This book investigates the critical role and effective application of chemical sanitizers within the food industry. Authored by Gilles M. Tastayre, a specialist in food science, this work draws upon established chemical principles and industry practices to present a comprehensive overview of sanitization techniques. It aims to provide a foundational understanding of how various chemical agents are selected and utilized to ensure food safety and prevent microbial contamination throughout processing and handling.

This text is likely regarded as a technical reference for professionals and students in food science and industrial chemistry. Its focus on the practical application and selection of chemical sanitizers suggests it serves as a guide for ensuring safety and compliance in food processing environments. The subject matter points to a dense, specialist text aimed at those with a background in chemistry or food technology.