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Protezione degli alimenti mediante sostanze chimiche e sistemi di biocontrollo

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Microbiologia degli alimenti

Part of the book series: Food ((FOOD))

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L’impiego di sostanze chimiche per prevenire o ritardare l’alterazione degli alimenti deriva in parte dal fatto che tali composti sono utilizzati con grande successo nel trattamento di patologie dell’uomo, degli animali e delle piante. Ciò non implica che qualsivoglia composto chemioterapico possa o debba essere impiegato come conservante per alimenti. D’altra parte vi sono alcuni composti chimici utili come conservanti che potrebbero essere inefficaci o addirittura tossici come chemioterapici. A eccezione di alcuni antibiotici, nessuno dei conservanti per alimenti oggi utilizzati trova un impiego reale per la cura dell’uomo e degli animali. Sebbene molteplici sostanze chimiche abbiano un certo potenziale come conservanti alimentari, solo un numero relativamente piccolo è consentito nei prodotti alimentari, ciò è dovuto in gran parte alle stringenti norme di sicurezza stabilite dalla FDA e in misura minore al fatto che non tutti i composti che mostrano attività antimicrobica in vitro esplicano la stessa azione negli alimenti. Di seguito sono descritti i composti maggiormente utilizzati, le loro modalità di azione — se conosciute — e le tipologie di alimenti in cui vengono impiegati. I conservanti chimici generalmente riconosciuti sicuri (GRAS, generally recognized as safe) sono riassunti nella tabella 13.1.

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    Andrea Pulvirenti

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(2009). Protezione degli alimenti mediante sostanze chimiche e sistemi di biocontrollo. In: Pulvirenti, A. (eds) Microbiologia degli alimenti. Food. Springer, Milano. https://doi.org/10.1007/978-88-470-0786-4_13

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