Antimicrobials in food

Food antimicrobials - an introduction, cap.1 Sodium benzoate and benzoic acid, cap.2 Sorbic acid and sorbates, cap.3 Organic acids, cap.4 Sulfur dioxide and sulfites, cap.5 Nitrite, cap.6 Nisin, cap.7 Natamycin, cap.8 Parabens, cap.9 Dimethyl dicarbonate and diethyl dicarbonate, cap.10 Medium-chain fatty acids and esters, cap.11 Lysozyme, cap.12 Bacteriocins with potential for use in foods, cap.13 Naturally occuring compounds - plant sources, cap.14 Naturally ocurring compounds - animal sources, cap.15 Sanitizers: halogens, surface-active agents and peroxides, cap.16 Indirect and miscellaneous antimicrobials, cap.17 Antibiotic residues in foods and their significance, cap.18 Update on hurdle technology approaches to food preservation, cap.19 Mechanisms of action, resistance and stress adaptation, cap.20 Methods for activity assay and evaluation of results, cap.21