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Zusatztext "The text makes for an interesting read and the list of contributors ensures it is authoritative?" Adrian Eley! University of Sheffield! UK "The text makes for an interesting read and the list of contributors ensures it is authoritative. Chapters are generally well structured and each has a comprehensive list of references. I consider the book to have a broad appeal and is not just for food microbiologists who will no doubt see it as essential reading. ?This hardback version is strongly recommended for instiutiional purchase?"-Microbiology Today "In an era of serious concerns over antibiotic resistance! this is a timely new addition on the use of antimicrobials in the food industry. Emphasis is placed on the role of food additives in optimizing food safety. Also included is the more controversial topic as to whether antibiotic residues in food lead to an overall development of antibiotic resistance. With this in mind! it is pleasing to see new chapters on the use of natural antimicrobials in food."The text makes for an interesting read and the list of contributors ensures it is authoritative. Chapters are generally well structured and each has a comprehensive list of references. I consider the book to have a broad appeal and is not just for food microbiologists who will no doubt see it as essential reading. Errors are few! but note Campylobacter (instead of Clostridium) botulinum and sporogenes are included in the index! and in Chapter 15! Streptoccocus pneumoniae appears incorrectly as Pneumococcus species."This hardback version is strongly recommended for institutional purchase! but at the price would be less attractive purchase for individuals."Adrian Eley! University of Sheffield! UKn era of serious concerns over antibiotic resistance! this is a timely new addition on the use of antimicrobials in the food industry. Emphasis is placed on the role of food additives in optimizing food safety. Also included is the more controversial topic as to whether antibiotic residues in food lead to an overall development of antibiotic resistance. With this in mind! it is pleasing to see new chapters on the use of natural antimicrobials in food."The text makes for an interesting read and the list of contributors ensures it is authoritative. Chapters are generally well structured and each has a comprehensive list of references. I consider the book to have a broad appeal and is not just for food microbiologists who will no doubt see it as essential reading. Errors are few! but note Campylobacter (instead of Clostridium) botulinum and sporogenes are included in the index! and in Chapter 15! Streptoccocus pneumoniae appears incorrectly as Pneumococcus species."This hardback version is strongly recommended for institutional purchase! but at the price would be less attractive purchase for individuals."Adrian Eley! University of Sheffield! UK Klappentext 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. Zusammenfassung A 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. It also includes chapter...
