Description

The demands of producing high quality, pathogen-free food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms, foodborne pathogens and toxins. Discovery and development of new antimicrobials from natural sources for a wide range of applications requires that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification, characterization and application. This book explores some novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food. Covering antimicrobials derived from microbial sources (bacteriophages, bacteria, algae, fungi), animal-derived products (milk proteins, chitosan, reduction of biogenic amines), plants and plant-products (essential oils, phytochemicals, bioactive compounds), this book includes the development and use of natural antimicrobials for processed and fresh food products. New and emerging technologies concerning antimicrobials are also discussed.

More Information

Rights Information

Foreign rights available. We will positively consider translations of abridged versions of this title. If you wish to receive image and/or design files, please let us know at the beginning of the process and when making an offer. CABI reserves the right to charge an additional fee for such requests, which will be added to the overall fee, and to refuse such requests if the files are not available or for any other reason.

Trusted Partner
CABI (CAB International)

CABI (CAB International)

CABI (CAB International) is an international, non-profit body improving lives by providing information & scientific expertise to solve problems in agriculture & the environment.

View all titles

Bibliographic Information

  • Publisher CAB International
  • Publication Date October 2011
  • Orginal LanguageEnglish
  • ISBN/Identifier 9781845937690 / 1845937694
  • Publication Country or regionUnited Kingdom
  • FormatHardback
  • Primary Price 120 GBP
  • Pages384
  • ReadershipProfessional and Scholarly
  • Publish StatusPublished
  • Copyright Year2011

Subscribe to our

newsletter