General Considerations.- 1. Aim and development of food preservation.- 1.1 Food spoilage: definition and controlling factors.- 1.2 Definition of and processes for food preservation.- 1.3 The need for food preservation.- 1.4 History of chemical food preservation.- 1.5 Literature.- 2. Analytical detection of preservatives.- 2.1 Qualitative determination.- 2.2 Quantitative determination.- 2.3 Purity requirements.- 2.4 Literature.- 3. Health aspects.- 3.1 General aspects.- 3.2 Acute toxicity.- 3.3 Subchronic toxicity.- 3.4 Chronic toxicity.- 3.5 Carcinogenicity.- 3.6 Mutagenicity.- 3.7 Teratogenicity.- 3.8 Biochemical behavior.- 3.9 Acceptable daily intake.- 3.10 Preservative mixtures.- 3.11 Literature.- 4. The legal situation relating to food.- 4.1 Historical development in former times.- 4.2 Positive lists system.- 4.3 Recent efforts at international level.- 4.4 Guidelines to the granting of approval.- 4.5 Literature.- 5. Antimicrobial action of preservatives.- 5.1 General mechanism of action.- 5.1.1 Inhibitory and destructive actions.- 5.1.2 Action on the microbial cell.- 5.2 Antimicrobial spectrum of preservatives.- 5.3 Acquired resistance to preservatives.- 5.4 Combinations of preservatives with one another.- 5.4.1 Broader spectrum of action.- 5.4.2 Changes in antimicrobial action.- 5.5 Combination of preservatives with physical measures.- 5.5.1 Combination of preservatives with the use of heat.- 5.5.2 Combination of preservatives with refrigeration treatment.- 5.5.3 Combination of preservatives with irradiation.- 5.6 Preservation against toxin-forming microorganisms.- 5.7 Influences of substrate factors on the action of preservatives.- 5.7.1 Influence of the pH value.- 5.7.2 Influence of the partition coefficient.- 5.7.3 Influence of the water activity.- 5.7.4 Influence of other physico-chemical substrate factors.- 5.7.5 Influence of food ingredients.- 5.8 Decomposition of preservatives.- 5.9 Test methods for preservatives.- 5.9.1 Nutrient medium test.- 5.9.2 Practical trials.- 5.10 Literature.- The individual preservatives.- The Individual Preservatives.- 6. Sodium chloride.- 6.1 Synonyms.- 6.2 History.- 6.3 Commercially available forms.- 6.4 Properties, analysis.- 6.5 Production.- 6.6 Health aspects.- 6.6.1 Acute toxicity.- 6.6.2 Subchronic toxicity.- 6.6.3 Chronic toxicity.- 6.6.4 Biochemical behavior.- 6.7 Regulatory status.- 6.8 Antimicrobial action.- 6.8.1 General criteria of action.- 6.8.2 Spectrum of action.- 6.9 Fields of use.- 6.9.1 Fat products.- 6.9.2 Dairy produce.- 6.9.3 Egg products.- 6.9.4 Meat products.- 6.9.5 Fish products.- 6.9.6 Vegetable products.- 6.9.7 Fruit products.- 6.10 Side effects.- 6.11 Literature.- 7. Silver.- 7.1 Synonyms.- 7.2 History.- 7.3 Properties, analysis.- 7.4 Health aspects.- 7.5 Regulatory status.- 7.6 Antimicrobial action.- 7.6.1 General criteria of action.- 7.6.2 Spectrum of action.- 7.7 Fields of use.- 7.8 Literature.- 8. Boric acid.- 8.1 Synonyms.- 8.2 History.- 8.3 Commercially available forms, derivatives.- 8.4 Properties, analysis.- 8.5 Production.- 8.6 Health aspects.- 8.6.1 Acute toxicity.- 8.6.2 Subchronic toxicity.- 8.6.3 Chronic toxicity.- 8.6.4 Biochemical behavior.- 8.7 Regulatory status.- 8.8 Antimicrobial action.- 8.8.1 General criteria of action.- 8.8.2 Spectrum of action.- 8.9 Fields uf use.- 8.10 Literature.- 9. Carbon dioxide.- 9.1 Synonyms.- 9.2 History.- 9.3 Commercially available forms.- 9.4 Properties, analysis.- 9.5 Production.- 9.6 Health aspects.- 9.7 Regulatory status.- 9.8 Antimicrobial action.- 9.8.1 General criteria of action.- 9.8.2 Spectrum of action.- 9.9 Fields of use.- 9.9.1 Dairy produce.- 9.9.2 Meat products.- 9.9.3 Drinks.- 9.10 Side effects.- 9.11 Literature.- 10. Nitrogen.- 10.1 Synonyms.- 10.2 Commercially available forms.- 10.3 Properties.- 10.4 Production.- 10.5 Health aspects.- 10.6 Regulatory status.- 10.7 Antimicrobial action.- 10.8 Fields of use.- 10.9 Side effects.- 10.10 Literature.- 11. Nitrates.- 11.1 Synonyms.- 11.2 History.- 11.3 Commercially available forms.- 11.4 Properties, analysis.- 11.5 Production.- 11.6 Health aspects.- 11.6.1 Acute toxicity.- 11.6.2 Subchronic toxicity.- 11.6.3 Chronic toxicity.- 11.6.4 Biochemical behavior.- 11.7 Regulatory status.- 11.8 Antimicrobial action.- 11.9 Fields of use.- 11.9.1 Dairy produce.- 11.9.2 Meat products.- 11.9.3 Fish products.- 11.10 Literature.- 12. Nitrites.- 12.1 Synonyms.- 12.2 History.- 12.3 Commercially available forms.- 12.4 Properties, analysis.- 12.5 Production.- 12.6 Health aspects.- 12.6.1 Acute toxicity.- 12.6.2 Subchronic toxicity.- 12.6.3 Chronic toxicity.- 12.6.4 Biochemical behavior.- 12.7 Regulatory status.- 12.8 Antimicrobial action.- 12.8.1 General criteria of action.- 12.8.2 Spectrum of action.- 12.9 Fields of use.- 12.10 Side effects.- 12.11 Literature.- 13. Ozone.- 13.1 Synonyms.- 13.2 History.- 13.3 Properties, analysis.- 13.4 Production.- 13.5 Health aspects.- 13.6 Regulatory status.- 13.7 Antimicrobial action.- 13.8 Fields of use.- 13.8.1 Drinks.- 13.8.2 Other points.- 13.9 Literature.- 14. Hydrogen peroxide.- 14.1 Synonyms.- 14.2 History.- 14.3 Coiranercially available forms.- 14.4 Properties, analysis.- 14.5 Production.- 14.6 Health aspects.- 14.7 Regulatory status.- 14.8 Antimicrobial action.- 14.9 Fields of use.- 14.9.1 Dairy produce.- 14.9.2 Fish products.- 14.9.3 Other points.- 14.10 Side effects.- 14.11 Literature.- 15. Sulfur dioxide.- 15.1 Synonyms.- 15.2 History.- 15.3 Commercially available forms, derivatives.- 15.4 Properties, analysis.- 15.5 Production.- 15.6 Health aspects.- 15.6.1 Acute toxicity.- 15.6.2 Subchronic toxicity.- 15.6.3 Chronic toxicity.- 15.6.4 Biochemical behavior.- 15.7 Regulatory status.- 15.8 Antimicrobial action.- 15.8.1 General criteria of action.- 15.8.2 Spectrum of action.- 15.9 Fields of use.- 15.9.1 Meat products.- 15.9.2 Fruit products.- 15.9.3 Drinks.- 15.9.4 Other points.- 15.10 Side effects.- 15.11 Literature.- 15.12 Further review literature.- 16. Chlorine.- 16.1 Synonyms.- 16.2 History.- 16.3 Commercially available forms, derivatives.- 16.4 Properties, analysis.- 16.5 Production.- 16.6 Health aspects.- 16.7 Regulatory status.- 16.8 Antimicrobial action.- 16.8.1 General criteria of action.- 16.8.2 Spectrum of action.- 16.9 Fields of use.- 16.9.1 Drinks.- 16.9.2 Other points.- 16.10 Side effects.- 16.11 Literature.- 17. Ethyl alcohol.- 17.1 Synonyms.- 17.2 History.- 17.3 Properties, analysis.- 17.4 Production.- 17.5 Health aspects.- 17.5.1 Acute toxicity.- 17.5.2 Chronic toxicity.- 17.5.3 Biochemical behavior.- 17.6 Regulatory status.- 17.7 Antimicrobial action.- 17.8 Fields of use.- 17.8.1 Fruit products.- 17.8.2 Drinks.- 17.9 Side effects.- 17.10 Literature.- 18. Ethylene oxide.- 18.1 Synonyms.- 18.2 History.- 18.3 Commercially available forms.- 18.4 Properties, analysis.- 18.5 Production.- 18.6 Health aspects.- 18.6.1 Acute toxicity.- 18.6.2 Chronic toxicity.- 18.7 Regulatory status.- 18.8 Antimicrobial action.- 18.8.1 General criteria of action.- 18.8.2 Spectrum of action.- 18.9 Fields of use.- 18.10 Side effects.- 18.11 Literature.- 19. Sucrose.- 19.1 Synonyms.- 19.2 History.- 19.3 Commercially available forms.- 19.4 Properties, analysis.- 19.5 Production.- 19.6 Health aspects.- 19.7 Regulatory status.- 19.8 Antimicrobial action.- 19.8.1 General criteria of action.- 19.8.2 Spectrum of action.- 19.9 Fields of use.- 19.9.1 Fruit products.- 19.9.2 Bakery goods.- 19.9.3 Confectionery.- 19.10 Side effects.- 19.11 Literature.- 20. Hexamethylenetetramine.- 20.1 Synonyms.- 20.2 History.- 20.3 Properties, analysis.- 20.4 Production.- 20.5 Health aspects.- 20.5.1 Acute toxicity.- 20.5.2 Subchronic toxicity.- 20.5.3 Chronic toxicity.- 20.5.4 Biochemical behavior.- 20.6 Regulatory status.- 20.7 Antimicrobial action.- 20.7.1 General criteria of action.- 20.7.2 Spectrum of action.- 20.8 Fields of use.- 20.8.1 Dairy produce.- 20.8.2 Fish products.- 20.9 Side effects.- 20.10 Literature.- 21. Formic acid.- 21.1 Synonyms.- 21.2 History.- 21.3 Commercia
