Life and death of micro-organisms in food, spoilage and preservation

2007 ◽  
pp. 61-78
Author(s):  
Navneet Kaur

One of the major issues food technologists deal with is food preservation and safety. Growth of micro-organisms in food poses risk to its quality and safety. Moreover, resistance of food spoilage micro-organisms against various chemical food preservatives has led to an emergence of novel antimicrobial agents with improved action and low rates of microbial resistance. Development in nanotechnology has led to the production of nanoparticles that are not only safe but also effective to resolve the problem of microbial resistance. Nanoantimicrobials have shown improved bioactive performances and controlled toxicity to human beings. They are steadily gaining popularity and the trend will continue in coming years. The chapter gives a comprehensive view of nanoantimicrobials of organic and inorganic origin, various mechanisms adopted by these nanoparticles for the destruction of micro-organisms, factors affecting anti-microbial activities of these particles along with their applications in various fields of food technology.


1994 ◽  
Vol 18 (6) ◽  
pp. 319-322 ◽  
Author(s):  
Rosalba Lanciotti ◽  
Milena Sinigaglia ◽  
P. Angelini ◽  
Maria Elisabetta Guerzoni

2016 ◽  
Vol 121 (6) ◽  
pp. 1699-1709 ◽  
Author(s):  
Y. Manrique ◽  
M. Gibis ◽  
H. Schmidt ◽  
J. Weiss

Author(s):  
L. Reimer

Most information about a specimen is obtained by elastic scattering of electrons, but one cannot avoid inelastic scattering and therefore radiation damage by ionisation as a primary process of damage. This damage is a dose effect, being proportional to the product of lectron current density j and the irradiation time t in Coul.cm−2 as long as there is a negligible heating of the specimen.Therefore one has to determine the dose needed to produce secondary damage processes, which can be measured quantitatively by a chemical or physical effect in the thin specimen. The survival of micro-organisms or the decrease of photoconductivity and cathodoluminescence are such effects needing very small doses (see table).


2014 ◽  
Vol 56 ◽  
pp. 207-219 ◽  
Author(s):  
Chi L.L. Pham ◽  
Ann H. Kwan ◽  
Margaret Sunde

Amyloids are insoluble fibrillar protein deposits with an underlying cross-β structure initially discovered in the context of human diseases. However, it is now clear that the same fibrillar structure is used by many organisms, from bacteria to humans, in order to achieve a diverse range of biological functions. These functions include structure and protection (e.g. curli and chorion proteins, and insect and spider silk proteins), aiding interface transitions and cell–cell recognition (e.g. chaplins, rodlins and hydrophobins), protein control and storage (e.g. Microcin E492, modulins and PMEL), and epigenetic inheritance and memory [e.g. Sup35, Ure2p, HET-s and CPEB (cytoplasmic polyadenylation element-binding protein)]. As more examples of functional amyloid come to light, the list of roles associated with functional amyloids has continued to expand. More recently, amyloids have also been implicated in signal transduction [e.g. RIP1/RIP3 (receptor-interacting protein)] and perhaps in host defence [e.g. aDrs (anionic dermaseptin) peptide]. The present chapter discusses in detail functional amyloids that are used in Nature by micro-organisms, non-mammalian animals and mammals, including the biological roles that they play, their molecular composition and how they assemble, as well as the coping strategies that organisms have evolved to avoid the potential toxicity of functional amyloid.


Author(s):  
Richard T. Vann ◽  
David Eversley
Keyword(s):  

PsycCRITIQUES ◽  
2009 ◽  
Vol 54 (35) ◽  
Author(s):  
Frank Farley ◽  
Debbie Joffe Ellis
Keyword(s):  

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