"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
Major, New and Emerging Food-Poisoning and Food-Spoilage Microorganisms; G.W. Gould, N.J. Russell. Major Preservation Technologies; N.J. Russell, G.W. Gould. Acidulants and Low pH; I.R. Booth, M. Stratford. Organic Acids and Esters; M. Stratford, T. Eklund. Sulfite; G.W. Gould, N.J. Russell. Nitrite; N. Benjamin, J. Collins. Solutes and Low Water Activity; N.J. Russell, L. Leistner, G.W. Gould. Bacteriocins - Nisin; T. Abee, J. Delves-Broughton. Natamycin; J. Stark, H.S. Tan. Ethanol as a Food Preservative; P. Kalathenos, N.J. Russell. Modified Atmospheres and Vacuum Packaging; A.R. Davies. Surface Preservation for Fruits and Vegetables; I.J. Seymour. Naturally Occurring Antimicrobial Systems; S. Roller, R.G. Board. Starter and Protective Cultures; W.H. Holzapfel, U. Schillinger, R. Geisen, F-K. Lucke. Legislative Aspects; J. Smith. Food Preservatives - Future Prospects; F.M. Rombouts, S.H.W. Notermans, T. Abee.