Natural antimicrobials in food safety and quality

382 Pages·2011·3.27 MB·English

by  Mahendra Rai

Natural Antimicrobials in Food Safety and Quality
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Natural Antimicrobials in Food Safety
and Quality
Edited by
Mahendra Rai
SGB Amravati University, India
and
Michael Chikindas
Cook College Rutgers University, USA
0
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A catalogue record for this book is available from the British Library,
London, UK.
Library of Congress Cataloging-in-Publication Data
Natural antimicrobials in food safety and quality / edited by Mahendra Rai,
Michael Chikindas.
p. ; cm.
Includes bibliographical references and index.
ISBN 978-1-84593-769-0 (alk. paper)
1. Anti-infective agents. 2. Food-Microbiology. 3. Food-Safety measures.
4. Food preservatives.
I. Rai, Mahendra. II. Chikindas, Michael. III. C.A.B. International.
[DNLM: 1. Anti-Infective Agents. 2. Biological Products. 3. Food
Microbiology. 4. Food Preservatives. QV 250]
RM267.N38 2011
615.7'92--dc23
2011021521
Commissioning editor: Sarah Mellor
Editorial assistant: Gwenan Spearing
Production editor: Shankari Wilford
Typeset by Columns Design XML Ltd, Reading, UK.
Printed and bound in the UK by the MPG Books Group.
Contents
Contributors vii
Foreword xi
Preface xiii
1. Naturally Occurring Biocides in the Food Industry 1
Deepak Acharya, Jose Luis Rios and Mahendra Rai
2. Bacteriophages and Phage-encoded Proteins:
Prospects in Food Quality and Safety 10
Pilar Garcia, Beatriz Martinez, Lorena Rodriguez and Ana Rodriguez
3. A Survey of Antimicrobial Activity in Lactic Acid Bacteria of Different Origin 27
Ljubisa Topisirovic, Milan Kojic, Ivana Strahinic, Djordje Fira and Natasa Go lic
4. Bacteriocins for Bioprotection of Foods 39
Antonio Golvez, Hikmate Abriouel, Rosario Lucas and Maria Jose Grande Burgos
5. Bacterial Antimicrobial Peptides and Food Preservation 62
Maria do Carmo de Freire Bastos and Hilana Ceotto
6. Microbial Fermentation for Food Preservation 77
Yuanxia Sun, Yin Li, Hui Song and Yang Zhu
7. Antimicrobials from Marine Algae 95
Mohamed Faid
8. Antimicrobial Secondary Metabolites from Fungi for Food Safety 104
Maira Peres de Carvalho and Wolf-Rainer Abraham
9. Antimicrobial Films and Coatings from Milk Proteins 114
Khaoula Khwaldia
vi Contents
10. Antimicrobial and other Beneficial Applications of Chitosans 131
Mendel Friedman and Vijay K. Juneja
11. Reduction of Biogenic Amine Levels in Meat and Meat Products 154
Claudia Ruiz-Capillas, Ana Maria Herrero and Francisco Jimenez-Colmenero
12. Biogenic Amines in Wine and Vinegar: Role of Starter Culture in
their Inhibition 167
Isabel M.P.L.V.O. Ferreira and Olivia Pinho
13. Natural Inhibitors of Food-borne Fungi from Plants and Microorganisms 182
Mehdi Razzaghi-Abyaneh and Masoomeh Shams-Ghahfarokhi
14. Application of Plant-based Antimicrobials in Food Preservation 204
Brijesh Kumar Tiwari, Vasilis P. Valdramidis, Paula Bourke and Patrick Cullen
15. Essential Oils and their Components for the Control of Phytopathogenic
Fungi that Affect Plant Health and Agri-food Quality and Safety 224
Caterina Morcia, Martina Spini, Mauro Malnati, A. Michele Stanca and Valeria Terzi
16. Fruit Postharvest Disease Control by Plant Bioactive Compounds 242
Marta Mari, Fiore lla Neri and Paolo Bertolini
17. Antimicrobials from Wild Edible Plants of Nigeria 261
Victor Oyetayo
18. Natural Antimicrobial Compounds to Preserve Quality and Assure Safety
of Fresh Horticultural Produce 277
Gustavo A. Gonailez-Aguilar, J. Fernando Ayala-Zavala, Emilio Alvarez-Parrilla,
Laura de la Rosa, G.I. Olivas, Basilio Heredia and Maria Muy-Rangel
19. Biological Approaches for Control of Human Pathogens on Produce 292
William F. Fett, Ching-Hsing Liao and Bassam A. Annous
20. Antimicrobial and Other Biological Effects of Garcinia Plants used in Food
and Herbal Medicine 304
Govind J. Kapadia and G. Subba Rao
21. Predictive Modelling of Antimicrobial Effects of Natural Aromatic
Compounds in Model and Food Systems 328
Nicoletta Belletti, Sylvain Sado Kamdem, Rosalba Lanciotti and Fausto Gardini
22. Database Mining for Bacteriocin Discovery 349
Riadh Hammami, Abdelmajid Zouhir, Christophe Le Lay, Jeannette Ben Hamida and
Ismail Fliss
Index 359
Contributors
Wolf-Rainer Abraham, Helmholtz Center for Infection Research, Chemical Microbiology,
Inhoffenstrasse 7, 38124 Braunschweig, Germany; e-mail: Wolf-Rainer.Abraham@
helmholtz-hzi.de
Hikmate Abriouel, Area de Microbiologia, Departamento de Ciencias de la Salud, Facultad de
Ciencias Experimentales, Universidad de Jaen, Campus Las Lagunillas s/n. 23071-Jaen,
Spain.
Deepak Acharya, Abhumka Herbal Pvt Ltd, 502, 5th Floor, Shreeji Chambers, Behind
Cargo Motors, CG Road, Ahmedabad- 380 006, Gujarat, India.
Emilio Alvarez-Parrilla, Universidad AutOnoma de Ciudad Juarez, Instituto de Ciencias
Biomedicas, Departamento de Ciencias Basicas, Ciudad Juarez, Chihuahua, Mexico.
Anil lo Envolvente del PRONAF y Estocolmo s/n, Ciudad Juarez, Chihuahua, Mexico,
32310.
Bassam A. Annous, Eastern Regional Research Center, NAA, ARS, US Department of
Agriculture, Wyndmoor, PA 19038, USA; e-mail: [email protected]
Jesus Fernando Ayala-Zavala, Centro de InvestigaciOn en AlimentaciOn y Desarrollo, A. C.,
CoordinaciOn de Tecnologia de Alimentos de Origen Vegetal. Carretera de la Victoria km.
0.6, Apartado Postal 1735, Hermosillo, Sonora, Mexico 83000.
Nicoletta Belletti, CENTA Centre de Noves Tecnologies i processos Alimentaris, Finca Camps
i Armet s/n Monells, Girona, Spain; e-mail: [email protected]
Jeannette Ben Hamida, Unite de Proteomie Fonctionnelle & Biopreservation Alimentaire,
Institut Superieur des Sciences Biologiques Appliquees de Tunis, Universite El Manar,
Tunisie.
Paolo Bertolini, Criof - DiProVal, University of Bologna, Italy.
Paula Bourke, School of Food Science and Environmental Health, Dublin Institute of
Technology, Cathal Brugha Street, Dublin 1, Ireland.
Maria do Carmo de Freire Bastos, Departamento de Microbiologia Geral, Instituto de
Microbiologia Prof. Paulo de Goes, Universidade Federal do Rio de Janeiro, Rio de Janeiro,
RJ, 21941-590, Brazil; e-mail: [email protected] or [email protected]
Hilana Ceotto, Departamento de Microbiologia Geral, Instituto de Microbiologia Prof. Paulo
de Goes, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ, 21941-590, Brazil.
Patrick Cullen, School of Food Science and Environmental Health, Dublin Institute of
Technology, Cathal Brugha Street, Dublin 1, Ireland; e-mail: [email protected]
vii
viii Contributors
Mohamed Faid, Department of Food Science, Hassan II Institute of Agronomy and Veterinary
Medicine, PO Box 6202 Rabat-Inst; Morocco; e-mail: [email protected]
Isabel M.P.L.V.O. Ferreira, REQUIMTE- Servico de Bromatologia, Faculdade de Farmacia da
Universidade do Porto, Rua Anibal Cunha 164, 4099-030 Porto; Portugal; e-mail: isabel.
[email protected]
William F. Fett, Eastern Regional Research Center, NAA, ARS, U.S. Department of Agriculture,
Wyndmoor, PA 19038, USA.
Djordje Fira, Laboratory for Molecular Genetics of Industrial Microorganisms, Institute of
Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444/a,
P.O. Box 23, 11010 Belgrade, Serbia.
Ismail Fliss, STELA Dairy Research Centre, Nutraceuticals and Functional Foods Institute,
Universite Laval, G1K 7P4 Quebec, QC, Canada; e-mail: [email protected]
Mendel Friedman, Produce Safety and Microbiology Research Unit, Western Regional
Research Center, Agricultural Research Service, U. S. Department of Agriculture, 800
Buchanan St., Albany, California 94710, USA; e-mail: [email protected]
Antonio Galvez, Area de Microbiologia, Departamento de Ciencias de la Salud, Facultad de
Ciencias Experimentales, Universidad de Jaen, Campus Las Lagunillas s/n. 23071-Jaen,
Spain; e-mail: [email protected]
Pilar Garcia, Instituto de Productos Lacteos de Asturias (IPLA-CSIC). Apdo. 85. 33300-
Villaviciosa, Asturias, Spain; e-mail: [email protected]
Fausto Gardini, Dipartimento di Scienze degli Alimenti, Universite degli Studi di Bologna,
Sede di Cesena, Piazza G. Goidanich, 60, 47023 Cesena, Italy.
Natasa Golic, Laboratory for Molecular Genetics of Industrial Microorganisms, Institute of
Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444/a,
P.O. Box 23, 11010 Belgrade, Serbia.
Gustavo Adolfo Gonzalez-Aguilar, Centro de InvestigaciOn en AlimentaciOn y Desarrollo,
A. C., CoordinaciOn de Tecnologia de Alimentos de Origen Vegetal. Carretera de la
Victoria km. 0.6, Apartado Postal 1735, Hermosillo, Sonora, Mexico 83000; e-mail:
[email protected]
Maria Jose Grande Burgos, Area de Microbiologia, Departamento de Ciencias de la Salud,
Facultad de Ciencias Experimentales, Universidad de Jaen, Campus Las Lagunillas s/n.
23071-Jaen, Spain.
Riadh Hammami, STELA Dairy Research Centre, Nutraceuticals and Functional Foods
Institute, Universite Laval, G1K 7P4 Quebec, QC, Canada; e-mail: riadh.hammami@fsaa.
ulaval.ca
Basilio Heredia, Ciencia y Tecnologia de Alimentos, CoordinaciOn CIAD Culiacan, Mexico.
Ana Maria Herrero, Department of Meat and Fish Science and Technology, ICTAN-Instituto del
Frio, (CSIC),C/ Jose Antonio Novais, 10; Ciudad Universitaria, 28040 Madrid, Spain.
Francisco Jimenez-Colmenero, Department of Meat and Fish Science and Technology, ICTAN-
Instituto del Frio, (CSIC),C/ Jose Antonio Novais, 10; Ciudad Universitaria, 28040 Madrid,
Spain.
Vijay K. Juneja, Microbial Food Safety Research Unit, Eastern Regional Research Center,
Agricultural Research Service, US Department of Agriculture, 600 E. Mermaid Lane,
Wyndmoor, Pennsylvania 19038, USA.
Sylvain Sado Kamdem, Laboratoire de Microbiologie, Department of Biochemistry, University
of Yaounde I, P.O. Box 812, Yaounde, Cameroon.
Govind J. Kapadia, Department of Pharmaceutical Sciences, School of Pharmacy, Howard
University, Washington, D.C. 20059, USA.
Khaoula Khwaldia, Institut National de Recherche et d'Analyse Physico-chimique, INRAP,
Pole Technologique de Sidi Thabet 2020 Sidi Thabet, Tunisia; e-mail: khaoula_khwaldia@
yahoo.fr
Contributors ix
Milan Kojic, Laboratory for Molecular Genetics of Industrial Microorganisms, Institute of
Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444/a,
P.O. Box 23, 11010 Belgrade, Serbia.
Rosalba Lanciotti, Dipartimento di Scienze degli Alimenti, University degli Studi di Bologna,
Sede di Cesena, Piazza G. Goidanich, 60, 47023 Cesena, Italy.
Christophe Le Lay, STELA Dairy Research Centre, Nutraceuticals and Functional Foods
Institute, Universite Laval, G1K 7P4 Quebec, QC, Canada.
Yin Li, Institute of Microbiology, Chinese Academy of Sciences, China.
Ching-Hsing Liao, Eastern Regional Research Center, NAA, ARS, U.S. Department of
Agriculture, Wyndmoor, PA 19038, USA.
Rosario Lucas, Area de Microbiologia, Departamento de Ciencias de la Salud, Facultad de
Ciencias Experimentales, Universidad de Jaen, Campus Las Lagunillas s/n. 23071-Jaen,
Spain.
Mauro Malnati, Unita di Virologia Umana, DIBIT, Istituto Scientifico San Raffaele, Via
Olgettina, 58, 20132 Milan, Italy.
Marta Mari, Criof - DiProVal, University of Bologna; e-mail: [email protected]
Beatriz Martinez, Instituto de Productos Lacteos de Asturias (IPLA-CSIC). Apdo. 85. 33300-
Villaviciosa, Asturias, Spain.
Caterina Morcia, CRA-GPG, Genomic Research Center, Via San Pro taso 302, 29017-Fiorenzuola
d'Arda (PC), Italy.
Maria Muy-Rangel, Ciencia y Tecnologia de Alimentos, CoordinaciOn CIAD Culiacan,
Mexico.
Fiorella Neri, Criof - DiProVal, University of Bologna, Italy.
Guadalupe Ise la Olivas, Centro de InvestigaciOn en AlimentaciOn y Desarrollo, A.C. Fisiologia
y Tecnologia de Alimentos de Zona Templada, Cuauhtemoc, Chihuahua, Mexico.
Olusegun Victor Oyetayo, Department of Microbiology, Federal University of Technology,
P.M.B 704, Akure, Nigeria; e-mail: [email protected]
Maira Peres de Carvalho, Helmholtz Center for Infection Research, Chemical Microbiology,
Inhoffenstrasse 7, 38124 Braunschweig, Germany.
Olivia Pinho, Faculdade de Ciencias da Nutricao e Alimentacao da Universidade do Porto,
Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
Mahendra Rai, Department of Biotechnology, SGB Amravati University, Amravati-444 602,
Maharashtra, India; e-mail: [email protected]
Mehdi Razzaghi-Abyaneh, Department of Mycology, Pasteur Institute of Iran, Tehran 13164,
Iran; e-mail: [email protected] & [email protected]
G. Subba Rao, Department of Pharmaceutical Sciences, School of Pharmacy, Howard
University, Washington, D.C. 20059, USA.
Jose Luis Rios, Departamento de Farmacologia, Facultad de Farmacia, Universidad de
Valencia 46100 Burjassot, Valencia, Spain.
Ana Rodriguez, Instituto de Productos Lacteos de Asturias (IPLA-CSIC). Apdo. 85. 33300-
Villaviciosa, Asturias, Spain.
Lorena Rodriguez, Instituto de Productos Lacteos de Asturias (IPLA-CSIC). Apdo. 85. 33300-
Villaviciosa, Asturias, Spain.
Laura de la Rosa, Universidad AutOnoma de Ciudad Juarez, Instituto de Ciencias Biomedicas,
Departamento de Ciencias Basicas, Ciudad Juarez, Chihuahua, Mexico. Anil lo Envolvente
del PRONAF y Estocolmo s/n, Ciudad Juarez, Chihuahua, Mexico, 32310.
Claudia Ruiz-Capillas, Department of Meat and Fish Science and Technology, ICTAN-Instituto
del Frio, (CSIC),C/ Jose Antonio Novais, 10; Ciudad Universitaria, 28040 Madrid, Spain;
e-mail: [email protected]
Masoomeh Shams-Ghahfarokhi, Department of Mycology, Faculty of Medical Sciences,
Tarbiat Modares University, Tehran 14115-111, Iran.
x Contributors
Hui Song, Tianjing Institute of Industrial Biotechnology, Chinese Academy of Sciences, China.
Martina Spini, CRA-GPG, Genomic Research Center, Via San Protaso 302, 29017-Fiorenzuola
d'Arda (PC), Italy.
A. Michele Stanca,CRA-GPG, Genomic Research Center, Via San Pro taso 302, 29017-Fiorenzuola
d'Arda (PC), Italy.
Ivana Strahinic, Laboratory for Molecular Genetics of Industrial Microorganisms, Institute of
Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444/a,
P.O. Box 23, 11010 Belgrade, Serbia.
Yuanxia Sun, Tianjing Institute of Industrial Biotechnology, Chinese Academy of Sciences,
China; e-mail: [email protected]
Valeria Terzi, CRA-GPG, Genomic Research Center, Via San Protaso 302, 29017-Fiorenzuola
d'Arda (PC), Italy; e-mail: [email protected]
Brij esh Kumar Tiwari, Department of Food & Tourism Management, Manchester Metropolitan
University, M14 6HR, UK; e-mail: [email protected]
Ljubisa Topisirovic, Laboratory for Molecular Genetics of Industrial Microorganisms,
Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode
Stepe 444/a, P.O. Box 23,11010 Belgrade, Serbia; e-mail: [email protected]
Vasilis P. Valdramidis, School of Food Science and Environmental Health, Dublin Institute of
Technology, Cathal Brugha Street, Dublin 1, Ireland.
Yang Zhu, Department of Biosciences, TNO Quality of Life, Netherlands.
Abdelmajid Zouhir, Unite de Proteomie Fonctionnelle & Biopreservation Alimentaire, Institut
Superieur des Sciences Biologiques Appliquees de Tunis, Universite El Manar, Tunisie.