Many biologically derived substances exhibit antimicrobial properties in the foods in which they normally are found or may be developed for commercial use as additives to other foods requiring preservation. In this 103-page report, the authors describe a couple of dozen of these, including garlic, onion, hops, coffee, tea, sorbic acid, and acetic acid. The authors also describe the activity and uses of some of these in foods.
Chair: John N. Sofos, Colorado State University, Fort Collins. R132, ISBN 1-887383-12-3, April 1998
Council for Agricultural Science and Technology