Antimicrobials in Food, Third Edition (Food Science and by P. Michael Davidson, John N. Sofos, A. Larry Branen

By P. Michael Davidson, John N. Sofos, A. Larry Branen

Twelve years have handed considering that its final version - making Antimicrobials in meals, 3rd version the must-have source for these drawn to the newest details on nutrients antimicrobials. in the course of that point, advanced matters concerning meals protection and protection have emerged. A dozen years in the past, significant outbreaks of Escherichia coli O157:H7 and Listeria monocytogenes had now not but happened, customer and regulatory calls for for superior foodstuff safeguard have been simply surfacing, using obviously happening antimicrobials was once in its infancy, and lysozyme, lactoferrin, ozone, and several compounds weren't authorized to be used in or on meals within the usa. The editors have addressed those modern themes through synthesizing info from across the world famous specialists of their fields. 5 new chapters were additional during this most modern liberate, together with the newest info on lysozyme, evidently happening antimicrobials from either animal and plant assets, hurdle expertise methods, and mechanisms of motion, resistance, and tension version. current chapters were commonly revised to mirror the main suitable learn and knowledge on hand on antimicrobials. Complementing those themes is details at the growth that has been made in picking out the results and mechanisms of motion interested in a couple of certainly taking place antimicrobials.

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1995). No viable microorganisms, including Z. bailii, were observed in any samples containing preservatives. The effects of sodium benzoate and potassium sorbate on the thermal death rates of ascospores from the heat-resistant mold N. , 1998). Comparable rates were noted when each preservative or the combination of both was used in mango juice heated to 85°C. In grape juice, potassium sorbate was more effective than sodium benzoate or their combination. Growth and control of four Salmonella serotypes in a soft Hispanic type cheese were evaluated (Kasrazadeh and Genigeorgis, 1994).

Bailii grown in six commercial food products (Makdesi and Beuchat, 1996). These media were also evaluated for enumerating two of these strains grown in blueberry syrup with or without sodium benzoate (0, 300, and 600 µg/ml). The nonselective medium supported higher recovery of all nine strains from the six food products compared to the three selective media. Cells grown in syrup without sodium benzoate were more sensitive to selective media than were cells grown in syrup containing the preservative.

5). The enzymes of the pathway are inducible, and their synthesis is elicited by primary substrates or metabolic intermediates in the pathway. In a taxonomic study, Moscoso-Vizcarra and Popoff (1977) found that Enterobacteriaceae could be divided into two groups with respect to benzoic acid metabolism. In the first group, benzoate could be metabolized through the β-ketoadipate pathway; the second group consisted of those organisms that did not metabolize benzoate. Thayer and Wheelis (1976) characterized an inducible benzoate permease system involved in the uptake of benzoate by cells of Pseudomonas putida.

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