Antimicrobials in Food
暫譯: 食品中的抗微生物劑

十五年已經過去，自從《食品中的抗微生物劑》第三版出版以來。這本書被認為是需要有關食品中化學抗微生物劑資訊的「必備」參考書。在上一本版本發行的這些年中，食品行業因多方面的變化而經歷了根本性的轉變。消費者對於使用「天然」和「清潔標籤」抗微生物劑的需求顯著增加。新型食源性病原體棲息地的發現以及潛在危險食品的出現，加上減少食品腐敗浪費的迫切需求，增加了對合適抗微生物化合物或系統的需求。新型天然抗微生物劑不斷被發現，對傳統化合物的研究也在進行中。這些及其他相關問題促使編輯們開發了《食品中的抗微生物劑》第四版。

在第四版中，編輯們匯編了當代主題，並從國際公認的專家那裡綜合了資訊。除了更新的資訊外，這一最新版本還新增了有關噬菌體、月桂酸精胺酯以及各種抗微生物包埋和傳遞系統的章節。對於前幾版中的重要章節進行了全面修訂，包括來自動物和植物來源的天然抗微生物劑、抗微生物活性測定方法、多因素食品保存的新方法或「障礙技術」、以及作用機制、抗性和壓力適應等內容。這些主題的補充資訊還包括在與傳統食品防腐劑相比時，量化「清潔」抗微生物劑在食品保存中的能力，以及在評估抗微生物劑用於食品製造時的行業考量。

特色
- 涵蓋所有食品抗微生物劑，包括天然和合成的，並提供每種類型的最新研究
- 包含超過5000條有關各種食品抗微生物劑的參考文獻
- 指導選擇適合特定食品產品的添加劑
- 包括抗微生物傳遞技術的創新以及使用抗微生物劑的多因素食品保存方法

Dr. Matthew Taylor is an associate professor of food microbiology in the Department of Animal Science at Texas A&M University, College Station, TX. He received the B.S. in Food Science and B.A. in Sociology in 2000 from North Carolina State University. He then obtained the M.S. degree in Food Science from North Carolina State University in 2003, and earned his Ph.D. in Food Science and Technology from the University of Tennessee-Knoxville in 2006. He joined Texas A&M University in June 2007. Dr. Taylor's primary research interests are in the utilization and mechanisms of food antimicrobials to inhibit bacterial foodborne pathogens. Specifically, research is conducted to investigate and determine the manner by which food antimicrobials inhibit microbial pathogens. Additionally, research is conducted that seeks to overcome obstacles to the use of food antimicrobials in some product by the encapsulation of food antimicrobials. Dr. Taylor functions as lead instructor for undergraduate and graduate courses elaborating the microbiology of human foods. Dr. Taylor also regularly provides guest lectures for Texas A&M University courses, as well as teaching in food safety microbiology for members of the food processing industry and regulatory agency officers. Dr. Taylor is an active member of the Institute of Food Technologists and was previously recognized for excellence in service to the IFT Food Microbiology Division. He currently chairs and co-chairs various committees for the International Association for Food Protection, Phi Tau Sigma Honorary Food Science Society, and Gamma Sigma Delta Society. He sits on the editorial boards of multiple refereed journals. He also provides expert reviews in food safety microbiology for multiple journals publishing refereed food microbiology research. He has participated on over $33 million dollars in competitively funded and contracted research throughout his career.

P. Michael Davidson, PhD is a University of Tennessee (UT) Institute of Agriculture Chancellor's Professor Emeritus and former Head (2005-2013) of the Department of Food Science & Technology at UT. Prior to retirement in 2016, he served on the faculty at UT for 30 years and was Professor in Food Science and Toxicology at the University of Idaho for 8 years. He earned a Ph.D. in food science at Washington State University in 1979, an M.S. in food science from the University of Minnesota and B.S. in microbiology from the University of Idaho. Dr. Davidson's research program involves microbiological food safety. His primary research area in food safety has been characterizing regulatory-approved and naturally occurring antimicrobial food preservatives. He is co-editor of the book Antimicrobials in Foods, 3^rd Edition along with John Sofos and Larry Branen. A secondary research area has been development and characterization of thermal and novel non-thermal processes to control pathogenic and spoilage microorganisms in foods. Dr. Davidson has authored or co-authored over 200 refereed journal articles, book chapters and books and given over 300 scientific presentations at national and international meetings, industry workshops and universities. He previously served as a Co-Scientific Editor for the Journal of Food Protection and on the Board of Directors of the Institute of Food Technologists (IFT). Davidson was presented with Honorary Life Membership in the International Association of Food Protection (IAFP) in 2018, the inaugural IFT Gerhardt Haas Award in 2017 for outstanding contribution to food safety, the Frozen Food Research Award from the Frozen Food Foundation in 2016, the IFT IAFP President's Recognition Award in 2005 and the IFT Food Microbiology Division Distinguished Service Award in 2000. He was elected Chair of the IFT Food Microbiology Division in 1996 and Chair of the Food Microbiology Division of the American Society for Microbiology in 1993. For his contributions to microbiology, food science and technology, and food safety, Dr. Davidson was elected a Fellow of the American Academy of Microbiology, the Institute of Food Technologists and the International Association of Food Protection, respectively.

Jairus R. D. David, Ph.D., is a thought leader in the agro-food industry and authority on food preservation science, food safety and quality. Jairus has worked with the food industry on use of natural and clean label ingredients, especially antimicrobial preservatives for designing premium foods, and in developing microbiology and thermal processing food safety objectives and compliance for over 35 years, balancing applied research with process and quality optimization, and launch of innovative products. His industrial experience spans working for family-owned small companies and large corporations - highly regulated baby foods, infant formula, and consumer-packaged goods.

Jairus earned his Ph.D. in microbiology with thermal processing emphasis from the University of California at Davis, under the tutelage of Dr. Richard Larry Merson. He　earned his　B.Sc. (Agriculture) from the University of Agricultural Sciences, Bangalore, India, and M.Sc. (Food Technology) from the Central Food Technological Research Institute, Mysore, India.

Jairus is a Certified Quality Manager (CQM) and Certified Quality Engineer (CQE), from American Society for Quality. He has participated in the leadership program at the Kellogg School of Management, Center for Creative Leadership, Stephen Covey Leadership Forum, and the Massachusetts Institute of Technology.

A Fellow of the Institute of Food Technologists (IFT), he is the recipient of IFT's prestigious Industrial Scientist Award (2006). He is recognized for developing and influencing public health food safety policy on the use of honey in cereals and bakery products for the prevention of infant botulism in infants under 12 months of age. Currently, all honey and honey-containing food products in commerce carry a warning label "Do not feed honey to infants less than one year of age."

Jairus has authored or coauthored several refereed papers, book chapters, books on aseptic processing and packaging of food, abstracts and patents. Jairus is currently Principal Consultant at JRD Food Technology Consulting, LLC., Omaha, Nebraska. WWW.JRDFoodTech.com Open for both domestic and international assignments, able and willing to do pro bono consulting for projects in developing "Third-World" and Fourth-World" countries, rural communities, and non-profit organizations.

馬修·泰勒博士是德州農工大學（Texas A&M University）動物科學系的食品微生物學副教授，位於德克薩斯州的科利奇站（College Station, TX）。他於2000年在北卡羅來納州立大學（North Carolina State University）獲得食品科學學士學位（B.S.）和社會學學士學位（B.A.）。隨後，他於2003年在北卡羅來納州立大學獲得食品科學碩士學位（M.S.），並於2006年在田納西大學（University of Tennessee-Knoxville）獲得食品科學與技術博士學位（Ph.D.）。他於2007年6月加入德州農工大學。泰勒博士的主要研究興趣在於利用和機制研究食品抗微生物劑以抑制細菌性食源性病原體。具體而言，研究旨在調查和確定食品抗微生物劑抑制微生物病原體的方式。此外，研究還尋求通過包埋食品抗微生物劑來克服在某些產品中使用食品抗微生物劑的障礙。泰勒博士擔任本科生和研究生課程的主講教師，講解人類食品的微生物學。他還定期為德州農工大學的課程提供客座講座，並教授食品加工行業成員和監管機構官員的食品安全微生物學。泰勒博士是食品技術學會（Institute of Food Technologists）的活躍成員，曾因對IFT食品微生物學部門的卓越服務而獲得表彰。他目前擔任國際食品保護協會（International Association for Food Protection）、Phi Tau Sigma榮譽食品科學學會和Gamma Sigma Delta學會的各種委員會的主席和聯合主席。他還擔任多本同行評審期刊的編輯委員會成員，並為多本發表同行評審食品微生物學研究的期刊提供食品安全微生物學的專家評審。他在職業生涯中參與了超過3300萬美元的競爭性資助和合同研究。

P. Michael Davidson博士是田納西大學（University of Tennessee, UT）農業研究所的名譽校長教授（Chancellor's Professor Emeritus）及食品科學與技術系的前系主任（2005-2013）。在2016年退休之前，他在田納西大學任教30年，並在愛達荷大學（University of Idaho）擔任食品科學與毒理學教授8年。他於1979年在華盛頓州立大學（Washington State University）獲得食品科學博士學位（Ph.D.），在明尼蘇達大學（University of Minnesota）獲得食品科學碩士學位（M.S.），並在愛達荷大學獲得微生物學學士學位（B.S.）。戴維森博士的研究計劃涉及微生物食品安全。他在食品安全的主要研究領域是對監管批准和自然存在的抗微生物食品防腐劑的特徵進行研究。他與約翰·索福斯（John Sofos）和拉里·布拉嫩（Larry Branen）共同編輯了《食品中的抗微生物劑》（Antimicrobials in Foods）第三版。其次的研究領域是開發和特徵化熱處理和新型非熱處理過程，以控制食品中的病原體和腐敗微生物。戴維森博士已發表或共同發表超過200篇同行評審的期刊文章、書籍章節和書籍，並在國內外會議、行業研討會和大學中進行了超過300次的科學報告。他曾擔任《食品保護期刊》（Journal of Food Protection）的共同科學編輯，並在食品技術學會（IFT）的董事會任職。戴維森於2018年獲得國際食品保護協會（IAFP）的榮譽終身會員，2017年獲得IFT的首屆Gerhardt Haas獎，以表彰他對食品安全的卓越貢獻，2016年獲得冷凍食品基金會的冷凍食品研究獎，2005年獲得IFT IAFP主席表彰獎，2000年獲得IFT食品微生物學部門傑出服務獎。他於1996年當選IFT食品微生物學部門主席，1993年當選美國微生物學會食品微生物學部門主席。因其對微生物學、食品科學與技術及食品安全的貢獻，戴維森博士分別被選為美國微生物學學院、食品技術學會和國際食品保護協會的院士。

賈伊魯斯·R·D·大衛博士是農業食品行業的思想領袖，並且是食品保存科學、食品安全和質量的權威。賈伊魯斯在食品行業工作，專注於使用天然和清潔標籤成分，特別是抗微生物防腐劑，以設計高端食品，並在過去35年中開發微生物學和熱處理食品安全目標及合規，平衡應用研究與過程和質量優化，以及創新產品的推出。他的工業經驗涵蓋了在家族擁有的小公司和大型企業工作，涉及高度監管的嬰兒食品、嬰兒配方奶粉和消費品。

賈伊魯斯在加州大學戴維斯分校（University of California at Davis）獲得微生物學博士學位，專注於熱處理，師從理查德·拉里·梅爾森博士（Dr. Richard Larry Merson）。他在印度班加羅爾的農業科學大學獲得農業學士學位（B.Sc.），並在印度邁索爾的中央食品技術研究所獲得食品技術碩士學位（M.Sc.）。

賈伊魯斯是美國品質學會（American Society for Quality）認證的品質經理（CQM）和認證的品質工程師（CQE）。他參加了凱洛格管理學院（Kellogg School of Management）、創意領導中心（Center for Creative Leadership）、史蒂芬·柯維領導論壇（Stephen Covey Leadership Forum）和麻省理工學院（Massachusetts Institute of Technology）的領導力計劃。

作為食品技術學會（IFT）的院士，他是IFT的著名工業科學家獎（Industrial Scientist Award，2006）的獲得者。他因在穀物和烘焙產品中使用蜂蜜以預防12個月以下嬰兒的肉毒桿菌中毒而受到認可，並影響公共健康食品安全政策。目前，所有商業上的蜂蜜和含蜂蜜的食品產品都帶有警告標籤「不要將蜂蜜餵給一歲以下的嬰兒」。

賈伊魯斯已發表或共同發表多篇同行評審的論文、書籍章節、關於食品無菌處理和包裝的書籍、摘要和專利。賈伊魯斯目前是JRD食品技術顧問公司（JRD Food Technology Consulting, LLC.）的首席顧問，位於內布拉斯加州奧馬哈（Omaha, Nebraska）。WWW.JRDFoodTech.com 接受國內和國際的任務，能夠並願意為發展「第三世界」和「第四世界」國家、農村社區及非營利組織的項目提供無償顧問服務。