3. Plant-Based Antimicrobials for Clean and Green Approaches to FoodSafety ....................................................................................................................... 45Sadhana Ravishankar4. Organic Acids, Detergents, and Their Combination for Inactivation ofFoodborne Pathogens and Spoilage Microorganisms ......................................... 63Dong Chen and Tong Zhao5. Improving the Microbial Food Safety of Fresh Fruits and Vegetables withAqueous and Vaporous Essential Oils .................................................................. 87Juan Yun, Changqing Wu, Xihong Li, and Xuetong Fan6. Antimicrobial Activities of Olive Leaf Extract and Its Potential Use in FoodIndustry ................................................................................................................. 119Yanhong Liu, Lindsay C. McKeever, Yujuan Suo, Tony Z. Jin, and Nasir S. A. Malik7. Control of Foodborne Pathogens by Hops Beta Acids in Food Systems ......... 133Cangliang Shen8. The Use of Natural Antimicrobials Combined with Nonthermal TreatmentsTo Control Human Pathogens ............................................................................. 149Behnoush Maherani, Samia Ayari, and Monique Lacroix9. Packaging Methods To Effectively Deliver Natural Antimicrobials onFood ....................................................................................................................... 171Tony Z. Jin, Mingming Guo, and Wenxuan Chen10. Antimicrobial Potential of Sophorolipids for Anti-Acne, Anti-Dental Caries,Hide Preservation, and Food Safety Applications ............................................ 193Richard D. Ashby, Daniel K. Y. Solaiman, Xuetong Fan, and Modesto Olanya11. New Classes of Antimicrobials: Poly-Phenolic Branched-Chain FattyAcids ...................................................................................................................... 209Helen Ngo, Karen Wagner, Alberto Nunez, Jianwei Zhang, Xuetong Fan, andRobert A. Moreau12. Evaluation of Toxicity and Endocrine Disruption Potential of the Naturaland Bio?Based Antimicrobials ............................................................................ 223Changqing Wu and Ying PengEditors&gt ' Biographies .................................................................................................... 243IndexesAuthor Index ................................................................................................................ 247Subject Index ................................................................................................................ 249