Natural antimicrobials from animals

  • R. G. Board
Chapter

Abstract

Natural is a word uppermost in the thoughts of forward-looking food microbiologists. They consider the immune systems of animals and ponder on the possibilities of identifying and exploiting antimicrobial agents of such systems in the day-to-day preservation of food. Over the past 20 years or so molecular biologists have added enormously to our knowledge of the antimicrobial systems of mammals, insects and amphibians. Their efforts have led to a large literature of primary and review articles. It would be impossible to review fully this literature in the present chapter. Instead a commentary is offered on the nature of various antimicrobial systems. It draws attention to antimicrobial agents that have attributes which ought to commend them to food microbiologists who seek improvements in one or other of the following:

  • The compilation of a cocktail of antimicrobial agents, including one or more from natural sources, in order to extend the shelf-life and assure the safety of perishable foods.

  • An amendment of a process, such as thermal processing or high-pressure treatment, so that the keeping qualities of foods are not compromised whilst organoleptic properties suffer little damage.

Keywords

Antimicrobial Agent Cell Envelope Food Preservation Antibiotic Peptide Food Microbiologist 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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© Springer Science+Business Media Dordrecht 1995

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  • R. G. Board

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