Physical and chemical methods for food preservation using natural antimicrobials

C. Barry-Ryan

doi:10.1016/B978-1-78242-034-7.00010-4

Physical and chemical methods for food preservation using natural antimicrobials

C. Barry-Ryan

School of Food Science and Environmental Health

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Abstract

To control the spoilage and safety of food, various preservation strategies have been developed. The use of natural antimicrobials is a recent such strategy, with increasing research and commercial applications. This chapter reviews the range of these natural antimicrobials, their applications and the efficacies of those applications. The direct application of natural antimicrobials to food includes chemical and biological agents and physical intervention methods.

Original language	English
Title of host publication	Handbook of Natural Antimicrobials for Food Safety and Quality
Publisher	Elsevier Ltd.
Pages	211-228
Number of pages	18
ISBN (Electronic)	9781782420422
ISBN (Print)	9781782420347
DOIs	https://doi.org/10.1016/B978-1-78242-034-7.00010-4
Publication status	Published - 2015

Keywords

Antimicrobials
Biological agents
Chemical agents
Physical methods

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10.1016/B978-1-78242-034-7.00010-4

Cite this

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abstract = "To control the spoilage and safety of food, various preservation strategies have been developed. The use of natural antimicrobials is a recent such strategy, with increasing research and commercial applications. This chapter reviews the range of these natural antimicrobials, their applications and the efficacies of those applications. The direct application of natural antimicrobials to food includes chemical and biological agents and physical intervention methods.",

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AB - To control the spoilage and safety of food, various preservation strategies have been developed. The use of natural antimicrobials is a recent such strategy, with increasing research and commercial applications. This chapter reviews the range of these natural antimicrobials, their applications and the efficacies of those applications. The direct application of natural antimicrobials to food includes chemical and biological agents and physical intervention methods.

KW - Antimicrobials

KW - Biological agents

KW - Chemical agents

KW - Physical methods

UR - https://www.scopus.com/pages/publications/84942891887

U2 - 10.1016/B978-1-78242-034-7.00010-4

DO - 10.1016/B978-1-78242-034-7.00010-4

M3 - Chapter

AN - SCOPUS:84942891887

SN - 9781782420347

SP - 211

EP - 228

BT - Handbook of Natural Antimicrobials for Food Safety and Quality

PB - Elsevier Ltd.

ER -

Physical and chemical methods for food preservation using natural antimicrobials

Abstract

Keywords

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