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

Twelve years have handed due to the fact its final variation - 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, complicated concerns concerning nutrients maintenance and safeguard have emerged. A dozen years in the past, significant outbreaks of Escherichia coli O157:H7 and Listeria monocytogenes had now not but happened, shopper and regulatory calls for for more suitable nutrition safeguard have been simply surfacing, using clearly taking place antimicrobials was once in its infancy, and lysozyme, lactoferrin, ozone, and a number of other compounds weren't licensed to be used in or on meals within the usa. The editors have addressed those modern issues via synthesizing details from the world over famous specialists of their fields. 5 new chapters were further during this most modern unencumber, together with the newest information on lysozyme, certainly taking place antimicrobials from either animal and plant assets, hurdle expertise methods, and mechanisms of motion, resistance, and pressure model. latest chapters were commonly revised to mirror the main suitable study and knowledge to be had on antimicrobials. Complementing those themes is details at the growth that has been made in picking the results and mechanisms of motion considering a few certainly taking place antimicrobials.

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Additional info for Antimicrobials in Food, Third Edition (Food Science and Technology, Volume 145)

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In addition to these mechanisms, benzoic acid or sodium benzoate can also inhibit specific enzyme systems within cells (Webb, 1966). For example, in many bacteria and yeasts, enzymes involved in acetic acid metabolism and oxidative phosphorylation can be inhibited (Bosund, 1960, 1962). In the citric acid cycle, α-ketoglutarate and succinate dehydrogenases appear to be quite sensitive (Bosund, 1962). The production of lipase by P. , 1980). In resting cells of E. 2 mM benzoic acid (Kruk and Lee, 1982).

The minimum pH for growth was not related to this acquired resistance. Growth in the presence of weak acid preservatives appeared to involve a common resistance mechanism. Three selective media were compared for detecting and enumerating nine strains of Z. 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.

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.

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