Food Microbiology: Fundamentals and Frontiers, Edition 5

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 approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogens
• beneficial microbes used in food fermentations and to promote human and animal health
• updated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment

This respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.