Antimicrobials in Food

The 4th edition of Antimicrobials in Food has been released, covering all food antimicrobials, natural and synthetic, with the latest research on each type. It includes 5,000+ references and guides in the selection of appropriate additives for specific food products, as well as innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials.

Format: Paperback / softback
Length: 810 pages
Publication date: 09 January 2023
Publisher: Taylor & Francis Ltd

Fifteen years have elapsed since the publication of the third edition of Antimicrobials in Food, a comprehensive reference for those seeking information on chemical antimicrobials used in food. Since the last edition, the food industry has undergone significant transformations driven by changes on multiple fronts. Notably, there has been a substantial increase in reported consumer demands for the use of natural and clean-label antimicrobials. Additionally, the discovery of new foodborne pathogen niches and the potential risk associated with certain foods has heightened the need for suitable antimicrobial compounds and systems. Researchers have continued to uncover novel natural antimicrobials, while ongoing research has explored the potential of traditional compounds. These developments, along with other related issues, prompted the editors to create the fourth edition of Antimicrobials in Food.

The fourth edition of Antimicrobials in Food represents a comprehensive compilation of contemporary topics, drawing upon the expertise of internationally recognized authorities in their respective fields. In addition to providing updated information, this latest release includes new chapters that cover the use of bacteriophages, lauric arginate ester, and various antimicrobial encapsulation and delivery systems. Extensive revisions have been made to landmark chapters from previous editions, encompassing naturally occurring antimicrobials from both animal and plant sources, methods for assessing antimicrobial activity, innovative approaches to multifactorial food preservation or hurdle technology, and mechanisms of action, resistance, and stress adaptation.

Furthermore, the book provides valuable insights into the comparison of the capability of clean antimicrobials for food preservation with traditional food preservatives, as well as the considerations faced by the industry in this regard. By presenting a comprehensive and up-to-date overview of the field, Antimicrobials in Food serves as a valuable resource for researchers, food industry professionals, policymakers, and anyone interested in ensuring food safety and quality.

Weight: 1534g
Dimension: 255 x 179 x 49 (mm)
ISBN-13: 9780367509835
Edition number: 4 ed