© 2003

Food Preservatives

  • N. J. Russell
  • Grahame W. Gould


  • Supports the continued safe and effective use of preservatives within these current constraints

  • Gives detailed information on the practical use of the major antimicrobial preservatives


Table of contents

  1. Front Matter
    Pages i-xv
  2. N. J. Russell, G. W. Gould
    Pages 14-24
  3. I. R. Booth, M. Stratford
    Pages 25-47
  4. M. Stratford, T. Eklund
    Pages 48-84
  5. G. W. Gould, N. J. Russell
    Pages 85-101
  6. N. Benjamin, J. Collins
    Pages 102-118
  7. N. J. Russell, L. Leistner, G. W. Gould
    Pages 119-145
  8. T. Abee, J. Delves-Broughton
    Pages 146-178
  9. J. Stark, H. S. Tan
    Pages 179-195
  10. P. Kalathenos, N. J. Russell
    Pages 196-217
  11. A. R. Davies
    Pages 218-239
  12. S. Roller, R. G. Board
    Pages 262-290
  13. W. H. Holzapfel, U. Schillinger, R. Geisen, F.-K. Lücke
    Pages 291-320
  14. J. Smith
    Pages 321-347
  15. F. M. Rombouts, S. H. W. Notermans, T. Abee
    Pages 348-370
  16. Back Matter
    Pages 371-380

About this book


For centuries man has treated food to prolong its edible life, and nowadays both traditional and modern preservatives are used widely to ensure the satisfactory maintenance of quality and safety of foods. There continues to be increased public concern about the use of food additives, including preservatives, resulting from a perception that some of them may have deleterious effects on health. However, as eating habits have changed with an emphasis on what has been popularly termed a `healthy diet', there is at the same time a concern that reduction in preservative usage could lead to loss of safety and protection from food poisoning. While some preservatives are coming under increasing regulatory pressure others, particularly more natural ones, are receiving increased attention and gaining in importance and acceptability.

This book supports the continued safe and effective use of preservatives within these current constraints. It therefore gives detailed information on the practical use of the major antimicrobial preservatives. Uniquely, it couples this with current understanding of their modes of action, at the levels of cellular physiology and biochemistry, in such a way as to provide a sound scientific basis for their efficacy. Such an approach also encourages the future logical development and use of preservatives.


biochemistry ecology enzymes genetics metabolism microorganism physiology toxin

Editors and affiliations

  • N. J. Russell
    • 1
  • Grahame W. Gould
    • 2
  1. 1.Imperial College LondonLondonUK
  2. 2.Formerly Unilever ResearchBedfordUK

Bibliographic information


"The book gives detailed information on the practical and safe use of the major antimicrobials. One of the features of the book is that it uniquely couples the application with the current understanding of their mode of action, at the level of cellular physiology and biochemistry, information which is not readily available in the literature, at least on the level it is presented.

Food Preservatives has a broad appeal both to a readership that ranges from those engaged in food production, to students and researchers in the field of food science and technology and microbiologists interested in current molecular aspects of food preservation."
- Niels Skovgaard, International Journal of Food Microbiology, Volume 10 Issue 3, 15 June 2005