Antimicrobials in Food

Discover the essential resource for food safety and preservation in the fourth edition of Antimicrobials in Food by T. Matthew Taylor, published by Taylor & Francis Ltd in 2020. Spanning an impressive 810 pages, this comprehensive guide delves into the world of food antimicrobials, exploring both naturally occurring substances from animal, plant, and microbial sources. This edition is updated with the latest insights on hurdle technology approaches, mechanisms of action, resistance, and stress adaptation, making it a vital reference for professionals in home economics and food science. Whether you're a researcher, educator, or industry practitioner, Antimicrobials in Food is your go-to book for understanding and implementing effective antimicrobial strategies in food production and safety. Enhance your knowledge and ensure food quality with this indispensable text.