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

The demands of producing high-quality, pathogen-free food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms, foodborne p

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

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

Consumer concerns play a critical role in dictating the direction of research and development in food protection. The rising demand for minimally processed food