Antimicrobials in Food  book cover
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4th Edition

Antimicrobials in Food



  • Available for pre-order. Item will ship after August 28, 2020
ISBN 9780367178789
August 28, 2020 Forthcoming by CRC Press
832 Pages - 69 B/W Illustrations

 
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Book Description

Fifteen years have passed since the 3rd Edition of Antimicrobials in Foods was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of "natural" and "clean-label" antimicrobials has increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th Edition of Antimicrobials in Foods. 

In the 4th Edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, new chapters have been added in this latest release with content on the use of bacteriophages, lauric arginate ester, and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources, methods for determining antimicrobial activity, new approaches to multifactorial food preservation or "hurdle technology," and mechanisms of action, resistance, and stress adaptation are included. Complementing these topics is new information on quantifying the capability of "clean" antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture.

Key Features:

  • Covers all food antimicrobials, natural and synthetic, with the latest research on each type
  • Contains 5,000+ references on every conceivable food antimicrobial
  • Guides in the selection of appropriate additives for specific food products
  • Innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials are included

Table of Contents

Food Antimicrobials — An Introduction. Methods for Activity Assay and Evaluation of Results. Sodium Benzoate and Benzoic Acid. Sorbic Acid and Sorbates. Organic Acids. Sulfur Dioxide and Sulfites. Nitrite. Nisin. Natamycin. Lauric Arginate. Medium-Chain Fatty Acids and Esters. Parabens. Dimethyl Dicarbonate and Diethyl Dicarbonate. Lysozyme. Bacteriocins with Potential for Use in Foods. Bacteriophages. Naturally Occurring Compounds — Plant Sources. Naturally Occurring Compounds — Animal Sources. Sanitizers. Processing Aids as Antimicrobials. Delivery Systems. Update on Hurdle Technology Approaches to Food Preservation. Practical Application of Food Antimicrobials. Mechanisms of Action, Resistance, and Stress Adaptation.

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Editor(s)

Biography

Dr. Matthew Taylor is an associate professor of food microbiology in the Department of Animal Science. He is also a member of the Graduate Faculty of the Department of Nutrition and Food Science. He received a B.S. in Food Science and a B.A. in Sociology in 2000 from North Carolina State University. He obtained a M.S. degree in Food Science from North Carolina State University in 2003 and earned his Ph.D. in Food Science and Technology from the University of Tennessee-Knoxville in 2006. Dr. Taylor joined Texas A&M University in June 2007. Dr. Taylor’s primary research interests are in the utilization and mechanisms of food antimicrobials to inhibit bacterial foodborne pathogens. Natural food antimicrobials are diverse in their chemistry, spectrum of activity, sources, and applications within foods. Specifically, research is conducted to investigate and determine the manner by which food antimicrobials inhibit microbial pathogens. Additionally, research is conducted that seeks to overcome obstacles to the use of food antimicrobials in some product by the encapsulation of food antimicrobials.

P. Michael Davidson, PhD has served as a professor with distinction in a number of leadership roles across the University of Tennessee Institute of Agriculture ( since 1979, and among his many accolades are numerous leadership positions with national and international professional societies. He conducts research and teaches about microbiological food safety and food antimicrobials. Davidson is most widely known at the Institute as a former head of the Department of Food Science and Technology. In that position, he helped facilitate the teaching, research and extension programs of the department as a whole. Under his guidance, there were significant increases in both undergraduate and graduate enrollments, grantsmanship and awards, publications and presentations. Currently the enrollment in the department’s undergraduate program is at an all-time high of nearly 200 students. Davidson has a strong record of scholarly publications and grants, having published 133 refereed journal articles, authored or co-authored five books, four laboratory notebooks, and 38 book chapters. He has had similar impacts in research, serving as principal investigator or co-principal investigator on grants in food safety and microbiology totaling more than $12 million. As an adviser, he has mentored 28 M.S. and eight Ph.D. students and served on committees for an additional 58 M.S. and 27 Ph.D. students.

Jairus David, Ph.D., is Senior Principal Research Scientist at ConAgra Foods headquartered in Omaha, Nebraska. David’s responsibilities include science leadership and development of intervention technologies for food protection and process & quality optimization. David is a Fellow of the Institute of Food Technologists (IFT), and is the recipient of IFT’s prestigious Industrial Scientist Award for developing and influencing the public health food safety policy on the use of honey in cereals and bakery products for the prevention of infant botulism in infants under 12 months of age. David earned his Ph.D. in Microbiology with Thermal Processing emphasis from the University of California at Davis.