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Antimicrobials: assuring food safety

Antimicrobials: assuring food safety

Food Technology Chicago 48(6): 102-110

The use of antimicrobial agents in food is addressed. Antimicrobials or preservatives are used to prevent or delay both chemical and microbiological food spoilage, thereby increasing or ensuring food safety and extending shelf life. If product developers know the chemical and antimicrobial properties of a compound, as well as the regulatory restrictions on its use, they can select the proper antimicrobial. The systems approach and the hurdle concept to formulating food allow food preservation to be handled by an amalgamation of many techniques. Each component of the product can have a synergistic effect toward ensuring storage stability and safety. Antimicrobial types are addressed under the following headings: organic acids, parabens, nitrite salts, medium-chain fatty acids, gases, hydrogen peroxide, and phosphates. Naturally occurring compounds are also discussed. .

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