Food Microbiology is the first entirely new, comprehensive student text to be published on this subject for more than 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 the three main themes of the interaction of microorganisms with food-spoilage, food borne illness and food fermentation and gives balanced attention to both the positive and negative aspect which result. 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 modem food microbiology and will make and ideal course book. Food Microbiology is a must for undergraduates, lecturers and researchers involved in the biological sciences, biotechnology, and food science and technology.