Lactoferrin: Natural - Multifunctional - Antimicrobial, 1st Edition (Paperback) book cover

Lactoferrin

Natural - Multifunctional - Antimicrobial, 1st Edition

By Narian Naidu

CRC Press

184 pages

Purchasing Options:$ = USD
Paperback: 9780849309090
pub: 2000-06-09
SAVE ~$35.00
$175.00
$140.00
x
Hardback: 9781138426566
pub: 2017-08-02
SAVE ~$41.00
$205.00
$164.00
x
eBook (VitalSource) : 9780429075209
pub: 2000-06-09
from $102.00


FREE Standard Shipping!

Description

Illnesses resulting from foodborne pathogens occur at least 6 million times each year and cause an estimated 9,000 deaths. For decades, food microbiologists have developed various effective methods of food protection. However, the constant development of multi-facet food processing technologies and the emergence of potent foodborne pathogens, compromised the efficacy of many antimicrobial interventions. Most technologies also fail to address the problem of bacterial debris remaining on the food surface. Furthermore, some bacteria have the ability to develop resistance to antimicrobial interventions. All such factors contribute to the continuously growing concern of keeping our food safe. Lactoferrin: Natural o Multifunctional o Antimicrobial presents the scientific background on use of this naturally occurring microbial blocking agent as an effective food antimicrobial intervention.

THE SOURCE FOR APPLIED SCIENTIFIC INFORMATION ON LACTOFERRIN AS A NATURAL ANTIMICROBIAL INTERVENTION

Lactoferrin: Natural o Multifunctional o Antimicrobial details microbial blocking technology to protect foods from harmful microbes. Recently, researchers at the Center for Antimicrobial Research, California State Polytechnic University at Pomona found that lactoferrin, when activated, functions as a potent antimicrobial intervention. It protects food by removing harmful bacteria from the surface, and by starving bacteria before they can multiply and produce harmful toxins and it also prevents bacteria from re-attaching to food surfaces. As a result this substance has potential to help the agribusiness and food industry supply safer food products to consumers.

WHY LACTOFERRIN?

Studied for 50 years, lactoferrin is known to have many beneficial biological properties as an integral component of the mammalian innate defense system. Lactoferrin is a broad-spectrum antimicrobial known to inhibit proliferation of bacteria, viruses, fungi, and parasites. Some of its current applications include: dietary supplement, ingredient in infant formula, and a medical treatment to boost the immune system. Because lactoferrin occurs naturally in milk products, it has a long track record of being safely consumed by humans.

Convenient and affordable, lactoferrin could revolutionize the field of food antimicrobial science and technology and the way we protect ourselves from foodborne pathogens.

Table of Contents

PREFACE

HIGHLIGHTS: ACTIVATED LACTOFERRIN

SUMMARY: PROTECTING MEAT FROM HARMFUL BACTERIA QUESTIONS AND ANSWERS

ABOUT THE PRINCIPAL INVESTIGATOR

ABOUT THE INSTITUTION

THIRD-PARTY REFERENCES

EXCERPTS

Subject Categories

BISAC Subject Codes/Headings:
SCI045000
SCIENCE / Life Sciences / Biology / Microbiology
TEC012000
TECHNOLOGY & ENGINEERING / Food Science