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Abstract

The aim of this chapter is to provide the food scientist with practical information which will enable selection of the appropriate antimicrobial preservatives for use in food products. Although the trend in the market place has been towards less additives in foods, attention must be paid by the professional food scientist to the possibility of survival and proliferation of pathogenic microorganisms in foods. Antimicrobial preservatives can still provide a useful role in combination with good manufacturing practice to ensure safe food products. The use of antimicrobial food preservatives also extends the storage life of foods and reduces wastage, costs of processing and disposal problems.

Keywords

Lactic Acid Bacterium Propylene Glycol Food Technology Good Manufacturing Practice Propyl Gallate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • J. Smith

There are no affiliations available

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