Antimicrobials in food,3rd ed.

Chapter 1 Food Antimicrobials — An Introduction...........................................................................................1 P. Michael Davidson and A.L. Branen Chapter 2 Sodium Benzoate and Benzoic Acid ...............................................................................................11 John R. Chipley Chapter 3 Sorbic Acid and Sorbates.................................................................................................................49 Jarret D. Stopforth, John N. Sofos, and Francis F. Busta Chapter 4 Organic Acids..................................................................................................................................91 Stephanie Doores Chapter 5 Sulfur Dioxide and Sulfites ...........................................................................................................143 Cornelius S. Ough and Lilian Were Chapter 6 Nitrite ............................................................................................................................................169 R. Bruce Tompkin Chapter 7 Nisin ..............................................................................................................................................237 Linda V. Thomas and Joss Delves-Broughton Chapter 8 Natamycin .....................................................................................................................................275 Joss Delves-Broughton, Linda V. Thomas, Craig H. Doan, and P. Michael Davidson Chapter 9 Parabens.........................................................................................................................................291 P. Michael Davidson Chapter 10 Dimethyl Dicarbonate and Diethyl Dicarbonate ...........................................................................305 David A. Golden, Randy W. Worobo, and Cornelius S. Ough Chapter 11 Medium-Chain Fatty Acids and Esters..........................................................................................327 Jon J. Kabara and Douglas L. Marshall Chapter 12 Lysozyme ......................................................................................................................................361 Eric A. Johnson and Ann E. Larson Chapter 13 Bacteriocins with Potential for Use in Foods ...............................................................................389 Dallas G. Hoover and Haiqiang Chen Chapter 14 Naturally Occurring Compounds — Plant Sources ......................................................................429 Aurelio López-Malo Vigil, Enrique Palou, and Stella M. Alzamora Chapter 15 Naturally Occuring Compounds — Animal Sources....................................................................453 Jarret D. Stopforth, Panos N. Skandamis, P. Michael Davidson, and John N. Sofos Chapter 16 Sanitizers: Halogens, Surface-Active Agents, and Peroxides .......................................................507 Bruce R. Cords, Scott L. Burnett, John Hilgren, Matthew Finley, and Joshua Magnuson Chapter 17 Indirect and Miscellaneous Antimicrobials ...................................................................................573 Leora A. Shelef and Julie Seiter Chapter 18 Antibiotic Residues in Foods and Their Significance...................................................................599 Stanley E. Katz and Paula Marie L. Ward Chapter 19 Update on Hurdle Technology Approaches to Food Preservation................................................621 Lothar Leistner and Grahame W. Gould Chapter 20 Mechanisms of Action, Resistance, and Stress Adaptation ..........................................................633 A.D. Russell Chapter 21 Methods for Activity Assay and Evaluation of Results ................................................................659 Aurelio López-Malo Vigil, Enrique Palou, Mickey E. Parish, and P. Michael Davidson Index .............................................................................................................................................681