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Handbook of Natural Antimicrobials for Food Safety and Quality by M Taylor

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9

Evaluating natural antimicrobials for use in food products

D.O. Ukuku, S. Mukhopadhyay, V. Juneja,  and K. Rajkowski     U.S. Department of Agriculture, Wyndmoor, PA, USA

Abstract

The microflora of foods is of practical significance to producers, processors, and consumers. Food manufacturers and distributors are responding to consumers' demand for food products that are safe, fresher, and convenient for use. In some cases foods may be improperly processed and/or contaminated with spoilage bacteria or human bacterial pathogens. There is a need for alternative, nonthermal processes, especially for heat-sensitive foods. Several antimicrobials for food processing have been proposed and most are currently in use as food additives. The objective of this ...

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