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Antimicrobial Food Additives. Characteristics, Uses, Effects (Second Edition). By Erich Lück and Martin Jager, Springer-Verlag, Berlin, Heidelberg, New York, 1997, pp.260 ISBN 3-540-61138-X.

This a very welcome 2nd edition of the work first published about 15 years ago. In this edition, prominence has been given to the fact that much new information on antimicrobial food additives has emerged in the field of microbiology, toxicology and chemical analysis. Today, the health effects of food additives are investigated much more than naturally occurring toxic food ingredients. This is due to the fact that the natural occurrence of toxic ingredients in foodstuffs attracts less public attention than the presence of food additives.

The only criticism is that in many cases the regulatory status is treated in a manner that is not very expressive.

Summarizing, this book is a very useful acquisition for food-chemists, food-technologists and food-toxicologists. It is very well presented and is a helpful reference book covering many disciplines both, for scientists and students. ents.

Additional information

Authors: ANKLAM E, JRC Ispra (IT)
Bibliographic Reference: Article: Food additives and contaminants
Record Number: 199710785 / Last updated on: 1997-07-02
Original language: en
Available languages: en