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Directory of Microbicides for the Protection of Materials pp 287–304Cite as

Food and beverage preservation

  • 5 Fields of application
  • Reference work entry
  • First Online:

1 5.10.1 Introduction

Nowadays in the western hemisphere large tonnages of high quality food worth billions of dollars (Buzby and Roberts, 1997) are ruined due to microbiological spoilage (Agricultural Economic Report, 1997). Spoiled food not only harms the image of food producers but micro-organisms of many kinds are also potentially harmful to the health of consumers. Although the number of people who are really starving is quite low, the subsequent costs for the national economies, especially health services as well as for producers are quite high. On the other hand, in fast developing nations the situation is not comparable: It is frequently not necessary to protect food against deterioration, because fresh food is still available and the food chain is very short; long shelf lives are not required. But developing structures, changing circumstances and the economy will force these societies to use food with longer shelf life as already common in industrialised countries....

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Notes

  1. 1.

    *

    see Part Two — Microbicide Data

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Authors
  1. N. N. Raczek
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Wilfried Paulus

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Raczek, N.N. (2004). Food and beverage preservation. In: Paulus, W. (eds) Directory of Microbicides for the Protection of Materials. Springer, Dordrecht. https://doi.org/10.1007/1-4020-2818-0_16

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