Food antimicrobials - An introduction

Antimicrobials in Food, Third Edition

Volumn , Issue , 2005, Pages 1-10

  Davidson, P Michael ^a   Branen, A L ^b  

^a UNIVERSITY OF TENNESSEE   (United States)

^b UNIVERSITY OF IDAHO   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85026345085     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (22)

1. Branen, A.L., Davidson, P.M., and Katz, B. 1980. Antimicrobial properties of phenolic antioxidants and lipids. Food Technol. 34(5):42.
2. Branen, A.L., Davidson, P.M., Salminen, S., and Thorngate, J.H., Eds. 2002. Food Additives, 2nd ed. Marcel Dekker, New York.
3. Branen, A.L. and Haggerty, R.J. 2002. Introduction to food additives, in Food Additives, 2nd ed., Branen, A.L., Davidson, P.M., Salminen, S., and Thorngate, J.H., Eds., Marcel Dekker, New York, p. 1-9.
4. Branen, J.K. and Davidson, P.M. 2004. Enhancement of nisin, lysozyme, and monolaurin antimicrobial activities by ethylenediaminetetraacetic acid and lactoferrin. Intl. J. Food Microbiol. 90:63-74.
5. Buchanan, R.L. and Edelson, S.G. 1999. pH-Dependent stationary-phase acid resistance response of enterohemorrhagic Escherichia coli in the presence of various acidulants. J. Food Prot. 62:211-218.
6. Cutter, C.N. and Siragusa, G.R. 1995. Population reductions of gram-negative pathogens following treatments with nisin and chelators under various conditions. J. Food Prot. 58:977-983.
7. Davidson, P.M. 2001. Chemical preservatives and natural antimicrobial compounds, in Food Microbiology: Fundamentals and Frontiers, 2nd ed., Doyle, M.P., Beuchat, L.R., and Montville, T.J., Eds., American Society for Microbiology, Washington, D.C., p. 593-627.
8. Davidson, P.M. and Harrison, M.A. 2002. Resistance and adaptation to food antimicrobials, sanitizers, and other process controls. Food Technol. 56(11):69-78.
9. Davidson, P.M., Juneja, V., and Branen, J.K. 2002. Antimicrobial agents, in Food Additives, 2nd ed., Branen, A.L., Davidson, P.M., Salminen, S., and Thorngate, J.H., Eds., Marcel Dekker, New York, p. 563-620.
10. Davidson, P.M. and Zivanovic, S. 2003. The use of natural antimicrobials, in Food Preservation Techniques, Zeuthen, P. and Bogh-Sorensen, L., Eds., Woodhead Publishing Ltd., Cambridge, U.K.
11. Eklund, T. 1983. The antimicrobial effect of dissociated and undissociated sorbic acid at different pH levels. J. Appl. Bacteriol. 54:383-389.
12. Dillon, V.M. and Board, R.G. 1994. Natural Antimicrobial Systems and Food Preservation. CAB Intl., Wallingford, Oxon, U.K.
13. Foster, J.W. 1995. Low pH adaptation and the acid tolerance response of Salmonella typhimurium. Crit. Rev. Microbiol. 21:215-237.
14. Harlander, S.K. 1993. Regulatory aspects of bacteriocin use, in Bacteriocins of Lactic Acid Bacteria, Hoover, D.G. and Steenson, L.R., Eds., Academic Press, San Diego.
15. Leistner, L. 2000. Basic aspects of food preservation by hurdle technology. Intl. J. Food Microbiol. 55:181-186.
16. Leistner, L. and Gorris, L.G.M. 1995. Food preservation by hurdle technology. Trends Food Sci. Technol. 6:41-46.
17. Naidu, A.S., Ed. 2000. Natural Food Antimicrobial Systems. CRC Press, LLC, Boca Raton, FL.
18. Rico-Munoz, E. and Davidson, P.M. 1983. The effect of corn oil and casein on the antimicrobial activity of phenolic antioxidants. J. Food Sci. 48:1284-1288.
19. Robach, M.C. 1980. Use of preservatives to control microorganisms in food. Food Technol. 34(10):81.
20. Smid, E.J. and Gorris, L.G.M. 1999. Natural antimicrobials for food preservation, in Handbook of Food Preservation, Rhaman, M.S., Ed., Marcel Dekker, New York.
21. Sofos, J.N., Beuchat, L.R., Davidson, P.M., and Johnson, E.A. 1998. Naturally Occurring Antimicrobials in Food. Task Force Report No. 132, Council for Agricultural Science and Technology, Ames, IA. 103 pp.
22. Verbruggen, R. 2002. Food additive regulations in the European community, in Food Additives, 2nd ed., Branen, A.L., Davidson, P.M., Salminen, S., and Thorngate, J.H., Eds., Marcel Dekker, Inc., New York.