Antimicrobials in Food By: P. Michael Davidson Publisher: routledge Print ISBN: 9780824740375, 0824740378 eText ISBN: 9781420028737, 1420028731 Edition: 3rd Copyright year: 2005 Format: PDF Available from $ 23.18 USD SKU 9781420028737R90 Twelve years have passed since its last edition - making Antimicrobials in Foods, Third Edition the must-have resource for those interested in the latest information on food antimicrobials. During that time, complex issues regarding food preservation and safety have emerged. A dozen years ago, major outbreaks of Escherichia coli O157:H7 and Listeria monocytogenes had not yet occurred, consumer and regulatory demands for improved food safety were just surfacing, the use of naturally occurring antimicrobials was in its infancy, and lysozyme, lactoferrin, ozone, and several other compounds were not approved for use in or on foods in the United States. The editors have addressed Download ebook: https://ouo.io/HwmrLX
