Food Microbiology is the first entirely new, comprehensive student text to be published on this subject for over the last 10 years. It covers the whole field of modern food microbiology, including recent developments in the procedures used to assay and control microbiological quality in food. The book covers three main themes of the interaction of microorganisms with food?spoilage, foodborne illness and food fermentation and gives balanced attention to both the positive and negative aspect. It also discusses the factors affecting the presence of microorganisms in foods, as well as their capacity to survive and grow. Suggestions for further reading, of either the most recent or the best material available, are included in a separate section. This book presents a thorough and accessible account of modern food microbiology and will make and ideal course book. Food Microbiology is must for undergraduates, postgraduates and researchers involved in the biological sciences, biotechnology, and food science and technology.