Features of Antimicrobials in Food, 3rd edition:

• Provides a comprehensive reference to virtually every known food antimicrobial
• Reflects the most recent advances in the field
• Contains the tools for analysis, application, and assay
• Guides in the selection of appropriate additives for particular food products

Antimicrobials in Food, 3rd edition is a comprehensive reference on naturally occurring and added antimicrobials in food, focusing on those used for preservation.

Antimicrobials in Food, 3rd edition provides detailed descriptions of the activities, mechanisms of action, applications, regulations, toxicology, and assays of nearly every recognized antimicrobial.

Updated to reflect advances in the field over the last 10 years, Antimicrobials in Food, 3rd edition has also been expanded to include chapters on natamycin, bacteriocins, indirect antimicrobials, and methods for evaluation. Other revisions include revision of the chapters on nisin and natural antimicrobials. This handbook has been compiled in a cohesive, quick-access format that makes this the perfect guide for food scientists.

Contents

• History and Utilization of Antimicrobials in Food
• Benzoates
• Sorbates
• Acetates, Lactates, and Other Organic Acids
• Sulfur Dioxide and Sulfites
• Nitrite
• Nisin
• Natamycin
• Parabens and Phenolic Compounds
• Dimethyl Dicarbonate and Diethyl Dicarbonate
• Medium-Chain Fatty Acids and Esters
• Lysozyme
• Naturally Occurring Compounds - Microbial
• Naturally Occurring Compounds - Plant Sources
• Naturally Occurring Compounds - Animal Sources
• Sanitizers: Halogens, Surface-Active Agents, and Peroxides
• Indirect and Miscellaneous Antimicrobials
• Antibiotic Residues in Foods and Their Significance
• Combinations of Antimicrobial Treatments
• Mechanisms of Action and Resistance
• Methods for Activity Assay and Evaluation of Results

Index

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