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.
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© 1991 Springer Science+Business Media New York
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Smith, J. (1991). Preservatives. In: Smith, J. (eds) Food Additive User’s Handbook. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5247-2_5
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DOI: https://doi.org/10.1007/978-1-4757-5247-2_5
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-5249-6
Online ISBN: 978-1-4757-5247-2
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