Natural Antimicrobials for the Minimal Processing of Foods

324 Pages·2003·1.55 MB·English

by  Sibel Roller

Natural antimicrobials for the minimal
processing of foods
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Natural antimicrobials for
the minimal
processing of foods
Edited by
Sibel Roller
Published byWoodhead PublishingLimited
Abington Hall, Abington
Cambridge CB1 6AH
England
www.woodhead-publishing.com
Published in NorthAmerica byCRCPressLLC
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USA
First published 2003,Woodhead Publishing Limited and CRCPressLLC
(cid:223) 2003,Woodhead Publishing Limited
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This book is dedicated to the memory of my father, Dr Dragan
Roller, who passed away in April 2003.

Contents
Contributor contact details ............................................. xiii
1 Introduction ....................................................... 1
S. Roller, Thames Valley University, UK
1.1 The food safety challenge and the need for new
preservatives ................................................. 1
1.2 Antimicrobial activity: labaratory results vs practical
applications .................................................. 2
1.3 A futile search for the ‘magic bullet’ ........................ 3
1.4 Beyond the hurdle concept: multifactorial food
preservation .................................................. 6
1.5 Microbial resistance .......................................... 6
1.6 How the book is organised ................................... 7
1.7 References ................................................... 8
2 Nisin in multifactorial food preservation ......................... 11
M. Adams, University of Surrey, UK and E. Smid, NIZO,
The Netherlands
2.1 Introduction .................................................. 11
2.2 Structure and biosynthesis ................................... 11
2.3 Properties .................................................... 12
2.4 Spectrum of activity and mode of action ..................... 12
2.5 Current uses ................................................. 13
2.6 New applications and the multifactorial approach ............ 14
2.7 Physical treatments .......................................... 15
2.8 Microbiological treatments ................................... 19
viii Contents
2.9 Chemical treatments ......................................... 20
2.10 Conclusions .................................................. 26
2.11 References ................................................... 26
3 Nisin in the decontamination of animal products ................ 34
P. L. Dawson, Clemson University, USA and B. W. Sheldon,
North Carolina State University, USA
3.1 Introduction .................................................. 34
3.2 Overview of current meat decontamination practices ........ 35
3.3 The need for alternative decontamination treatments ......... 37
3.4 Factors affecting nisin activity in meat ...................... 37
3.5 Decontamination using nisin ................................. 40
3.6 Future prospects ............................................. 57
3.7 References ................................................... 57
4 Bacteriocins other than nisin: the pediocin-like cystibiotics of
lactic acid bacteria ................................................ 64
B. Ray and K. W. Miller, University of Wyoming, USA
4.1 Introduction: the lactic acid bacteria (LAB) .................. 64
4.2 Bacteriocin-producing lactic acid bacteria ................... 65
4.3 Class II bacteriocins and cystibiotics of lactic acid bacteria .. 66
4.4 Mode of bactericidal action of cystibiotics ................... 68
4.5 Antibacterial potency and spectrum of activity ............... 70
4.6 Immunity and resistance to cystibiotics ...................... 71
4.7 Production and purification of cystibiotics ................... 72
4.8 Applications ................................................. 72
4.9 Safety and legal status ....................................... 76
4.10 Conclusions .................................................. 77
4.11 References ................................................... 77
5 Natamycin: an effective fungicide for food and beverages ....... 82
J. Stark, DSM Food Specialities, The Netherlands
5.1 Introduction .................................................. 82
5.2 Chemical and physical properties ............................ 83
5.3 Mechanism of action ......................................... 84
5.4 Sensitivity of moulds and yeasts to natamycin ............... 86
5.5 Resistance .................................................... 90
5.6 Applications ................................................. 91
5.7 Toxicology ................................................... 93
5.8 Regulatory status for use in foods ........................... 93
5.9 Future prospects ............................................. 94
5.10 References ................................................... 95
Contents ix
6 Organic acids ...................................................... 98
J. Samelis, National Agricultural Research Foundation, Greece and
J. N. Sofos, Colorado State University, USA
6.1 Introduction .................................................. 98
6.2 Organic acids in complex food systems ...................... 102
6.3 Organic acids in meat decontamination ...................... 110
6.4 Development of acid resistance in microorganisms .......... 115
6.5 Legislation, labeling and consumer acceptance .............. 119
6.6 Future trends ................................................. 119
6.7 References ................................................... 120
7 Antimicrobials from animals ...................................... 133
A. Satyanarayan Naidu, N-terminus Research Laboratory, USA
7.1 Introduction .................................................. 133
7.2 Iron-chelators ................................................ 134
7.3 Enzymes ..................................................... 137
7.4 Immunoglobulins ............................................ 142
7.5 Applications in food ......................................... 143
7.6 Toxicology ................................................... 147
7.7 Legislation and labeling ...................................... 148
7.8 Future prospects ............................................. 149
7.9 References ................................................... 149
8 Chitosan: new food preservative or laboratory curiosity? ....... 158
S. Roller, Thames Valley University, UK
8.1 Introduction .................................................. 158
8.2 The antimicrobial properties of chitosan in vitro ............. 159
8.3 The antimicrobial properties of chitosan in foods and
beverages .................................................... 165
8.4 Chitosan in combination with traditional preservatives ....... 169
8.5 Conclusions and future prospects ............................ 172
8.6 References ................................................... 173
9 Antimicrobials from herbs and spices ............................ 176
G.-J. E. Nychas and P. N. Skandamis, Agricultural University of
Athens, Greece and C. C. Tassou, National Agricultural Research
Foundation, Greece
9.1 Introduction .................................................. 176
9.2 Barriers to the adoption of flavouring substances as
antimicrobials in foods ....................................... 176
9.3 Methodological issues ........................................ 177
9.4 Studies in vitro .............................................. 181
9.5 Applications in food ......................................... 181
9.6 Mode of action and development of resistance ............... 189
9.7 Legislation ................................................... 191
x Contents
9.8 Future prospects and multifactorial preservation ............. 191
9.9 References ................................................... 192
10 Natural antimicrobials in postharvest storage of fresh
fruits and vegetables ............................................. 201
A. Ippolito and F. Nigro, University of Bari, Italy
10.1 Introduction .................................................. 201
10.2 Compounds of plant origin ................................... 202
10.3 Volatile compounds .......................................... 213
10.4 Compounds of microbial and animal origin .................. 215
10.5 Resistance .................................................... 219
10.6 Additive and synergistic combinations ....................... 219
10.7 Extent of take-up by industry ................................ 222
10.8 Concluding remarks .......................................... 223
10.9 References ................................................... 224
11 Plant antimicrobials combined with conventional
preservatives for fruit products .................................. 235
S. M. Alzamora and S. Guerrero, University of Buenos Aires,
Argentina and A. Lo´pez-Malo and E. Palou, University of the
Americas, Mexico
11.1 Introduction .................................................. 235
11.2 Combinations of natural and conventional antimicrobials
for inhibiting microbial growth in laboratory media ......... 236
11.3 Natural antimicrobials combined with ultrasonic treatment
and conventional preservatives ............................... 241
11.4 Combination treatments for strawberry pure´e ................ 243
11.5 Combination treatments for banana pure´e .................... 243
11.6 Consumer acceptance and sensory evaluation of minimally
processed fruits containing vanillin .......................... 244
11.7 Future trends ................................................. 247
11.8 References ................................................... 247
12 Edible coatings containing natural antimicrobials for
processed foods ................................................... 250
L. R. Franssen, General Mills Inc., USA and J. M. Krochta,
University of California Davis, USA
12.1 Introduction .................................................. 250
12.2 Edible coatings and antimicrobials for food .................. 252
12.3 Laboratory evaluation of antimicrobial-containing edible
coatings and films ........................................... 254
12.4 Coatings on model food systems and foods .................. 254
12.5 Legislation and labeling ...................................... 257
12.6 Consumer acceptance ........................................ 259