Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both pla

Twelve years have passed since its last edition - making Antimicrobials in Foods, Third Edition the must-have resource for those interested in the latest inform

Consumers demand food products with fewer synthetic additives but increased safety and shelf-life. These demands have increased the importance of natural antimi

Antimicrobial Food Packaging takes an interdisciplinary approach to provide a complete and robust understanding of packaging from some of the most well-known in

It is estimated that foodborne microorganisms in the United States cause 48 million sicknesses, 128,000 hospitalizations and 3,000 deaths each year. Food spoila