Antimicrobials in Food

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This book forms a comprehensive reference on naturally occurring and added antimicrobials in food, focusing on those used for preservation. It provides detailed descriptions of the activities, mechanisms of action, applications, regulations, toxicology, and assays of nearly every recognized antimicrobial. This edition has been updated to reflect advances in the field over the last 10 years and 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. The editors compiled this reference in a cohesive, quick-access format that makes this the perfect guide for food scientists.