Food Microbiology

Since its introduction in 1997, the purpose of Food Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Thoroughly updated, the new Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods.

Sections in this valuable reference cover material of special significance to food microbiology such as:

• stress response mechanisms, spores, and the use of microbiological criteria and indicator organisms
• commodity-oriented discussion of types of microbial food spoilage and approaches for their control
• the major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques
• state-of-the-science information on food preservation appr