By P. Michael Davidson, John N. Sofos, A. Larry Branen
Twelve years have handed considering its final variation - making Antimicrobials in meals, 3rd version the must-have source for these attracted to the most recent info on nutrients antimicrobials. in the course of that point, complicated concerns relating to nutrients upkeep and security have emerged. A dozen years in the past, significant outbreaks of Escherichia coli O157:H7 and Listeria monocytogenes had now not but happened, shopper and regulatory calls for for more suitable foodstuff security have been simply surfacing, using obviously taking place antimicrobials was once in its infancy, and lysozyme, lactoferrin, ozone, and a number of other compounds weren't licensed to be used in or on meals within the usa. The editors have addressed those modern issues by means of synthesizing info from the world over well-known experts of their fields. 5 new chapters were additional during this newest unlock, together with the newest information on lysozyme, clearly happening antimicrobials from either animal and plant resources, hurdle know-how methods, and mechanisms of motion, resistance, and rigidity version. present chapters were generally revised to mirror the main appropriate learn and knowledge on hand on antimicrobials. Complementing those issues is info at the development that has been made in choosing the consequences and mechanisms of motion desirous about a couple of obviously happening antimicrobials.
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Additional info for Antimicrobials in Food, Third Edition (Food Science and Technology, Volume 145)
6. Harwood and Gibson (1997) stated that this pathway could be divided into several phases: (1) formation of CoA thioesters, which are central intermediates in the anaerobic metabolism of many aromatic compounds (Elder and Kelly, 1994); (2) ring reduction; (3) introduction of a carbonyl group; (4) ring opening; and (5) a β-oxidation sequence. This is followed by conversion of the remainder of the molecule to acetyl-CoA. Nitrate, iron, and sulfate can be used as electron acceptors during metabolism (Colberg and Young, 1995).
At 35°C, benzoate was the most effective preservative against S. aureus, especially when used at pH <6. Sodium nitrite was the least effective preservative tested. Increasing the acidity and/or NaCl generally improved the effect of all the preservatives. Potassium sorbate and sodium benzoate did not have any significant effects on the heat resistance of four strains of B. , 1996). , 1998). 0. An interesting method to determine concentrations of antimicrobial agents that provide infinite microbial stability has been developed (Marwan and Nagel, 1986b).
The minimum temperature that allowed growth was 8°C. Growth and control of two strains of E. coli O157:H7 were also evaluated in this cheese (Kasrazadeh and Genigeorgis, 1995). The minimum temperature that allowed growth of the E. coli strains was 10°C. In both studies, models were developed relating lag time and specific growth rate to 32 Antimicrobials in Food temperature. 9 with propionic acid. , L. monocytogenes, C. jejuni, or S. aureus, and wash solutions were evaluated for effectiveness in decontaminating the skin (Hwang and Beuchat, 1995).
Antimicrobials in Food, Third Edition (Food Science and Technology, Volume 145) by P. Michael Davidson, John N. Sofos, A. Larry Branen