Although organic acids have been used to counteract pathogens in food for many years,
there is a glaring need to assess and improve their continued effectiveness and …

Despite the application of various preservation methods, many problems are still
encountered as a result of food spoilage and food poisoning. There is increasing demand …

Increasing world population beyond the present 7 billion and the devastating effect of
climate change require newer advanced technology to make wholesome food available and …

Food preservation involves the action taken to maintain foods with the desired properties or
nature for as long as possible. This chapter provides an overview of food preservation …

Background Consumer concern on the use of naturally-occurring antimicrobials from plants,
microorganisms and animal sources continues to grow daily, mostly triggered by the …

This chapter talks about antimicrobial compounds that are divided into two classes:
traditional and naturally occurring. Antimicrobials are classified as traditional when they (i) …

Organic acids have a long history of being utilized as food additives and preservatives for
preventing food deterioration and extending the shelf life of perishable food ingredients …

Food deterioration caused by spoilage microorganisms throughout storage and distribution
has a major impact on food quality and shelf life, and pathogen microorganisms present in …

Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the
food industry. As a result there have been major developments in food preservation …