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

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Preface

The protection of microbiological safety and keeping quality of foods for human consumption is essential for the assurance of a nutritious and sustainable food supply. Excepting only those foods processed so as to render them microbiologically sterile, thereby free of all viable microorganisms, following final packaging, any food may be subject to loss of microbiological safety and/or microbiologically driven spoilage if requisite conditions for microbial growth and metabolism of food components are met for contaminating microbes. It is the inhibition of this microbial growth and consumption/decomposition of constituents of the food (i.e., amino acids from proteins, utilizable carbohydrates, lipids, etc.) that provides cause for food processors ...

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