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Natural Food Antimicrobials of Animal Origin

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Book cover Microbial Control and Food Preservation

Part of the book series: Food Microbiology and Food Safety ((RESDEV))

Abstract

Various compounds found in animals possess antimicrobial activity (Board, New methods of food preservation, Springer, New York, 1995; Phoenix et al., Antimicrobial peptides, Wiley-VCH Verlag, GmbH & Co. KGaA, 2013). These innate antimicrobials, known as antimicrobial peptides (AMPs), often are part of the various immunity mechanisms of these animals. For example, the presence of endogenous peptides (natural or induced) provide effective means of defense against pathogens. Some AMPs may be used in the food industry as preservatives to prevent the growth of specific pathogens, including Gram-positive and Gram-negative bacteria, viruses, parasites, yeast and molds.

Abstract

Various compounds found in animals possess antimicrobial activity (Board 1995; Phoenix et al. 2013). These innate antimicrobials, known as antimicrobial peptides (AMPs), often are part of the various immunity mechanisms of these animals. For example, the presence of endogenous peptides (natural or induced) provide effective means of defense against pathogens. Some AMPs may be used in the food industry as preservatives to prevent the growth of specific pathogens, including Gram-positive and Gram-negative bacteria, viruses, parasites, yeast and molds.

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Authors and Affiliations

  1. Department of Nutrition and Food Science, Texas A&M University, College Station, TX, USA

    Elba Verónica Arias-Rios

  2. Departamento de Salud Pública, Centro Universitario de Ciencias Biológicas y Agropecuarias, Universidad de Guadalajara, Zapopan, Jalisco, Mexico

    Elisa Cabrera-Díaz

  3. Food Science and Technology Department, Zamorano University, Tegucigalpa, Honduras

    Mayra Márquez-González

  4. Department of Animal Science, Texas A&M University, College Station, TX, USA

    Alejandro Castillo

Authors
  1. Elba Verónica Arias-Rios
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  2. Elisa Cabrera-Díaz
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  3. Mayra Márquez-González
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  4. Alejandro Castillo
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Correspondence to Elba Verónica Arias-Rios .

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  1. Residue Chemistry and Predictive, Microbiology Research Unit, Eastern Regional Research Center, USDA-Agricultural Research Service, Wyndmoor, Pennsylvania, USA

    Vijay K. Juneja

  2. BioMerieux, Inc., Hazelwood, Missouri, USA

    Hari P. Dwivedi

  3. Department of Animal Sciences, Center for Meat Safety and Quality, Colorado State University, Fort Collins, Colorado, USA

    John N. Sofos

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Arias-Rios, E.V., Cabrera-Díaz, E., Márquez-González, M., Castillo, A. (2017). Natural Food Antimicrobials of Animal Origin. In: Juneja, V., Dwivedi, H., Sofos, J. (eds) Microbial Control and Food Preservation. Food Microbiology and Food Safety(). Springer, New York, NY. https://doi.org/10.1007/978-1-4939-7556-3_4

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