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Food preservatives
Russell, N.J. & Gould, G.W., Editors 1991. Food Presercatires. Glasgow & London, Blackie. 16 × 24 cm, 290 pp. ISBN 0.216-92910-5. Bound, GB £65.0(I.
Professor Gould and Dr. Russell have taken the laudable initiative to collect, in one reader-friendly volume, all the up-to-date information on the antimicrobial activity, as well as legislative aspects of the use of additives and procedures which affect the colonization resistance of perishable foods. For this purpose they have recruited the assistance of a large number of internationally renowned chapter authors. Quite appropriately the editors have introduced the subject with two chapters of general character: one of taxonomic, the other of physiological nature, thus obliging those readers who might not have had formal training in Food Microbiology. Monographs on acids, ethanol, phenols, esters, sulphite, nitrite, antibiotics and bacteriocins - - as a part of the Section on starter cultures follow. Intrinsic preservation by aw-cOntrol and extrinsically determined inhibition by modified atmosphere technology are thoroughly treated as well. A most readable dissertation on future prospects of food preservation by Professors Board and Gould concludes the book. The reputation of the chapter authors and of the editors guarantees the quality of the book. Their very many years of experience in the field ensures that the information provided in the text is reliable, up-to-date and generally well presented. Consequently, anyone, in industry, academia or regulatory offices can turn to Food Presercatices in all confidence, its relatively high price might compel students to study it - - and most meticulously - - in the Library of their University or Department who are well advised to procure it. In the strictly academic sense, the edtiors might consider, in future editions, which will certainly continue to enrich the literature Thesaurus in this field, to meet professional ecologists' criticism of the 'hurdle' concept; and, perhaps, return to the sterling British approach of using Blackman's term: limiting factors. Also, in forthcoming editions the literature may perhaps be quoted in alphabetic order of authors cited, and titles and final pages also be recorded. In this reviewer's mind 'Russell and Gould' may develop into a classic - - ii it is not already just t h a t . . . D.A.A. Mossel
Professor Gould and Dr. Russell have taken the laudable initiative to collect, in one reader-friendly volume, all the up-to-date information on the antimicrobial activity, as well as legislative aspects of the use of additives and procedures which affect the colonization resistance of perishable foods. For this purpose they have recruited the assistance of a large number of internationally renowned chapter authors. Quite appropriately the editors have introduced the subject with two chapters of general character: one of taxonomic, the other of physiological nature, thus obliging those readers who might not have had formal training in Food Microbiology. Monographs on acids, ethanol, phenols, esters, sulphite, nitrite, antibiotics and bacteriocins - - as a part of the Section on starter cultures follow. Intrinsic preservation by aw-cOntrol and extrinsically determined inhibition by modified atmosphere technology are thoroughly treated as well. A most readable dissertation on future prospects of food preservation by Professors Board and Gould concludes the book. The reputation of the chapter authors and of the editors guarantees the quality of the book. Their very many years of experience in the field ensures that the information provided in the text is reliable, up-to-date and generally well presented. Consequently, anyone, in industry, academia or regulatory offices can turn to Food Presercatices in all confidence, its relatively high price might compel students to study it - - and most meticulously - - in the Library of their University or Department who are well advised to procure it. In the strictly academic sense, the edtiors might consider, in future editions, which will certainly continue to enrich the literature Thesaurus in this field, to meet professional ecologists' criticism of the 'hurdle' concept; and, perhaps, return to the sterling British approach of using Blackman's term: limiting factors. Also, in forthcoming editions the literature may perhaps be quoted in alphabetic order of authors cited, and titles and final pages also be recorded. In this reviewer's mind 'Russell and Gould' may develop into a classic - - ii it is not already just t h a t . . . D.A.A. Mossel