Explore cutting-edge biopreservation techniques for food and clinical applications in “Novel Approaches in Biopreservation for Food and Clinical Purposes.” This essential resource covers major food categories like dairy, meat, fish, and vegetables, alongside crucial clinical uses for pharmaceuticals, embryos, cells, and tissues. Discover updated methods including protective cultures, fermentation starters, bacterial metabolites, essential oils, bacteriophages, and endolysins. Ideal for those with a basic understanding of microbiology and food science, this book advances knowledge and promotes the implementation of innovative biopreservation strategies. Enhance your understanding of the latest advancements in safeguarding biological materials for both consumption and medical needs.