Chapter 9: Preservatives Check Access

This chapter covers the role of antimicrobials in food preservation. Modes of action against bacteria, yeasts and filamentous fungi are all considered, along with legislation and toxicity issues. The topics covered include: preservatives such as salt (sodium chloride); nitrites (with salt) in pickling (curing) ham and bacon; the toxicity, formation and reduction of nitrosamines; beer; and smoke. Antibacterial compounds and flavour contributions are included. The role of irradiation, free radical generation and fatty acid breakdown conclude the chapter.