Table of Contents

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   Book Overview
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   Chapter 1 Aim and Development of Food Preservation
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   Chapter 2 Analysis of Preservatives
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   Chapter 3 Health Considerations
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   Chapter 4 The Legal Situation Relating to Food
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   Chapter 5 Antimicrobial Action of Preservatives
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   Chapter 6 Common Salt
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   Chapter 7 Carbon Dioxide
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   Chapter 8 Nitrogen
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    Chapter 9 Nitrates
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    Chapter 10 Nitrites
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    Chapter 11 Ozone
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    Chapter 12 Sulfur Dioxide
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    Chapter 13 Chlorine
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    Chapter 14 Ethanol
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    Chapter 15 Sucrose
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    Chapter 16 Formic Acid
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    Chapter 17 Acetic Acid
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    Chapter 18 Propionic Acid
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    Chapter 19 Sorbic Acid
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    Chapter 20 Dicarbonic Acid Esters
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    Chapter 21 Benzoic Acid
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    Chapter 22 Esters of p -Hydroxybenzoic Acid
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    Chapter 23 o -Phenylphenol
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    Chapter 24 Biphenyl
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    Chapter 25 Smoke
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    Chapter 26 Thiabendazole
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    Chapter 27 Nisin
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    Chapter 28 Natamycin
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    Chapter 29 Lysozyme
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    Chapter 30 Other Preservatives
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    Chapter 31 Packaging and Coatings