Contents ◾ xxix
37 Control by Modified Atmosphere (or Reducing O-R Potential) ..............................483
Introduction .................................................................................................................. 483
Objectives ...................................................................................................................... 485
Mechanism of Action..................................................................................................... 485
Influencing Factors ........................................................................................................ 485
Nature of Process .................................................................................................. 485
Nature of Foods .................................................................................................... 486
Nature of Microorganisms .................................................................................... 486
Methods ........................................................................................................................ 486
Vacuum Packaging ............................................................................................... 486
Gas Flushing ......................................................................................................... 487
Conclusion ..................................................................................................................... 487
References ...................................................................................................................... 487
38 Control by Antimicrobial Preservatives and Bacteriophages ...................................489
Introduction .................................................................................................................. 489
Objectives ...................................................................................................................... 490
Influencing Factors ........................................................................................................ 490
Examples of Antimicrobial Preservatives .........................................................................491
Food-Grade Chemicals ...................................................................................................492
Nitrates and Nitrites ..............................................................................................492
Sulfur Dioxide (SO 2 ) and Sulfites (SO 3 ) ................................................................493
H 2 O 2 .....................................................................................................................493
Epoxides (Ethylene Oxide, Propylene Oxide) ....................................................... 494
Organic Acids ....................................................................................................... 494
Parabens ............................................................................................................... 494
Diacetyl ................................................................................................................ 494
CO 2 ...................................................................................................................... 494
Butylated Hydroxyanisol (BHA), Butylated Hydroxytoluene (BHT), and
t-Butyl Hydroquinone (TBHQ) ........................................................................... 494
Monolaurin (Glycerol Monolaurate) ..................................................................... 494
Ethylene-Diamine-Tetraacetate (EDTA) ................................................................495
Antimicrobials of Microbial Origin ................................................................................495
Bacteriocins of Lactic Acid Bacteria .......................................................................495
Natamycin .............................................................................................................495
Tylosin ...................................................................................................................495
Polylysine .............................................................................................................. 496
Antimicrobials of Animal Origin ................................................................................... 496
Chitosan ............................................................................................................... 496
Lysozyme .............................................................................................................. 496
Lactoferrin ............................................................................................................ 496
Lactoperoxidase .................................................................................................... 497
Ovotransferrin ...................................................................................................... 497
Protamine ............................................................................................................. 497
Pleurocidin ........................................................................................................... 497
Defensins .............................................................................................................. 497
Antimicrobials of Plant Origin ...................................................................................... 497
37 Control by Modified Atmosphere (or Reducing O-R Potential) ..............................483
Introduction .................................................................................................................. 483
Objectives ...................................................................................................................... 485
Mechanism of Action..................................................................................................... 485
Influencing Factors ........................................................................................................ 485
Nature of Process .................................................................................................. 485
Nature of Foods .................................................................................................... 486
Nature of Microorganisms .................................................................................... 486
Methods ........................................................................................................................ 486
Vacuum Packaging ............................................................................................... 486
Gas Flushing ......................................................................................................... 487
Conclusion ..................................................................................................................... 487
References ...................................................................................................................... 487
38 Control by Antimicrobial Preservatives and Bacteriophages ...................................489
Introduction .................................................................................................................. 489
Objectives ...................................................................................................................... 490
Influencing Factors ........................................................................................................ 490
Examples of Antimicrobial Preservatives .........................................................................491
Food-Grade Chemicals ...................................................................................................492
Nitrates and Nitrites ..............................................................................................492
Sulfur Dioxide (SO 2 ) and Sulfites (SO 3 ) ................................................................493
H 2 O 2 .....................................................................................................................493
Epoxides (Ethylene Oxide, Propylene Oxide) ....................................................... 494
Organic Acids ....................................................................................................... 494
Parabens ............................................................................................................... 494
Diacetyl ................................................................................................................ 494
CO 2 ...................................................................................................................... 494
Butylated Hydroxyanisol (BHA), Butylated Hydroxytoluene (BHT), and
t-Butyl Hydroquinone (TBHQ) ........................................................................... 494
Monolaurin (Glycerol Monolaurate) ..................................................................... 494
Ethylene-Diamine-Tetraacetate (EDTA) ................................................................495
Antimicrobials of Microbial Origin ................................................................................495
Bacteriocins of Lactic Acid Bacteria .......................................................................495
Natamycin .............................................................................................................495
Tylosin ...................................................................................................................495
Polylysine .............................................................................................................. 496
Antimicrobials of Animal Origin ................................................................................... 496
Chitosan ............................................................................................................... 496
Lysozyme .............................................................................................................. 496
Lactoferrin ............................................................................................................ 496
Lactoperoxidase .................................................................................................... 497
Ovotransferrin ...................................................................................................... 497
Protamine ............................................................................................................. 497
Pleurocidin ........................................................................................................... 497
Defensins .............................................................................................................. 497
Antimicrobials of Plant Origin ...................................................................................... 497