The DOI matches its Crossref record; 14 of the 14 references it cites were found in a registry or an index.
Chemical Preservatives and Natural Antimicrobial Compounds
Abstract
This chapter talks about antimicrobial compounds that are divided into two classes: traditional and naturally occurring. Antimicrobials are classified as traditional when they (i) have been used for many years, (ii) are approved by many countries for inclusion as antimicrobials in foods, or (iii) are produced by synthetic processes. Next, the chapter discusses the factors affecting activity and traditional antimicrobials and ester derivatives of some weak organic acids. Many fatty acid esters exhibit antimicrobial activity in foods, with glycerol monolaurate being one of the most effective. Traditional antimicrobials and natural food antimicrobials are important tools for preserving food from microbiological spoilage and the growth of pathogens. Despite the extensive research already completed on the sources of antimicrobials, their spectra of activity, and the levels required for successful inhibition of foodborne bacteria and fungi, more research is still needed to better elucidate the mechanisms of antimicrobial activity of many of the chemicals discussed in the chapter. In addition to validating the activity and elucidating the mechanistic features of antimicrobials, they will have to be proven toxicologically safe. Demonstrating the efficacy of antimicrobial compounds in food products at concentrations that do not have adverse sensory effects, as well as controlling the cost of these interventions, are likely the greatest hurdles to their future application.
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Cites
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Cited by
Pomegranate and its many functional components as related to human health: a review
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Lactic acid bacteria–Potential for control of mould growth and mycotoxins: A review
Dalié, D. K. D., Deschamps, A. M., & Richard-Forget, F. (2010) · Food Control · doi:10.1016/j.foodcont.2009.07.011 · Cited by 705
Cosmetics preservation: a review on present strategies
Halla, N., Fernandes, I. P., Heleno, S. A., Costa, P., Boucherit-Otmani, Z., Boucherit, K., Rodrigues, A. E., Ferreira, I. C. F. R., & Barreiro, M. F. (2018) · Molecules · doi:10.3390/molecules23071571 · Cited by 401
Salmonella Pathogenicity and Host Adaptation in Chicken-Associated Serovars
Foley, S. L., Johnson, T. J., Ricke, S. C., Nayak, R., & Danzeisen, J. (2013) · Microbiology and Molecular Biology Reviews · doi:10.1128/mmbr.00015-13 · Cited by 330
Hayouni, E. A., Chraief, I., Abedrabba, M., Bouix, M., Leveau, J.-Y., Mohammed, H., & Hamdi, M. (2008) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2008.04.005 · Cited by 305
Metadata
- Authors
- Davidson, P. M., Taylor, T. M., & Schmidt, S. E.
- Venue
- Food Microbiology
- Publisher
- ASM Press
- Published
- 2014-04-30
- Pages
- 765-801
- ISSN
- 0740-0020 (ISSN-L)
- OpenAlex
- W1532573205
- Cited by
- 567
- References
- 14
- FWCI
- 150.68
- Type
- book chapter
- Language
- en
- Open access
- closed
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