Antimicrobials in Foods, Second Edition (Food Science and Technology)

Maintaining and enhancing the features of the previous edition, this comprehensive, up-to-date reference covers virtually every recognized added and naturally-occurring antimicrobial, in a cohesive, quick-access format, providing detailed information on their spectrum of activity, mechanisms of action, applications, regulations, toxicological aspects and assays.;Written by 20 leading experts in the field, this book presents new material on: natamycin; nisin; bacteriocins; naturally-occurring compounds; indirect antimicrobials; and methods for evaluation.;Providing over 2500 bibliographic citations for further study of current developments and more than 150 tables, drawings, photographs and equations, this second edition is intended for microbiologists, food chemists, toxicologists, biochemists, bacteriologists, food technologists, pharmacologists, nutritionists, quality-control personnel, product development personnel, government regulatory officials, and undergraduate and graduate students in these disciplines.