Antimicrobials in Foods

Antimicrobials in Foods

by Taylor and Francis, Alfred Larry Branen

Editorial Reviews

Food Technology
I unequivocally recommend this book as a relevant resource.
Revised and updated to reflect the many changes that have taken place in the field of food microbiology and the research area of food antimicrobials since the first edition of 1983, this comprehensive reference covers virtually every recognized added and naturally occurring antimicrobial, providing detailed information on their spectrum of activity, mechanisms of action, applications, regulations, toxicological aspects, and assays. Several new chapters have been added on natamycin, bacteriocins, indirect antimicrobials, and methods for evaluation. In addition, several chapters have been extensively revised by new authors, including those on nisin and on naturally occurring antimicrobials. Annotation c. Book News, Inc., Portland, OR (

Product Details

Taylor & Francis
Publication date:
Food Science and Technology Series
Edition description:
2nd ed., rev. and expanded
Product dimensions:
6.69(w) x 9.45(h) x (d)

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