Twelve years have passed since its last edition - making
Antimicrobials in Foods, Third Edition the must-have resource for
those interested in the latest information on food antimicrobials.
During that time, complex issues regarding food preservation and
safety have emerged. A dozen years ago, major outbreaks of
Escherichia coli O157:H7 and Listeria monocytogenes had not yet
occurred, consumer and regulatory demands for improved food safety
were just... more...