This book investigates the critical role and implications of antimicrobial use and resistance in the food industry. Authored by John Nikolaos Sofos, a recognized expert in food safety and microbiology, this work synthesizes current research and data concerning the application of antimicrobials in food production and processing. It aims to provide a comprehensive overview of the scientific, regulatory, and public health aspects surrounding this complex issue, examining both the benefits and the risks associated with antimicrobial agents.

This book is regarded as a significant contribution to the field of food safety and microbiology, offering a detailed exploration of antimicrobial agents. Its comprehensive scope and the author's expertise make it a valuable resource for researchers, regulators, and industry professionals seeking to understand the multifaceted issues of antimicrobial use and resistance in food. The work is noted for its thorough analysis of scientific data and its consideration of public health implications.