As written in the Preface of the 4th edition of Antimicrobials in Food, “It has been nearly 15 years since the publication of the 3rd edition of Antimicrobials in Food, an excellent reference for the food microbiologist, food safety specialist, industrial researcher, and student alike… This 4th edition comes about in a time of great change within the food industry, driven in large part by consumer purchasing trends demanding foods with fewer traditional additives, including antimicrobials, as well as foods processed so as to retain a greater fresh-like character during the food’s shelf-life.
Compared to 2005, consumer purchase trends are apparently more influenced by numerous considerations, including budgetary restrictions, labeling claims regarding whether a food is “Clean,” “Natural,” “Organic,” “Raised Without Antibiotics,” or any of a number of others. The popularity of differing social media applications and networks also contributes to a consumer’s decision on whether to purchase and consume a particular food product or brand versus another.
The 4th edition of Antimicrobials in Food addresses these and a number of other concerns.”
Published in 2020 by CRC Press and edited by P. Michael Davidson, T. Matthew Taylor and Jairus R.D. David, more information on the book, its topics and numerous contributors can be viewed by clicking on this PDF overview of Antimicrobials in Food, 4th Edition
The 832-page Antimicrobials in Food ebook version will be published by CRC Press, Taylor & Francis Group, on August 15 2020. Click on the link to order it.