e-book

Antimicrobials in Food

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The consequences of unintended microbial growth in foods are hazards due to the presence of
pathogenic microorganisms or economic losses due to spoilage microorganisms. Preservation
technologies are designed to protect foods from the effects of microorganisms and inherent deterioration.
Microorganisms in foods may be inhibited or inactivated by physical methods (e.g., heat,
cold, reduced water activity) or through application of antimicrobial compounds. Food antimicrobials,
including chemical sanitizers, may be broadly defined as chemical compounds present in or
added to foods, food packaging, food contact surfaces, or food processing environments that inhibit
the growth of, or inactivate, pathogenic or spoilage microorganisms. Historically, the primary
function of food antimicrobials has been to prolong shelf life and preserve quality through the
inhibition of spoilage microorganisms. In the past 10 to 15 years, however, antimicrobials have
been increasingly utilized as a primary intervention for the inhibition or inactivation of pathogenic
microorganisms in foods. This function becomes increasingly important as food processors search
for more and better tools to improve food safety.

Antimicrobials continue to be one of the most important classes of food additives. Research
on antimicrobials, especially naturally occurring compounds, has increased dramatically in the past
10 to 15 years. The primary incentive for searching for effective antimicrobials among naturally
occurring compounds is to expand the spectrum of antimicrobial activity over that of the traditional,
regulatory-approved substances. Most of the traditional food antimicrobials have limited application
due to pH or food component interactions. Interest in natural antimicrobials is also driven by the
fact that international regulatory agencies are generally very strict as to requirements for toxicological
evaluation of novel direct food antimicrobials. An argument often used to justify natural
antimicrobials is that they will produce “green” labels (i.e., with few or no “synthetic” additives
in the ingredient list). However, this justification may lead consumers to the mistaken belief that
antimicrobial food additives currently in use are potentially toxic and should be avoided. In short,
natural antimicrobials have excellent potential but likely will not produce miracles. This has not
stopped researchers from continuing to look for the “perfect” food antimicrobial. However, a single
compound that is effective against all microorganisms in all storage situations and in all foods
likely does not exist. More research is needed on the effectiveness of antimicrobial combinations
and antimicrobials in combination with physical methods (e.g., hurdle technology) that are effective
against different groups of microorganisms. Combinations could well be the ideal antimicrobial
for which everyone is searching.

It has been approximately 12 years since the second edition of Antimicrobials in Foods was
published. In that time, many changes have taken place in the field of food microbiology and the
research area of food antimicrobials. At the time of the second edition, major outbreaks of
Escherichia coli O157:H7 and Listeria monocytogenes had not occurred, consumer and regulatory
demands for improved food safety were only beginning, and use of naturally occurring antimicrobials
was in its infancy. At the time of the second edition, lysozyme, lactoferrin, ozone, and several
other compounds were not approved for use in or on foods in the United States. Since the time of
the second edition, a great deal of progress has been made on determining the spectrum of action,
environmental effects on activity, and mechanisms of action of a number of naturally occurring
antimicrobials.

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Ketersediaan

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Informasi Detail

Judul Seri

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No. Panggil

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Penerbit

New York : Taylor & Francis Group, LLC., 2005

Deskripsi Fisik

TX553.A3A57; 664'.06--dc22

Bahasa

English

ISBN/ISSN

0-8247-4037-8

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

3rd ed.

Subjek

ILMU PANGAN
MIKROORGANISME DALAM MAKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

agus

Versi lain/terkait

Lampiran Berkas

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