Download Antimicrobials in Food, Third Edition (Food Science and by P. Michael Davidson, John N. Sofos, A. Larry Branen PDF

By P. Michael Davidson, John N. Sofos, A. Larry Branen

Twelve years have handed in view that its final variation - making Antimicrobials in meals, 3rd version the must-have source for these drawn to the most recent details on foodstuff antimicrobials. in the course of that point, advanced matters relating to foodstuff protection and safeguard have emerged. A dozen years in the past, significant outbreaks of Escherichia coli O157:H7 and Listeria monocytogenes had now not but happened, customer and regulatory calls for for enhanced nutrition protection have been simply surfacing, using clearly happening antimicrobials used to be in its infancy, and lysozyme, lactoferrin, ozone, and several compounds weren't licensed to be used in or on meals within the usa. The editors have addressed those modern issues through synthesizing details from the world over famous professionals of their fields. 5 new chapters were extra during this most up-to-date unencumber, together with the latest info on lysozyme, certainly happening antimicrobials from either animal and plant assets, hurdle expertise methods, and mechanisms of motion, resistance, and tension edition. present chapters were commonly revised to mirror the main proper study and knowledge to be had on antimicrobials. Complementing those themes is info at the development that has been made in choosing the consequences and mechanisms of motion excited about a couple of evidently taking place antimicrobials.

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Extra info for Antimicrobials in Food, Third Edition (Food Science and Technology, Volume 145)

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8. 3 reduced the MIC of both antimicrobials by about 300 mg/L (Eyles and Warth, 1989). When G. oxydans was grown in the presence of sublethal concentrations of either compound before the MIC was determined, however, the MIC of both antimicrobials increased substantially within 1 hour. Cells of E. 0 (Goodson 26 Antimicrobials in Food and Rowbury, 1989). Six organic acids, including benzoic, were evaluated; none of these acids inhibited the subsequent growth of acid-adapted cells. The authors proposed that acid-adapted organisms might survive in acid foods.

Aureus, and wash solutions were evaluated for effectiveness in decontaminating the skin (Hwang and Beuchat, 1995). 05% sodium benzoate reduced the numbers of these pathogens compared to washing with water. No viable cells from any of the four pathogens were detected on skin washed with lactic acid/benzoate solutions and stored for 8 days at 4°C. , 1995). Listeria monocytogenes is recognized as a foodborne pathogen of major concern to humans. Large outbreaks of infection have been linked to consumption of contaminated coleslaw, cheeses, milk, hot dogs, and luncheon meats.

1988). Individual and synergistic effects of pH, benzoic acid, and sorbic acid on the growth rate of the yeast Z. bailii were determined and expressed in polynomial equations (Cole and Keenan, 1986). Synergism between benzoic and sorbic acids was pH dependent. The anionic form of benzoic acid was shown to have a distinct effect on doubling time. 0. Open circles: Trypticase® soy broth. Closed circles: yeast nitrogen base; RE, relative effectiveness (the time, in hours, it took the treated populations to reach a density of 70 Klett units divided by the time it took the control populations to reach the same value).

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