edited by Narian Naidu

Numerous antimicrobial agents exist in animals and plants where they evolved as defense mechanisms. For example, the antimicrobial components of milk have been unraveled in recent years. Natural Food Antimicrobial Systems covers how these components - such as lactoferrin - can be used as multifunctional food additives such as antioxidants and immuno-modulating agents.

Features:

• Addresses the basic science, biotechnology, and applications of natural food antimicrobial systems
• Explores lactoferrin as an antioxidant, iron-delivery system, and an immuno-modulating agent
• Reviews the biotechnology of mass production, optimization of antimicrobial functionality, target-delivery mechanisms, and specific-pathogen free product development
• Provides in-depth coverage of recent developments in our understanding of the antimicrobial mechanisms and principles of optimization
• Includes photographs, line drawings, and tables

The six sections cover lacto-antimicrobials, ovo-antimicrobials, phyto-antimicrobials, bacto-antimicrobials, acid-antimicrobials, and milieu-antimicrobials. Each chapter provides background and historical information, molecular properties, antimicrobial activity, biological advantage, applications, safety, tolerance, and efficacy, and biotechnology.

Designed as a reference for academia and corporate R & D, Natural Food Antimicrobial Systems offers in-depth information on the emerging biotechnology, efficacy, and applications of natural food antimicrobial systems.

Contents

Lacto-Antimicrobials

Lactoferrin
Lactoperoxidase
Lactoglobulins
Lactolipids

Ovo-Antimicrobials

Lysozymes
Ovotransferrin
Ovoglobulin
Avidin

Phyto-Antimicrobials

Phyto-Phenols
Saponins
Flavonoids
Thiosulfinates
Catechins
Glucosinolates
Agar

Bacto-Antimicrobials

Probiotics
Nisin
Pediocin
Reuterin
Sakacin

Acid-Antimicrobials

Lactic Acid
Sorbic Acid
Acetic Acid
Citric Acid

Milieu-Antimicrobials Sodium Chloride
Polyphosphates
Chlorocides
Ozone

Appendix (Abbreviations and Symbols)
Index

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